Banitza
Stella's Bulgarian Burekas
Dough:
1 kg. flour
3 cups tepid water (or less
3 TBL white vinegar
1 reas salt
3 TBL vegetable oil
2 TBL soft butter
Filling:
4 medium potatoes
feta cheese
farmer cheese (in emergency cottage cheese can be used)
yogurt
1 egg
I do not have exact measurements for the filling. the volume of the cheese can be about
1/4 of the potatoes.
Dough:
1) mix and kneed all dough ing. until slick.
2) divide to 3 portions
3) roll each piece into a square smear with 2 T soft butter fold into three (envelope style), roll it up. Place in a plastic bag, store in refrigerator.
4) repeat step (3) a few times, over couple of days.
at this point you can use the dough or freeze it for future use.
Filling:
Boil (unpeeled) potatoes until soft, peel, and mash (I use a ricer, but any potato masher will do).
combine with other filling ing.
Brush with egg wash and cover with sesame seed.
Bake till golden, about 25 min.
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