Sweet Walnut Pastries

Sweet Walnut Pastries Recipe from Bulgaria | Ingredients: Phyllo, Butter, Walnuts, Sugar, Water, Vanilla Extract

Region / culture: Bulgaria | Servings: 8

Introduction

Sweet walnut pastries, also known as banitza, are a delicious and traditional dessert that originated in Bulgaria. These pastries are made with layers of phyllo pastry filled with chopped walnuts and soaked in a sweet syrup. They are perfect for serving at special occasions or as a sweet treat for any time of the day.

History

Banitza has been a popular dessert in Bulgaria for centuries. It is often served during holidays and celebrations, as well as for everyday enjoyment. The combination of flaky phyllo pastry, crunchy walnuts, and sweet syrup makes this dessert a favorite among both locals and visitors to the country.

Ingredients

8 sheets of phyllo pastry
plenty of melted butter
75 g / 3 oz chopped walnuts

Syrup

225 g / 8 oz granulated sugar
240 ml / 8 fl oz water
1 tsp vanilla extract

How to prepare

Preheat the oven to 180°C / 350°F / gas mark 4 and lightly grease a baking tray.
Brush two sheets of pastry generously with butter and place one on top of the other.
Sprinkle a quarter of the walnuts over the top of the two sheets of phyllo.
Repeat with the remaining sheets of phyllo and walnuts, then roll lengthwise to form a cylinder.
Transfer to the greased baking tray and bake for about 30 minutes.
Meanwhile, place all the ingredients for the syrup in a saucepan.
Bring to a boil, stirring, then continue to cook for about 10 minutes or until the mixture thickens and becomes syrupy.
When the banitza is cooked, remove it from the oven and pour the hot syrup over the top.
Set it aside for 30 minutes.
Serve by cutting into slices, either warm or at room temperature.

Variations

Add a sprinkle of cinnamon or nutmeg to the walnut filling for extra flavor.
Substitute the walnuts with almonds or pistachios for a different twist on the classic recipe.
Drizzle melted chocolate over the top of the baked banitza for a rich and indulgent finish.

Cooking Tips & Tricks

Make sure to brush each sheet of phyllo pastry with plenty of melted butter to ensure a crispy and golden crust.

- Rolling the pastry with the walnut filling lengthwise will help create a beautiful spiral shape when baked.

- Be careful when pouring the hot syrup over the baked banitza, as it may be very hot. Allow the dessert to cool slightly before serving.

Serving Suggestions

Sweet walnut pastries can be served as a dessert on their own or paired with a scoop of vanilla ice cream for a decadent treat. They also pair well with a cup of hot tea or coffee.

Cooking Techniques

The key to making perfect sweet walnut pastries is to brush each sheet of phyllo pastry with melted butter and roll the pastry tightly with the walnut filling. Baking the banitza at the right temperature will ensure a crispy and golden crust.

Ingredient Substitutions

If you don't have phyllo pastry on hand, you can use puff pastry or pie crust as a substitute. You can also use different types of nuts, such as almonds or pistachios, in place of the walnuts.

Make Ahead Tips

Sweet walnut pastries can be assembled ahead of time and stored in the refrigerator until ready to bake. You can also make the syrup in advance and reheat it before pouring over the baked banitza.

Presentation Ideas

Serve sweet walnut pastries on a decorative platter and garnish with a sprinkle of powdered sugar or a drizzle of honey. You can also top each slice with a dollop of whipped cream or a scoop of ice cream for an elegant presentation.

Pairing Recommendations

Sweet walnut pastries pair well with a variety of beverages, such as hot tea, coffee, or a glass of dessert wine. They also go well with fresh fruit, such as berries or sliced peaches, for a light and refreshing accompaniment.

Storage and Reheating Instructions

Store any leftover sweet walnut pastries in an airtight container at room temperature for up to 2 days. To reheat, place the pastries in a preheated oven at 180°C / 350°F for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of sweet walnut pastries contains approximately 250 calories.

Carbohydrates

Each serving of sweet walnut pastries contains approximately 25 grams of carbohydrates.

Fats

Each serving of sweet walnut pastries contains approximately 12 grams of fats.

Proteins

Each serving of sweet walnut pastries contains approximately 3 grams of proteins.

Vitamins and minerals

Sweet walnut pastries are a good source of vitamin E, which is important for skin health and immune function. They also contain minerals such as magnesium and phosphorus, which are essential for bone health.

Alergens

Sweet walnut pastries contain nuts (walnuts) and gluten (from the phyllo pastry), which may be allergens for some individuals.

Summary

Sweet walnut pastries are a delicious dessert that is relatively high in carbohydrates and fats, but also provides some protein and essential vitamins and minerals. They should be enjoyed in moderation as part of a balanced diet.

Summary

Sweet walnut pastries are a delicious and traditional dessert that is perfect for serving at special occasions or as a sweet treat for any time of the day. With layers of flaky phyllo pastry, crunchy walnuts, and a sweet syrup, these pastries are sure to be a hit with family and friends. Enjoy them warm or at room temperature for a delightful dessert experience.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my friend Sarah for our weekly coffee chat. As soon as I walked into her kitchen, I was greeted by the most heavenly aroma of sweet nutty pastries baking in the oven. I couldn't resist asking her what she was making.

"Oh, these are my grandmother's famous Sweet Walnut Pastries," Sarah replied with a smile. "Would you like to try one?"

I eagerly accepted her offer, and as soon as I took my first bite, I was hooked. The pastry was flaky and buttery, and the filling of walnuts, cinnamon, and sugar was the perfect combination of sweet and nutty. I knew right then and there that I had to learn how to make these delicious pastries myself.

Sarah could see the excitement in my eyes and offered to teach me her grandmother's recipe. She pulled out a well-worn recipe card from her drawer and handed it to me. As I read through the ingredients and instructions, I could tell that this recipe was a labor of love that had been passed down through generations.

I was eager to get started, so Sarah and I spent the rest of the afternoon in her kitchen, baking batch after batch of Sweet Walnut Pastries. She showed me all the tips and tricks she had learned from her grandmother, like how to roll out the dough just right and how to toast the walnuts to bring out their rich flavor.

As the pastries baked in the oven, Sarah shared stories of her grandmother and how she would spend hours in the kitchen perfecting her recipes. She told me about the family gatherings where everyone would eagerly wait for the Sweet Walnut Pastries to come out of the oven, knowing that they were in for a treat.

By the time the last batch was done baking, I felt like I had mastered the art of making Sweet Walnut Pastries. I thanked Sarah for her patience and guidance, and promised to carry on her grandmother's legacy by making these delicious pastries for my own family.

Over the years, I have made the Sweet Walnut Pastries countless times, each time bringing a little piece of Sarah's grandmother's legacy into my own kitchen. I have shared the recipe with friends and family, who have all fallen in love with the sweet and nutty flavors of these pastries.

Every time I make a batch of Sweet Walnut Pastries, I am reminded of that warm summer day in Sarah's kitchen, where I first discovered this delicious recipe. I am grateful for the opportunity to learn from her and to carry on the tradition of making these beloved pastries for generations to come. And as I take a bite of a freshly baked pastry, I am filled with a sense of joy and nostalgia, knowing that I am honoring the memory of Sarah's grandmother with each delicious bite.