pie like at home mom
- the water
- 1 kg of cottage cheese
- ~ 400 gr unsalted sheep's cheese
- 3 -4 eggs
- 300 gr raisins
- 1 esenta rom
- 250 sugar
Preparation time: less than 60 minutes
RECIPE PREPARATION Moldovan pie:
Make a regular pie dough and let it rest for 30 minutes. Separately make the composition of 1 kg of cheese mix with 3-4 eggs. The raisins were put in rum for about 30 minutes then added over the cheese and fine sugar.
Divide the dough into 6. From each piece spread a large (and thin) sheet, put the composition but not in excess and roll, from outside to inside. Place in a pan greased with oil and bake for 30 minutes.
Burek ingredients with salted cheese - cheese pie
- a packet of pie sheets (Serbs were mine, but also the Romanian ones from the trade give very good results)
- oil for greasing
- 1 kilogram of lightly salted cheese - ie a mixture of fresh cottage cheese with salted telemea, or just cottage cheese that you salt as much as you like the filling should be pleasantly salty, not with exaggeration
- 5 medium or 4 larger eggs
- 200 grams of sour cream
- 100 ml carbonated mineral water
- 100 grams of sour cream
- 1 or
Method of preparation
1. Grate or grind the cheese finely and mix all the ingredients for the cheese burger filling. The composition must be quite fluid, if it is too sticky add more cream or an egg.
2. Switch on the oven and heat to 190 ° C.
3. Place 2-3 sheets in a well-oiled pan. The tray I use is 40 x 28 cm. Grease the top sheet lightly with oil.
4. Place a layer of filling on top of the pie sheets.
5. Continue the same way, alternating 2-3 sheets with the cheese composition, until 5 layers of sheets and 4 of filling are obtained (depending on the size of the tray). The last layer must be sheets. With a special pastry brush, lightly grease the cheese with oil on the surface.
6. With a well-sharpened knife, cut the burek with cheese, now, as raw, in portions sized according to the taste of the tasters.
7. Beat the egg well with mineral water and sour cream. Float the cheese spoon over the entire surface with this fluid composition. Allow this fluid composition to pull the sheets a little.
8. Burek tray with salted cheese and bake in the preheated oven at 190 degrees and bake for 45-50 minutes. You can see the ready burek in the image below.
9. Allow to cool slightly in the pan. Cut the burek with cheese, following the cuts made previously.
If you still have a little patience, wait for it to cool a bit in the tray. If you don't burn anymore, sigh with pleasure because it's really good:
And a close-up. Is this cheese burek very appetizing?
Apple pie. 3 recipes that turn you into the most skilled chef
PHOTO GALLERY Apple pie. Simple recipes, delicious results
The apple pie is the queen of pies not only because it is delicious, but also because it is easy to prepare. The recipe is simple and seems centuries old. Not only does it "seem", but it really is. Because the pie, in general, disregarding the filling, has a history of thousands of years.
The first mentions appeared around 9,500 BC, when the Egyptians cooked the first pie crust, called "galettes", filled with rye, barley or oats and smeared with honey. In the Roman Empire it became the "placenta" or "libum" and was taken by Roman soldiers throughout Europe to the British Isles. Queen Elizabeth I of England (September 7, 1533 - March 24, 1603, crowned November 17, 1558), says the legend, would have cooked the first apple pie "Made in England". In the time of the Tudors (she was the last monarch of this dynasty), English pies were made primarily with quinces and pears. The pies then arrived in the New World over the "big water" with the first British settlers and became a culinary priority of the Yankees. And the traditional American dessert is the apple pie, which became famous in 1890.
Recipe Pies (Moldavian Cheese)
This Placinte Recipe comes from a Moldavian woman who shared the recipe with my mom years back. The pies have round cheese-filled fried pastries.
My mother has made these so many times and they’ve even got requested! There is no yeast involved so rising time is not needed. Fill this with apples, cabbage or other soft cheeses.The feta and Mozzarella filling is my favorite and if your concerned about the saltiness, I have a little tip down below in how to mellow out the salt from feta cheese. These are a favorite!
What is Pie?
Placinte is a round flat bread that is commonly stuffed with cheese. It is typically leavened with baking soda or baking powder and contains no yeast. It is recognized in the Romanian, Ukrainian and Moldovan Culture.
What is Brinza?
My family used to call these Brinza, but after a Moldavian friend told me Brinza means Feta Cheese, that changed in how I call these now. Placinte would be the correct named for these cheese-filled cakes.
Whats the best way to re-heat placinte?
The pie has the best fresh. However, to maintain a crisp crust re-heat in a toaster oven for the best results.
How to make Feta Cheese Less Saltier:
Remove feta cheese from the brine and soak in milk for 24 hours.
Ingredients for Recipe Pie:
How to make Placinte Recipe (Moldavian Brinza):
1. In a large bowl, whisk together 3 1/2 cups of flour, baking soda, baking powder and salt. Then stir in the egg, buttermilk, milk and 3 tbsp of oil until dough comes together (dough should be tacky.) Knead in remaining 1/2 cup of flour until a soft dough forms.
2. Next, divide the dough into 8 balls, using a 1/2 cup measuring scoop for even shapes.
3. On a lightly floured surface, roll out each piece of dough to a 9 ″ circle. Place 1 cup of the cheese blend in the center and fold in the edges, pinching them to the top. Gently roll out again to an 8 ″ circle and fry over med-low heat until golden (about 2 min on each side.)
Apple pie. The recipe of the culinary "guru" Radu Anton Roman
An apple pie recipe with few and cheap ingredients is in the cookbook (and not only!) "Romanian dishes, wines and customs" of the late Radu Anton Roman, a true "guru" of gastronomy, with the author's mention that it is taken from the nonconformist master of the epigram Păstorel Teodoreanu, "Gourmet lawyer and special wine connoisseur", as he defined himself.
Ingredients for Radu Anton Roman's apple pie
250 g flour, 1.5 kg royal apples, 250 g butter, 250 g sugar, 100 g breadcrumbs, 1 pinch of cinnamon, 1 pinch of salt
How to prepare Radu Anton Roman's apple pie
"The dough is made from flour with cold water and very little salt. He fights a lot. He lets himself rest. Spread, put the butter in the dough and wrap the piece of butter with the dough. It stretches again. This operation is done four times (twice roll the dough in three and twice in four). Between each stretch, rest for a quarter of an hour. When ready, ie after the last stretch, bake half of the dough in the pan and press with fine posmag, cake or buns. When it is half baked, place the apples on top of the dough and then the remaining half. Bake again. When browned, sprinkle with powdered sugar and better (a little) in the oven. Then cut according to the usual rules. The dough is worked cold. Bake at the right heat "
Radu Anton Roman's apple pie comes in time from the great epigramist Păstorel Teodoreanu
"Secret: Royal apples are indicated. Peel a squash, grate it and slice it into very thin slices. When they are ready cut, put the amount of sugar to taste and keep on the edge of the cooker until the sugar is incorporated into the fruit. Then they stay behind the scenes, in the cool, until it's their turn to enter the stage, filling the pie "
Apple pie. Geanina Staicu-Avram's recipe. Alias Jamila
The most popular culinary vlogger in Romania, in fact the "most popular", Geanina Staicu-Avram, well-known to all housewives as "stage", in fact "kitchen", by Jamila, has its recipe for pie with apples. Listen to her!
Ingredients for Jamila apple pie dough
250 g butter, 650 g flour, 200 g powdered sugar, 2 eggs, 200 g cream, 10 g baking powder, a pinch of salt
Ingredients for filling Jamila apple pie
1 kg of apples, 100 g of sugar, 1 teaspoon of cinnamon
How to prepare Jamila apple pie
"For starters, we will give the apples through the large grater. Put the grated apples in a preheated pan to harden them a little, add the sugar, mix and sauté the apples for about 10 minutes, until they soften well and the liquid disappears. Turn off the heat, add the cinnamon, mix well and let this filling cool ”
"While the filling cools, we prepare the dough for the sheets, we start with the butter, which must be at room temperature and we put it in the bowl of a mixer. mix for another 2-3 minutes. We clean the walls of the pot, add the eggs, one by one, and continue to mix, add the cream, increase the mixing speed again and mix everything for 2-3 minutes. Add the flour little by little, add the salt, baking powder, and then the flour. We increase the speed again and after 2-3 minutes the dough is ready "
"We unload the dough from the bowl, sprinkle a little flour on it and on the worktop and start kneading it. If necessary, add enough flour to obtain a non-sticky dough. We cut the dough in half, we put half of it aside, and we sprinkle the other one with flour, we also put flour on the worktop, and we start to spread the dough with the rolling pin ”
Jamila's apple pie comes out tender and "terribly" pleasant to eat!
"We move the dough often enough so that it does not stick, we spread it lightly, lightly, the dough must be very easy to handle, we roll the dough on a rolling pin and transfer it to a tray lined with baking paper. Remove the excess with a squeegee, put the filling over the first sheet, spread it very well. Cover the filling with the second sheet of dough, lightly shape the dough on the edges with your fingers to cover the filling well and remove the excess dough again. Do not throw away the excess dough because you can make individual pies or different croissants with it "
"We put the pie in the oven, preheated to 180 degrees, for about 40 minutes. After that, take the pie out of the oven and let it cool, cut it into cubes, powder it with sugar and it is ready to be served ”
Commercial cheese and raisin pie with thin sheets - recipe for pie created
Cheese and raisin pie with thin sheets from the trade - the pie recipe created. A Dobrogean pie with sweet cottage cheese and raisins. Burek or borek recipe with cottage cheese. Cheese pie recipes. Recipes with cottage cheese. Dobrogean pie recipes.
This cheese and raisin pie is a moderately sweet, effective dessert, the recipe is simple, quick and does not require any complicated preparation techniques. Everything is ready until the oven heats up. A traditional Dobrogean pie that I ate many times in Constanța during the holidays on the Seaside. The Turks call it burek or borek.
If you want you can make thin sheets of pie at home (spread sheet) - see here how.
I used sweet cottage cheese to which I added vanilla, lemon peel, raisins and / or cranberries. The sour cranberries were an extremely pleasant surprise. I imagine how good it can be with candied orange peel (the recipe here). Sweet cow's cheese can be one in a bucket or one bought on the market from producers. If you do not have access to such a thing you should know that it can NOT be replaced with ricotta or urda because the latter has other characteristics (see here). In this case, I recommend making homemade cow's cheese as it used to be - see the recipe here.
I made a similar pie earlier but with salted cheese which was a great success with the public (also called "virus") -recipe here. Now I have adapted the recipe in the sweet version.
I used 12 thin sheets of pie (not puff pastry!) And my tray is 25 x 30 cm.
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