Banichki Bulgarian Cheese Pastries

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🧀 Crispy Homemade Banichki (Bulgarian Cheese Pastries)

Banichki are traditional Bulgarian pastries made with flaky phyllo dough and a creamy cheese filling. They bake into golden, crispy rolls with a rich savory center — perfect for breakfast, snacks, or tea time.

🛒 Ingredients

  • 1 package phyllo dough
  • 300 g feta cheese or Bulgarian white cheese
  • 3 eggs
  • 1 cup plain yogurt
  • 1/2 cup melted butter or oil
  • 1 tsp baking soda

👩‍🍳 Step-by-Step Instructions

🔥 1. Prepare the Oven

  • Preheat oven to 180°C (350°F).
  • Lightly grease a baking tray or line with parchment paper.

🧀 2. Make the Filling

  • Crumble the cheese into a large bowl.
  • Add the eggs and mix well.

🥣 3. Add Yogurt Mixture

  • In another bowl, combine:
    • yogurt
    • baking soda
  • Let it sit for 1 minute until bubbly.
  • Stir into the cheese mixture until combined.

🥐 4. Assemble the Banichki

  • Lay one sheet of phyllo dough on a clean surface.
  • Brush lightly with melted butter or oil.
  • Add a spoonful of filling along one edge.
  • Roll gently into a long cylinder.

👉 You can:

  • keep them straight
  • or shape into spirals

🧈 5. Prepare for Baking

  • Place pastries onto the baking tray.
  • Repeat with remaining dough and filling.
  • Brush tops with more butter or oil for crispiness.

🔥 6. Bake

  • Bake for 30–40 minutes until:
    • golden brown
    • crispy and flaky
  • Let cool slightly before serving.

✨ Texture & Flavor

  • Crispy buttery layers outside
  • Soft creamy cheese filling inside
  • Slightly tangy from yogurt
  • Rich savory flavor in every bite

💡 Tips for Best Results

  • Keep phyllo dough covered while working so it doesn’t dry out.
  • Don’t overfill the pastries.
  • Brush each layer lightly with butter for extra flaky texture.
  • Feta cheese gives the most authentic flavor.

🍽️ Serving Ideas

Serve warm with:

  • Yogurt
  • Hot tea
  • Fresh salad
  • Soup

Perfect for breakfast, brunch, or snacks.

🧊 Storage

  • Store in refrigerator for up to 3 days.
  • Reheat in the oven to keep them crispy.

❓Quick Q&A

❓Can I freeze Banichki?

Yes! Freeze before or after baking and reheat in the oven.

❓What cheese works best?

Traditional Bulgarian white cheese or feta cheese works best.

❓Why is my phyllo breaking?

Phyllo dries quickly, so keep unused sheets covered with a damp towel.

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