Phyllo dough is a major tradition across the Balkans. In the Mirdite region (North Central Albania), a very specific pie is prepared with walnuts.
To prepare the walnut Burek we need to follow this line of work:
Cut the cleaned nuts into small pieces and place them in a pot with about 1.5 liters of water
and a pinch of salt. Heat the water and let it boil for about 30 minutes,
and then let it rest.
Let the nuts and water cool to a temperature of 30° C. Start preparing the Burek dough by adding water and a great pinch of salt to the flour. Work the dough until it becomes homogeneous and soft, and then divide it in small balls and start layering them into 30-cm-diameter and 1-mmthick layers.
Bake each layer on the surface of a stove a set them aside.
Oil-coat the surface of a 30 cm diameter pan, and apply a fresh burek layer over it. Spray some oil over the byrek surface and start breaking (crumble) the dry (baked) burek dough layer over it.
Soak the dry crumbled burek layer with the mass of walnuts. Repeat this action by lining the pie layers one after the other and making a pie thickness as desired.
Take a glass of lukewarm water and mix with 3 tablespoons of oil, 1 tablespoon of wheat flour and a little salt. Mix these ingredients together and create a creamy mass.
With the help of a kitchen brush or spoon, spread the mass of dough created over the surface of the pie and place in the oven at 150 for 45 min. Constantly check that the nuts are not burning.
Walnut burek is ready at the moment when the inner burek layers separate. Serve walnut burek while warm.
For 6 Persons
500 gr walnuts
500 gr flour type 0 or 00
200-250 ml water
250 ml oil