Mastering Zelnik: Recipe to Traditional Balkan Burek

Зелник • Z E L - N I K (some call it Burek) is a traditional Balkan pastry known for its paper-thin, buttery layers and rich, savory fillings. In this recipe, I’m sharing the distinctive Macedonian style—a treasured culinary tradition lovingly passed down through generations.

This recipe is more than just instructions—it's a living heirloom, a collection of tips and techniques that traveled from my Grandpa’s mouth to my Grandma’s ear, then to my mother and her sister, and finally to me. Each generation has contributed its nuances, ensuring that the essence of this pastry remains intact while also allowing for a personal touch that reflects our family’s unique journey through time.

As I engage in this time-honored practice, I feel an undeniable connection to my family and the generations that have come before me. Through this culinary art, I find not only a means of sustenance but also a profound sense of identity and continuity. When I roll and stretch each layer, I feel deeply connected to the generations before me. This is more than baking—it's a ritual of identity, a celebration of culture, memory, and love. Making Zelnik isn’t just about feeding the body—it’s about nourishing the soul with every golden, flaky bite. 😇

Ingredients:

• 950 g bread flour

• 550 ml water

• 1 teaspoon Himalayan Salt

• 1 teaspoon Sugar (5 g)

• A pinch of instant yeast (less than 1 g, nail-size pinch)

• A Few tablespoons of oil/fat (36 ml EVOO or a big soup spoon of fat)

• 166g of softened European salted and unsalted butter (or your preference, just adjust the saltiness accordingly) to be used for spreading on the sheets of dough (This is a stick and a half of butter)

Filling (choose your favorite):

• 1 lb (0.5kg) ground meat (beef, pork or a mix) OR

• Sauteed leeks OR

• Spinach + feta OR

• Apples, cinnamon and brown sugar (this is next level)

  
  

  📝 The options are endless! Just make sure your filling isn’t too heavy for the dough and has a little stickiness to help it bind. To achieve stickiness, either add a couple of spoons of flour or mix in 1 egg.

Execution Steps:

1. Mix the Dough: In a large bowl, combine water, salt, sugar, and a pinch of yeast. Gradually add flour until a medium-soft dough forms. Knead for about 10 minutes until smooth and elastic.

2. Rest: Cover and let the dough rest for 10 minutes to relax.

3. Divide & Shape: Split the dough into two equal pieces — one for the bottom and one for the top layer. Shape each into a round ball.

4. First Roll & Fold:

   • On a lightly oiled surface, roll out each ball into a large sheet using a rolling pin.

   • Generously spread softened butter over the entire surface.

   • Fold it like a letter: fold 1/3 from one side, then 1/3 from the other to meet in the middle.

   • Roll it up gently and pinch the ends closed.

   • Let both dough rolls rest for at least 30 minutes covered in the fridge.

5. Second Roll:

   • On a lightly oiled surface, roll out each dough roll into a large rectangular sheet using the rolling pin (about 6 mm or less than a quarter inch)

6. Assemble the Zelnik:

   • Oil your baking tray (recommended size: 17x12 in / 44x32 cm or larger to catch any melting butter).

   • Lay down the bottom sheet.

   • Spread your desired filling evenly.

   • Cover with the second sheet.

   • To close the sheets you have two options:

     • Braid to shape like Zelnik: roll out bits of the bottom sheet corners and fold the dough over your index finger, which essentially secures both sheets into place and gives the visual of a twisted braid. (reference How-To Video below)

     • Fold to shape like Burek: roll the top sheet corners over the bottom sheet. In other words, you will fold the top sheet under the bottom sheet like a shell.

   • Drizzle with a little oil on top for extra crispness.

7. Drizzle some oil on top.

8. Bake: Preheat oven to 220°C (425–435°F).

   Bake for 30–40 minutes, or until the top is deep golden brown and crisp. Oven times vary, so keep an eye on it!

💡 Tips:

• Want an extra flaky crust? Chill the folded dough after the first roll before the final roll-out.

• Don’t overstuff—balance is key for even baking and beautiful layers.

🥟 The end 🤓If you enjoyed this traditional Balkan bake, like, share, or follow for more heirloom recipes from my kitchen to yours. ♥️

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