Another banitsa type, you will say … Yes, but this one is really different … I saw the recipe online some time ago and decided to try it. The taste is completely different!!! Not because of the ingredients, but because of the way it is cooked – putting the rolls straight prevents the sheets from settling down and always has more than a great result!
Believe it and try it, too! Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Spread the banitsa sheets on a flat surface without dividing the sheets. Sprinkle crushed cheese on the first sheet so that it is evenly distributed.
Grab two sheets from the broad side of the sheets and roll a tight roll.
Transfer the coiled roll to a firm surface and cut it into two equal halves. Divide each of the two parts into 3 equal parts. You will get 6 rolls.
Divide each of the six rolls into two more to get a total of 12 small rolls from the original long roll.
Now it's time to start arranging the rolls in a greased tray. You should place them vertically side by side. The important thing is that they are not too tightly arranged, but there is no distance between them.
Thus you fill the entire baking pan.
Now start preparing the filling. In a cup pour the yogurt and add the baking soda. Stir.
In about 1-2 minutes, after the yogurt has risen, add the eggs.
Stir. Add the oil, too.
Stir again. The banitsa mixture is ready.
It's time to fill the rolls. My advice is not to pour the whole mixture at the same time from the bowl, but more carefully with a spoon to pour a little in each roll. This will help the rolls stand upright, otherwise they will flatten and thus lose the fluffiness of the pie.
Here is the ready to bake banitsa. Cut the butter into small cubes and spread them on the banitsa.
Bake in a preheated oven at about 180-190 degrees until a nice golden.
Serve while still warm! Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Spread the banitsa sheets on a flat surface without dividing the sheets. Sprinkle crushed cheese on the first sheet so that it is evenly distributed.
Grab two sheets from the broad side of the sheets and roll a tight roll.
Transfer the coiled roll to a firm surface and cut it into two equal halves. Divide each of the two parts into 3 equal parts. You will get 6 rolls.
Divide each of the six rolls into two more to get a total of 12 small rolls from the original long roll.
Now it's time to start arranging the rolls in a greased tray. You should place them vertically side by side. The important thing is that they are not too tightly arranged, but there is no distance between them.
Thus you fill the entire baking pan.
Now start preparing the filling. In a cup pour the yogurt and add the baking soda. Stir.
In about 1-2 minutes, after the yogurt has risen, add the eggs.
Stir. Add the oil, too.
Stir again. The banitsa mixture is ready.
It's time to fill the rolls. My advice is not to pour the whole mixture at the same time from the bowl, but more carefully with a spoon to pour a little in each roll. This will help the rolls stand upright, otherwise they will flatten and thus lose the fluffiness of the pie.
Here is the ready to bake banitsa. Cut the butter into small cubes and spread them on the banitsa.
Bake in a preheated oven at about 180-190 degrees until a nice golden.
Serve while still warm! Enjoy! 🙂
