Walnut Burek

By Chef Nicholas Ciccone
Total Time
2 Hrs
Serves
12
Serving Size
1 roll

DESCRIPTION

Burek, a traditional Bosnian dish, may be eaten year-round and for any meal of the day. Enjoy this version with California walnuts as the protein for a meatless option.

Prep Time
40 Mins
Cook Time
1 Hr, 20 Mins
Total Time
2 Hrs
Calories
410
Total Fat
25
Saturated Fat
4.5
Polyunsaturated Fat
9.913
Monounsaturated Fat
8.184
Cholesterol
40
Sodium
430
Carbohydrates
40
Dietary Fiber
5
Total Sugars
4
Protein
10
Vitamin D
0
Calcium
90
Iron
2
Potassium
300

Ingredients

  • 2 cups California walnuts
  • 2 teaspoons fennel seeds
  • 5 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1/2 medium fennel bulb, minced
  • 3/4 cup canned garbanzo beans, rinsed and drained
  • 1/2 cup cooked quinoa
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons chia seeds
  • 3/4 teaspoon sea salt
  • 4 cloves garlic, minced
  • 2 eggs
  • 24 sheets phyllo dough, thawed

Topping

  • 1 cup sour cream
  • 4 cloves garlic, minced
  • 1/4 teaspoon sea salt, or to taste
  • Freshly ground pepper to taste
  • Sliced radishes and snipped fresh chives (optional garnish)

Preparation

  1. Preheat oven to 400°F. and line a large baking sheet with parchment paper. Coarsely chop walnuts and place in a medium skillet. Place fennel seeds in a small bag and lightly crush with a meat mallet or rolling pin. Add to skillet and cook over medium heat for 2 minutes or until fragrant and toasted, stirring occasionally.
  2. Heat 1 tablespoon oil in a large skillet over medium-low heat. Add chopped onion, fennel and garlic and cook for 10 minutes or until very soft, stirring occasionally. Transfer to a large bowl and add walnut mixture and remaining filling ingredients.
  3. Unfold phyllo dough and cover with damp paper towels. Place 1 sheet on a board and brush very lightly with olive oil. Top with a 2nd sheet of dough and brush again with oil. Place about 3 tablespoons filling on one end and roll up halfway. Fold in the sides and continue rolling, brushing again with oil as you roll to moisten dough. Repeat with remaining dough, filling and oil. Place on baking sheet and bake for 15 minutes.
  4. Combine all topping ingredients in a small bowl and brush some of the mixture lightly over each roll. Bake for 10 minutes more or until crisp and golden brown.
  5. Serve with remaining sour cream mixture and garnish with radishes and chives, as desired.