Bulgarian recipes: banitsa with cottage cheese and cheese

Do you know any Bulgarian recipes? Banitza is a fairly common bakery in Bulgaria, for the preparation of which only simple and affordable products are used. How to prepare it, we will tell in the presented article.

General information

Before you tell how the Bulgarian cake of banitza is prepared, it is worth mentioning what the Bulgarian cuisine is all about.

Bulgarian cuisine is the national pride of the country. It is widespread not only in the mentioned state, but also in other territories of South-Eastern Europe. It should be specially noted that it is very similar to Greek, Romanian and Turkish cuisines. This fact is explained by the fact that both Bulgaria and these states are located in the neighborhood.

One can not help saying that Italy, Armenia, Hungary and the Mediterranean had a great influence on this layer of culture.

Traditional dishes

Which dishes include Bulgarian cuisine? Banica is a typical pastry for this country. After all, the basis of many Bulgarian dishes are cheeses (for example, brynza), as well as cottage cheese.

It should be especially noted that these ingredients are not only added to pastries, but also used to make many casseroles and salads.

Each Russian hostess should have Bulgarian recipes. Banicza, tikveni, popara, budman, miranitsa, tekitsa, buttercup, katma and other - all these dishes will allow you not only to decorate the festive table, but also to nourish all the invited guests.

By the way, despite the complex names, such products are prepared easily and simply, without requiring the acquisition of outlandish ingredients.

Delicious Bulgarian banitza: a recipe from a photo of a batch

The Bulgarian banitza is a very simple, but incredibly tasty snack. And, of course, there are a great many recipes for its preparation. We decided to present only a few proven methods, which will certainly introduce something new into your diet.

What ingredients usually come in Bulgarian recipes? Banica is very delicious if you use the following set of products:

• Ready-made dough of phyllo - about 400 g;
• Brynza (preferably take home production) - about 300 g;
• Natural yogurt - about 200 ml;
• Eggs of raw chicken - 4 pcs .;
• Vegetable oil - dessert spoon;
• Soda quicklime - pinch.

Test preparation

A classic Bulgarian cake banitza is prepared with the help of a phyllo test. For those who do not know, we will tell you about this in detail.

Dough of phyllo is a fresh dough. It is very thin (about 1 millimeter). As a rule, it is used for cooking Greek cuisine, namely burek, baklava, tiropitus and others. By the way, in the Turkish cuisine such a basis is called yufka.

The properly cooked Bulgarian banitza with cheese should be very delicate and melting in the mouth. That is why the mentioned base is used for its formation.

Dough of phyllo is prepared from water and flour with the addition of a small amount of olive oil or wine vinegar. The flour is sifted well, and then added to the liquid and kneaded until the base becomes elastic. After that, the dough is rolled to the minimum thickness and used for its intended purpose.

If the recipes of the Bulgarian banitsa used by you foresees the application of this very basis, then you should strictly follow the rules. If you do not want to knead this dough on your own, it can be purchased at any store. However, it should be noted that just before the formation of the product the substrate is recommended to completely unfreeze.

Preparation of the filling

How is the Bulgarian banitas prepared? The recipe with the photo shows that preparing a snack can involve the use of different products. As a filling, we decided to apply the cheese to home production. But, before using this product, it should be carefully processed.

Chicken raw eggs are spread in a small bowl, and then lightly beaten with a fork until a homogeneous mass is obtained. Then, in drinking natural yogurt, throw a pinch of soda and mix well. As for brynza, it is placed in a deep plate and kneaded with a fork. Finally, all the ingredients are combined and thoroughly mixed.

The formation process

How is the banitza (the Bulgarian dish) formed? After the dough has been thawed and the filling is processed, the semi-finished product is started. To do this, they take a heat-resistant form and lightly coat it with vegetable oil. Then on the sheet put the rolled out layer of dough, on which put a little stuffing. Smoothing the cheese with a spoon, it is again covered with a base, spread out the filling, etc.

The described actions should be carried out until all the products are in a heat-resistant form. And the final layer must necessarily be the foundation. From above, it is again greased with vegetable or butter. This is necessary in order for the Bulgarian pie to turn rosy and acquire a golden crust.

Heat treatment

How to implement the Bulgarian recipes? Banicza is well prepared both in the multivarquet and in the oven. In this section of the article for baking a European dish, we decided to apply the second option.

The oven is preheated to 180 degrees beforehand, and then a filled baking dish is sent to it. In this form, the pie with cheese from the dough should be prepared for 40 minutes.

As soon as the crust of the product is browned, it is carefully removed, placed on a flat plate, and then sprinkled with a little water and covered with a clean and dry towel. In this form, the banitsa should stand for about 20 minutes.

We present a delicious European dish to the table

Now you know the recipe for a popular southern European dish (see above, how to cook). Banicza Bulgarian is served to the table in the already cooled state. It is cut into portions and divided into saucers. Guests are offered such a snack with sour cream and fresh herbs.

Delicate curd Bulgarian baked goods: recipes

Banitza can be either fresh or salted (for example, with cheese), and sweet. To prepare the latter variant dishes are often used rustic cottage cheese with sugar. But first things first.

What ingredients are needed to cook a Bulgarian cake with cottage cheese at home? For such a delicious and delicate product we will need the following components:

• Puff pastry without yeast - 2 standard packages;
• High-fat cottage cheese - about 200 g;
• White white sugar - about 100 g;
• Vegetable oil without a characteristic aroma (i.e., refined) - 3 dessert spoons;
• Large rustic egg - 1 pc.

Preparing the basis

The Bulgarian banitza with cottage cheese is very tasty and delicate. These properties pie gives puff pastry. As is known, in the process of baking, this base is several times larger in size, and also becomes soft and lush.

Of course, to prepare a puff pastry at home is quite realistic. But in order that it really turned out as it should be, the cook needs special skills and plenty of free time. Therefore, in the absence of listed features, we recommend not to suffer and get a dough at the nearest store. The benefit of finding it today is not as difficult as it was a few decades ago.

After the puff pastry is purchased, it is divided into separate sheets and completely thawed. Before using the base to form a pie, it should be properly rolled out. How this is done is always indicated on the product packaging. If the instructions do not, then we recommend simply roll out the dough into a rectangular formation along one of the sides.

We make stuffing

After selecting and processing the puff pastry, you can safely proceed with the preparation of the filling. To do this, take the usual rustic cottage cheese high fat, and then knead it with a fork. After that, a lightly beaten egg and white sugar are added to it. For flavor and taste to the ingredients, you can also lay out a couple of pinch of vanillin.

After mixing all the ingredients, you should get a sweet and viscous cottage cheese mass.

How to form correctly?

The Bulgarian banitza from puff pastry is formed very easily. To start, the rolled out rectangular layers are smeared with a small amount of refined oil, and then put a little sweet curd mass. In this case the filling is evenly distributed throughout the sheet, not reaching the edges of 2 centimeters. After that, the dough with cottage cheese is rolled into a roll, it, in turn, is twisted in a spiral and placed in a heat-resistant mold.

Having formed all the products in the same way, they are also placed in the dishes. At the same time, you should get a pie in the form of a peculiar snail shell.

How correctly to bake?

After the pie from the puff pastry in the form of a snail is formed, it is immediately sent to the oven. The product with curd filling is baked for 38 minutes at a temperature of 200 degrees.

The readiness of the Bulgarian pie can be determined by its color. If the banitsa is covered with a ruddy crust and noticeably increases in size, it can be safely removed from the oven.

We present the curd dish to the table

After baking the Bulgarian banitsa with cottage cheese, it is taken out of the oven and left in the form until completely cooled. Then the product is cut into the same pieces and presented to the table with strong tea.

By the way, if you take the cake out of the mold immediately after the heat treatment, it can fall apart. In addition, it is easy to burn with such a product. After all, in the hot form, the filling of the panic opens freely on the limits of the test.