Burek consists of layers of phyllo dough stuffed with various savory fillings. Despite its Turkish origins, this dish has evolved into a proud gem of Bosnian national cuisine. Although most locals claim that only burek with ground beef can be called burek, the same dish also appears with other fillings, and these other varieties are known by different names: sirnica (cottage cheese), zeljanica (spinach), and krompiruša (potatoes).

Burek is baked rolled into a snail-like shape and this type is typically found in bakeries, while traditional restaurants often make it in the form of a pie, which is sliced into quarters before serving. The dish is wildly popular all across the Balkans, though in Bosnia and Herzegovina, the cultural significance of this everyday staple is incomparable and best summed up in a number of local proverbs suggesting that if a woman can make a good burek, she's eligible for marriage.

Sirnica is a savory Bosnian pie consisting of phyllo dough that is filled with a combination of fresh cow cheese, sour cream, and eggs. Thin sheets of dough, locally known as jufka, are spread with the cheese mixture and the whole pie is traditionally rolled into a spiral.

Before serving, sirnica is occasionally sprinkled with water, oil, or milk. Although it can be enjoyed on its own, this savory pie is often accompanied by yogurt or sour cream.

This variety of traditional Bosnian pastry (pita) employs potatoes as the star ingredient. The pastry is prepared with thin sheets of phyllo dough, known as jufke, and a filling that combines diced potatoes, seasonings, and (optionally) grated onions.

The rolled dough is shaped into a coil, and the whole pastry is occasionally coated with sour cream or sprinkled with water, oil, or milk. Krumpiruša is traditionally shaped into a large, round pie-like pastry, and it is best served freshly prepared with yogurt, sour cream, or sour milk on the side.

This savory Bosnian pie (pita) consists of thinly rolled phyllo dough that is filled with a combination of blanched spinach, fresh cow cheese, cream, and eggs. The dough is rolled into a thin sheet called jufka, which is then sprinkled with the filling and shaped into a coil.

When baked, the pie is occasionally doused with warm milk or a combination of oil and water. Zeljanica is best served freshly baked, with sour cream or yogurt on the side.

These miniature versions of the popular Bosnian burek consist of phyllo dough that is stuffed with minced meat. They are prepared by rolling thin sheets of dough, locally known as jufke, which are then sprinkled with seasoned minced meat before they are rolled into small-sized spirals.

When baked, buredžici are coated with a combination of finely sliced garlic and sour cream, yogurt, or sour milk.

Jabukovača is a traditional Bosnian apple pie originating from the city of Sarajevo. It is made just like baklava, with the addition of chopped apples. The thin dough is spread with a combination of chopped apples, sugar, vanilla sugar, walnuts, and lemon juice.

It is then rolled and arranged in the baking tray. When served, jabukovača is usually cut into slices and doused in sherbet – a combination of sugar, honey, and lemon juice.

Ružice or đul-pita is a Bosnian baklava variety made with yufka sheets that are filled with ground walnuts, melted butter, and raisins, if desired. The concoction is rolled, then cut into smaller pieces which are subsequently placed in the baking dish so that they resemble roses or rosebuds.

After ružice have been baked, they are doused in syrup consisting of water, sugar, and lemon juice. Due to the sweetness of this dessert, it is recommended to serve it with a cup of strong black coffee on the side.

This Bosnian dessert couples shredded kadayıf dough and a rich nut filling, which usually consists of chopped walnuts. Though there are rolled varieties, kadaif is typically layered, with the nut filling placed between the two layers of butter-coated kadayıf threads.

When baked, the dessert is doused in a thick lemon-flavored syrup that is occasionally enriched with cinnamon or cloves. Kadaif has its origins in Turkish culinary tradition, but it has been recognized as a signature Bosnian dessert. It is enjoyed on various special occasions and is best paired with strong Bosnian coffee.

These traditional Slavonian pastries take their name from the Croatian word salo, meaning leaf lard. Typically filled with homemade apricot or plum preserves, salenjaci are traditionally made in wintertime, especially during the pig slaughter season when there is an abundance of fresh lard available in Slavonian households.

Besides leaf lard as the main ingredient, it is the method of folding the yeasted dough that is crucial in achieving the leaf-like appearance and texture of the so-called Croatian croissants. While they are still hot from the oven, salenjaci are dusted with icing sugar and eaten warm, though they will keep fresh and succulent for days.