Christmas is around the corner and we already have
started to gather for lots of family celebrations.
Here is one very traditional pastry dish we prepare for
Christmas Eve feast. I need to be clearer
– we make this dish almost on weekly basis but the special thing is that for
Christmas Eve we add special wishes and the buds from a tree that starts to
blossom during winter time and it is known as Dog’s Tree.
It represents strength, resilience and good health. Since Christmas in Australia is summery
season, I replaced the buds with the ones from my Apricot tree in our
backyard. We always try to put a wish
worthy and thoughtful (no Porsche, Paspaley pearls and bubble ice cream included!). The list goes – “WISDOM”, “FAMILY”, “HEALTH”,
“WEALTH”, “LOVE”, “WORK”, “LUCK”, “HAPPINESS”...
This pastry dish can be seen in many shapes
and cuts around Bulgaria but the one that stays with the strongest meaning and
blessing is the Fortune Banitza twisted in coil. The spiral shape symbolises the Circle of
Life, the endless journey for inner peace, love and success. And most of all, my children love the crunchy
and beautiful texture we get, when Banitza is swirled around. When ready to eat, we always cut and keep one
piece of this dish for "Grandpa" God.
You need:
1 packet of good quality filo pastries
2 egg yolks
500 gr Bulgarian brined sheep cheese
1 cup of extra virgin olive oil
Method:
Remove the cheese from the brine and soak it overnight
in plain water to remove some of the saltiness and to allow mellower taste.
Keep the filo pastry wrapped in damp kitchen towel to protect
them for drying.
Preheat the oven to 150 degrees Celsius.
In a big bowl mix roughly the cheese and the eggs
without overbeating and let it have a lumpy texture.
Spread one sheet of filo pastry, brush over olive oil with
fast strokes. Place over second sheet and repeat. Cover with the third sheet and spread at the
longer side of the pastry some of the feeling.
Place in one of the fortune wishes.
Working fast, roll gently the pastry into a tube and start twisting it
into a coil. Leave the end of it
slightly undone, so it can be easily connected with the next roll of
pastry. Continue with the next roll as
you allow some of the pastry undone so it can be connected and twisted into the
previous and to continue the smoothness of the coil. At the end brush with olive oil.
Place in the oven and bake until golden.
Now it’s time to see what fortune we’ve got! What's yours? I've picked again the “kitchen chores”...
Till my next post!
My
very best wishes,
Sophia
© 2013 - sophia terra~ziva. all rights reserved
Wow! Although I have made this quite a few times, it somehow never looks so perfect. Amazing job! I am inspired to try extra hart this year :))
ReplyDeleteOh thank you, Nimphal! That is so nice of you to say!
DeleteI don't think that is that hard, yet again I would struggle too if let's say my mother-in-law is watching over my shoulder ;) :D
I would suggest you use an olive oil spray instead of brushing it and a plain water bottle spray which will help you work faster and keep the pastry moist and pliable. If the presentation is not of big concern, then don't worry about joining the coils, just keep on rolling the spiral till you run out of pastry and filling.
Do share how you go. Love to here from you again!
My warmest wishes to you and your Family for Christmas and I hope the New Year brings you long life and abundance of health! <3