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Mix all the ingredients, except the egg whites that will beat the foam and add at the end over the rest of the composition, mixing with great care.
Spread the top in the stove tray that has been previously greased with oil and then add the composition. Add the lemon peel on top of the pie and bake for 50-60 minutes.
Before removing it from the oven, we try to see if it is done, then remove it and let it cool.
It is powdered and when it is at a suitable temperature it can be cut.
How do we make the best cheese filling for this recipe?
The filling for this pie created with cheese is not complicated at all. You need two types of cheese. Salted and sweet cheese. The salty one can be beef, sheep, feta or any similar. The unsalted one can be sweet cheese, cottage cheese or even urda. You can only use salted cheese, but be careful not to be too salty. Eventually you can leave it in the evening for a few hours or overnight. In addition, you will need eggs, oil and mineral water. The filling must be liquid enough to soak the sheets in it. Depending on the cheese, add mineral water until you get the consistency of the clip. To be fluffy, add baking powder.
In the pie created with cheese you can also add spinach, green onions or greens. You can even make a version with sweet cheese, raisins and sugar. Any combination you like can be tried. After you put the pie in the tray, all you have to do is put it in the oven. I put a mixture of yogurt and melted butter on top to get a nice color in the oven. For a crunchy texture I sprinkled a little sesame. After baking, let it cool a bit, then slice it. It is very good both hot and cold. You can prepare it for a special occasion, for a weekend snack or for a package at work. Serve with a glass of shocked with lemon cold and I assure you that you will do it again and again!
Another recipe for pie made with sweet cottage cheese
- 2 eggs
- 9 tablespoons sugar (powder)
- 9 tablespoons oil
- 9 tablespoons milk
- 12 tablespoons flour
- 1 baking powder
- vanilla essence
Ingredients for cream cheese
- 500 - 600 g of cottage cheese
- 2 eggs
- sugar to taste
- candied orange peel
Method of preparation
For the countertop: mix the eggs with a pinch of salt until they turn white and double in volume. Add powdered sugar, vanilla essence, oil and milk, then flour mixed with baking powder. You have to come up with a composition like a thicker cream, just like a cake. Pour half of the composition into a 20/30 cm tray, lined with baking paper and put it in the oven heated to 180 degrees (150 degrees electric oven, with ventilation), for 10-15 minutes, until the countertop catches consistency.
For cream cheese: mix all ingredients well. To reach a fine and delicious cream cheese, use the vertical blender. The cream cheese can be flavored with any flavor you like and… you have at hand! Depending on how dry the cottage cheese is, you can add an egg or a tablespoon of cream.
For the pie: take the tray out of the oven, spread the cream cheese evenly and cover it with the other half of the dough. Put it back in the oven for 30-40 minutes, until the pie poured with cheese is lightly browned on top. Remove the tray and let the pie cool for 15-20 minutes, portion it, powder it with sugar and… enjoy!
Peasant pies with cheese, onion and dill, in the pan
Who can resist peasant pies with cheese, onions and dill in the pan?
Simple, cheese and onion pie, that's what Aunt Ani used to call these wonders and can be made with cabbage, potatoes or combinations. I can say that I like them all, regardless of the filling, whether they are cold or hot.
I discovered them in Bihor, because as far as I know they are at home there and nowhere in the country are they as good as in Bihor. They are tender, soft and very tasty, because if you start eating you don't know how to stop!
They can be found on almost any street, in pastry shops, even in supermarkets.
The recipe is so simple and quick to make, that among other things to make at home you can put a dough, and the rest is a breeze. Stay tuned for the list of ingredients and how to prepare it and you will definitely enjoy the best peasant pies.
For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.
Or on the Facebook page, click on the photo.
In a large bowl put the sifted flour, oil, milk difference, salt and activated yeast.
At first we mix with a wooden spoon or a silicone spoon, and when it becomes inefficient we move to manual kneading. Put the dough in a bowl greased with oil and covered with a foil of freshness and let it rise until it doubles in volume.
We put the telemeau on the large mesh grater.
Chop the onion and dill and set them aside or we can mix them with the cheese, it is up to everyone.
After leavening the dough, take it out of the bowl and divide it into 8 equal pieces and give them round shapes.
On a work surface greased with oil, spread a piece of dough with a diameter of 12-15 cm and divide evenly for each piece of dough: cheese, onion and dill.
Bring the edges to the inside of the pie and tighten them so that they stick.
We turn the tight side down and roll out the pies with a diameter of 20 cm.
In a hot pan put a teaspoon of oil and bake the pies over medium heat until light golden brown, about 2 minutes on each side.
Put the milk (water), oil, salt in a bowl. Add flour and knead until a suitable hard dough is made, which does not stick to the hand. Knead well on the table. Do not be afraid if at first it is a little more "broken", after a kneading of 2-3 min. on the table, it repairs itself. If not, moisten with a little milk (water). Divide into 2 and spread a sheet, which is greased with soft butter (oil mixed with flour, the consistency of a thick cream) and fold. If possible, it is good to leave the dough in the cold for about 1 hour, or while the filling is being prepared. It can be used immediately, but the butter comes out of it.
We prepare the filling:
1kg sweet cheese mixed with sugar to taste, 8 eggs, raisins drunk with brandy, flavors. Spread the first sheet. After spreading a little on the table, place it and spread it on the baking paper (cut to the size of the tray). Put it in the pan, pour the filling and spread the second sheet. Prick with a fork, then put in the oven. It is cut after it cools (who resists).
The cheese pie is served cold, with a flavored coffee or a glass of warm milk.
Put the yeast and a teaspoon of sugar in a small bowl with 50 ml of warm (not hot) water. Let the maya activate.
Sift the flour, add a pinch of salt. Make a place, add the yeast and mix very lightly, then add eggs, warm milk. Knead lightly, by hand, until smooth and you get an elastic dough, not sticky at all. Cover with a clean towel and set aside to leaven.
I turn on the oven at this point, over low heat and place the bowl of dough on top of the stove. Its heat is only suitable for leavening the dough.
In a bowl, crumble the cottage cheese, add sour cream, eggs, maple syrup and grated lemon peel. Stir vigorously with a spoon, then add the semolina and mix 2-3 times. The composition is left to cool until the moment of use.
Note: if the cottage cheese is more watery, I recommend 2-3 lg of extra semolina.
Once leavened, the dough is transferred to a floured countertop, portioned according to preference and spread in suitable discs, not very thick, but not very thin. In one half of each dough disk, place 1-2 lg with cheese composition, cover with the other half of the dough and press the edges with a fork.
Each pie is placed in a tray provided with baking paper and left to warm.
Before putting the pies in the oven, grease them with beaten egg.
Bake at 170 degrees C, about 25-30 minutes, until nicely browned.
Remove, quickly grease with hot water, then cover with a clean towel and leave to cool.
Pie created with cheese, the tastiest and simplest pie | JamilaCuisine
Try the best and simplest pie in the world! Very tasty, incredibly easy to prepare and perfect in any combination. You can make it with salty or sweet fillings and it is perfect Constantin Ещё for the feast of Constantine and Elena on Friday.
Watch the video recipe step by step here: https://jamila.ro/placinta-creata
JamilaCuisine опубликовал (-а) видео в плейлисте Sweet Recipes.
Tray pie stuffed with salted cheese
Prepared according to a traditional Romanian recipe, the Linco Patisero salted cheese pie can be an ideal appetizer to pamper your loved ones.
Ingredient: Dough (50%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (50%): urda (50%) & # 8211 EU origin, Telemea cheese (22%) & # 8211 EU origin, water, semolina from wheat, modified corn starch. Made in Romania.
* CR- Reference daily intake of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g
Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.
1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.
53 comments to & bdquoCheese pie like grandma & rdquo
I think it's a good thing! And also an idea! Thank you!
You Amalia, give me what cakes you know how to make.
I think this is delicious :)
Alas, my grandmother used to make them, she calls them & # 8222palanete & # 8221, autumn, when it was harvest time and she made them with apples, plums, cabbage, cheese & # 8230.and they are even better as they were made on the hearth & # 8230a goodness! I do the same as you, at home, but they don't have the taste of the ones our grandmothers make :)))) kisses from bia!
and my grandmother used to make hoes, she lived in Bistrita-Nasaud County. I really liked those with cheese, urda and plums. Good good
They dear, then I invite you to a slice that you are close :) Thank you for your appreciation!
As I would not come, I invite you to my grandmother to pop a palanet & # 8230but I am a bit far, across the ocean & # 8230..but who knows when I will return & # 8230. :))) Cluj is the coolest anyway :) Am I right? Kisses, bia!
Can you tell me how much cheese you used?
Off hard question :), I couldn't tell you exactly, about 400g.
amalia, please help me a little and tell me exactly what you do with the yeast. I don't get the yeast preparations at all.
how do i do a cube of fresh yeast soaked with 2 tablespoons of warm milk and 2 teaspoons of sugar?
I always read on the yeast cube for how much flour is recommended, generally 25 g of yeast for 1 kg of flour. I put the yeast in a cup or glass with a teaspoon of sugar (as far as I know it speeds up the fermentation), a teaspoon of flour and a little warm water (about 4-5 tablespoons). I leave the cup in a warm place. You will notice that in a few minutes the yeast softens and begins to & # 8222umfle & # 8221. It is important to keep it warm. Stir a little to blend and then let it rise until it reaches the edge of the glass. If I was not explicit enough please write to me :).
a cube of 25 g of fresh yeast is put in 1/2 flour, I put a cube in 1 kg of flour and mine came out perfectly.
I also made the pie but I added in the dough 200ml liquid cream and a glass of olive oil and in the composition I put in addition 1/2 glass of olive oil. At the end (by mistake, I was not careful) I greased with beaten egg whites well. A goodness came out. Thanks for the recipe. It reminded me of my grandmother. Congratulations for the site.
Gabriela, did you put so much olive oil? If you did well then congratulations! :). I hope you try other recipes and if you have any ideas it is welcome.
But I didn't put much oil in a dough (125ml) and 1/2 glass in the cheese. There are only 2 servings left for tomorrow. I'm really glad I found the site because I don't have much talent and imagination at cooked and I'll get recipes from here.
Aaaa & # 8230 I thought a glass has 250 ml. It's ok like that :)), I hope you make a good fried on the weekend or even a cake :)
Well, ladies and gentlemen, if you call it this fried cheese thing. where is the sugar
either it's & # 8222praji & # 8221 or it's the salted cheese pie!
however, in your passion for cooking you can clearly see the manifestation of female repression.
not to forgive the good God, you know how to do something else.
Anonymously everyone tells him how he wants & # 8230 you're right it's a bread dough with cheese (that's why it was made earlier with bread) but if that's the recipe how do I tell it? I don't understand what you mean by & # 8222something else you know how to do & # 8221 & # 8230 those who visit my blog know and put into practice all kinds of recipes if you have read this and it seems too simple there are others more I hope you come up with something constructive in the future, a new recipe, some advice
Amalia, you reminded me of my grandmother, who (as Bia used to say) made muffins and we ate them especially with milk! Sometimes (after he moved to the city!) He would put chopped leeks in the cheese filling. It gave it a special aroma! thanks for the blog you made, it gives me a lot of good ideas & # 8230
Irina I think is good and with leeks, I say try it and we'll talk later:)) & # 8230 I hope you find recipes to your liking and you succeed in everything :).
Cristina I also give you a link from my blog, the recipe is called Pizza with ham and mushrooms.
amalia zimi and me how to make a normal pizza. merci.chrystyna
Hi Amalia, if you knew when I was looking for this recipe, it's the pie my grandmother made for me, thank you very much! I will try it soon & # 8230the recipes on your blog are wonderful!
today I also made this pie and because I didn't have enough cheese,
I decided to pour into it 2 kinds of filling: half cheese and half ground meat.
It looks nice and interesting at the same time. 2in 1)
Sports at tb.
Fely I think it's also very good in taste, the meat version I should try for my husband :).
Amalia, the mother's lychee, is very similar to a Georgian "quotpaine" (non-American ivory), famous in their country and other lands, called khachapuri (you can also find it written as hachapuri). It has several variants but one of them is very similar to this lychee. & quotGoogle it & quot to see pictures. If you are interested, I have the recipe & # 8230
Hey, look I didn't know that, thanks for the clarification & # 8230m I would be happy to send you the recipe by email (amy3747yahoo.com).
amalia, I have a question please: if I put cheese with sugar, raisins, essence, etc., does the flour come out the same way? I mean, I'm thinking of not leaving their dough or anything.
Badurox if you want to use sweet cheese then I would advise you to try the Branzoici recipe (http://www.haisagatim.ro/2008/04/branzoici.html). Of course you can do that too, but this is for a salty filling. Please write me what he did in the end :)
Srut mana Amalia you are a perfect housewife I liked your pie recipe
with cheese I really like to cook everything, new recipes with all sorts of
platters I live in Spain and I miss cooking a Romanian pie
I would be happy for you to accept me on your list of friends, yahoo, we are still collaborating, we are exchanging recipes, to take care of you and the whole family soon !!
Of course! It's just that I get into the mess quite rarely, you can write to me on facebook or on the email address [email protected] Beautiful holidays!
when you leaven the yeast & put the sugar or salt? like the first time you said sugar then salt & # 8230 I don't understand anything anymore.
Mady, I changed the recipe :), the yeast is leavened with a little sugar, warm water. Then add to the flour and add water and a little salt.
dear amalia I feel good that I came across you I like to see many recipes and more I think they are very tasty but I have a request I would like if you can soap some pictures such as arranging the beoff salad or how to decorate a cake to show and in writing if possible what pastry tools you use others have a lack of imagination for example thank you
Catalina, although I am also a beginner in the field of decoration, I will soon open a new section in which I will explain in detail some techniques that use them. Remember that you must have quality tools (I also use improvisations). So follow the site and soon there will be techniques in the kitchen :).
I will never forget the taste and smell of the pies made by my grandmother and the clay oven she had in the yard. My grandmother made a pie oven and they never stayed the next day to my despair. The years passed, I tried dozens of recipes but they were not the pies of my childhood. Recently a cousin told me how her mother made pies that she probably knew from her grandmother. make normal bread dough but also put a tablespoon of lard or margarine. After it grows, they are made-guguloaie- I tell them about the size of an ordinary apple and I group them 3 each. I press this one and I put it on the second one without greasing it and I spread a sheet to be thin. Make the filling from salted and sweet cheese, a little sugar and eggs, but I also put a little dissolved yeast about the size of a nail. Put the composition in the form of small weights over the spread sheet, roll and place in a tray greased with lard or margarine. I grease the greased baking sheet. In my stove tray there are 3 such rolls. I prick the pie from place to place, grease it with egg, put lard or margarine on top of it and let it rise, then put it in the oven at about 200 degrees until it browns, leave it in the oven for another 5 minutes after I turn it off. the fire.
Cornelia thanks for the recipe, it sounds very appetizing I hope I can try it!
I really like your recipes always when I look for a recipe from you I look for them. I really like to cook I have patience and that's why I look for recipes from tn cami I like very much. I congratulate you for all the recipes.fely
Thank you very much Fely as you can see they are quite simple :) if I had time I would make some more complex ones.
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