Milk Banitsa by Zvezdev
Milk banitsa - how to make it juicy and sweet! A recipe by chef Zvezdev.
Ingredients
| 1 pack /400 g/ | filo pastry sheets |
| 1 pack /125 g/ | cow's butter |
| 1 l | fresh milk |
| 1 tea cup /150-180 g/ | sugar |
| 5 | eggs |
| 1 | powdered vanilla |
| 1/2 capsule | lemon essence /zest of 1 lemon/ |
Instructions
- Grease a 26-28 cm diameter baking pan generously with butter. Place two sheets of filo pastry on the bottom and brush with butter.
- Add two more layers of filo, brushing again with melted butter. Continue layering until the filo is used up, folding the edges towards the inside of the pan.
- Grease generously and make cuts across the surface of the banitsa. Bake in a moderately heated oven for 15-20 minutes.
- Heat the milk with the sugar.
- Separately, beat the eggs briefly with a whisk, gradually mix them with the hot milk and the vanilla. Add the lemon essence.
- Pour the egg mixture over the golden-baked filo.
- Bake for another 20 minutes at 180°, then remove the banitsa from the oven and cover the pan with a cloth. After 5-10 minutes it is sliced and served; it can also be eaten cold.