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Transylvanian pies with cheese and dill

Transylvanian pies with cheese and dill

I dissolved the yeast in a little warm milk, leaving it to rise for a few minutes. I mixed the flour with a little salt, the rest of the milk and eggs, adding the yeast. I kneaded an elastic dough, which comes off the hands.

I left it for about 1 hour in a warm place.

I divided the raised dough into 8 small balls.

With the help of the twister I spread each ball in a not very thin sheet. In the middle I put the filling - either cheese mixed with dill, or just cheese. I joined the ends of the dough, forming a ball, with the edges tightly closed so that the filling could not come out. With the help of the twister, I flattened the ball, taking care not to break it.

I fried the pies on both sides for about 5 minutes, then I took them out on a kitchen napkin, so that the excess oil could be absorbed.

They can be powdered with powdered sugar, or served like this.


Pan-fried pies with cheese, onion and dill

Pan-fried pies with cheese, onion and dill. They are so good that we never get tired of them. Each time I prepare a larger amount but it is never enough.

We love them very much. We remember our hard-working grandmothers who gladly prepared these goodies for us.

They are also very good during fasting, for the filling you can use fasting preparations (jam, cabbage, potatoes) or they can be filled with other fillings (sweet cheese with raisins, cheese and greens). We love the ones with cheese, green onions and dill.

I leave the recipe below and I hope you try them. Really worth it!

• It took:
• 1kg flour
• 25 g of fresh yeast
• 20 g sugar
• A teaspoon of salt
• 60 ml oil
• 500 ml of water
• Filling: 600 g salted cow's cheese (telemea)
• A green onion tie
• Dill according to everyone's taste
• For frying: oil

Mix the yeast with the sugar until it becomes liquid then add warm water. Gradually incorporate the flour and when the dough begins to bind we add salt and oil and then the rest of the flour. Knead until it becomes a good working dough, non-sticky. Leave to rise until it doubles in volume. I left it for 1 hour, writes pofta-buna.com.

In a bowl put the cheese, over which add the chopped onion and dill to taste. I did not add salt because the cheese was already salty. If you have unsalted cheese then you can add salt.

Modeling Pie pies with cheese, onion and dill

Put the dough on the work table and portion it into dough balls of about 100 g each. Add the desired filling and then wrap and stretch with a twist. Bake over medium heat in a little oil. Leave on each side until nicely browned.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Transylvanian pie with cheese and dill

In northern Transylvania, in the land of Codrului, they are called & rdquoplacinte codrenesti & rdquo. The Transylvanian cheese and dill pie was made, a long time ago, on a carved stone slab. Today these pies are baked in a cast iron pan.

Ingredients: 400ml hot water 1kg flour 2 sachets of dry yeast 1 tablespoon grated sugar 2 teaspoons salt 4 tablespoons oil 200g bellows cheese 2 bundles of dill oil for frying.

How to repair: In a large bowl with 100 ml of warm water, mix 100 g of flour, all the sugar and form a mayonnaise. It stays raised for 30 minutes. Then add exactly the right order: the rest of the flour, salt, the rest of the hot water (300 ml) and the oil. The order does not change because if the salt is put first, it will come into direct contact with the yeast and the dough will not grow. Mix well until it becomes an elastic dough, which stays on the rise for an hour, preferably in a warm place, with a towel on top.

Meanwhile, chop the dill and grind the cheese, then mix together. After the dough has risen, take pieces of it by hand, like donuts that stretch a little with the rolling pin, until they reach a thickness of 3-5 mm. Add 2 tablespoons of dill cheese and wrap. Give a pan shape. Put the pies in hot oil, not in an oil bath and turn from side to side until golden brown.

Transylvanian advice: & lsquoMusai to put over pies and 1 tablespoon of unfermented sour cream & rsquo


FLUFFY PEASANT CAKES WITH CHEESE

Fluffy peasant pies with cheese & # 8211 a kind of fluffy croissants filled with cheese and greens.

The recipe in my mother's notebook was called & # 8220 fluffy country cheese pie & # 8221 and was presented as two rolls of cheese and greens that were made as long as a tray.

I preferred to make them small, individual, easy to eat for breakfast or as a package at school or at the office. If you do not have time to eat breakfast for sure on the way to the bus station or even in the car, a peasant cheese pie will saturate you and you will be able to start the day with energy and desire to work.

The fluffy peasant pies with cheese are easy to make, any beginner in the kitchen will manage to make the dough and shape it. Even its kneading does not require special techniques or long time. The pies come out very fluffy, although, when they are taken out of the oven, they give you the impression that they are hard. The secret is to cover them with a thick kitchen towel, immediately after they have been removed from the oven, until they cool.

Fluffy peasant cheesecakes are better in combination with salted cheese with cheese and dill or parsley. I also made some with sweet cheese and salted cheese, but they remain duller, drier. In conclusion, telemea + cheese (or mozzarella) is the perfect combination in terms of taste, the one with cottage cheese remains valid for those on various diets in which you have forbidden the consumption of cheese / mozzarella.

Peasant pies from my mother's notebook known and appreciated by those who tried them are also the ones with pumpkin (sweet version).

The weather outside invites me to turn on the oven and I think that today I will make another round of peasant pies with cheese. I don't know how you can get over the days with gray skies, with low temperatures and rains in which even the puppy can't get out of the house, but I manage to make them more beautiful by preparing something good in the oven. It's like the oven is my sun.

And this is exactly what I will do today, when the temperatures have dropped from 30 ° to 13 ° and the gray and oppressive sky wants to ruin my good mood.

Peasant pies are very good. I hope you will try them too.

This time I will put green onions next to the cheese and I will give up dill or parsley. I think they will be even better in a pizza version (with sausages, cheese, pitted olives and slices and homemade ketchup).

While these peasant cheese pies are baking, I will prepare a spicy Bavarian cream cheese called my husband. obatzda. If you haven't eaten this cream cheese yet, you must try it!

While I was preparing the dough, I had a power failure, so the dough was left to rise for 90 minutes, but I assure you that there is no need for such a long time. After 60 minutes he was so tall that he had little left and came out of the bowl.

To keep these peasant cheese pies fresh until the next day, you can put them in a box that closes tightly or cover them with a kitchen towel and then put them in a plastic bag (that's how I keep the bread).

Now I leave you the list of ingredients and how to prepare fluffy peasant cheesecakes and don't forget to cover them when you take them out of the oven for the first 20-30 minutes:

INGREDIENT:

1 teaspoon hot salt

30 g sour cream is left at room temperature for 30 minutes

670-700 g flour (depending on the size of the eggs)

70 g butter at room temperature & cut into cubes and leave for at least 30 minutes at room temperature

For the filling:

1/2 link dill or parsley

1 egg yolk mixed with 2 tablespoons milk

I put in a bowl water, oil and slightly warm milk. I added sour cream, salt, sugar and yeast and mixed.

I beat the egg whites with a little salt in a bowl and poured them over the liquid ingredients, stirring until the composition was homogenous.

I added flour in 2-3 tranches, I kneaded the dough a little, then I put the butter cubes and I kneaded the dough until they were perfectly incorporated, and the dough did not stick to my hands.

I covered it with a towel and let it rise for 60 minutes, but as I wrote in the introduction for reasons that did not concern me, the dough rose for 90 minutes.

During this time I prepared my cheeses. I grated the telemeau and the cheese and mixed them with green parsley and a beaten egg yolk, but I also prepared 4 pieces with sweet cheese + telemea, to test this type of filling as well.

You can put dill or green onions instead of parsley.

I broke pieces of equal size from the dough, but you can weigh the dough and divide it into 10 or 12 pieces of equal quantities.

I spread the dough by hand in rectangles. I put 1 tablespoon of cheese, then I folded the pies taking the edges and bringing them inside over the cheese, then I rolled them.

I placed them in the oven tray with the rolled end at the bottom, under the pate. I kept a considerable distance between the pies because they swell during baking.

I greased the patties with beaten egg yolk with 2 tablespoons of milk and then sprinkled sesame and poppy seeds.

I baked them in the preheated oven at 180 ° C for 30 minutes.

As soon as I took them out of the oven, I put them on a grill, but I covered them with a thick kitchen towel.

I invite you to watch my recipes prepared in video format on the YouTube channel.


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(5 points / total votes: 77)

angela 9 years ago - 18 May 2008 18:43

Re: Pies with green onions and dill

last week I ate this type of pie for the first time (a friend made them) they are very good and the next day (if they stay)

Rica 9 years ago - June 1, 2008 11:29 AM

Re: Pies with green onions and dill

I will try to do it too, you have convinced me, I am easy to do and I am not expensive Thank you.

natalia 9 years ago - June 8, 2008 12:00

Re: Pies with green onions and dill

It's a perfect recipe for those who don't have time to cook: simple and very light at the same time. I try it today!

Ioana 9 years ago - 8 June 2008 16:42

Re: Pies with green onions and dill

just yesterday I ate a pie in the city, but it doesn't even compare to the ones made by my own manutza I look forward to your feedback!

Mariana 9 years ago - 10 June 2008 17:03

Re: Pies with green onions and dill

When I discovered this site and saw the dill pies I could only think of my dear mother who makes them so good. I'm in Germany and I don't get to my mother's often, but certainly when I get to the country, the first thing will be to ask my mother to make the pie. Anyway, now if I have this recipe I'll try it too because I'm too hungry

angela 9 years ago - 10 June 2008 21:25

Re: Pies with green onions and dill

dear Mariana we are glad that we aroused your memories and we hope that other goodies will catch your eye

Ioana 9 years ago - 11 June 2008 10:06

Re: Pies with green onions and dill

mariana, that's why I took over this recipe, it was a childhood memory and I didn't want it to be lost. they didn't come out at first because my grandmother made the dough out of my eyes and she didn't know how to give me exact quantities, but I looked at her countless times how to prepare them and in the end I found the right proportion of flour + water.

abramburica 9 years ago - 18 June 2008 00:20

Re: Pies with green onions and dill

I showed my husband this recipe and it was already raining in his mouth. I will do it too!

ir 9 years ago - 18 June 2008 18:58

Re: Pies with green onions and dill

Aha, I'll do them too !! I have never eaten. I think they come out very good. They also look good in the section.

Ioana 9 years ago - June 19, 2008 10:05

Re: Pies with green onions and dill

if you spread the thin sheet they come out so beautiful, and you don't feel like you're just eating dough. when you fry them, they will swell a little, but then they will leave and remain thin.

when I roll out the dough, because I don't have a big wooden bottom for something like my grandmother had, I line it with baking paper and stick it with duct tape. the advantage is that the dough does not stick to the spread at all and I don't even have to clean the table at the end, I just throw away the paper.

ana 9 years ago - 20 June 2008 16:26

Re: Pies with green onions and dill

please tell me if this site has multiple languages.
I wanted to send it abroad

Ioana 9 years ago - 20 June 2008 17:55

Re: Pies with green onions and dill

it's still only in Romanian, but we're working on the English version now, I hope it will be online in 2 months

Armenica 9 years ago - 24 October 2008 12:57

Re: Pies with green onions and dill

Hi! what do you say no, it goes mixed with hot cheese, onion and dill?

Ioana 9 years ago - October 24, 2008 13:15

Re: Pies with green onions and dill

sure you do! and I do so many times. with hot cheese (or cottage cheese) and dill are amazing. and grease them with sour cream when serving
but if you're afraid to just put onions with dill because you find it weirder to know they're not, you'll be surprised at their good taste. provided you like dill, normal

Armenica 9 years ago - 24 October 2008 13:31

Re: Pies with green onions and dill

mary-din palestyna 8 years ago - 14 January 2009 18:05

Re: Pies with green onions and dill

Hi girls. I go everywhere Angela, how many grams does the bag of dry yeast have left? I have a big package and I don't know how much to put. and I want to make her pie tonight. I kiss you all

Ioana 8 years ago - January 14, 2009 18:10

Re: Pies with green onions and dill

7 gr has an envelope, but being in another country it is good to consult your packaging how many grams are recommended for 500 gr flour

mary-din palestyna 8 years ago - 14 January 2009 18:29

Re: Pies with green onions and dill

OK. thanks, Ioana. good evening everyone

Ioana 8 years ago - 14 January 2009 18:49

Re: Pies with green onions and dill

an evening of flour and you and a great appetite for pies!

Edith 8 years ago - 25 March 2009 16:43

Re: Pies with green onions and dill

Very flour recipe! Like everything here.
Congratulations for the skill and for the beautiful pictures!
I have a question: can they be made in the oven? Or does it dry too hard? Or do they go baked in a non-stick pan without oil?
I'm thinking of a less ... caloric way
I will make them (I don't know how soon.) And I will put the recipe on my blog, specifying the source.
OK?

Ioana 8 years ago - March 25, 2009 16:54

Re: Pies with green onions and dill

the dough is a simple bread, so if you put it in the oven it will come out like bread. they will be good anyway but it will be lost in taste, being drier. I know why you want to eliminate frying, I don't like to abuse either, but I don't mind these pies.

if you want to bake in the oven I use this dough for pies, it's a little different:

500 gr flour
100 ml of mineral water
50 ml milk
1 or
1 teaspoon salt
2 tablespoons oil

Maya: 25 gr fresh yeast + 100 ml warm water + 1/2 teaspoon sugar

Make mayonnaise and let it rise. then knead with the rest of the ingredients and leave for at least 1 hour and raise again.

the quantity is for 2 pies of 26 cm diameter so you can make 4 sheets of dough on top greased with beaten egg yolk with milk

you can quietly put the recipe to yourself, especially if you try it and don't forget to let us know when you make them

Edith 8 years ago - March 26, 2009 10:12

Re: Pies with green onions and dill

Ioana, thank you very much!
I will also note this dough. I know that fried foods have more flavor, to see how I decide to make them.

Of course I will publish the recipe only after I try it. Then I will give you the news

camelia antoneta 8 years ago - 26 March 2009 12:05

Re: Pies with green onions and dill

dear ioana, given the fact that my daughter doesn't like dill, I can replace it with something else or the pie only stays with onions

Ioana 8 years ago - March 26, 2009 12:26 PM

Re: Pies with green onions and dill

I have never replaced dill with anything in this combination, but I think it would go well with mushrooms (drained from the jar well or hardened before leaving water) or just do it with green onions.

or if you like dill you make half a portion like that and half with potatoes according to this recipe [link], this is also my solution because I love dill and Radu (husband) can't stand it, so everyone with his pie

camelia antoneta 8 years ago - 26 March 2009 19:25

Re: Pies with green onions and dill

ioana I will follow your advice of thanks

Mara 8 years ago - 8 April 2009 15:50

Re: Pies with green onions and dill

yesterday I discovered you and last night I made the wonderful pies !! I really had a craving for something "good, homemade", especially since it's fasting. My husband ate them with mujdei, they are delicious. and today, at the office, there was a battle that I managed to save last night !! with the mention that I made them smaller, and 16 pies came out!

Ioana 8 years ago - April 8, 2009 3:59 PM

Re: Pies with green onions and dill

dear mother, we kiss you and we are waiting for you with such culinary successes

cotuca 8 years ago - 18 May 2009 00:41

Re: Pies with green onions and dill

we don't call pies if they are fried, they are a kind of cheese with another filling, languid

Ioana 8 years ago - 18 May 2009 09:20

Re: Pies with green onions and dill

I know what you're saying, but we only call them pies, fried in oil. then I discovered all kinds of pies that did not resemble what I knew under this name (apple or cheese pie, peasant pie [link]). the langoustines are a little different, the dough is softer, but it looks similar.

Mira 8 years ago - 9 December 2009 19:56

Re: Pies with green onions and dill

I also made the pies tonight and they really turned out good for me. I didn't expect it, because I had never made leavened dough before and I had emotions that it wouldn't grow well because I didn't knead it enough. I think next time I'll try a version with minced meat. The Turks have something similar stuffed with meat and it's called shuberek (I don't know if I wrote it correctly).

caesarean 7 years ago - 9 January 2010 07:27

Re: Pies with green onions and dill

I've been looking for a recipe for fried cheeses for a long time, as our mother used to do, especially in the winter when we returned ice cream from school. I love them and prefer them instead of any other food. Finally, I also managed to fulfill my great desire at Ioana.
Thank you very much, Ioana, and I wish you a New Year with success and joy, happiness, love and health!

caesarean 7 years ago - 9 January 2010 07:38

Re: Pies with green onions and dill

Ioana, I forgot to add that my mother put the cheeses in a large enameled pan - high on the terracotta, so that we could find them warm. There were - from the same dough - and pies filled with plum magiun, also fried.
Along with a hot tea we had the most delicious evening meal.
Thanks!

iulia 7 years ago - 11 March 2010 13:45

Re: Pies with green onions and dill

John
to the Turks these dishes are called gozleme. obviously there is a small difference. the dough sheet is thinner, the composition is made of dill, sheep's cheese or with a mixture of minced meat and do not fry in oil. they use some large plates heated on the bottom with a flame and the dough sheet is fried a little before filling it. are ff good.
I'll try to make yours too.

alina 7 years ago - March 16, 2010 00:28

Re: Pies with green onions and dill

I also made these pies on Friday. They are tasty and very good. I also added sheep's cheese. Thanks for. recipe

alice 7 years ago - 30 April 2010 18:47

Re: Pies with green onions and dill

can you put cheese instead of onions? to make a pie with barley and dill?

Ioana 7 years ago - May 3, 2010 11:15

Re: Pies with green onions and dill

normally, the telemeau or the case fits perfectly.

mirela_szekely 7 years ago - 15 May 2010 16:27

Re: Pies with green onions and dill

they are very good and I usually do!

patratel 7 years ago - 29 May 2010 16:33

Re: Pies with green onions and dill

It's awful, I also put bellows and sheep cheese in the filling. What can I say, it was a torment until I finished the dough, I salivated only at the idea of ​​the taste and smell of fresh dill. After that, another torment, stomach aches, I did not have the patience to catch a cold. From the pan, directly to the 'warehouse' They were and are a delight.

ella_germania 7 years ago - 10 June 2010 21:22

Re: Pies with green onions and dill

Hi Ioana. I would like to know if I can put the feta cheese in the filling? My husband and I really like the feta cheese and I thought it would work in this combination. Right now I'm preparing the pies ... I hope they come out good

Ana 7 years ago - 6 August 2010 14:24

Re: Pies with green onions and dill

Hi, can you tell me what "maya" means?

Ioana 7 years ago - 6 August 2010 14:44

Re: Pies with green onions and dill

mix the fresh yeast with a little warm water (from the 300 ml) and the sugar until the yeast is completely dissolved. then leave it in a warm place (now summer is ok at room temperature) for at least 15 minutes until it foams. this is mayo.

if you put dry yeast, it is no longer necessary to make mayonnaise, just knead all the ingredients.

elena 7 years ago - 10 August 2010 10:11

Re: Pies with green onions and dill

How happy I am to see that they are so "passionate" about these pies.
And even though I am a "respectable" age, it suggests everything to me. childish
I also got to know them through my grandmother, God rest her. She was a Transylvanian with a lot of "grace" in food.
Contrary to what I read here, she put in the composition (along with green onions and dill) and white loboda cut "noodles" and rubbed a little with salt (to soften it). Otherwise the procedure is the same.
God, what do we eat Grandma's pies: with loboda, with potatoes and fried onions or with cheese and dill.
This is how we remain in the memory of our children and grandchildren.

Adriana 6 years ago - 8 April 2011 19:37

Re: Pies with green onions and dill

Congratulations on the recipe! I want to do it too. But did I understand correctly? Is the green onion so fresh? I think that from a double amount of dough you can make pies with different fillings.

Ioana 6 years ago - April 9, 2011 11:40 AM

Re: Pies with green onions and dill

yes, green onions are raw. it will be done properly when you fry the pies.
of course, this dough goes with any filling: potatoes, cheese, cabbage, etc.

Ady 6 years ago - 26 May 2011 08:45

Re: Pies with green onions and dill

Interesting, congratulations to the housewives, I am a respectable age and so far I have only cooked pies with cheese, apples, pumpkin, kale and that's it but I will try this recipe especially because I love dill, thank you

Catalina Farcau Steinhouse 5 years ago - 5 February 2012 23:12

Re: Pies with green onions and dill

Making these stuffed flatbreads today with feta and dill. Yummy!

Ioana 5 years ago - 6 February 2012 16:26

Re: Pies with green onions and dill

how, how were they received by Ryan?

Catalina Farcau Steinhouse 5 years ago - 6 February 2012 20:36

Re: Pies with green onions and dill

He loves pies, but for him I filled them with ham and grated mozzarella.
The neighbors were also with us at the match and they also asked for the package, they really liked it!

Ioana 5 years ago - 7 February 2012 10:47

Re: Pies with green onions and dill

I like the idea of ​​mozzarella in pies, I think it stretches very nice when hot. I will remember this variant

lucyaneya 5 years ago - 11 August 2012 04:12

Re: Pies with green onions and dill

YAMYYYY I think I go with cabbage too, what do you say?

Anna Maria 4 years ago - 10 March 2013 02:33

Re: Pies with green onions and dill

Hi Ioana, I tried the pie and it turned out very tasty. Would I have a request? Could you send me the recipe for cabbage pies? It would be great, thank you very much
Thanks, I can't wait,
Anna

bianca 4 years ago - 19 March 2013 23:11

Re: Pies with green onions and dill

very good pies, today I made them without thinking that they are good and fasting, I had some guests who were fasting almost beating these pies). My husband loves them, he praised me so much. Thanks for the recipe. I have to pass the recipe to favorites.

lili 4 years ago - 7 April 2013 22:33

Re: Pies with green onions and dill

they are delicious, I fast and I am a real culinary feast.

Maria 4 years ago - 12 April 2013 18:03

Re: Pies with green onions and dill

The combination is excellent.
I remember my grandmother-God forbid
rest-had a Vesta stove like any Transylvanian
and after frying, he put the pies in the oven where there was a brick, to keep them warm.
After fasting I will make cheese and dill.

nicolae 3 years ago - 2 April 2014 19:28

Re: Pies with green onions and dill

Grandma also adds alfalfa or wolfberry greens. You will be amazed at how good they can be!

Ioana 3 years ago - April 2, 2014 9:33 PM

Re: Pies with green onions and dill

you're right nicolae, my grandmother does that. very good.

Lilith 3 years ago - 20 July 2014 04:29

Re: Pies with green onions and dill

can I put cottage cheese instead of onions?

Ioana 3 years ago - 28 July 2014 13:27

Re: Pies with green onions and dill

Sure, Lilith. even urda

Valentina 3 years ago - 28 October 2014 05:50

Re: Pies with green onions and dill

I have a question. I recently bought a bread machine and I would try this recipe. How do I get the dough out of the bread machine when it's ready to rise? How do I know that the machine will not automatically switch to baking dough to make bread?

Ioana 3 years ago - 28 October 2014 08:11

Re: Pies with green onions and dill

valentina, your car doesn't have many programs? there should be only kneading, kneading + growing, kneading + growing + baking programs.

Valentina 3 years ago - 28 October 2014 13:26

Re: Pies with green onions and dill

Thank you for the answer. It has, but it automatically switches from one to another. It's an old car per acre, I bought it without a manual.
I will try to sit next to her and stop her when I think she is ready with the dough.

Ioana 3 years ago - 28 October 2014 13:34

Re: Pies with green onions and dill

if it helps you orient yourself, my kneading + raising program is ready after 1 hour and 13 minutes.

Valentina 3 years ago - 28 October 2014 13:57

Re: Pies with green onions and dill

Thanks. I live in America and I try to adapt Romanian recipes to American technology.


The dough is important

Put the flour in a deep bowl and pour salt over it.

Mix the yeast with warm water in a glass or cup until all is dissolved. Leave the yeast mixture to rest for about 10 minutes, then pour over the flour. You can also successfully use dry yeast, I used to Syrupy martyrs and they came out great!

Stir, add more water if necessary, until it becomes an elastic shell.

Form a ball, sprinkle a little flour on top, wrap the bowl in a sheet or several towels to keep warm and leave to rise for at least 1 hour.


Transylvanian pie with cheese and dill

In northern Transylvania, in the land of Codrului, they are called & rdquoplacinte codrenesti & rdquo. The Transylvanian cheese and dill pie was made, a long time ago, on a carved stone slab. Today these pies are baked in a cast iron pan.

Ingredients: 400ml hot water 1kg flour 2 sachets of dry yeast 1 tablespoon grated sugar 2 teaspoons salt 4 tablespoons oil 200g bellows cheese 2 bundles of dill oil for frying.

How to repair: In a large bowl with 100 ml of warm water, mix 100 g of flour, all the sugar and form a mayonnaise. It stays on for 30 minutes. Then add exactly the right order: the rest of the flour, salt, the rest of the hot water (300 ml) and the oil. The order does not change because if the salt is put first, it will come into direct contact with the yeast and the dough will not grow. Mix well until it becomes an elastic dough, which stays on the rise for an hour, preferably in a warm place, with a towel on top.

Meanwhile, chop the dill and grind the cheese, then mix together. After the dough has risen, take pieces of it by hand, like donuts that stretch a little with the rolling pin, until they reach a thickness of 3-5 mm. Add 2 tablespoons of dill cheese and wrap. Give a pan shape. Put the pies in hot oil, not in an oil bath and turn from side to side until golden brown.

Transylvanian advice: & lsquoMusai to put over pies and 1 tablespoon of unfermented sour cream & rsquo


Transylvanian pies with bellows cheese and dill

Last weekend, we made some pies filled with bellows cheese and dill. There are many kinds of pies with different types of fillings, one better than another :).
This time we stopped at the Transylvanian pies. We really liked them and we will definitely repeat them. :)

Ingredients for about 6-7 pies:
500 g flour
1 teaspoon grated salt
25 g fresh yeast
300 ml of lukewarm water & # 8211 can use milk instead of water
about 80 ml of sunflower oil
Filling:
350-400 g of bellows cheese
1 teaspoon fresh or dried dill

1. In a larger bowl, mix the flour, salt, yeast dissolved in a little warm water and the rest of the water.
2. Knead for about 10 minutes, until it begins to come off the hand and the bowl, but still remains a little sticky.
3. Cover and let rise for 1 hour in a warm place.
4. Meanwhile, mix the bellows cheese with the dill.
5. After the dough has risen, divide it into 6-7 larger balls.

6. Spread a ball on the worktop well sprinkled with flour and spread a sheet, not very thin, with the help of a blender.
Put a spoonful of filling in the middle, join the ends of the dough, then flatten the ball, taking care not to break.
* grease each pie with oil before placing it in the hot pan.

7. The pan (usually use a slab or a pan of pancakes, but we did not have, so we did in the normal pan), grease with oil, let it heat well and put the first pie. Leave it on each side for about 4-5 minutes, then take it out on a plate and cover it with a bowl, to keep it warm, until we finish making all the pies.
Serve plain or with cream.


Transylvanian pie, with cheese and dill!

And as Ardeleanu would say, & # 8216Mno let's get to work, six slow & # 8217.

Transylvanian pie ingredients:

-500 g of sweet cow's cheese or telemea

Transylvanian pie preparation:

We will make a simple dough, we put flour in a deep bowl, in the middle we make a hole like a fist, in the hole we put a cup of warm water and yeast. Lasam sa povesteasca cam 10 minutele, dupa care incepem sa framantam, cand framantam adaugam si sare si putintel ulei sa o faca mai pufoasa. Dupa ce avem un aluat bun cam cum este cel de paine il lasam intr-o zona calda si va sta acolo cam 20 minutele.

Umplutura placinte ardelenesti:

Trebuie sa aveti fainosag pentru implutura, era o gluma:). Branza o punem intr-un bol si o amestecam cu mararul taiat maruntel si cele doua oua, completam cu sare daca este nevoie.

In tigaie musai sa avem uleiul bine incins si sa treaca cam cu deget peste placinta, intindem bine placinta cam cum am face o pizza si in mijloc adaugam branza gata amestecata cu mararul si ouale, cam 1/2 linguri de umplutura si o impaturim, o tasam putin si presaram putina faina si o vom pune in tigaie.

Sfat ardelenesc: ‘ Musai sa pui peste placinte si 1 lingura de smantana grasa nefermentata’


Video: Cheese and dill pies in puff pastry (January 2022).