Sweet Yogurt Burek Recipe

Flaky pastry wrapped around a creamy yoghurt filling makes Sweet Yogurt Burek a warm, comforting treat with a golden finish you’ll want to slice.

📝 Ingredients

• 18 rectangular filo pastry sheets (– fresh or thawed)
• 850 g – 3 1/2 cups Greek yoghurt
• 7 eggs
• 250 g – 1 1/4 cups granulated sugar
• zest of 1 lemon (– grated)
• 100 g – 1/2 cup butter (– melted, for brushing the filo sheets)

👨‍🍳 Instructions

1. 1Line a 20×30 cm – 8×12 inch baking dish with baking paper and set it aside.
2. 2Beat the eggs with the sugar until the mixture becomes white and fluffy.
3. 3Add the yoghurt and lemon zest, then continue beating until fully incorporated.
4. 4Brush each sheet of filo pastry with melted butter, stack them to form 6 layers, and place the stack in the lined baking dish.
5. 5Pour ⅓ of the yoghurt and egg mixture over the filo layers, then add another 6 sheets of filo pastry brushed with melted butter.
6. 6Pour another ⅓ of the yoghurt and egg mixture over the filo layers, then add another 6 brushed filo sheets.
7. 7Pour the remaining ⅓ of the yoghurt and egg mixture over the filo pastry.
8. 8Pierce the surface of the pie in several places with a sharp knife to prevent it from rising unevenly.
9. 9Bake in a preheated oven at 200°C – 390°F until golden brown and cooked through.
10. 10Allow it to cool, then cut it into squares and serve at room temperature.