Heart banitsa

Submitted by enr on 11 Apr 2011
# For the dough:
1 tsp sugar
10 g fresh yeast
1/2 cup milk
2 cup flour
1 tsp salt
2 tbsp olive oil or sunflower oil
1/2 cup Water
grams butter 60 spreads
# For the filling:
150 g bacon, chopped
1 tsp olive oil
2 eggs
150 g grated smoked processed cheese
1 yolk for brushing
Heart banitsa
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Dissolve yeast with sugar in 100 ml lukewarm milk and 1 tbsp of flour. Leave to rise for 15-20 minutes. Sift the flour with the salt in the center is formed well and it put the yeast, olive oil, milk and the rest water. Kneads dough. Divide by 6 pellets which are left covered with a towel for 10 minutes. The filling is prepared in heated olive oil put bacon. Stir 4-5 minutes, remove from heat and add the eggs. Stir until slightly thickened. If necessary, returns the fire. Insert the feta cheese. Each ball rolled into round 20 cm. Stick to one another in three rounds between each smear with butter. Received 2 rounds are rolled on oiled surface of large thin sheets. On sheet is distributed filling. Wound on rolls and cut stumps with 4 cm thick. Grease the tin with butter. Stumps are arranged in the shape of a heart with filling up a distance of 1 cm from each other and allow to rise 40 minutes Spread beaten egg. Bake in a preheated oven at 210 C for 10 minutes and then at 180 C for 20-30 minutes.
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11 Apr 2011
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