We love trying recipes from different countries and the kids especially like it when we do a themed breakfast so I jumped at the chance to make this milk banitsa recipe from Bulgaria when I was challenged by Expedia.
After doing some research, I found that Banitsa is a very popular Bulgarian recipe and it’s really versatile, you can have so many different fillings.
I picked a milk banitsa recipe because I read that children
love it and they have it for breakfast. It’s sweet, quite like our egg custard but instead of a shortcrust pastry, you use filo pastry.
I’m afraid I didn’t make the filo pastry (I’m really rubbish at making any kind of pastry!), but the recipe below, from European Cuisines
, includes making your own pastry.
Mlechna Banitsa (Milk Banitsa)
500g Flour (I’m assuming it is plain flour but don’t take my word for it!)
Half a cup of sugar
Half a cup of semolina
1 tablespoon of sunflower oil
1 tablespoon vinegar
1 cup of water
Mix the flour, 1 egg, oil, vinegar and water together to create a medium-hard dough.
Roll into sheets (sorry, I have no idea how many sheets because the recipe doesn’t say!) and place in a tray, basting each sheet with melted butter.
Bring the milk to the boil then add the sugar, remaining butter and semolina, stirring constantly.
When the mixture has cooled, stir in the beaten eggs.
Pour over the pastry sheets and bake in a moderate oven. One recipe I saw said to cook it for 25 minutes but that wasn’t long enough to set the custard so we covered it in foil to stop the top from burning and ended up cooking it for about 2 hours in total (including the first half hour of our first try!) and it finally set!
Cut into squares and sprinkle with confectioner’s sugar.
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