Easy Filled Coiled Pastry

Lesna banitsa so sirenje

“I developed this recipe because, as much as I love the process of making Bourek or Banitsa, it is a labor of love and I don’t always have the time. I experimented with rolling out store-bought puff pastry dough very thinly with flour, and the result is as close as you can get to the homemade dough.” – Macedonia the Cookbook by Katerina Nitsou 

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Easy Filled Coiled Pastry

Course Appetizer

Author Katerina Nitsou, author of Macedonia the Cookbook

Ingredients

• 16 oz (450 g) package puff
• pastry sheets thawed
• All-purpose flour for dusting
• 1 egg whisked, for egg wash
• Vegetable oil for greasing

FILLING

• 1 cup (150 g) grated feta cheese
• 1 cup (240 g) ricotta cheese ¼ teaspoon kosher salt
• 2 eggs

Instructions

• Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) pie pan or oven-safe dish with vegetable oil.
• Mix together the filling ingredients and set aside in the refrigerator.
• Lightly dust your work surface with flour and use a rolling pin to roll out each sheet of puff pastry until it is ¼-inch (6 mm) thick, creating two long rectangles, each about 30 inches (75 cm) long and about 12 inches (30 cm) wide. Slice each sheet of pastry in half lengthwise. You will have 4 long strips of dough. Prick the surface of each strip at random with a fork.
• Brush the dough strips with egg wash. Spoon a quarter of the filling along the long side of one strip of dough, about 1 inch (2.5 cm) from the edge of the dough. Fold the edge of the dough over the filling and roll it up to create a rope. Repeat with the remaining strips of dough.
• Using a bit of egg wash, gently pinch the ends of the ropes together to form one long rope. Form the rope into a coil and carefully place it in the pie pan. Brush the top with the remaining egg wash and bake for 45 to 50 minutes, until golden brown. Allow to cool for 10 minutes before slicing into wedges.

Notes

Serves 4 to 6

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