This heavenly banitsa with cream represents one of Bulgaria’s most beloved sweet pastries, combining delicate phyllo layers with rich vanilla custard filling. The contrast between crispy, buttery pastry and smooth, creamy filling creates an irresistible dessert that has been passed down through generations of Bulgarian families.
Perfect for special occasions or weekend baking projects, this banitsa with cream transforms simple ingredients into an elegant dessert that rivals any bakery creation. The flaky phyllo pastry envelops a luxurious vanilla-scented custard, creating individual parcels that are both visually stunning and incredibly satisfying.
Ingredients
For the Vanilla Cream Filling:
- 1 litre (4 cups) fresh whole milk
- 200g (1 cup) granulated sugar
- 120g (3/4 cup) fine wheat semolina
- 10g (1 tablespoon) cornstarch
- 2 vanilla pods (or 2 teaspoons vanilla extract)
For the Pastry Assembly:
- 450g (1 lb) phyllo pastry sheets (banitsa crust)
- 250g (1 cup) unsalted butter
- Powdered sugar for dusting
- Ground cinnamon for sprinkling
Instructions
Preparing the Vanilla Cream
Begin by preparing the custard filling, which requires careful attention to prevent lumps from forming. In a large, heavy-bottomed saucepan, combine the granulated sugar, wheat semolina, and cornstarch. Whisk these dry ingredients together thoroughly to ensure even distribution and prevent clumping during cooking.
Gradually pour the fresh milk into the dry ingredient mixture while whisking continuously. This gradual addition prevents the formation of lumps and ensures a smooth base for your cream. Split the vanilla pods lengthwise and scrape out the seeds, adding both the seeds and the pod shells to the milk mixture for maximum flavor extraction.
Place the saucepan over medium heat and cook while stirring constantly with a wooden spoon or whisk. The mixture will gradually begin to thicken as the semolina absorbs the liquid and the starch activates. Continue cooking for 8-10 minutes until the cream reaches a thick, pudding-like consistency that coats the back of your spoon.
Remove the vanilla pod shells and stir the cream vigorously to ensure smoothness. Transfer the hot cream to a clean bowl and immediately cover the surface with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Allow the cream to cool completely at room temperature, then refrigerate for at least 2 hours until thoroughly chilled.
Preparing the Phyllo Pastry
Remove the phyllo pastry from its packaging and cover with a slightly damp kitchen towel to prevent it from drying out while you work. Melt the butter in a small saucepan over low heat or in the microwave, allowing it to cool slightly before use.
Preheat your oven to 200°C (400°F/Gas Mark 6). Line a large baking dish or sheet pan with parchment paper, ensuring the paper extends slightly up the sides of the pan.
Assembling the Banitsa
Working with 2-3 phyllo sheets at a time, lay them flat on a clean work surface. Using a pastry brush, generously brush each sheet with melted butter, ensuring complete coverage including the edges. The butter creates the signature flaky layers and prevents the pastry from becoming soggy.
Place approximately 2-3 tablespoons of the chilled vanilla cream in the center of the buttered phyllo stack. The amount will depend on the size of your phyllo sheets, but avoid overfilling as this can cause the parcels to burst during baking.
Fold the phyllo like an envelope by bringing the sides over the filling, then folding the top and bottom edges to create a neat rectangular parcel. The seam should be on the bottom to prevent opening during baking. Place each completed parcel seam-side down on your prepared baking sheet, leaving space between each piece for even browning.
Continue this process until all phyllo sheets and cream are used, typically creating 12-15 individual parcels depending on the size of your phyllo sheets.
Baking Process
Brush the tops of all assembled banitsa parcels with any remaining melted butter to ensure golden, crispy tops. Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the pastry is golden brown and crispy.
The banitsa should puff slightly during baking, and the tops should be beautifully golden with visible layers. Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.
Final Presentation
Remove from the oven and allow to cool for 5-10 minutes before handling. While still warm, dust generously with powdered sugar using a fine-mesh sieve for even coverage. Sprinkle lightly with ground cinnamon for aromatic appeal and traditional presentation.
Cut into individual serving pieces if you’ve made one large banitsa, or serve the individual parcels as prepared. The contrast between the crispy exterior and creamy interior is best enjoyed while the pastry is still slightly warm.
Nutritional Information
Serving Size: 1 piece (1/12 of recipe) Prep Time: 45 minutes (plus 2 hours chilling time) Cook Time: 20 minutes Total Time: 3 hours 5 minutes Serves: 12
Per Serving:
- Calories: 285
- Protein: 6.8g
- Carbohydrates: 35g
- Dietary Fiber: 1.2g
- Sugars: 22g
- Fat: 13.5g
- Saturated Fat: 8.2g
- Cholesterol: 45mg
- Sodium: 180mg
- Calcium: 125mg
- Iron: 1.8mg
- Vitamin A: 380 IU
This traditional dessert provides a good source of calcium from milk and energy from complex carbohydrates. While indulgent, it offers protein and essential nutrients when enjoyed as part of a balanced diet.
Recipe Variations and Substitutions
Dairy-Free Alternative
Replace the whole milk with full-fat coconut milk or a combination of cashew milk and coconut cream for richness. The texture will be slightly different but equally delicious.
Gluten-Free Option
Substitute the wheat semolina with rice flour or gluten-free flour blend, though the texture will be less traditional. Ensure your phyllo pastry is also gluten-free or make individual servings in ramekins without pastry.
Flavor Variations
Experiment with different extracts such as almond, rum, or orange blossom water. Lemon zest adds bright citrus notes, while a tablespoon of rose water creates a Middle Eastern twist.
Chocolate Version
Add 50g of cocoa powder to the cream mixture for a chocolate banitsa, or swirl in melted dark chocolate after the cream has cooled.
Fruit Additions
Fold fresh berries, sliced strawberries, or chopped seasonal fruits into the cooled cream for added texture and flavor complexity.
Lighter Version
Use reduced-fat milk and reduce the butter by half, though this will affect the traditional flaky texture. You can also reduce the sugar to 150g if you prefer less sweetness.
Individual Ramekin Method
For elegant individual servings, divide the cream among buttered ramekins and top with crumbled phyllo pastry mixed with melted butter before baking.
Storage and Serving Tips
Fresh banitsa with cream is best enjoyed within 24 hours of baking for optimal texture. Store covered at room temperature for same-day consumption, or refrigerate for up to 3 days. The pastry will soften when refrigerated but can be crisped up in a 180°C oven for 5-8 minutes before serving.
This dessert pairs beautifully with strong coffee or black tea, and makes an impressive ending to dinner parties or special celebrations. Serve at room temperature or slightly warm for the best flavor and textural contrast.
Frequently Asked Questions
Can I make the cream filling in advance? Yes, the vanilla cream can be prepared up to 3 days in advance and stored covered in the refrigerator. Stir gently before using if it has thickened further. This actually improves the flavor as the vanilla has more time to infuse throughout the cream.
Why did my phyllo pastry become soggy? Soggy phyllo usually results from insufficient butter between layers or filling that’s too warm when assembled. Always ensure the cream is completely cold before assembly, and brush each phyllo layer generously with melted butter to create moisture barriers.
Can I freeze assembled banitsa before baking? Yes, assemble the banitsa parcels and freeze them on a baking sheet until solid, then transfer to freezer bags. Bake directly from frozen, adding 5-10 minutes to the cooking time. Do not thaw before baking as this can make them soggy.
What’s the difference between semolina and regular flour for the cream? Semolina creates a smoother, more stable custard with better texture than regular flour. It’s less likely to become lumpy and provides the traditional consistency expected in authentic banitsa cream. If unavailable, substitute with equal amounts of cornstarch mixed with regular flour.
How do I prevent the cream from curdling while cooking? Cook over medium heat while stirring constantly, and never allow the mixture to boil vigorously. If you notice any lumps forming, remove from heat immediately and whisk vigorously, or strain through a fine-mesh sieve before cooling.
This authentic banitsa with cream recipe brings the warmth and tradition of Bulgarian baking into your kitchen, creating a dessert that’s both impressive and deeply satisfying. The combination of technique and simple ingredients results in a pastry that celebrates the art of traditional European baking while remaining accessible to home cooks of all skill levels.
