Kollpite or kullpite is a traditional pastry consisting of flour, warm water, and salt. The dough is rolled out or stretched into very thin dough sheets, which are then stacked on top of each other and drizzled with oil or melted butter in between each layer and on top.
Variations of this pastry also use yeast and sugar for the dough, and the pastry is baked until nicely colored and crispy on the outside and soft on the inside. Although it’s commonly filled with crumbled cheese, kollpite is often left plain, with nothing but oil or melted butter in between the layers.
Bourekia is a traditional pastry that is usually made with thin and flaky phyllo dough and filled with cheese. The small, semicircular pastries come in sweet or savory versions, and they’re typically deep-fried in oil until golden brown. The sweet version most commonly uses a combination of fresh, unsalted anari cheese, a type of soft, slightly sweet Cypriot whey cheese, cinnamon, and sugar for stuffing the phyllo dough pockets.
Rosewater or citrus blossom water (usually orange blossom water) is often used to enhance the filling’s flavor, and the sweet pastries are either dusted with cinnamon sugar or soaked in honey or syrup. Savory bourekia, on the other hand, may contain various ingredients including ground meat, cheese (such as halloumi, graviera, or feta), spinach, or mushrooms.
Bundevara is a flavorful Serbian pie consisting of phyllo sheets that are filled with grated pumpkin, sugar, and spices such as cinnamon or nutmeg. The pie can be additionally enriched by the addition of raisins. It can be served either hot or cold, and it is recommended to sprinkle it with powdered sugar on top before consumption.
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Ružice or đul-pita is a Bosnian baklava variety made with yufka sheets that are filled with ground walnuts, melted butter, and raisins, if desired. The concoction is rolled, then cut into smaller pieces which are subsequently placed in the baking dish so that they resemble roses or rosebuds.
After ružice have been baked, they are doused in syrup consisting of water, sugar, and lemon juice. Due to the sweetness of this dessert, it is recommended to serve it with a cup of strong black coffee on the side.
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Međimurska gibanica is a traditional, highly caloric layered pastry originating from the Croatian region of Međimurje. It is usually served as a dessert after a big meal, but due to its nutritional value, it can also be consumed on its own. The pastry consists of several layers of phyllo dough filled with a combination of fresh cow's milk cheese, grated apples, ground walnuts, and ground poppy seeds, with the addition of raisins, cinnamon, rum, and sugar, according to personal preferences.
The fillings are divided by alternating layers of thin dough. Međimurska gibanica is quite similar to the EU-protected Prekmurska gibanica, with some slight variations concerning the fillings and type of dough. The pastry is ready to be consumed after it has been baked in an oven and develops a golden-brown color of the exterior, and it is then typically cut into squares and served either warm or cold.
MOST ICONIC Međimurska gibanica
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Bučnica is a comforting Croatian rolled pastry or strudel made with layers of thin dough that is filled with a combination of grated pumpkin, salt, fresh cheese, butter, sour cream, and eggs. The savory rolled pastry is baked in an oven until it develops a golden-brown color on the exterior, and it is recommended to serve it warm with a dollop of sour cream.
Bučnica should always be well-baked and crispy, otherwise the filling will release the water and the pastry will lose its crispiness. It's especially popular in the summer as there is an abundance of young pumpkins which are ideal for the filling.
MOST ICONIC Bučnica
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This traditional Greek pie consists of cooked or sautéed nettles that are placed between two layers of phyllo pastry. Along with nettles, the filling can also incorporate herbs, onions, and crumbled feta cheese. Tsouknidopita is best served freshly prepared, while it is still warm and crispy and can be enjoyed as an appetizer, snack, or a light main course.
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Samsades is a traditional dessert consisting of phyllo dough that’s rolled around a filling of nuts, baked, and then drenched in sugar or honey syrup, local thyme honey, or grape must (petimezi). The filling typically consists of almonds and sesame seeds, although walnuts are also occasionally added to the combination, and it's often flavored with cinnamon, cloves, and almond flavoring or floral water.
Similar to baklava, the dessert is usually made with a type of thin Greek pastry called phyllo kroustas, and it is one of the traditional desserts prepared on the island of Lemnos and Laconia. These sweet pastries are commonly enjoyed alongside a cup of coffee or tea, and they’re typically made around New Year’s and Christmas, although nowadays, they can be found year-round in bakeries.
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