Filo Pastry filled with Walnuts- Suva Pita sa Orasima

Suva pita is what I would call a short version of baklava. It is dry hence the term “suva” while baklava, at least the one I am accustomed to, is dipped in syrup. The other difference is that suva pita is partially cooled off in the oven while baklava is transferred straight to the cooling rack. This recipe calls for lot less sugar than the average baklava recipe which altogether is a good thing.

Suva pita is harder, not crunchy but rather more dense and has a totally different mouthfeel. It allows for a clear bite which simply dissolves in your mouth as it melts away.

This recipe also includes raisins which adds some interest.

It is really easy and quick to bake.

The recipe has been adapted from Kototamo blog.

Print Recipe

Filo Pastry Squares filled with Walnuts- Suva Pita sa Orasima

Filo Pastry Squares filled with Walnuts!

Course

Bake, Dessert

Cuisine

Balkan, Serbian

Keyword

suva pita sa orasima

Prep Time

30 min

Cook Time

45 min

Servings

pieces

Ingredients

Pastry

• 450 g filo pastry package
• 100 ml vegetable oil for brushing
• 400 g ground walnuts
• 130 g raisins
• 2 tsp vanilla sugar
• 1 organic lemon zest

Syrup

• 400 g granulated sugar
• 400 g filtered water
• 1 organic lemon sliced
• 1 cinnamon stick

Course Bake, Dessert Cuisine Balkan, Serbian Keyword suva pita sa orasima Prep Time 30 min Cook Time 45 min Servings pieces Ingredients Pastry 450 g filo pastry package 100 ml vegetable oil for brushing 400 g ground walnuts 130 g raisins 2 tsp vanilla sugar 1 organic lemon zest Syrup 400 g granulated sugar 400 g filtered water 1 organic lemon sliced 1 cinnamon stick

Instructions

Pastry

1. Defrost filo pastry package.
2. Preheat the oven to 180 °C (355 °F), rack in the middle.
3. Using a pastry brush coat the bottom of 400 mm x 230 mm x 50 mm (15 3/4" x 9" x 2") baking pan.
4. In a medium size mixing bowl mix together ground walnuts, lemon zest, vanilla sugar and raisins. Divide the mixture into 5 equal parts, set aside.
5. A filo pastry package contains 18 sheets. We will use 6 groups of 3 sheets. Line the bottom of the baking pan with the first group of 3 filo pastry sheets. Fold in excess sheet area to match the size of the baking pan.

   
6. Brush the filo sheet with vegetable oil.

   
7. Evenly spread the first part of the walnut mixture.

   
8. Lay over the second group of 3 filo pastry sheets, fold in the ends to match baking pan size. Repeat the same process of oil brushing and walnut mixture spreading until 5 layers are created. The last and the top will be filo sheet group layer with the edges folded under to create a smooth top surface.
9. With a sharp knife carefully cut the stacked pastry into 38 mm (1.5") squares. To prevent the pastry sheet from slipping away use a plastic ruler to press down while at the same time using the ruler edge as a knife guide.

   
10. Bake for about 30-40 minutes or until golden brown. In the last 5-10 minutes prepare the sugar syrup, it is important that the syrup is hot at the same time when pastry is baked.

Syrup

1. Add sugar and water to a medium size sauce pan. Stir until sugar is completely dissolved. Over medium high heat bring it to a full boil and then add sliced lemon and cinnamon stick to it. Reduce temperature to low heat (3 out of 10) and cook for 5 minutes.

Assembly

1. After removing cinnamon stick and lemon slices ladle the syrup along the pastry cut edges. Spread lemon slices on top of it. Return the baking pan back to the oven, open the oven door and let it cook for 15-20 minutes.

   
2. Remove the baking pan from the oven and let it cool on a cooling rack completely.

   

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