About This Recipe
Banycski (also spelled banitsa-style rolls in some regions) is a traditional baked dish originating from Eastern European culinary heritage, particularly known in rural Carpathian areas. The name “banycski” refers to small, hand‑formed pastries made from a simple flour‑based dough, filled or layered with mild white cheese, eggs, and sometimes fresh dill or herbs. Unlike richer layered banitsa, simple and delicious banycski are shaped into individual spirals or folded triangles, making them faster to prepare and perfect for everyday meals.Baked Goods
This recipe stays true to the no‑fuss approach: it uses only pantry staples and a handful of ingredients. The result is a golden, flaky pastry with a soft, savory filling. Banycski can be served for breakfast, as a side with soup, or as a satisfying snack. The dough requires no yeast and no long proofing — just mixing, resting briefly, and rolling.
Why You’ll Love This Recipe
Minimal ingredients, maximum taste – flour, eggs, yogurt, cheese, butter, and a touch of salt.
No yeast, no advanced techniques – the dough comes together in 10 minutes.
Versatile filling – easily adapt to feta, quark, cottage cheese, or even a spinach‑cheese mix.
Crispy, buttery exterior – each banycski turns deeply golden and shatters with a fork.
Great for meal prep – they reheat beautifully and stay tender for days.
Authentic but approachable – exactly as made in home kitchens, without complicated steps.
Ingredients
For the dough:Food
2 ½ cups (320 g) all‑purpose flour, plus extra for dusting
1 teaspoon fine salt
1 large egg (room temperature)
½ cup (120 g) plain yogurt (full‑fat preferred, but Greek or regular works)
¼ cup (60 ml) lukewarm water
2 tablespoons sunflower or vegetable oil
For the filling:
1 cup (200 g) brined white cheese (feta, sirene, or Bulgarian white cheese), crumbled
½ cup (120 g) cottage cheese or ricotta (for creaminess)
1 large egg yolk (reserve white for brushing)
2 tablespoons fresh dill, finely chopped (optional, but recommended)
Pinch of black pepper
For assembly & baking:
⅓ cup (75 g) unsalted butter, melted (plus extra for greasing)
1 egg white, lightly beaten (for golden tops)
Optional: 1 tablespoon sesame seeds or poppy seeds for garnish
Step by Step Instructions
- Make the dough
In a large mixing bowl, whisk together flour and salt. In a separate bowl, combine egg, yogurt, lukewarm water, and oil. Whisk until smooth. Pour the wet mixture into the flour and mix with a fork or wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead for about 5 minutes until smooth and elastic. If sticky, add 1–2 teaspoons of flour. Cover with a clean towel and let rest for 20 minutes at room temperature.Cheese - Prepare the filling
In a medium bowl, crumble the white cheese (feta or sirene) and add cottage cheese. Add the egg yolk, chopped dill (if using), and a pinch of black pepper. Mix until just combined — do not over‑mix. Set aside. - Roll and shape the banycski
Preheat your oven to 375°F (190°C). Grease a 9×13‑inch baking dish or a large round baking pan with melted butter. Divide the rested dough into 2 equal portions. On a lightly floured surface, roll out one portion into a rectangle of about 12×10 inches (30×25 cm) — the dough should be quite thin (roughly 1/8 inch / 3 mm thick). Brush the entire surface with some of the melted butter.
Spoon half of the cheese filling evenly over the dough, leaving a ½‑inch border. Starting from the longer side, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife, cut the log into 6 equal pieces (each about 1.5 inches wide). Repeat with the second dough portion and remaining filling.Eggs
Place each banycski piece cut‑side up (spiral visible) into the prepared baking dish, slightly apart — they will expand. Brush tops with beaten egg white and sprinkle with sesame seeds or poppy seeds if desired.
- Bake
Bake in the preheated oven for 22–28 minutes, until the banycski are puffed, deeply golden brown, and the filling is bubbly at the edges. Rotate the pan halfway through for even browning. Remove from oven and brush immediately with any remaining melted butter for extra shine and tenderness. - Cool slightly and serve
Let the banycski rest in the pan for 5 minutes before transferring to a wire rack. Serve warm as a main breakfast pastry, alongside a bowl of yogurt or a fresh cucumber‑tomato salad. They are also excellent at room temperature.