Essential staples for classic Bulgarian banitsa
What's the story
Banitsa is a beloved Bulgarian pastry cherished for its simplicity and comfort. It's prepared with a handful of basic ingredients, which are layered to create a flaky and savory delight. This article delves into the essential ingredients for crafting authentic Bulgarian banitsa at home, so you can savor this comforting pastry whenever you wish.
Filo
Filo pastry: The foundation
You will need about 400 grams of filo pastry, which is the key to Banitsa's deliciously flaky texture. It can be found in the frozen section of most supermarkets. Just make sure it's fully thawed before you start. Keep it covered with a damp cloth while you're layering to stop it from drying out. This way, you'll keep that perfect flaky texture.
Feta
Quality feta cheese: The flavor core
Feta cheese is the star of the show in banitsa, providing a deliciously rich and tangy flavor. You will need around 200 grams of crumbled feta cheese for your pastry. Choosing a good quality feta cheese can make a world of difference to the taste of your banitsa. So, if you can, try to get hold of some good quality feta from Greek or Balkan stores.
Sparkling water
Sparkling water: The secret ingredient
A secret (and somewhat surprising) ingredient in authentic Bulgarian banitsa is sparkling water! You'll need about 100 milliliters. The bubbles in the sparkling water contribute to a super tender and flaky dough when it comes out of the oven. It gets stirred into the yogurt mixture that glues the layers of filo together, bringing a certain lightness to the texture.
Moisture agents
Yogurt and butter: For moisture and richness
To tie it all together, you'll need 150 grams of plain yogurt and 100 grams of melted butter. The yogurt contributes moisture without causing sogginess, and the butter enhances flavor while guaranteeing crispy layers. Combine the yogurt and sparkling water, and brush it between layers along with melted butter to strike that ideal balance between moistness and crispiness.
Baking
Baking tips: Ensuring perfection
To get that perfect golden-brown finish, bake your banitsa at 180 degrees Celsius (356 degrees Fahrenheit) for approximately 30 minutes or until golden brown on top. Resist the temptation to open the oven often, as this can cause temperature changes that may affect the texture of the pastry. Let it cool a bit before serving. This allows the flavors to meld more effectively, resulting in an even more delicious experience.