A crispy, spiral Bosnian pastry filled with a slightly tangy, soft fresh cheese. The dough turns golden in the oven while the center remains tender, milky, and generous.
Ingredients
- 12 sheets phyllo dough
- 500 g drained cow's milk farmer cheese
- 150 g crème fraîche
- 2 pieces egg
- 70 g unsalted butter
- 2 tbsp sunflower oil
- 1 tsp fine salt
Method
- Carefully drain the farmer cheese in a fine strainer until it is thick, cool, and no longer watery to the touch.
- Mix the farmer cheese, crème fraîche, eggs, and salt until you have a soft, lumpy, and cohesive filling, without making it completely smooth.
- Melt the butter, then mix it with the oil; the mixture should be fluid, warm, and easy to spread with a brush.
- Place a sheet of phyllo dough on the work surface, lightly brush it with the fat, then cover with another sheet to create a flexible base that will not tear.
- Spread a line of cheese filling along the bottom edge, roll loosely to form an even log, then repeat with the rest of the sheets and filling.
- Coil the logs in a greased round baking dish into a loose spiral, without compressing them too much, so the steam can puff up the layers.
- Brush the top with the remaining fat; the surface should be satiny but not soggy.
- Bake in a hot oven until the sirnica is deep golden, crispy on the edges, and slightly puffed in the center.
- Let rest out of the oven until the cheese firms up a bit, then serve warm, while the layers still crackle under the knife.
Nutrition
Per serving
- Energy
- 521.8 kcal
- Protein
- 12.02 g
- Carbohydrate
- 19.48 g
- Fat
- 44.06 g
- Fibre
- 1.62 g
- Calcium
- 31.97 mg
- Iron
- 0.04 mg
- Magnesium
- 3.33 mg
