English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Banitsa with cottage cheese
Banitsa is a Bulgarian layer cake made from unleavened dough. Most often, banitsa is cooked with cheese or cottage cheese, but they are also made with minced meat, spinach, cabbage, pumpkin, and even crushed nuts.
How to cook Banitsa with cottage cheese
Step 1
1. Sift flour, mix with baking powder, add melted butter and water; knead the dough. Roll the dough into a ball, cover and refrigerate for 30 minutes. Rub cottage cheese through a sieve, beat with eggs. 2. Place honey, sugar and butter in a saucepan and melt over medium heat, stirring constantly. 3. Add a mixture of honey and butter and sugar to the curd. Lightly salt. To stir thoroughly. 4. Roll out the dough on a floured surface into a very thin, elongated layer (approximate dimensions of the layer: width - 25 cm, length - 50 cm), immediately grease the surface of the dough with melted butter. Lay out the curd filling in an even layer, leaving 1.5 cm margins free. 5. Gently roll the dough with the filling into a roll. Fasten the edges with wet hands. 6. Preheat the oven to 180°C. Grease a baking sheet with oil. Put the roll on a baking sheet, roll it up like a snail, brush with a beaten egg. Secure the free end of the roll. Bake 35-40 min. Cover the finished bannitsa with a wet napkin, put a dry towel folded 4 times on top and let stand for 10 minutes. Serve warm.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Azerbaijani kutabs
Kutaby (or gutaby) is a traditional Azerbaijani snack, a thin pie with a filling of ground beef or lamb with the addition of lamb fat. Onions, herbs, cheese, and sometimes even pumpkin are also used for the filling of kutaby. Kutaby are fried in a dr
Czech style pork knuckle
The recipe for pork knuckle, or as they say in the Czech Republic, "veprova knelna", involves stewing the meat in beer for quite a long time and then baking it in the oven. Czech pork knuckle is juicy and tender baked meat with a unique aro
Hearty sandwich with Vienna sausages
We tell you how to make an unusual and very filling filling for a sandwich. We used Viennese sausages as a basis. They are the best choice, as they do not have much fat. And to complete the taste, we added a boiled egg and lecho. All that remains is
