Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pastry | not in our table | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 sheets of Phyllo Pastry,
- Plenty of Melted Butter,
- 75g/3oz Chopped Walnuts
- For the syrup
- 225g/8oz Granulated Sugar,
- 240ml/8fl.oz. Water,
- 1 teasp Vanilla Extract
Directions
Preheat the oven to180C, 350F, Gas Mark 4 and lightly grease a baking tray.
Brush two sheets of pastry liberally 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 lengthways to form a cylinder.
Transfer to the greased baking tray and baked for about 30 minutes.
Meanwhile, place all the ingredients for the syrup in a saucepan, bring to the boil, stirring then continue to cook for about 10 minutes or until the mixture is thick and syrupy.
When the banitza is cooked, remove from the oven and pour the hot syrup over the top.
Set aside for 30 minutes. Serve cut into slices with warm or at room temperature.
Category:Bulgarian Recipes
Category:Bulgarian Desserts