• "Plăcinta with sweet cheese and raisins is a traditional recipe from the Dobrogea area," pastry chef Mirela Cață tells us, adding that this dish was a staple on her family's New Year's Eve menu.
Cottage cheese and raisin pie
Component:
- Romanian pie sheet;
- Cheese filling with raisins.
1. Romanian pie sheet
Ingredients:
• Flour 900 g;
• Salt 10 g;
• Water 450 g;
• Butter (for shaping) 200 g;
• Oil (for modeling) 200 g.
Knead a dough of flour, salt and water, of the right consistency, until it comes off the arm mixer.
Form a log and divide into 6 pieces of 220 g each. Roll the pieces into balls and brush with a mixture of softened butter and oil. Let rest for about 30 minutes.
2. Cheese filling with raisins
Ingredients:
• Fresh cottage cheese 1500 g;
• 300 g powdered sugar;
• Eggs 225 g;
• Raisins 150 g;
• Vanilla sugar 15 g;
• Lemon zest 15g.
Mix all the ingredients in a bowl until a homogeneous composition is obtained.
Polishing
Ingredients:
• Eggs 120 g;
• Fermented cream 30% 200 g.
Mix all ingredients in a bowl until smooth.
Modeling and baking
Roll out by rolling/spinning on the table. Drizzle with oil. Place the filling in the middle of the sheet and fold the top and bottom edges over. Crimp and place on the tray.
The oven Preheat oven to 220-240°C. Bake for approximately 20-25 minutes. 5 minutes before it is ready, take it out and brush with sour cream and egg. Bake for another 5 minutes or until the sour cream and egg are golden brown.
Remove the pie from the oven, sprinkle with cold water, and cover with a towel or another tray to soften the crust.
Read HERE in White Art and other delicious dessert recipes.
