SPINACH BUREK - EXACT MEASUREMENTS FOR ONE BUREK, HOW TO FREEZE IT BEFORE AND AFTER BAKING скачать в хорошем качестве

SPINACH BUREK - EXACT MEASUREMENTS FOR ONE BUREK, HOW TO FREEZE IT BEFORE AND AFTER BAKING

This isn't just another BUREK recipe. What I wanted to show you in the new recipe is exactly how many ingredients you need for a certain number of burek or per burek. That is the exact amount of ingredients for the dough and for the filling so that you don't have one or the other left over to throw away and so that your pies are always the same. Also, at the end of the video, I give you tips on how to freeze the burek after baking, but also before baking, so that you always have them on hand when you don't have much time to cook. This is very practical for me because I can put one small burek for the children each for a snack or for breakfast at school and I am always organised because I always have them in the freezer. INGREDIENTS FOR THE DOUGH: 500 g flour 280 ml water 2 tablespoons oil half a teaspoon salt INGREDIENTS FOR THE FILLING: 600 g spinach 250 g cheese - preferably fine-grained 200 g cream 6 g salt A little milk to thin the mixture PREPARATION Thin out 500 g flour. Use soft or smooth wheat flour of the lowest type possible, i.e. from type 400 to type 500. Add half a teaspoon of salt or about 5 g to the flour. Add about 280 ml of lukewarm water and two tablespoons of oil. Start kneading the dough and knead it until the flour and water are sedine. Here I show you a quick process for making the dough and if you want a detailed guide on rolling out the crust for complete beginners, watch my pie crust video. Once you have kneaded the dough, cover it with a napkin and leave it at room temperature for 20 minutes. After 20 minutes, divide the dough into 2 balls, knead them and place them in an oiled bowl. Brush the dough balls with oil, cover the bowl with plastic wrap and leave in the fridge overnight. This amount of ingredients is enough for 16 small pies or 8 larger ones. Prepare 600 g spinach . I use frozen spinach but you can use fresh. Boil the spinach just briefly until it softens and strain through a sieve and rinse under cold water. Then squeeze it well with your hands so that there is not too much water left in it. Prepare 250 g of cottage cheese and put it in a bowl. You can curdle the cheese yourself very easily with the help of lemon. Also add about 200 g of cream. I actually use mascarpone cheese because I don't have cream available. Mascarpone cheese is a cheese made from sweet cream and is the same as cream cheese, so you can use it in all savory dishes in place of cream cheese. add about 6 g of salt, depending on how salty you like the cheese. Mix and see if the mixture is thick enough soft and if not, add a little milk. The filling must be soft so that you don't see any hard pieces of dough in the pie. Take the pie crust out of the fridge 30 minutes before making the pie. Prepare a cotton tablecloth and sprinkle it lightly with flour. The dough place on flour and roll out first with a rolling pin and then with your hands. If you are not skilled in rolling out pie crusts, check out my detailed recipe for pie crusts. Once you have rolled out the dough all over the table, divide the filling mixture into two parts, for the two crusts we are making. Spread one some of the mixture around the edges of the crust. You can spread the mixture all over the crust if you want, but I prefer to leave the inside a little empty. Before wrapping, lightly sprinkle the crust with oil, I use two tablespoons of oil, and wrap the crust by lifting the tablecloth. Cut the crust in half and divide each side in half again. Then wrap the pie from the sides into two small pies and cut in the middle. Place the pies in an oiled pan or over baking paper. Bake the pie at 200-220 °C for 20 minutes, depending on the strength of the oven, for about half an hour. 5 minutes before the end of baking, sprinkle the pies with water to make them softer. If you want your pie to be fattier, you can add oil to the water or butter. I don't do this because I don't make fatty pies. Return the pie to the oven and bake for another 5 minutes.