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Bulgarian banitsa sweet cheese spiral

Bulgarian Banitsa Sweet Cheese Spiral

This Bulgarian banitsa sweet cheese spiral is a flaky, golden pastry made with thin phyllo dough and a lightly sweet cheese filling. Crisp on the outside, soft inside, and perfect for breakfast, brunch, or dessert with tea.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: Bulgarian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pastry
  • 12 sheets phyllo dough thawed
  • 1/2 cup unsalted butter melted
  • For the sweet cheese filling
  • 2 cups Bulgarian white cheese sirene or low-salt feta, crumbled
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon optional
For topping (optional)
  • Powdered sugar
  • Honey or light sugar syrup

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a round baking pan.
  2. In a bowl, mix the crumbled cheese, ricotta, eggs, sugar, vanilla, and lemon zest. Stir gently until combined.
  3. Lay one sheet of phyllo on a clean surface. Brush lightly with melted butter.
  4. Place a second sheet on top and brush again with butter.
  5. Spoon a thin line of cheese filling along one long edge of the phyllo.
  6. Roll the dough gently into a long log. Do not roll it tight.
  7. Place the roll in the center of the pan and coil it into a spiral.
  8. Repeat with remaining phyllo and filling, attaching each roll to the spiral.
  9. Brush the top with the remaining butter.
  10. Bake uncovered for 35–40 minutes until golden and crisp.
  11. Let it rest for 10 minutes before slicing.
  12. Dust with powdered sugar or drizzle lightly with honey if desired.

Notes

  • Use low-salt cheese to avoid an overly salty filling.
  • Do not overfill the phyllo or it may tear.
  • Let the banitsa rest before cutting so the layers set properly.
  • Reheat in the oven for best texture. Avoid the microwave.