Filo dough banitsa pie. Bulgarian banitsa

Today the dish of the day is Bulgarian cottage cheese banitsa (sometimes they write banitsa). Because it is already in my arsenal, curd muffins I can do well too, but I wanted something unusual. I shoveled through a mountain of literature and looked through hundreds of pages of recipes on the Internet and found one very interesting idea for using curd in this recipe.

What is Banitsa

Banitsa! Here's what I need - and salty pie, and the use of cottage cheese, and the benefits, and taste! Banitsa with cottage cheese (or "banitsa") is a Bulgarian cuisine dish. As a rule, it is prepared from a special type of dough, the so-called stretch dough, which is very thin in structure and delicate in taste.

The pie is filled with feta cheese, but sometimes Bulgarians make “green banitsa” with spinach and herbs or pumpkin (with pumpkin and nuts). Each family has its own recipe for making such baked goods, passed down from generation to generation. But the most basic criterion for a good banica is the crispy top of the pie and the very juicy filling.

We, dear readers of the blog "", will prepare our own, special banitsa - with cottage cheese, and our dough will be unleavened, not draft. Let's try what comes out of it.

Cottage cheese banny recipe: ingredients

For the test:

• 2 cups sifted wheat flour
• 1 egg
• half a glass of water
• salt to taste

For filling:

• half a kilogram of fat cottage cheese 9%
• 2 eggs
• Salt to taste

For the cream:

• 150 grams of sour cream 10%
• 2 eggs

Nutritional value per 100 g:

1. Calories: 193.51
2. Proteins: 11.17
3. Fats 6.63
4. Carbohydrates: 22.09

Bulgarian bannitsa: a recipe at home

Step 1. Sift the required amount of flour through a fine sieve directly onto a cutting board, on which we will knead the dough. We form a kind of flour slide.

Step 2. In the middle of the slide we make a funnel into which we will place the following ingredients.

Step 3. Break one egg into a depression and add some flour.

Step 4. Add water a little at a time, gently kneading the dough. This must be done in a special way: stir the food in the middle with your fingers, gradually adding flour from the edges. The dough is kneaded in a depression, and not immediately from the entire portion of flour.

Step 5. Thus, you should get a pretty tight unleavened dough... Knead it until it stops sticking to your hands. As the rule says: the dough is ready only when the hands are clean.

Instead of this test, use ready dough filo or sheets of pita bread. You will end up with a lazy banica.

Step 6. And now, in my opinion, a very interesting moment. We will roll out the dough not quite the traditional way: on a towel. Sprinkle the sifted flour on a linen towel and spread the dough on it. We roll it with a rolling pin into a layer 1-1.5 cm thick.

Step 7. Melt the butter and brush the entire surface of the dough with a brush.

As I noted above, Bulgarians make banitsa with salted feta cheese, as well as spinach, pumpkin, cabbage, meat, etc. We are making a cottage cheese pie today. To do this, we need crumbly, fatty cottage cheese (fat content should be at least 9%).

If you decide to make the pie less high in calories, then you simply risk ruining it, since it is the fat of the cottage cheese that will give the pie the necessary juiciness and taste. When choosing cottage cheese on the market, try to spread it on a slice of bread: if the cottage cheese crumbles from the bread, it does not suit us, but if it lays down softly, then this is what we need!

Step 8. To prepare the filling for the banica, lightly knead the curd in a bowl with a fork and add one egg. Stir and add salt to taste, as you like.

Forming a Bulgarian banica: combining dough and filling

Step 9. Lay out with a teaspoon curd filling on the surface of the dough, not specifically distributing, but simply in piles.

Step 10. The crucial moment has come: with the help of a towel we turn the edge of the dough to the middle and gently, carefully roll up the dough stuffed with a roll. We fold everything very tightly and fix the edge. Or make some small filo dough rolls.

Step 11. And now we will fold our roll in the form of a snail - from edge to end, also very tightly.

Step 12. Lightly grease the glass form with oil and put our "snail" in it. Next, grease the top of the banitsa with melted butter. We send the form to the oven, preheated to 220 degrees, for 5-7 minutes, so that the crust "grabs".

Fill for banitsa

To prepare a good cream filling for the banica, we first need to prepare the sour cream. For this required amount sour cream should be laid out on cheesecloth folded in 4 layers and left to decant overnight. Only in this case we will get sour cream of the desired consistency. By the way, this sour cream is also suitable for preparing any other cream - it will come out thick, will not drain.

Step 13. Add eggs to sour cream and bring the mass to taste: add salt, pepper. Knead thoroughly until a homogeneous cream is obtained. Then fill the hot banitsa with pouring, evenly distributing it over the entire surface of the pie.

Step 14. We send the cake to the oven again. He will stay there for another 20 minutes.

We take out the Bulgarian cottage cheese banitsa from the oven and let it cool down a little. Serve the cake warm and with sour milk... Help yourself to a wonderful, healthy, aromatic banica! Bon Appetit!

Video: how to cook a lazy pita bread

A layered cake with an interesting name Banica is a common and really popular dish, which has an ancient history and owes its origin to the Bulgarian cuisine. If you carefully study the world literature of the 11th century, you can find references to the Bulgarian banitsa pie, which has another name - "mlina". In the literature of those times, this pie belongs to the most delicious and extraordinary healthy dishes originally from Bulgaria.

The inhabitants of this country themselves cannot imagine their New Year's or Christmas table without a fragrant, surprisingly tasty and prepared banitsa in compliance with all the rules.

This dish is an indispensable attribute of any weekend or holiday; Bulgarians love to cook it on weekdays as well.

Cook this nutritious and traditional pie Bulgarian cuisine can be done without much difficulty by any hostess. There are several ways to prepare the cake in question. Previously, it was difficult to purchase a filo dough made using a special technology in a retail store, from which a real banica could turn out. Today the situation has changed dramatically, and it became possible to find filo dough in any supermarket.

1. Pour a small pile of flour on the work surface, in the middle of it, place the ingredients indicated in this culinary recipe... Then knead elastic dough, divide it into 10 equal pieces and cover them with a terry towel for 120 minutes.
2. Take a wooden rolling pin in your hands and gently roll each part of the dough to form the thinnest plates that resemble paper sheets. Now form the banica on a heatproof baking sheet.
3. The finished product is neatly rolled out sheets of dough, in its own way appearance similar to paper.

Residents of Bulgaria prefer to make the dough for the banitsa and the filling for it with their own hands, without using ready-made solutions.

Cake shape

The puff pie, which has become the epitome of Bulgarian cuisine, can be made in various variations. Its shape is fully consistent with the personal preferences of the hostess.

Many girls like the banitsa, made in the form of a luxurious pie that takes up the entire heat-resistant baking sheet.

Some housewives give the Bulgarian pie the shape of special rolls resembling tubes, which are stacked on a heat-resistant baking sheet in a circle.

In this case, the first roll is placed exactly in the middle of the baking sheet and is twisted in such a way that in its appearance it begins to resemble a snail shell. The rest of the tubes must be carefully laid in a circle, placing them along the edges of the baking sheet.

There are also some residents of Bulgaria who prefer to lay rolls made of unleavened dough, on a heat-resistant baking sheet in a straight line and try to place them in close proximity to each other.

Cake recipe

Cooking banitsa by classic recipe requires minimal effort and available products.

It is necessary that you use a heat-resistant dish or a baking sheet with high sides. Consider how to make bulgarian pie in accordance with the established rules. It is recommended to use sheep's milk cheese (feta cheese), yogurt produced in Bulgaria, sour milk, chicken eggs as its filling.

An invariable component of the traditional Bulgarian pie is unleavened filo dough, bought in a store or made by hand. In the given recipe, we will consider the option of making a banica using factory-made dough.

Required Ingredients

• filo dough packaging, weighing 500 grams;
• sheep's milk cheese, that is, feta cheese - about 300-350 grams;
• softened butter - 50 grams;
• olive or vegetable oil- 60 ml;
• raw chicken eggs - three pieces.
• natural yoghurt- 200 ml. If this product is not at hand, then replace it with low-fat sour cream, sour milk or low-fat kefir.

Before use, milk or kefir should be settled in a place protected from direct sunlight. Wait for the moment when a characteristic sediment appears on the bottom of the container with any of the listed products. Having found this sediment, drain the kefir or sour milk from the container and strain the remaining thick. Use a fine sieve or a folded gauze pad.

Making cheese filling

Preparing the baking sheet

Laying out the filling

You should get small pieces. Lightly crush them with your fingers and place them on the one you made layered cake... Drizzle over the rest of the yogurt mixture, chicken eggs and oils. On a work surface, cut a piece of butter into small cubes that are the same size and place them on the finished pan.

Baking a pie

Preheat an electric or gas oven to 180 degrees. Place the puff pastry on a heatproof baking sheet and bake at this temperature for 25 minutes.

After this time, immediately reduce the heating temperature to 130 degrees. Let the banitsa simmer in the oven for 25 minutes. Bake it until it appears golden crust... Hot or cold, the pie is equally tasty and healthy, this is the recipe.

This is how we prepared the Banitsa pie with feta cheese. We hope that your gastronomic addictions will be fully satisfied with the pie made by old recipe and owes its origin to Bulgarian cuisine.

You may be interested in the recipe Greek pie with Spanakopita spinner - it is also made from filo dough.

Banitsa recipe is passed down by every Bulgarian housewife from generation to generation. This is a traditional dish- an integral attribute festive feast... In Bulgaria, such a cake can be tasted in special establishments called banicarias. It is really possible to cook Bulgarian pastries on home kitchen and for this you need our step-by-step recipe.

Banitsa - what is it?

Bulgarian pie is made from puff pastry and filling. This can be minced meat, seasonal vegetables and fruits. But the most popular filling option for banitsa is cottage cheese or cheese, for example, siren. This is Bulgarian feta cheese, which is ripened in brine and made from the milk of cows, buffaloes, sheep and goats. Looks like a siren like whole dense cheese white... It is sold in pieces, not crumbs.

The cake is made in two versions. First, the filling is spread on the dough and wrapped in a tube, which is then rolled up like a snail's shell. The second - the banitsa are baked in layers.

Dough

If the filling for the Bulgarian pie can be different, then the dough has the same recipe. For banitsa, unleavened filo dough is used.

It is rolled very thinly so that the thickness is less than 1 mm. In large bakeries, special machines are used to stretch the dough.

The dough is kneaded with wheat flour and water with the addition of olive oil or wine vinegar... The filo needs to be flexible in order to roll out as thin as possible.

Preparation of the dough requires serious energy costs, because it must be thoroughly kneaded and rolled out to the thickness of tissue paper. That is why it is easier to buy it in the supermarket - in the freezer department.

So let's get down to cooking.

Bulgarian banitsa recipe

The most popular version of this pie is made with cottage cheese and eggs.

Required products:

• 500 g filo dough;
• 350 ml of milk;
• 450 g feta cheese;
• 150 g butter;
• 4 eggs.

The number of ingredients is calculated for a treat for 8 persons.

Preparation

It takes about an hour to prepare food together with baking a banica. The pie is of medium difficulty in preparation, since special culinary skills are not needed to create it.

IN this recipe we use ready-made dough. You will have to tinker more if you cook the dough and roll it out with your own hands.

So, the process of forming a banitsa includes the following stages:

1. It is important to knead the cheese until homogeneous with a fork.
2. Spoon the dough out to defrost.
3. Melt the butter.

Use the microwave for this. If you melt the food in a saucepan, then it should not boil.

Grease a baking sheet with butter and lay out two layers of filo dough.

1. Pour some cheese onto the dough sheets. Do not add a lot of product, as the banitsa has a lot of layers.
2. Cover the cheese with two sheets of dough and add the cheese again. So repeat until the end of the filo. The top layer of the Bulgarian pie should be made of dough.
3. Cut the banitsa into medium-sized squares.
4. Melted early butter pour over the cake.
5. Whisk eggs and milk, which should be at room temperature.

For pouring, you can also use low-fat sour cream, thick kefir or sour milk.

1. Received milk-egg mixture pour the banitsa on top. It is important that the liquid gets into the cuts between the squares.
2. Preheat oven to 180 degrees. Bake the Bulgarian pie for about 35-40 minutes until golden brown.

You will have a juicy banana with a ruddy top and crispy sides.

Banitsa in Bulgarian is an easy-to-prepare dish that can diversify the daily menu. Both children and adults will like these pastries. Bon Appetit!

Banitsa with feta cheese - best baked goods for breakfast, which we have been buying in Bulgaria during our holidays for two decades. Combined with natural sour milk, it is incredibly cool and tasty breakfast which has become a tradition. I often dream about it early in the morning, a large balcony overlooking the sea, and delicious pastries. homemade baking very different from the purchased one, it is similar, but different.

The traditional Bulgarian cheese banitsa is made from a special puff pastry. This dough is made from wheat flour, it contains little fat and sour milk is added to it. After standing, the dough is rolled out very thinly - the sheets are almost transparent, and then dried. Now the dough for the banitsa is being sold frozen - in Bulgaria it is called "measles topping", and you can also buy a suitable stretching dough from us - "phyllo". Such a dough seems rather bland, in contrast to the dough for.

There are a very large number of types of banitsa, as well as, for example. Once I bought a book in Bulgarian, which describes the culinary traditions of the Bulgarians. Certain dishes and certain types of pastries are timed to coincide with almost all folk cultural traditions and festive meals. The banitsa that we are used to is preparing for the Ivanden holiday - January 7th. However, it is cooked on other holidays and on ordinary days.

We tried almost immediately and wrote down how to cook banitsa. At first, there was a difficulty with the dough and a lack of skills in cooking such baked goods. But, in fact, there is nothing difficult. Fillo dough is sold in most large supermarkets, it is of high quality and fresh - it makes an excellent banica, as well as, etc. It is important that the dough is not re-frozen.

The traditional Bulgarian banitsa is made from a multi-layered and very thinly rolled dough stuffed with brine cheese (siren) with the addition of butter and, often, eggs. More complex types of fillings can consist of cottage cheese, meat, vegetables and mushrooms, various greens.

If you do not prepare the stretching dough yourself, the recipe for the banitsa is simple, and comes down to distributing the filling and smearing the layers, followed by pouring the egg mixture. In Bulgarian bakeries, simple banitsa are rarely prepared with egg filling, they are quite bold and resemble burek - fried dough, but still they are extraordinarily tasty. For baking, you need brine cheese made from natural milk. I like it best if the cheese is made from sheep's milk or a mixture of it with other milk.

Ingredients (6-8 servings)

• Dough "phyllo" 400 g 1 package
• Fresh brine cheese 250 g
• Sour milk, curdled milk 100 ml
• Eggs 3-4 pcs
• Butter 100 g

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Banitsa, Bulgarian pastries. Recipe

1. So, our recipe for banitsa involves the use of purchased test Phyllo. It is sold in large supermarkets, where there are refrigerators with frozen vegetables, etc. We rarely paid attention to any other dough, except for a puff pastry or. It is enough just to carefully consider the assortment. The packaging contains all the necessary information on defrosting and heat treatment. Don't invent problems, do as it is written. Stretch dried dough is easily separated into separate transparent sheets.

   Thin stretch phyllo dough

2. The preparation of the filling is extremely simple. In a small bowl, chop it up with your hands or grate the cheese after removing it from the brine. By the way, you can take more cheese if you want. Add a quarter cup of natural sour milk to a bowl. It is better not to use kefir or other fermented milk products. As a last resort, buy a liter of regular whole milk and let it turn sour. Stir and knead the filling until smooth. The cheese is salty, so you shouldn't add salt to the filling.

   Prepare the filling - mix feta cheese and sour milk

3. Unfold the thawed phyllo dough, taking care not to damage it. Prepare ceramic or glass form for baking. As a rule, the size of the unrolled dough does not coincide with the dimensions of the form, therefore, a multilayer pack of dough must be "cut" with kitchen scissors. If narrow or shapeless pieces remain, they can be used in the inner layers, the banitsa will not be worse from this. I have to decide how many layers of filling will turn out in baked goods - I got two layers of filling and three layers of dough.

   Put a third of the dough on the bottom of the mold

4. Grease the mold with a little butter and place a third of the dough on the bottom, without smearing the layers. Put half of the prepared cheese and sour milk mixture on the dough. The filling is not liquid, but rather pasty. Using a spoon or spatula, smooth the filling into a layer uniform in thickness - over the entire area of ​​the dough, from side to side of the mold.

   Distribute half of the filling over the dough

5. Put another third of the dough on top of the filling - you can do that, which consists of scraps and shapeless pieces. By the way, the quality of laying and the geometric accuracy of the layers does not matter. The layers of dough can be a little "sloppy". When the baked goods are ready, it will be completely invisible. Spread out the rest of the filling, flatten it and cover with all the dough that remains. It is very easy to compact the dough and filling with your palms, leveling the surface.

   Distribute all filling and cover with dough

6. Release eggs into a bowl or bowl, add all the sour milk that remains - a quarter of a glass. Beat the mixture with a fork and set aside for now. Melt butter - you can in the microwave. This is the preparation of two fills.

   Mix eggs and sour milk

7. Before baking, the banitsa must be cut so that the filling spreads between the layers of dough. To cut the dough, you need a small, very sharp knife. Vertically, literally with the very tip of a knife, cut all the layers of the dough. You will get squares with a side of 4-5 cm. The layers are quite loose, so when cutting you need to hold the dough with your fingers.

   Cut the filled dough into squares

8. Pour the cut banitsa with melted butter. It is important that the entire surface of the dough is in a film of butter - otherwise it will dry out and crack during baking, and the melted butter will flow as much as possible into all cuts. Preheat the oven to 200 degrees and put the dish in it.

   Pour over with melted butter and place in the oven

9. After 20-25 minutes, remove the form from the oven. Pour a quarter glass of water into the eggs mixed with sour milk and shake the mixture. Pour the egg mixture over the banitsa and additionally walk with a knife along all the cuts and along the side. Place the mold back in the oven.

   

Bulgarian banitsa- a pie with a centuries-old and very interesting story... Banitsa in Bulgarian cuisine takes at least important place than borscht in Ukrainian cuisine, or in Georgian. Not one celebration is complete without her, be it New Year or Easter. Bulgarian banitsa is made from thin stretched dough, and the filling in it can be completely different. Bulgarian banitsa is considered traditional, cooked with feta cheese, eggs, sour cream and butter. Sirene cheese, which is very similar in taste, is often used.

Cottage cheese is also used, sauerkraut, minced meat, cherries, apples. The filling can be either one-component or complex, consisting of several ingredients. Often they combine cottage cheese with herbs, eggs, berries or fruits. So, it turns out very tasty banitsa with feta cheese and spinach, stuffed with potatoes and pumpkin, with minced meat and stewed cabbage.

The season also has a significant effect on the prevailing type of filling. In summer, a lot of fresh herbs and herbs are added to the filling. They use basil leaves, marjoram, purslane, spinach, nettle, badan, Swiss chard, beet tops, sorrel, mustard, cucumber, mint, sage, green onions, parsley.

Bulgarian banitsa. Photo

Enjoy your meal. I would be glad if this Bulgarian banitsa recipe you liked it and will come in handy.