Banitsa with beets in Pirdopski
Ingredients
5 cups (1 kg) flour
1/2 tsp (3 g) salt
2 cup (400 ml) lukewarm water
1 cup (200 ml) fat
Chapter 1 (300 g) beet
1 cup (200 g) sugar
1 cup (150 g) walnuts
Method
Of flour, salt and cold water is cooked dough banitsa, which is rolled into thin sheets. Beets are washed, peeled, grated on a fine grater and stew in fat. Each crust is distributed stuffed beets and sprinkle with sugar and crushed walnuts. Then peel wound, as strudel, and place in a baking dish, greased with fat. The banitsa bake until browned.
Difficulty
Average
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

sladki64e

Wed, 12/02/2009 - 00:00

An unusual sweet pastry and quite interesting. Will try with beetroot and ready sheet, and the color will be very interesting.