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Plăcintă cu Brânză Sărată
Savory Cheese Pie
A traditional Romanian savory pie featuring a filling of brânză de vaci (cow's cheese) or telemea, often mixed with dill and eggs, encased in a flaky pastry. It can be baked or fried.
🧂 Ingrediente
- 500 g All-purpose flour
- 200 g Butter(cold, cubed)
- 2 large Egg yolks
- 4 tbsp Sour cream
- 1 tsp Salt
- 400 g Brânză de vaci (fresh cow's cheese)(drained)
- 100 g Telemea cheese (salty sheep's cheese)(crumbled (optional, for saltiness))
- 2 large Eggs(for filling)
- 1/2 cup Fresh dill(chopped)
- 1/2 tsp Black pepper
- 1 large Egg(beaten, for egg wash)
👨🍳 Instrucțiuni
- 1
For the dough: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
💡 Sfaturi Profesioniste: Keep the butter cold for a flaky crust. - 2
In a small bowl, whisk together the 2 egg yolks and sour cream. Add this to the flour mixture and mix until a dough just comes together. Do not overmix.
💡 Sfaturi Profesioniste: The dough should be soft but not sticky. - 3
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 4
For the filling: In a medium bowl, combine the drained brânză de vaci, crumbled telemea (if using), 2 large eggs, chopped dill, and black pepper. Mix well.
💡 Sfaturi Profesioniste: Taste the cheese mixture and adjust salt and pepper as needed. - 5
Preheat your oven to 190°C (375°F). Lightly grease a baking sheet or line it with parchment paper.
- 6
Divide the dough into two portions, one slightly larger than the other. On a lightly floured surface, roll out the larger portion into a circle or rectangle large enough to line your baking dish or sheet.
💡 Sfaturi Profesioniste: Roll the dough evenly to prevent tearing. - 7
Carefully transfer the rolled-out dough to the prepared baking sheet. Spread the cheese filling evenly over the dough, leaving a small border.
💡 Sfaturi Profesioniste: Ensure the filling is spread evenly for consistent baking. - 8
Roll out the second portion of dough and place it over the filling. Trim the edges and crimp them together to seal. You can also cut the top dough into strips for a lattice effect.
💡 Sfaturi Profesioniste: Sealing the edges prevents the filling from leaking out. - 9
Brush the top of the plăcintă with the beaten egg wash for a golden-brown finish.
💡 Sfaturi Profesioniste: Egg wash gives the pastry a beautiful sheen. - 10
Bake for 35-45 minutes, or until the crust is golden brown and the filling is set.
- 11
Let the plăcintă cool slightly before slicing and serving. It can be enjoyed warm or at room temperature.
💡 Sfaturi Profesioniste: Allowing it to rest helps the filling set completely.
💡 Sfaturi Profesioniste
- ✓If brânză de vaci is too wet, drain it further by wrapping it in cheesecloth and pressing.
- ✓Telemea cheese can vary in saltiness; adjust the amount or omit if you prefer a milder flavor.
- ✓For a quicker version, store-bought puff pastry can be used, though the texture will differ.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add chopped fresh herbs like parsley or chives to the filling.
- For a slightly sweeter version, a small amount of sugar can be added to the cheese mixture.
- Some recipes include a small amount of semolina or cornmeal in the filling to absorb excess moisture.