Popular in Albania and the neighboring Balkan countries, Albanian Flija is a traditional layered pastry. Here is a recipe for it, along with thorough directions:
- 2 cups all-purpose flour
- 1/2 cup semolina flour
- 1/2 tsp salt
- 1/2 cup warm water
- 1/2 cup yogurt
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1/2 cup butter, melted
- 1 cup cream
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp grated nutmeg
- Combine the all-purpose flour, semolina flour, and salt in a sizable mixing basin.
- Combine the heated water, yogurt, beaten egg, and vegetable oil in a different bowl.
- Once the dough develops, gradually add the wet components to the dry ones while thoroughly mixing.
- The dough should be smooth and elastic after 5 minutes of kneading.
- For around 30 minutes, cover the dough with a cloth and allow it to rest.
- Set your oven’s temperature to 375°F (190°C).
- The dough should be rolled out to a thickness of about 1/8 inch on a lightly dusted surface.
- Leave a thin border around the edges as you spread the melted butter over the dough.
- Cream, sour cream, sugar, vanilla extract, and freshly grated nutmeg should all be combined.
- Again maintaining a thin border all the way around the edges, spread the cream mixture over the butter in the dough.
- Start at one of the long sides and tightly roll up the dough.
- The remaining beaten egg should be used to brush the roll’s top once it is placed on a baking sheet.
- Bake for 25 to 30 minutes, or until the top is golden brown, in the preheated oven.
- Before slicing and serving, let the flia cool.