Kashkaval Baked in Thin Pastry Sheets
Timing icons on the page: 35 min, 2 portions, difficulty 1/5. Kashkaval was a comparatively late arrival in the diet of Bulgarians. This happened during the Ottoman Empire — adopted under the influence of the Vlach shepherds or via the Greeks. For a long time it was only a market/craft product; it was not made at home and people bought it as a delicacy.
⏱️ Prep: 35 min
Ingredients
| 500 g | kashkaval cheese | |
| 5 pieces | thin torte pastry sheets | |
| 1 | egg yolk | |
| 1 tsp | 5 ml | savory (chubritsa) |
| 20 ml | oil | |
| 30 g | butter | |
| 1 | tomato |
Instructions
- Spread out the pastry sheets and layer them one on top of the other, brushing every other sheet with butter.
- On top place the whole piece of kashkaval, then wrap the sheets into the shape of a parcel.
- Brush the top part with butter and with the beaten yolk. Finally sprinkle with savory (chubritsa). Place the wrapped kashkaval in a baking tin greased beforehand with oil. Bake for about 20–30 minutes at 180°C.
- Sprinkle/garnish the baked kashkaval with a slice of tomato.