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Wallachian pie filled with cream cheese

Wallachian pie filled with cream cheese

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I mixed the ingredients for the dough, then left it to rise.

I divided the dough into 5.

On the worktop I sprinkled flour and from each piece I spread a sheet of pie on a round.

I put 2 tablespoons of Delaco's something fine cream cheese in the middle of the sheet and folded it in half.

I heated the oil in the pan (it must be an oil bath) and I put the stuffed pie in the frying pan, turning it so that it doesn't brown too much.

How to make cottage cheese and raisin pie & # 8211 peasant spread pie?

How to make dough for stretched pie sheets?

For the dough I simply mixed all the ingredients. Whether it is kneaded by hand or on the food processor, in 4-5 minutes the dough is ready.

I formed a ball of dough and left it to rest on the table for 20 minutes. I pulled a plastic bag over the dough so it wouldn't crust.

I took out the dough on an oiled table. I also greased my palms well and divided the dough in two. The second part is kept wrapped until it is his turn.

With light movements I started to spread the dough on the table. The twister is not used, but it is stretched only with the palms, from close to close, carefully. Always pull the edges, enlarging the surface of the sheet. It is an elastic dough, easy to work with.

I needed a lot of space because a sheet is the size of a table, 100 × 80 cm. I mean you need a whole meal. Spread as much as the dough leaves, it is preferable that it does not break. We will proceed in the same way with the second sheet.

How to make cow's cheese filling with raisins for pies?

For the filling, we also mix all the ingredients mentioned in this chapter. The most important are vanilla, grated lemon peel and salt! Without them we get a bland pie.

If the cheese is very watery, we can add a tablespoon of semolina. I had a homemade cottage cheese that I drained well. If the cheese is very dry you can add another egg. The filling must not leak.


Foodblogger at Savori Urbane. #savoriurbane

How to roll a pie with cottage cheese and raisins?

I divided the filling in two (I left half for the other sheet). At the two edges of the first sheet I put 1/2 of the first portion of filling.

I then started rolling the ends of the sheet with them in the middle.

I separated them with a slice made with the pizza roll.

Adjust the ends of the rolls (if they have thickened dough or the filling has not reached properly).

I placed the rolls in the oiled pan, one in extension of the other and respecting the traditional serpentine shape. The pie is NOT smeared with anything before baking. It shines from the oil with which the work table was greased.

Cheese pie

250 gr fresh cow's cheese
250 gr telemea (or feta)
3 eggs
1 cup milk (250 ml)
1 pack of pie sheets
a few tablespoons of oil
4-5 tablespoons yogurt (or sana, whipped milk or sour cream with a little milk to have the consistency of yogurt)

Method of preparation

Beat the eggs well, add the milk and beat until smooth, then add the cottage cheese and the crushed telemea. Season with 1-2 pinches of pepper. Mix, obtaining a composition that has the consistency of a cream.

Grease a 20x30 cm tray with oil. The tray is half the size of a pie sheet. The easiest way is to make the layers using sheets folded in half in width, they fit snugly, they don't have to be cut.

We start building the pie: a sheet of pie folded in half, sprinkle with oil (including between the two rows), then another sheet folded in half and sprinkle with oil again (when I say sprinkle it means to insert a fork in oil and drip on the sheet) . Now we have 4 layers of sheets in the tray. Next the filling: put 2 polishes on the sheets and level with the back of a spoon. Repeat the layers until you finish the filling, finishing with a layer of pie sheets. Place the last sheets slightly off-center, and push the edges down with the tail of a fork to seal the filling inside.

* keep the pie sheets, which you did not work with, covered with a damp towel because they dry quickly

The last layer of pie sheets is pricked with a fork on the whole surface, sprinkled with oil, then greased with plenty of yogurt.

Bake in the preheated oven at 200C for about 50 minutes, until golden brown on top. During baking, the pie swells quite a bit, but is left when you take it out.
* the pie comes out about a finger thick

Remove the pie from the oven, cover with aluminum foil and leave to cool. Serve warm or cold with a glass of yogurt.

Pie with feta cheese and tomatoes

You don't know what recipes to impress your guests and family with? Do you feel like you're always cooking the same thing? It happens even to me, a dog with a lot of experience. But I come to your aid with today's recipe - Pie with feta cheese and tomatoes, a real appearance on any table!

Feta and tomato cheese pie - appetizer, main course, good to put in the casserole at the office? All these "functions" are fulfilled by the delicious pie, with super crunchy sheets, a fine cream of feta cheese and spinach and sweet and fragrant cherry tomatoes.

Do you feel the need for a vacation? Try the recipe Pie with feta cheese and tomatoes, will take you, with the thought at least, to a beautiful day in a country on the shores of the Mediterranean Sea… Greece preferably!

For a super crispy countertop, I used pie sheets from grist. Easy to use and accessible to anyone, it offers you the perfect alternative for homemade sheets, which require a lot of work and effort. They can be used for sweet or savory dishes and their secret is to grease each with melted butter before adding the next sheet. And if you grease them with beaten egg before putting them in the oven, you have the guarantee of a golden, crunchy pie that melts in your mouth!

Feta and tomato cheese pie - ingredients for 6-8 servings:

  • a package sheets for Morarita pie
  • 100g melted butter
  • a yolk
  • a tablespoon of sesame seeds
  • 400g feta cheese
  • 150g cream cheese natur
  • 50g fresh spinach
  • salt and pepper to taste
  • 300g cherry tomatoes

Let the pie sheets thaw until they reach room temperature. We take them out of the package and cover them with a clean, damp towel until use. Preheat the oven to 180 ° C (with ventilation) or 200 ° C (static).

Put baking paper in the oven tray or a large tray. Place the first sheet of pie, grease it with melted butter, using a pastry brush. Cover with the second sheet, grease with butter. We continue until we run out of all the pie sheets in the package. While we grease the sheet with butter, we do not forget to keep the towel wet over the other sheets, so that it does not dry out and become brittle.

Bend the edges by 1 cm, so as to make edges of the pie. Grease the edges with yolk and sprinkle with sesame seeds. Bake for 15-20 minutes or until browned. Let it cool a bit, while we prepare the filling.

For the filling, put in the blender feta cheese, cream cheese, spinach, salt and pepper. Depending on your preferences, you can add 2-3 cloves of garlic. Mix in a blender until you have a fine cream.

Fill the pie with feta cheese cream, place the cherry tomatoes on top. Bake for 20-25 minutes or until the cream cheese is set and forms a crust.

Let the pie cool to room temperature, then we can slice it. The pie with feta cheese and tomatoes is a delicacy that everyone will appreciate! May you be the best!

Method of preparation

Coca: In the bowl with flour put a cup of water and oil, salt and knead well until you make a good elastic crust to spread. Take the crust and beat the table 100 times (as many as 100 - about 4-5 minutes). Then it splits in two. Grease each with 1/2 packet of margarine, roll the roll, then again in the form of a snail. Leave in the fridge covered with a plastic wrap until the filling is ready.

Filling: The cheese is mixed with raisins (soaked in rum or wine), sugar and spices.

Line the tray with baking paper or, in its absence, grease the tray with margarine and line it with flour. Take a piece of coca and spread it as wide as the tray. Put the first sheet in the tray, add the filling, then place the other sheet. Grease with beaten egg. With the edge of the knife, delimit the squares so that the sheet does not break when cut (when baked it resembles pie sheets, but softer).
Put in the preheated oven and leave until the sheets are browned on top (about 45 minutes). After baking, leave it slightly covered with a paper towel, dust with powdered sugar, cut into squares and place on a plate.
Serve both hot and cold.

The same composition for sheets is used for apple or pumpkin pie, meat or mushroom pie, baclava.

1. If you find it too greasy, only a finger of oil can be added to the cup of water in the cup composition (not 1/4 as I specified).
2. If the crust breaks when stretched, you can add a little more flour.

1. Let the sheets thaw at room temperature and in the meantime prepare the filling which are actually two:

In a bowl, mix the cheese on the large grater with 1 egg.

Separately, beat 3 egg whites, then add the yolks one by one. Gradually add the oil, yogurt and flour mixed with baking powder and mix gently at low speed until smooth.

2. Grease with a little oil a tray of size 25 & # 21530, I recommend a little bigger because for me the sheets were bigger and I had to bend them but I managed.

Place a sheet and then put 3 tablespoons of filling, then repeat and after 5 sheets put half of the cheese mixture. Again sheet, 3 tablespoons filling and 5 sheets of cheese mixture. Then continue until the sheets are finished. I had a pack of 400g sheets, if you use 500g you can divide the cheese into 3 parts.

When I put the last sheet in the remaining mixture, add 3 tablespoons of oil, pour everything on top then sprinkle with sesame seeds.

Bake at 180 degrees Celsius for 30 minutes.

Let it cool for 15 minutes, then cut the pie with yogurt into pieces and serve.

This pie goes great and like appetizer.

Here is the video recipe for yogurt and cheese pie:

A little video to see how good the flour is :)

Recipe tried by readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Bake the pie with sweet cheese

Bake the sweet cow's cheese for 25 minutes at 170 ° C (preheated oven). Look how wonderful it has browned!

Here is the section: tender and aerated dough and creamy cow's cheese filling with raisins.

I also recommend a classic cake with cottage cheese and cake dough, on the tray (recipe here)

Or a version of salty pie with cheese and fluffy dough & # 8211 see here.

As I named it Turkish pie, many of you asked me why I didn't put cheese or cherries in it. Well Açma doesn't fill up with anything. It's simple, please start and try this recipe to convince yourself how good it is. If you want Turkish pies filled with cheese I invite you to see the recipe for TURKEY POGAÇA and if you want to fill it with cherries or cherries you have the recipe for cake with cherries

Turkish asma recipe

As in the video recipe I explained step by step the whole technological process of this Acma recipe, I let you watch the video recipe carefully and I invite you to try it.

AÇMA recipe

Wallachian pie filled with cream cheese - Recipes


- a baguette luuuuunga
- 250g cream cheese
- 100g goat cheese
- 2 tablespoons soft butter at room temperature
- 2 tablespoons sour cream
- 1-2 cloves of crushed garlic
- 2 green onions
- 1 red kapia pepper
- 7-8 dried tomatoes in olive oil
- 4 tablespoons black olives, without seeds
- 150g chicken ham,
- ½ connection finely chopped green parsley
- salt and pepper to taste

It is very important that the butter, goat cheese and cream cheese are at room temperature, so that we can mix them well. Then we chop all the ingredients. Then we mix everything and at the end we add salt and pepper, but to be honest, I added a little pepper and that's it, because I didn't need more salt. Then cut the wand into 2 equal parts and carefully dig out the inside, using a teaspoon. It must remain about ½ cm from the shell.

Then we fill the baguette, the thicker the better. I used a long, thin glass to stuff the cream cheese. Then wrap the baguette in aluminum foil and refrigerate overnight.

The bag is sliced ​​very easily, but it is important to slice it as soon as you take it out of the fridge, to make sure that the composition does not fall apart once we cut it. If you are a fan of cream cheese and goat cheese, I am sure you will also like the baguette! Dried tomatoes in olive oil can be replaced with baked peppers. That's about the recipe, write me how you like it and… be good!

Video: Gingerbread Whoopie Pies -- Gingerbread Cookies Stuffed with Cream Cheese Filling (July 2022).


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