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Kosovar Flija (Layered Savory Pastry)

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Kosovar flija, an irregular wedge of thin browned layered pastry with a spoonful of yogurt on a simple ceramic plate.
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Flija is a beloved Kosovar layered pastry made by building thin rounds of batter with a creamy yogurt mixture between them.

Bake the batter in repeated thin layers, brushing each with the cream mixture so the pastry develops its characteristic soft interior and browned top.

Keep each batter layer thin and spread it quickly. The layers do not need to be perfectly even; their irregularity is part of the dish.

Serving Suggestions

Serve warm or just cooled with plain yogurt, ajvar, or a crisp seasonal salad.

A round baking pan of Kosovar flija with one wedge removed, showing many thin layers beside a plate and bowl of yogurt.

Recipe Notes

Flija keeps covered in the refrigerator for up to 3 days. Rewarm wedges in a low oven so the layers stay tender.

Kosovar flija, an irregular wedge of thin browned layered pastry with a spoonful of yogurt on a simple ceramic plate.

Kosovar Flija (Layered Savory Pastry)

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A layered Kosovar savory pastry with thin browned batter layers, yogurt, cream, and butter.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Kosovan
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Batter and cream mixture
  • 3 cups all-purpose flour
  • 2 1/2 cups water
  • 1 tsp fine salt
  • 1 cup heavy cream
  • 1 cup plain yogurt
  • 1/2 cup unsalted butter melted, for brushing

Equipment

  • Large mixing bowl
  • 12-inch round baking pan
  • Pastry brush
  • Ladle
  • Oven mitts

Method
 

Mix the batters:
  1. Whisk the flour, water, and salt until smooth and pourable. In a second bowl, stir together the heavy cream and yogurt.
  2. Heat the oven to 425°F (220°C). Brush a 12-inch round pan lightly with some of the melted butter.
Build the layers:
  1. Pour a thin zigzag layer of flour batter over the pan, leaving small gaps. Bake for 3 to 4 minutes, until just set and lightly browned.
  2. Brush the layer with the cream mixture and a little butter. Repeat the batter, baking, and brushing until the batter is used, finishing with cream and butter.
  3. Bake the finished flija for 8 to 10 minutes, until the top is browned. Rest for 10 minutes, cut into wedges, and serve.

Nutrition

Calories: 410kcalCarbohydrates: 49gProtein: 9gFat: 21gSaturated Fat: 13gCholesterol: 68mgSodium: 470mgFiber: 2gSugar: 3g

Notes

  • A thin layer cooks more evenly and makes the finished pastry easier to cut.
  • The pan will become hot quickly; use long oven mitts when rotating it between layers.

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