Sweet milk banitsa

Half a pack of “Tryavna” phyllo pastry – 500 grams
150 grams of cow butter
6 eggs
300 grams of sugar
1.5 liters of fresh milk
2 sachets of vanilla

The phyllo pastry is crumbled lightly into a tray and mixed with pieces of cow butter. Bake in a hot oven until pink, stirring occasionally. Beat the eggs with the sugar, then add the milk and vanilla. Pour this mixture over the baked phyllo pastry. Bake in a moderate oven until it turns red.

Economical pumpkin pie

1 package of phyllo dough “Tryavna” (300 g)
200 g of oil
300 g of sugar
200 g of chopped walnuts
1/2 package of cinnamon
Pumpkin, peeled and grated.

Fry the grated pumpkin until soft, stirring occasionally. Add sugar, cinnamon, and walnuts.
Layer the phyllo dough in a baking dish, spreading each layer with oil and adding a little of the pumpkin mixture.
Repeat the layering of phyllo dough and pumpkin mixture until all ingredients are used, finishing with a layer of phyllo dough on top.
Spread generously with oil, cut into diamond shapes, and bake in a moderate oven.

Apple strudel

1 package of phyllo pastry “Tryavna” – 500 g
500 g apples
1/2 cup oil
1/2 cup sugar
1 teacup chopped walnuts
3 tbsp breadcrumbs
1 tsp cinnamon
Powdered sugar for dusting

Peel and grate the apples coarsely. Mix them with the walnuts, sugar, breadcrumbs, and cinnamon. Spread out each sheet of phyllo pastry on a sheet of parchment paper or cloth, brush it with hot oil, and fold it in half. Place some of the filling on top and roll it up into a log. Arrange the rolled-up pastry in an oiled baking dish. Pour the remaining oil over the top and bake in a moderate oven until golden brown. Cover the strudel with a cloth and let it cool before dusting with powdered sugar and cutting into pieces.

Baklava with walnuts

1 pack of phyllo dough “Tryavna” – 500 grams
200-250 g of cow butter or oil (can be a mix)
1 tea cup of crushed walnuts
a little sugar
1 tsp cinnamon

For the syrup: 3 cups of water, 2 cups of granulated sugar, 1 pack of vanilla, a pinch of citric acid

Half of the phyllo dough is arranged in the baking dish, with each layer being brushed with butter or oil. The walnut filling, with added cinnamon, is spread evenly. The remaining phyllo dough is layered on top, with each layer being brushed with butter or oil. The baklava is cut into rhombuses / squares / and drizzled with the remaining butter or oil. If it is not baked well, the baklava will remain doughy. Bake at a temperature of 180 – 200 degrees Celsius until it turns golden brown, then reduce the temperature to around 150 degrees Celsius. When it cools down, it is poured over with the hot sugar syrup. Allow it to sit for 24 hours.

Sofiiska Baklava

1 package of “Tryavna” phyllo dough – 500 g,
150 g butter.
For the filling: 1 cup flour, 150 g sugar, 4 eggs, 1 package baking powder, 1 cup chopped walnuts.
For the syrup: 750 g sugar, juice and grated zest of 1 lemon.

In a baking dish, previously greased with oil, place half of the phyllo dough, with each sheet sprinkled with butter. Spread the filling on top of it. Prepare the filling by beating the eggs with the sugar, adding the flour, baking powder, and chopped walnuts. Place the remaining phyllo dough on top, also sprinkled with butter. Cut the baklava into pieces and pour the heated butter over it. Bake in a moderate oven until browned. If it is not baked well, the baklava will remain doughy. After baking, allow it to cool. Prepare a syrup from 1 liter of water, 750 g sugar, lemon juice, and zest. Pour the entire baklava with the prepared syrup and let it soak for about 2 hours.