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Burek With Swiss-Chard & Cashew Cheese

This easy Balkan-Inspired pastry dough is much healthier than store bought filo or puff pastry doughs. For a sweet version: spread the dough with vegan cashew paste and maple syrup.
Prep Time15 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Lunch, Snack
Cuisine: Mediterranean, Middle Eastern
Diet: Vegan
Keyword: Bread, Plant-Based
Servings: 4
Author: Shelly

Ingredients

For the dough

  • 2 cups all purpose flour
  • ½ teaspoon salt
  • Olive oil

For the filling

  • Olive oil
  • 1 medium onion - finely sliced
  • 1 big bunch of Swiss chard or another leafy green you like - sliced finely (hard stems, removed)
  • Salt
  • Black pepper
  • Cashew labneh - or any other soft cheese you like
  • ½ cup raw cashews soaked overnight
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon curry powder - optional

Sesame or poppy seeds are optional

Instructions

  • Combine the flour and salt in a large bowl. Make a well in the middle and pour in 2/3 cup of water. Slowly work the flour and water together for five minutes until a dough forms.
  • Divide the pastry dough in four, roll each piece into a ball and put back in the bowl. Cover with a damp dish towel, and let it rest for 20 minutes.
  • Meanwhile, make the filling: put a generous splash of olive oil in a large skillet over high heat. Add the onion, lower the heat to medium, and cook for 5 minutes, stirring occasionally. Stir in the leaves and season to taste. Cook for 5 minutes, then remove from the heat and let it cool a bit. Mix with the cheese.
  • Drain the cashews and put them in a blender. Add the rest of the cashew “cheese” ingredients. Add ½ cup filtered water and blend until smooth. Pour ¾ of the cream into the filling and keep the rest for a sweet pastry.
  • Oil the counter. Put 1 ball of dough on the counter, drizzle it with olive oil, and start to stretch it gently with your hands into a large, filo-thin circle, about 12 inches. Brush the dough with olive oil. Leaving a 2 inch gap at the edge, spoon a line of filling in a 1 - 1½ inch wide strip across the width of the pastry.
  • Preheat the oven to 350°F and line two baking sheets with baking paper.
  • Coil one end of the rolled pastry inward into a spiral. Join the ends of the rolls by squeezing the dough together.
  • Brush with olive oil and and sprinkle sesame or poopy seeds. Bake for 30 minutes, checking every now and then, until golden brown.