If you are a fan of pies, bureks, gibanica and similar salty treats, we have the right thing for you. We will reveal to you how the cheese pie is prepared according to an old recipe and with one small, strictly guarded trick, thanks to which it is so tasty and soft that no other bakery can match it. It’s a matter of the process, which is somewhat different from the standard one, but that’s not all, because a very special topping also plays its role in the whole story.
This excellent cheese recipe was revealed to us by Jelena Glišić, who we follow on her Instagram profile Filipina’s kitchenlots of similar good ideas and recipes.
“I take 500 g of cheese, 250 g of miller, 1 egg, sometimes I add more, and a little salt. That’s my basic filling. I specially mix 100 ml of oil and the same amount of mineral water, then I coat the crusts with that mixture so that they are soft and airy.
I coat two crusts, put the filling on the third one, then carefully roll them up and place them in a greased tin. So in order until I use up all the material.
When I’m done, I lightly coat the cheesecake with a little more oil and water, cover it with foil and leave it overnight in the cold. In the morning, I just put it in the oven at 220 °C and the house smells immediately.
And then comes aunt’s trick that makes her always extra soft. Towards the end of baking, I cover it with a mixture of milk and cream, return it for a few more minutes so that it browns nicely and absorbs all the flavors,” she explained and told us that this final step, which she secretly learned from her husband’s aunt, is the key to getting real homemade, old-fashioned cheese that is hard to resist.
