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Cheese pie

Cheese pie



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  • 2 sheets of pie
  • 3 eggs
  • 500 gr. Cottage cheese
  • 150 gr. raisins
  • 3 tablespoons sugar
  • 2 tablespoons semolina
  • vanilla essence
  • powdered sugar for decoration

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Cheesecake:

Mix the cheese with the yolks, sugar and raisins. Separately beat the egg whites and mix with the composition prepared before. Add the 2 tablespoons of semolina and mix. Spread the pie sheet and pour the composition, level with a spoon and put the other sheet, it will close well so that no composites come out and put in the oven over medium heat. When ready, sprinkle with powdered sugar, leave to cool and cut as desired!


How to make?

When making Romanian cheese pies at home I prefer this Moldavian pie recipe. It is fried as well, but only very little oil is needed for the process. The result is these wonderful, savory cheesy pies, soft and delicious and not as heavy as their deep-fried version. They kind of remind me of a soft naan bread filled with cheese.

Cheese:

  • Ideally I would use Romanian cheese & ndash branza de burduf to fill these pies, the same cheese I would use to sprinkle over the Moldavian stew with cheese and eggs or to eat with polenta.
  • When I cannot find any original cheese, feta cheese remains my favorite substitute, preferably sheep & rsquos feta.

Yeast:

  • There are two kinds of yeast: fresh and dry yeast.
  • And also there are two kinds of dry yeast: active dry yeast and instant yeast.

Fresh yeast:

  • This is the best kind of yeast you can use.
  • A cube of fresh yeast weighs 42 g / 1.48 oz in Germany and it is usually enough to bake a regular-sized bread or to make the dough for a large yeast cake, for instance.
  • However, always follow the quantities indicated by the recipe you are following.
  • For these Romanian cheese pies, you would need half a cube fresh yeast, so about 20 g / 0.7 oz fresh yeast
  • Active dry yeast has larger granules and has to be dissolved in water before using.
  • Instant dry yeast has finer granules and the yeast can be mixed with the dry ingredients before adding the milk (or water). This is the kind of yeast I used for this recipe.
  • Both types of dry yeast are usually sold in small packages and one package is the equivalent of & frac12 cube fresh yeast. One package of dry yeast weighs 7 g / 0.24 oz (in Germany).

Dill:

  • Fresh dill is an important part of this recipe, it gives the placinte their typical taste.
  • Frozen dill is a good substitute, but never use dried dill for this recipe (or any other recipe actually, dried dill is not particularly interesting).


Cheese pie

-make a mayonnaise by mixing the yeast with a teaspoon of sugar, warm water (30ml), a little salt and 2 tablespoons of flour
leave until it doubles in volume
in a larger bowl put the flour, make a hole in the middle in which you put the mayonnaise
add melted margarine, lard, an egg, 100gr sugar, mix and add little by little, warm milk and knead
now & # 8230mie it came out a bit hard and I put more milk, then too soft and I put more flour :)))
a housewife I think knows quite well what the consistency of a dough looks like)
cover with a clean napkin and leave to rise for about an hour (enough time for the debates on bucataras.ro :)))
filling:
mix well cheese, 2 eggs, 150 grams of sugar (or best, to taste), lemon peel, a sachet of vanilla sugar, semolina
we divide the dough in two and spread two equal sheets
place in the tray greased with a little oil the first sheet, then the filling and the second sheet

grease with beaten egg yolk and put the tray in the preheated oven, over medium heat, until nicely browned


Cheese pie

-make a mayonnaise by mixing the yeast with a teaspoon of sugar, warm water (30ml), a little salt and 2 tablespoons of flour
leave until it doubles in volume
in a larger bowl put the flour, make a hole in the middle in which you put the mayonnaise
add melted margarine, lard, an egg, 100gr sugar, mix and add little by little, warm milk and knead
now & # 8230mie it came out a bit hard and I put more milk, then too soft and I put more flour :)))
a housewife I think knows quite well what the consistency of a dough looks like)
cover with a clean napkin and leave to rise for about an hour (enough time for the debates on bucataras.ro :)))
filling:
mix well cheese, 2 eggs, 150 grams of sugar (or best, to taste), lemon peel, a sachet of vanilla sugar, semolina
we divide the dough in two and spread two equal sheets
place in the tray greased with a little oil the first sheet, then the filling and the second sheet

grease with beaten egg yolk and put the tray in the preheated oven, over medium heat, until nicely browned


Similar recipes:

Cheese and dill pie

Pie with stuffing of cow's cheese, telemea cheese and green dill, semolina and cream, prepared with Romanian pie sheet

Cheesecake with homemade sheets

Pie with fresh cow's cheese and telemea, with homemade puff pastry dough

Pie cheese pie with leaves

Recipe for cottage cheese pie with butter and flour sheets, flavored with lemon peel and vanilla

Salted cheese pie

Pie stuffed with salted cottage cheese and raisins, made from lintzer dough

Cheese and cheese pie

Cheese, milk and cheese pie, with commercially purchased pie sheets

Cheese and leek pie

Pie with Telemea cheese filling, cottage cheese and leek, with Romanian pie sheet


Ingredients peasant cheese pie

  • 400 grams of telemea
  • 250 ml. of milk
  • 75 gr. wheat semolina
  • 2 eggs
  • 1 dill bunch
  • 1 egg on top

Preparation of peasant cheese pie

Bring the milk to a boil. When it boils, add the semolina in the rain, stirring constantly, until it has the consistency of a polenta. Set aside and allow to cool.

In a bowl, mix the semolina homogeneously with freshly heated milk, cheese, eggs and chopped dill.

Spread the dough sheet exactly like a cabbage pie, cut the edges with a sharp knife and place the filling in the middle, shaping it into a circle with a radius of about 25-30 cm.

Cover the filling, pulling the edges of the dough towards the center:

The pie is carefully turned over on the tray covered with baking paper:

Grease the surface of the pie with beaten egg. After I greased the pie, I modeled some more seasonal decorations from the cut edges, beef leaves and a grape, which I placed on top and brushed with egg:

I baked the pie in the preheated oven at 190 degrees Celsius, until it browned nicely (about 25-30 minutes):


Yogurt and salted cheese pie & # 8211 simple recipe

Yogurt and salted cheese pie & ndash simple recipe with commercial pie sheets. Quick Dobrogean pie with dill and onion tails. How to make salty pie, which pie sheets are best? How long does the pie bake?


Salted cheese pie

Yes, I know this pie is really good. And I bake it quite often. Only good.

I haven't done it before, now I regret not daring to try the pie earlier.

,, Men & # 39 & # 39 I really like to see a man cooking with such pleasure! In fact I don't know why I am surprised, the most "strong" chefs are men, eg Horia Varlan! He really likes to cook but not sweet. He cooks alone when I'm not at home and when I'm there, he helps me (he had a mother with paresis for many years and he and his father had to cook, now there is no one). to get where I wanted: please can you satisfy a curiosity, how old are you? I read many recipes of yours (I also wrote about them) and. I do not know. I was curious about how old you are. I think something more mature anyway!

:)) You said go for sure, you praised me a little before, to make sure it satisfies your curiosity. There should still be a reciprocity here, I tell myself my age - you sign) I'm 33 years old.

I praised you before for as I felt, you are to be appreciated. There are not many men to cook (nowadays no women.) but those who are and know them, I appreciate them (I know someone who doesn't even take his food, cooked by his wife , from the fridge to heat it, eats cold food and waits for her to come home to heat the food). You. you could or could not answer, it was at your discretion. And it is also at your discretion whether to declare your "real" age. 40, max.45) for two reasons: 1 you are too passionate about what you do and such a young guy nowadays doesn't really sit ,, in the pot & # 39 & # 39, has other preoccupations2 you write very grammatically correct what again not very common in many young people today. Regarding the reciprocity you were talking about. I don't know if it would help you sign me, I can give any name. fictitious. What can I tell you ,, really & # 39 & # 39not fictitious is that I am 38 years old, married, a child, I am from Banat (Banatean get-beget) and the initials of the name I sign jhi. You know. I don't write much in general on "bloage" and when I do (quite rarely) I don't sign although my comments are decent, civilized. GATAAAAA. I HAVE WRITTEN ENOUGH (MAYBE TOO MUCH)! GOOD HEALTH AND INCREASE IN COOKING CONTINUED! PUP! JHI.

JHI looks perfect to me. It's like I like to know from the beginning who commented, even if sometimes I realize that I've "interacted" in the past. I'm glad that my blog made you comment, otherwise I wouldn't have found out that the recipes are appreciated by the people of Banat? :)
You realize that I can't afford to declare another age, maybe I will ever change my mind and follow the offers I receive (offers to get involved in certain projects). Like then to appear younger or older than I said I was. :))) My age appears in several comments, both on the blog and on the facebook page of the blog.
I'm passionate about what I do because that's my way of being. I think that if you don't do something with passion, then you better not do it, maybe that's why I do very few serious things :) Cooking is a kind of game for me and I don't even think I'm losing time, because I have to eat anyway. Unfortunately for the blog, I cook about once a week - in fact for me too, because the cheese pie above has already been eaten :( At point 2, I don't really know what to say in my defense: D If I still went to school for so many years, I said that at least I would choose something, not just some worthless papers. be easily overlooked :))

I was going to ask you if you work in the culinary field (at a "fit" restaurant) but I deduced from what you wrote to me above that it's just a weekend hobby. You're not the only one, and I rarely cook during the week, something simple, to my great regret. Reading your recipes that are super I wish I could satisfy my culinary desires every day, but for that I should stay at home (and then I think I -I would weigh 100k!). In the evening I don't have much fun cooking, until I arrive, I eat. starts Horia (another ,, man in the pan & # 39 & # 39 whom I admire and love for everything he knows in the culinary field) and I like to watch his show, as he criticizes those who cook, to ,, steal & # 39 & # 39 some tricks.So. only on Saturday afternoon (I work until 1pm) and on Sunday morning I cook more "elaborate" (pizza, cakes, cakes, langoustines, fish and others in the oven, etc.). many comments on facebook, I don't have such a thing, I'm not tempted, I use the internet at work + in particular (besides) to get useful information (recipes, news, ordering for household appliances and cars, perfumes, something clothes. etc). I would have liked to know where you are from but if I think about it I read somewhere that you are from Constanta. READY! ENOUGH! I wrote too many personal things that everyone can read (that's why I don't write on blogs, I want to remain anonymous!)

My parents are more old-fashioned (not to say they're snobs: D), and if it's inconceivable for them to ever marry a & quot; no college & quot girl, you realize they'd disinherit me if I- I would cook :)))
Okay, I'm done with the & quot; revelations & quot, here I should just talk about the pie: P Maybe you still have a fb account, who knows what else you know) For example, there I announced about 3 days ago that today I make tiramisu :)

I want you to find the right girl to become your wife, which will be at the same time to your parents' taste.
Maybe I'll create an account on Facebook, but so far I haven't considered it absolutely necessary.
I'M GOOD AT COOKING! I'M LOOKING FORWARD TO SEEING TIRAMISU! JHI
PS. I want to make this weekend Radauti soup, pork goulash + chicken (that's what my husband wants) with flour dumplings and this pie with salted cheese that looks BESTIAL!

Thanks, but I can't always thank everyone, so allow me to be selfish at least about my wife :)
You don't lose much if you don't have a fb account, I think you lose more if you don't try my cheese pie: D
Sorry for the delay, but several comments were collected at about the same time and only now I saw yours, more by chance (it was already on the next page).


Yogurt and salted cheese pie & # 8211 simple recipe

Yogurt and salted cheese pie & ndash simple recipe with commercial pie sheets. Quick Dobrogean pie with dill and onion tails. How to make salty pie, which pie sheets are best? How long does the pie bake?


Salted cheese pie

Yes, I know this pie is really good. And I bake it quite often. Only good.

I haven't done it before, now I regret not daring to try the pie earlier.

,, Men & # 39 & # 39 I really like to see a man cooking with such pleasure! In fact I don't know why I am surprised, the most "strong" chefs are men, eg Horia Varlan! He really likes to cook but not sweet. He cooks alone when I'm not at home and when I'm there, he helps me (he had a mother with paresis for many years and he had to cook with his father, now there is no one). to get where I wanted: please can you satisfy a curiosity, how old are you? I read many recipes of yours (I also wrote about them) and. I do not know. I was curious about how old you are. I think something more mature anyway!

:)) You said go for sure, you praised me a little before, to make sure it satisfies your curiosity. There should still be a reciprocity here, I tell myself my age - you sign) I'm 33 years old.

I praised you before for as I felt, you are to be appreciated. There are not many men to cook (nowadays no women.) but those who are and know them, I appreciate them (I know someone who doesn't even take his food, cooked by his wife , from the fridge to heat it, eats cold food and waits for her to come home to heat the food). You. you could or could not answer, it was at your discretion. And it is also at your discretion whether to declare your "real" age. 40, max.45) for two reasons: 1 you are too passionate about what you do and such a young guy nowadays doesn't really sit ,, in the pot & # 39 & # 39, has other preoccupations2 you write very grammatically correct what again not very common in many young people today. Regarding the reciprocity you were talking about. I don't know if it would help you sign me, I can give any name. fictitious. What can I tell you ,, really & # 39 & # 39not fictitious is that I am 38 years old, married, a child, I am from Banat (Banatean get-beget) and the initials of the name I sign jhi. You know. I don't write much in general on "bloage" and when I do (quite rarely) I don't sign although my comments are decent, civilized. GATAAAAA. I HAVE WRITTEN ENOUGH (MAYBE TOO MUCH)! GOOD HEALTH AND INCREASE COOKING CONTINUOUSLY! PUP! JHI.

JHI looks perfect to me. It's like I like to know from the beginning who commented, even if sometimes I realize that I've "interacted" in the past. I'm glad that my blog made you comment, otherwise I wouldn't have found out that the recipes are appreciated by the people of Banat? :)
You realize that I can't afford to declare another age, maybe I will ever change my mind and follow the offers I receive (offers to get involved in certain projects). Like then appearing younger or older than I said I was. :))) My age appears in several comments, both on the blog and on the facebook page of the blog.
I'm passionate about what I do because that's my way of being. I think that if you don't do something with passion, then you better not do it, maybe that's why I do very few serious things :) Cooking is a kind of game for me and I don't even think I'm losing time, because I have to eat anyway. Unfortunately for the blog, I cook about once a week - in fact for me too, because the cheese pie above has already been eaten :( At point 2, I don't really know what to say in my defense: D If I still went to school for so many years, I said that at least I would choose something, not just some worthless papers. be easily overlooked :))

I was going to ask you if you work in the culinary field (at a "fit" restaurant) but I deduced from what you wrote to me above that it's just a weekend hobby. You're not the only one, and I rarely cook during the week, something simple, to my great regret. Reading your recipes that are super I wish I could satisfy my culinary desires every day, but for that I should stay at home (and then I think I -I would weigh 100k!). In the evening I don't have much fun cooking, until I arrive, I eat. Horia starts (another ,, man in the pan & # 39 & # 39 whom I admire and love for everything he knows in the culinary field) and I like to watch his show, as he criticizes those who cook, to ,, steal & # 39 & # 39 some tricks.So. only on Saturday afternoon (I work until 1pm) and on Sunday morning I cook more "elaborate" (pizza, cakes, cakes, langoustines, fish and others in the oven, etc.). many comments on facebook, I don't have such a thing, I'm not tempted, I use the internet at work + in particular (besides.) to get useful information (recipes, news, ordering for household appliances and cars, perfumes, something clothes. etc). I would have liked to know where you are from but if I think about it I read somewhere that you are from Constanta. READY! ENOUGH! I wrote too many personal things that everyone can read (that's why I don't write on blogs, I want to remain anonymous!)

My parents are more old-fashioned (not to say they're snobs: D), and if it's inconceivable for them to ever marry a girl & quot without college & quot, you realize they'd disinherit me if I- I would cook :)))
Okay, I'm done with the & quot; revelations & quot, here I should just talk about the pie: P Maybe you still have a fb account, who knows what else you know) For example, there I announced about 3 days ago that today I make tiramisu :)

I want you to find the right girl to become your wife, which will be at the same time to your parents' taste.
Maybe I'll create an account on Facebook, but so far I haven't considered it absolutely necessary.
I'M GOOD AT COOKING! I'M LOOKING FORWARD TO SEEING TIRAMISU! JHI
PS. I want to make this weekend Radauti soup, pork goulash + chicken (that's what my husband wants) with flour dumplings and this pie with salted cheese that looks BESTIAL!

Thanks, but I can't always thank everyone, so allow me to be selfish at least about my wife :)
You don't lose much if you don't have a fb account, I think you lose more if you don't try my cheese pie: D
Sorry for the delay, but several comments were collected at about the same time and only now I saw yours, more by chance (it was already on the next page).


Ingredients peasant cheese pie

  • 400 grams of telemea
  • 250 ml. of milk
  • 75 gr. wheat semolina
  • 2 eggs
  • 1 dill bunch
  • 1 egg on top

Preparation of peasant cheese pie

Bring the milk to a boil. When it boils, add the semolina in the rain, stirring constantly, until it has the consistency of a polenta. Set aside and allow to cool.

In a bowl, mix the semolina homogeneously with freshly heated milk, cheese, eggs and chopped dill.

Spread the dough sheet exactly like a cabbage pie, cut the edges with a sharp knife and place the filling in the middle, shaping it into a circle with a radius of about 25-30 cm.

Cover the filling, pulling the edges of the dough towards the center:

The pie is carefully overturned on the tray covered with baking paper:

Grease the surface of the pie with beaten egg. After I greased the pie, I modeled some seasonal decorations from the cut edges, beef leaves and a grape, which I placed on top and brushed with egg:

I baked the pie in the preheated oven at 190 degrees Celsius, until it browned nicely (about 25-30 minutes):