Source: Atlas Obscura
It takes an exquisite hand to achieve the diaphanous dough needed to make zelnik. In Macedonia, this savory pastry’s ancestral home, children learning to make it spend years practicing under the guidance of family experts.
The name zelnik comes from the word zelje, which means “leafy greens,” and is the pastry’s most traditional filling, along with sirene, a regional brined cheese similar to feta.
To achieve a light, puffy crust, zelnik bakers search out pastry flour of the lightest, smallest grain possible. After sifting the flour and mixing…The post This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets. appeared first on FeedBox.