It is difficult to believe that among its neighbours, world famous for their sweets and desserts, Bulgaria somehow lack the abundance of desserts of Turkey and Greece for example. Our cafeterias and pastry shops offer mainly cakes, with recipes "imported" from Europe. We do have some basic Bulgarian sweets though as the ones listed below. A few but worth trying!
Sweet Pumpkin
One pumpkin (2-3 kg)
1 1/2 teacups of sugar
How to make it:
Cut the pumpkin in two or in four-five big pieces. Remove its seeds
and put it in a baking dish. Bake at moderate temperature in oven and do not open oven before
pumpkin is ready. Add some sugar while still warm - sprinkle it with granulated sugar
and serve. You can also add some cinamon according to your taste.
Creme Caramel
6 eggs
800 ml. milk
8 spoonfuls sugar
1-2 packets vanilla (according to your taste)
a pinch of cinnamon
How to make it:
Mix the eggs and the milk well. Stir more than half of the sugar in and add the vanilla, cinnamon and lemon peel. Try the mixture and if you find it not sweet enough, add more sugar to taste. Melt the rest of the sugar in a non-stick pan, stirring occasionally so it does not burn or stick to the pan. Pour the sugar in the 8-10 small pots (cup-size) and rotate each to cover the bottom. Pour in the egg and milk mixture. Place the small pots / cups in a pan with 2-3 cups water in the pan, and bake in an oven at 100-150° C.
Baklava
800 g phyllo pastry
300 g butter
2 teacups of chopped wallnuts
1 lemon
800 gr sugar
1 tea spoon cinamon
3 tea cups water
How to make it:
Put some butter into the baking pan and start arranging the phyllo pastry in the pan, brushing each sheet thoroughly with the melted butter. Combine nuts, half of the sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 220 degrees until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan mix remaining sugar, 1 cup water, and lemon juice and bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until producing a cyrup. When the baklava has cooled down, pour with the syrup and leave for 4-5 hours before consumption.
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