Bulgarian banitsa with carrots and maple syrup
1 cup semi-whole wheat flour
¼ teaspoon of salt
½ teaspoon of oil
¼ teaspoon of apple vinegar
2 tablespoons of maple syrup (or honey)
Brown sugar to taste
2 dried figs
1 teaspoon of fresh ginger honey (optional)
1 handful of walnuts
Peel the carrots and cut them into slices 5 to 6 mm thick. Steam cook or stew them in 1 cm of salted water. Once softened, mash them into a puree with a potato masher. Then flavor them with cinnamon and sweeten with maple syrup, sugar and chopped figs. Finally, add a handful of walnuts and mix well.
Sift the flour and put 2/3 of the amount in a large, round baking dish (it is easier to knead in a shallow dish rather than in a bowl). Make a well in the middle and pour in the other ingredients. By adding lukewarm water, make a soft dough. Let stand 20 minutes and divide into equal balls with the size of a peach.
Roll each out into a thin sheet of dough, each time sprinkling the rolling pin and the dough with plenty of flour. To get to a really thin sheet (like filo pastry), roll 2/3 of the dough around the rolling pin and then move back and forth, moving the palms of your hands from the middle towards the ends of the roller. Press gently while making these movements. Unroll, flour, switch sides and repeat until the dough becomes thin and large.
When the homemade filo sheet is ready, drizzle with oil and spread a portion of the carrot stuffing over the dough. Then roll the dough into a sausage and the sausage into a snail. Do the same with the other balls. Place the banitsi on a large baking dish and brush with oil.
Bake the banitsi at 180°C until golden (about 40 minutes). Leave to rest for 20 minutes and enjoy. If any left over for the next day, reheat in the oven.