Banitsa

Banitsa

Category: Bakery products

Ingredients
Dough:
Chilled butter	150 g
Wheat flour	300 g
Egg	1 PC.
Salt	pinch
Lemon juice (not put)	1/2 tsp
Water or milk (I have 70g milk + 30g water)	100 g
Filling:
Egg	1 PC
Brynza (I have cheese chanakh)	130 g
Vegetable oil	50 g

Cooking method

• Kneaded with a combine. First, chop the butter together with flour. Add the rest of the components. The dough is soft, does not stick to hands. Divide the dough into 4 parts, roll up the balls, put on a plate, cover with foil and put in the freezer for 20 minutes.
  
• Prepare the filling. Beat an egg in a plate, chop the cheese there, stir. Smooth out and divide into 4 parts (this way it is better to see how much filling should be used for each roll).
  
• Take 1 ball out of the freezer. Roll out as thin as possible. Sprinkle vegetable oil evenly with a fork. Crumble the filling (I crumbled it with my hands). Roll up the roll, then twist into a bundle and put on a baking sheet (cover with paper), twisting a spiral from the center. Attach each next harness to the previous one. This will make one big spiral.
  
• Brush with beaten egg.
  
• 
  
• It tastes like khachapuri. For me, you need to put more cheese - just do not twist it tightly into the roll, otherwise it is not baked - two, and more salt in the dough - three. By the way, I didn't put lemon juice, and maybe I should have. He just would give sourness! Here
  
• 
  
• On a large banica of 8 strands:
  
• Dough:
  
• 300g. oils
  
• 500g. flour
  
• 1 egg
  
• 1 \ 3h. l. salt
  
• 1h l. lemon juice
  
• 200g. water or milk
  
• 
  
• Filling:
  
• 2 eggs
  
• 250g. feta cheese
  
• 150g. rast. oils
  
• 
  

Time for preparing:

20-30 minutes

Cooking program:

Bake in an oven preheated to 200C until golden brown.

Note

The recipe is taken from the book "Baking" - the "Cooking in a modern way" thermomix club. My recipe is 1/2 of the original.

Today we ate cooled down - very tasty !! : nyam: The dough is like puff!

[Omela]

I heard about this dish for a long time, but never tried it.
Omela, tell me, is bannitsa prepared with different fillings? I just met a recipe with a pumpkin in a filling, I don’t remember exactly the source now .. I wonder what else is customary to put in a traditional bath?

While Oksanka is sculpting the next masterpiece, can I answer?

Bannitsa is a type of puff pastry made from unleavened dough. Prepared with cheese and egg filling, cottage cheese, minced meat, spinach, cabbage, leeks. Bannitsa can be sweet, stuffed with ground or crushed nuts with sugar, grated pumpkin with sugar, etc.

There are several ways to roll out the dough for the bannya: rolling it by hand, rolling out the cut dough, rolling it out with a rolling pin, etc. The bannitsa can be prepared flat, in the form of a roll or envelope.

Thanks for the recipe. For a long time and often I have been making a similar pie, only I take the dough like the Philo dough.

And what is this Philo dough?

[Filo dough]

I don’t know, you can put a recipe here ... if not, if I’ll transfer something.

Filo dough
3/4 Art. rast oil (odorless)
1 tbsp. hot water
soda on the tip of a knife
1 st. l vinegar.
enough flour to knead a soft dough that does not stick to your hands. Knead for at least 10 minutes. Cover with a towel and let it "rest" for 15-20 minutes (but it seemed to me that after the refrigerator it was better)
Roll out the oiled dough on the table. The dough is rolled out into parchment paper. Various cheese fillings, minced meat. Since this dough is loved in the east, then nuts with honey, strudel with apples or a bowl with pumpkin.

Another variant of the Philo test

550g flour
200-230 ml hot water
5st. l olive oil (I took 8-10 in total)
a pinch of salt
stir for at least 10 minutes. it is advisable to withstand the dough min.2 hours, preferably 8 hours in the refrigerator. After the refrigerator, "warm" the dough at room temperature for an hour and a half

[Gasha]

Gasha, TanyulyaThanks for the helpful information and recipes! Of course, let them be here, suddenly someone will be useful. I did banitsa for the first time, and it was Banitsa (with one n) that was written in my book. The main "trick" is to roll thinly.

I made a banitsa at lunch today - rubbed cheese gr. 200 probably tilsiter and there a green onion and dill, 1 tsp salt, I liked the taste, the dough resembles a puff pastry, but a little bit hammered or something, although I didn't twist the rolls tightly. During kneading, I really wanted to add baking powder or slaked soda, but did not deviate from the recipe
THANKS Tanyulya for Philo's dough, I will definitely make it
And I rolled out the dough very thinly, in short, everything is fine for testing

I really wanted to add baking powder or slaked soda during kneading,

I agree with you, you can add. But it seems to me that for the filling it is necessary to use feta cheese, or something similar with a pronounced taste. I had a vat, it was "no", so the taste was bland. Let's experiment further! Thanks for the advice!

[Omela]

Omela, I bring you a photo report and a huge thank you. Very tasty and quick to prepare.


I will do it constantly, with different fillings, the next one will be with meat.

[Maria]

Maria, wow! Glad you liked it!

and I have such a banica!



spied on the Internet. the roll is cut and put in "turrets" in the form, then all this is poured with an egg-sour cream-garlic mixture! yummy!
But a familiar Gagauz woman laid out the banitsa like this - a sheet of dough on a baking sheet, grease with sunflower oil, sketch out the fillings, collect with fingers in an accordion. and so several layers. pour sour cream with garlic on top.

[Miroslava]

Miroslava, what interesting ways to form a banica !! Thank you very much, I will definitely try your options.

You are welcome
The second option is a layered accordion, apparently more traditional among the Bulgarians. When I was "studying" this recipe, I came across an article by a woman living in Bulgaria. Her neighbor, an elderly Bulgarian, folds like this!
And I was glad to share!

[Cubic,]

Cubic, I found an interesting article here, but now I won't come across something. And here are the options for fillings 🔗
ABOUT! Finally found it! Enjoy the story!
🔗

For all holidays corporate order this particular cake, bake a double rate, such a sickly cake turns out. Here, again I received an order, I will bake one of these days. Thanks for the "magic wand".

[Natalia]

NataliaThank you very much for your kind words! Glad that the recipe stuck!

[Omela]

Omela, but this

Vegetable oil 50 g

in the filling ...? Just add there? Or I mean

Sprinkle vegetable oil evenly with a fork.

But then that's too much.

Well, in general, I baked without butter at all ... In the Princess. Cooling down, have not tried it yet.