Difference between revisions of "Banitsa Saralia"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Bulgarian ([^cC])(.*)\]\]" to "Category:Bulgarian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 150 g [[butter]] | * 150 g [[butter]] | ||
| − | == | + | == Procedures == |
# Prepare a medium-hard dough from the [[flour]], some [[salt]] and cold [[water]], and roll into sheets (1 kg of ready-rolled sheets may also be used). | # Prepare a medium-hard dough from the [[flour]], some [[salt]] and cold [[water]], and roll into sheets (1 kg of ready-rolled sheets may also be used). | ||
# Baste each sheet with some [[butter]] and top with crushed [[walnut]] kernels. | # Baste each sheet with some [[butter]] and top with crushed [[walnut]] kernels. | ||
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[[Category:Bulgarian cuisine]] | [[Category:Bulgarian cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Walnut Recipes]] | [[Category:Walnut Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Latest revision as of 07:10, 14 July 2012
Ingredients
Procedures
- Prepare a medium-hard dough from the flour, some salt and cold water, and roll into sheets (1 kg of ready-rolled sheets may also be used).
- Baste each sheet with some butter and top with crushed walnut kernels.
- Roll together and arrange either lengthwise or in a circle in a butter-lined dish.
- Bake in a moderate oven.
- After it has cooled pour over hot syrup made from sugar, water and vanilla.
