Bosnian Sweet Cheese and Walnut Pastry (Kajmačnica)
Kajmačnica is a delightful Bosnian sweet pastry that beautifully combines the richness of kaymak (a traditional clotted cream) with the sweetness of walnuts and semolina, all encased in delicate layers of phyllo dough. Doused in a fragrant sugar syrup (agda), it offers a taste experience that is both comforting and indulgent, reminiscent of Greek galaktoboureko but with its own distinct Bosnian character.
🧂 Ingredients
- 1 package Phyllo dough sheets(about 12-15 sheets)
- 200 g Butter(melted, for brushing)
- 100 g Semolina
- 750 ml Milk
- 150 g Sugar(for the custard)
- 3 large Eggs
- 100 g Kaymak (or clotted cream)
- 150 g Walnuts(finely chopped)
- 1 tsp Vanilla sugar
- For the syrup (agda):
- 300 g Sugar
- 300 ml Water
- 1 tbsp Lemon juice
- Optional: Cinnamon stick or cloves(for syrup)
👨🍳 Instructions
- 1
Prepare the syrup: In a saucepan, combine 300g sugar, 300ml water, and optional cinnamon stick/cloves. Bring to a boil, then simmer for 10 minutes. Stir in lemon juice and let cool completely.
- 2
Prepare the custard: In a saucepan, whisk together semolina, 150g sugar, and milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool slightly.
- 3
Whisk the eggs into the slightly cooled semolina mixture. Stir in the kaymak, chopped walnuts, and vanilla sugar until well combined.
- 4
Preheat oven to 180°C (350°F). Brush a rectangular baking dish (approx. 9x13 inches) with melted butter. Layer half of the phyllo sheets in the dish, brushing each sheet with melted butter.
- 5
Spread the semolina-walnut-kaymak filling evenly over the phyllo base.
- 6
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter. Trim any excess phyllo to fit the dish.
- 7
Score the top layer of phyllo into serving portions. Bake for 40-45 minutes, or until golden brown and crisp.
- 8
Once baked, immediately pour the cooled syrup evenly over the hot pastry. Let it soak for at least 30 minutes before serving.
💡 Pro Tips
- ✓Ensure the syrup is completely cool when pouring it over the hot pastry for the best texture.
- ✓Use good quality kaymak for the richest flavor.
- ✓If kaymak is unavailable, a good quality clotted cream can be substituted.
🔄 Variations
- Add a tablespoon of rosewater to the syrup for a floral note.
- Some recipes include a small amount of ground cinnamon in the filling.