Bosnian and Herzegovinian Phyllo Pastries

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 call... READ MORE

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 spr... READ MORE

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 ... READ MORE

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, w... READ MORE

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 (opti... READ MORE

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 th... READ MORE

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 min... READ MORE

Kajmačnica is a traditional Bosnian dessert of semolina custard enveloped in phyllo pastry and doused in agda, a syrup made with cooking sugar and water. It is a traditional Bosnian cake similar to the Greek galaktoboureko. The preparation starts ... READ MORE