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Pineapple burek served
Crispy golden pastry spirals filled with sweet pineapple and smooth mascarpone

Pineapple and mascarpone burek

Author: Flavelo
Recipes Cakes and Desserts
Burek is one of the Balkans' most beloved street foods, the soul of which is paper-thin stretched strudel dough. Although classically known with savoury (meat, cheese) fillings, the neutral-tasting dough is an excellent carrier for sweet flavours too. In this version, the creaminess of Mediterranean mascarpone meets the tropical, acidic character of pineapple. During baking, the mascarpone melts softly, the pineapple flavours concentrate, and the layers of pastry bake to a crunch – a real cavalcade of textures.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Baking tray
  • Baking parchment
  • Sieve for draining
  • Mixing bowl
  • Pastry brush
  • Tea towel (damp)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C and line a baking tray with baking parchment.

Tip: Proper oven temperature is key for the flaking of the pastry sheets.
2 ✓

Pour the pineapple into a sieve and let it drain thoroughly. Then cut into small cubes and blot any remaining moisture with kitchen paper.

Tip: Evaporation of excess water creates steam, which 'boils' the pastry from the inside instead of baking it, so it can get soggy.
3 ✓

Mix the mascarpone until smooth with the honey, vanilla extract, and icing sugar. Fold in the prepared pineapple cubes.

Tip: The fat content of the mascarpone helps 'insulate' the fruit juice, so it soaks the pastry less.
4 ✓

Lay out a filo sheet and brush thinly with melted butter using a brush. Place another one on top (if you want it thicker), or work one by one.

Tip: The butter layer separates the pastry sheets during baking, making the structure flaky and crisp.
5 ✓

Spoon a strip of the filling onto the longer side of the pastry sheet, a few centimetres from the edge. Fold the edge of the dough over, then roll up loosely.

Tip: Do not roll too tight, as the pastry may crack due to the thermal expansion of the filling.
6 ✓

Twist the rolled log into a snail shape and place on the baking tray. Repeat with the other sheets.

Tip: The spiral shape ensures that heat reaches the pastry evenly from all sides.
7 ✓

Brush the tops of the snails generously with melted butter.

Tip: This fat layer helps the Maillard reaction (browning), which gives the golden brown colour and caramelised flavours.
8 ✓

Bake for 35-40 minutes until deep golden brown and crisp. Allow to cool to lukewarm before serving.

Tip: During resting, the mascarpone filling firms up slightly, making it nicer to slice and eat.

Recipe FAQ

Why did the bottom of the pastry get soggy?
You probably didn't drain the pineapple enough. The moisture content of fruits is the biggest enemy of crisp strudel pastry.
Why did the pastry sheet shatter?
Filo pastry dries very quickly in the air. Always cover the amount you are not currently working with with a damp tea towel.

Ingredients

  • 6 sheets Filo pastry
  • 200 g Tinned pineapple
  • 150 g Mascarpone
  • 2 tbsp Honey
  • 1 tsp Vanilla extract
  • 20 g Icing sugar
  • 50 ml Butter (melted)