Appetizers
Burrata Recipe With Phyllo Pie
Prep
20 minutes
Cook
20 minutes
Yield
14 -inch galette, serves 6 - 8
This easy burrata recipe with phyllo can be made in just 40-minutes and is the perfect (impressive) appy.
This burrata recipe is one for the books. It combines the creaminess of burrata everyone loves, with the crunch of phyllo pastry, along with a ton of fresh herbs and tomatoes. It’s a really easy appetizer and completely customizable.
Why you’ll love this burrata recipe:
- Quick: Make this bad boy in under 40 minutes
- Chef Quality: Impress your friends and family with this burrata recipe that will have you looking like a pro
- Versatile: Swap out the herbs for whatever you have on hand or growing in your garden
What is burrata?
Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside is stracciatella and cream. Which gives it a soft, spreadable texture. It’s absolutely delicious! I promise you’ll go crazy for this burrata recipe.
Ingredients:
Burrata: An Italian cow milk cheese made from mozzarella and cream. The outer casing is solid but the inside is cream-like. If you can’t find burrata, you can use mozzarella but it will give a bit different of texture and will take longer to melt.
Phyllo: Also known as filo is a thin unleavened dough used for making pastries like baklava in Middle Eastern cuisines. Phyllo-based pastries are made by layering many sheets and brushing with oil or butter than baking. Phyllo is great for both sweet and savory dishes.
How to make burrata:
- Preheat the oven between 400-425F and set a baking sheet inside to heat up.
- After slicing the tomatoes, add them to a dish with a sprinkle of salt and let them sit while you prepare the phyllo. This will allow the tomatoes to release their juice.
- Melt the butter, add olive oil, and set aside. Have it ready with a brush to gently coat your phyllo. It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
- Gently place one sheet or phyllo dough onto a piece of parchment paper. This is a very delicate ingredient, so be patient.
- Coat the whole thing with melted butter and olive oil, using your brush, then repeat that step with more sheets, 10 layers total.
- Strain, slightly dry, and then arrange the tomatoes on top of the layered phyllo, leaving approximately 3 – 4 inches of open phyllo on all sides.
- Add the red onion, capers, salt, and pepper.
- Next, using your hands, fold one corner of the dough over the side of the tomato filling and slightly fold the edge back to look like an envelope.
- Repeat for all four corners, and fold any remaining sides in.
- Cut any excess parchment paper from around the edges.
- Remove the baking tray from the oven, and carefully slide the sheet of parchment paper with the tart, onto the tray.
- Bake for 20 minutes, until golden brown.
- Once it is baked, remove from the tray and allow to cool slightly.
- Split apart the burrata cheese and arrange overtop of the galette.
- Garnish with red chili flakes, fresh oregano and basil to complete!
- Cut into any sized pieces you desire and enjoy this creamy burrata recipe.
Expert Tips & FAQ:
How do I make burrata dairy-free? To make this burrata recipe dairy-free, use just olive oil between the phyllo sheets and swap the burrata for a plant-based cheese of your choice.
Customize: Add or replace ANY ingredients of choice! Replace your tomatoes with heirloom tomatoes, jazz it up with roasted veggies, and mix up the spices, it’s endless!! SO DELICIOUS!
Storage: Store in the fridge in an airtight container for 3- 4 days.
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Burrata Recipe With Phyllo Pie
Ingredients
- 1 pack phyllo sheets
- ½ cup unsalted butter
- ½ cup olive oil
- 2 large field tomatoes sliced
- ½ medium red onion sliced
- 1/3 cup capers
- 2 tsp. salt
- 1 tsp. cracked black pepper
- ½ tsp. red chili flakes
- 4 oz fresh burrata
- ¼ cup fresh oregano
- ¼ cup fresh basil
Instructions
- Preheat the oven between 400-425F and set a baking sheet inside to heat up.
- After slicing the tomatoes, add them to a dish with a sprinkle of salt and let them sit while you prepare the phyllo. This will allow the tomatoes to release their juice.
- Melt the butter, add olive oil, and set aside. Have it ready with a brush to gently coat your phyllo. It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
- Gently place one sheet or phyllo dough onto a piece of parchment paper. This is a very delicate ingredient, so be patient.
- Coat the whole thing with melted butter and olive oil, using your brush, then repeat that step with more sheets, 10 layers total.
- Strain, slightly dry, and then arrange the tomatoes on top of the layered phyllo, leaving approximately 3 – 4 inches of open phyllo on all sides.
- Add the red onion, capers, salt, and pepper.
- Next, using your hands, fold one corner of the dough over the side of the tomato filling and slightly fold the edge back to look like an envelope.
- Repeat for all four corners, and fold any remaining sides in.
- Cut any excess parchment paper from around the edges.
- Remove the baking tray from the oven, and carefully slide the sheet of parchment paper with the tart, onto the tray.
- Bake for 20 minutes, until golden brown.
- Once it is baked, remove from the tray and allow to cool slightly.
- Split apart the burrata cheese and arrange overtop of the galette.
- Garnish with red chili flakes, fresh oregano and basil to complete!
- Cut into any sized pieces you desire and enjoy!!!
