Novogodišna Baklava i Pituliki

Name: Novogodišna Baklava i Pituliki
Yield: 7
Cuisine: North Macedonia
Ingredients: Filo pastry sheets, for baklava — 500 g (1 lb 2 oz); Chopped walnuts, for baklava — 300 g (10.5 oz); Butter, melted, for baklava — 225 g (8 oz); Sugar, for baklava syrup — 400 g (14 oz); Plain flour, for pituliki — 250 g (9 oz); Eggs, for pituliki — 2; Milk, for pituliki — 120 ml (4 fl oz); Oil for deep frying; Honey, warmed, for pituliki — 1 cup; Chopped walnuts, to garnish pituliki — 1/4 cup

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Filo pastry sheets, for baklava — 500 g (1 lb 2 oz)
Chopped walnuts, for baklava — 300 g (10.5 oz)
Butter, melted, for baklava — 225 g (8 oz)
Sugar, for baklava syrup — 400 g (14 oz)
Plain flour, for pituliki — 250 g (9 oz)
Eggs, for pituliki — 2
Milk, for pituliki — 120 ml (4 fl oz)
Oil for deep frying
Honey, warmed, for pituliki — 1 cup
Chopped walnuts, to garnish pituliki — 1/4 cup

Method

Prepare the baklava by layering buttered filo with the walnut filling in a baking dish, cutting into pieces, and baking at 180°C (350°F) for 35–40 minutes; soak with hot sugar syrup once baked.
For the pituliki, whisk the flour, eggs and milk into a smooth, thick batter.
Heat oil to 175°C (350°F) and drop small spoonfuls of the batter into the hot oil, frying until golden, about 3–4 minutes.
Drain the fried pituliki and dip immediately into warmed honey, coating thoroughly.
Sprinkle with chopped walnuts.
Arrange both the baklava and pituliki together on a festive New Year dessert platter.

Introduction: A festive combination of walnut baklava and small fried honey pastries, prepared for New Year celebrations across North Macedonia.

Cultural Background: New Year celebrations in North Macedonia bring together beloved sweet traditions, with baklava and pituliki (small fried dough pieces dipped in honey) both featuring prominently on the festive dessert table.

Tips: Prepare the baklava a day ahead if possible, as it benefits from resting to fully absorb the syrup. Serve the pituliki freshly fried and honey-dipped for the best texture.

Variations: Add a few whole cloves to the honey for pituliki for extra fragrance. Include other traditional sweets on the platter for a fuller festive spread.

Storage: Store baklava at room temperature for up to 1 week; pituliki are best eaten fresh, within 1 day.

Reheating: Not applicable — both are served at room temperature.

FAQs:

Q: What are pituliki?

A: Small fried dough pieces dipped in warm honey, a traditional North Macedonian sweet especially popular during New Year celebrations.

Q: Can baklava and pituliki be made ahead of New Year's Eve?

A: Yes, both can be prepared a day or two in advance, making them convenient for festive entertaining.