Banitsa with pumpkin, walnuts and raisins

Banitsa with pumpkin, walnuts and raisins is part of the magic of Christmas Eve. The coziness of the family table, decorated with the richness of traditional Bulgarian dishes, will suffer if the Banitsa with pumpkin is not present at the table with its emblematic golden crust and aromatic filling. In different parts of our country, it is prepared in a unique and incomparable way, as each recipe tells its story and carries the spirit of family traditions.

We share with you one of the classic options. We want to show you that regardless of the time or skills you have, you can prepare a wonderful pumpkin pie that will warm the hearts of your loved ones. If time does not allow you to indulge in the art of home-made crusts, do not hesitate to use fine filo. The goal is to capture the magic of  the crunchy layers and the tender core,  which hides the taste of the holiday.

Here are our tips for a perfect Banitsa with homemade pastry:

1. Knead the dough; Be sure to add vinegar as indicated in the recipe. It makes the dough elastic and easy to knead.
2. From the proposed quantities you will make 4 crusts. (Each ball is about 90 g.)
3. Use a thin rolling pin. Roll out a crust with a diameter of 60-70 cm.
4. After transferring the crust onto a floured cloth, pull the edges to thin the crust at the ends. If you do not want to bother, after winding the crust, cut off the thicker part.
5. Let the rolled crust rest to dry for 5-10 minutes before rolling it up.
6. If a hole occurs during the rolling of the pie, do not worry. Smile. You are not a professional baker.

Here are our tips for a perfect pumpkin pie with fine peels:

1. Use two sheets on top of each other, sprinkle a little oil between them for extra crispness.
2. Spread the pumpkin filling at one end of the crust, and spread the remaining ingredients evenly over the entire surface.
3. Roll carefully, striving for evenness.
4. Brush the crusts with apricot syrup (dilute some apricot marmalade with water) before putting them in the oven.

If you think that making a pie with homemade peels is hard work, we assure you that it is easier than making homemade ravioli. But it’s worth every effort and time.

With these little secrets, any pie can become a work of culinary art. Let this recipe be a bridge between generations and an occasion for shared moments. We wish you a cozy and delicious Christmas Eve!