As the rest of the Balkan countries, pastries (sweet and savory) made out of phyllo dough is an everyday food here in Serbia. The famous Serbian Gibanica or cheese pie, baklava, and pita or pie from all kinds of filling possible. For the savory, there is mushroom, feta cheese, white cheese, spinach, smoked meat, ground meat and a combination of some of those stuff. Think of any fruit and a pie can be made from almost (ALMOST) all of it. Some of them I tried, some I have yet to try. Today, I was inspired by a recipe I saw online. If you are familiar with baklava rolls or baklava cigars, this recipe is a bit similar but it uses dried coconut instead of walnuts. The recipe that I saw is in Serbian so I thought I would share an english version with some tips and modifications to the process. Aside from that, all credits for the recipe are given to Ema, the author of the recipe on recepti.com. Please click here for the original version.
And here is the English version:
For the syrup:
Instructions:
Preheat the oven at 200°C or 392°F . Prepare the filling, beat the eggs and sugar together, then add the oil and yogurt. Mix well. Add the coconut flour and baking powder. Lay one sheet of phyllo dough and you can brush or spray with oil. Add another layer then add the filling at one end of the dough (like how you will fill a spring roll). Then just roll the pastry and place in a big baking pan, also brushed or sprayed with oil. Repeat the process until all the filling is used up. Cut the pastry into desired serving size. Brush the top with oil or melted butter or a mixture of both. Bake until golden brown.
While the pastry is baking, make the syrup. Add all ingredients in one pot and let it simmer or just until the sugar is dissolved. No need for a thick syrup. Rest the syrup and let it cool.
Pour the syrup over baked pastry and let it rest so it can absorb the syrup.
Tips:
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