This pastry with many sheets of dough is dominated by the pleasant taste of butter and lard. The filling is in fact only scantily distributed over the dough. The Turkish baklava, which consists of many thin layers of dough, was the inspiration for this pastry. Christian-Bulgarian is, of course, the use of lard.

Sift flour into a large enough bowl and knead with the egg, vinegar, salt, adding cold water very slowly to form a firm dough. Calculate about 375 ml of water. Knead the dough for 15 minutes to make it elastic. Form the dough into a roll, which you cut into eight slices, large and heavy on the spot. Form each disk first into a ball, then into a palm-sized flat piece of dough, which is brushed with lard and sprinkled with a little flour. Two discs of dough are then pressed together with the sides floured and coated with lard. The dough slices are left to stand for about 30 minutes, covered with a baking dish. In the meantime, mix the finely crumbled feta cheese and the eggs to make a homogeneous filling.

Roll out the dough circles thinly, then with the back of your hand under the dough like a strudel dough so thin that it becomes almost transparent. If it tears a little in some places, it is not a big mistake. It will be rolled up later. This pulling apart is best done on

Banitsa – Strudel Bun with Sheep Cheese Filling

Dough:

Filling:

Instructions:

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