Tiropitakia (Cheese Pies)
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I had triangle-shaped pie sheets, but you can use any shape you want!
Mix all the ingredients and with a spoon, put in the pie sheets. Press with a fork at the ends so that the composition does not leak out!
Prick the pies a little with a fork, grease them with a yolk mixed with a little water, then leave them in the fridge for about 10 minutes, so they will swell more nicely during baking! (I didn't have time, and I didn't leave them this time!) then we bake them in the preheated oven at 200C for about 30 minutes, in fact until they have a golden color.
In a bowl with flour and a teaspoon of salt pour a little hot water (the dough should be worked hot). Knead a soft and non-sticky dough.
We take the dough out of the bowl and put it on a table sprinkled with flour. We knead it a little more and let it rest for 15 minutes.
Meanwhile, prepare the filling: mix the cheese, eggs and salt.
After 15 minutes, knead the dough and divide it into several balls.
From each ball we spread a cake, grease it with oil and we start to spread it first on the edges, then the whole thing, until the dough sheet becomes thin.
I prepared two variants of puff pastry:
1. Spread the dough sheet on the table, arrange the filling on the edges, then roll it.
2. Fold the dough sheet (grease each part with oil), until you get a rectangle (as in the picture).
Cut the dough in half, fill with cheese, potato or cabbage filling (if you are fasting).
so as to obtain a pie as in the picture below.
Arrange the pies in a pan greased with oil or lined with aluminum foil.
Bake the pies at a temperature of 200 degrees C for 40 minutes or until golden.
When the pies are ready, take them out of the oven and water them with a little water or, as my mother says, "soften" them a little in a plate of water, then arrange them on a plate, covering them with a towel. Great appetite!
Let it rest on the table for a while. Divide into 3 parts, then sprinkle with flour and spread each piece into a thin sheet, which no longer sticks to the table. Grease with plenty of butter, then roll tightly.
The rolls thus obtained are placed on a plate and refrigerated for at least half an hour.
The cottage cheese and egg are mixed, then divided into 2. On one side we will put salt and chopped green dill and on the other sugar and vanilla essence.
Remove the rolls from the cold and cut into 2-3 finger wide pieces. Spread each piece well with the rolling pin, put a spoonful of cheese in the middle, then gather the edges to form a ball.
We put the pies with the edges down in a tray lined with baking paper, then we grease them with plenty of sour cream.
Put them in the oven over medium to high heat until they start to brown, then reduce the heat to low and leave for about 10-15 minutes.
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 himself 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 does not 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 with which 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 would like to be able to 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 13) 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 are snobs: D), and if it is inconceivable for them that I ever marry a girl & quot without college & quot, you realize that they would 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).
Cheese pie & # 8222Turban & # 8221
Most of you have probably already experienced some of the delights of Turkish pastry, which has been a huge source of inspiration for all the pies of Eastern Europe. Even today the situation is no different, we still have treasures that are just waiting to be revealed among the pastry recipes in Turkey. I discovered the recipe for & # 8222turban & # 8221 cheese pie when I made the cinnamon crowns, it was published on the same Turkish site.
Since then, I confess that I was left with the thought of cheese pies, modeled with great craftsmanship, and this Saturday I dared to start them. The result is what you see below, some beautiful pastries, with spicy and aromatic filling but especially with an absolutely gorgeous dough texture, something between fluffy and puff pastry. They are not some of the most affordable pastries I have ever made, so I recommend them to those who have some experience working with dough, but they are without a doubt the best.
In a bowl, mix 1 kg of cheese, 3 eggs, 1-2 tails of green onion and a few dill sprigs, season with salt to taste.
Spread a sheet of lava, put a few pieces of butter, add the cheese filling on the edges and roll.
In a bowl, combine 3 eggs with 3 tablespoons of sour cream, mix until a homogeneous composition is obtained.
The lava roll is cut into smaller pieces and arranged on a tray greased with oil. Grease the pies with the mixture of egg and sour cream.
Bake in the oven, at a temperature of 180 degrees C, until nicely browned.
Cheesecake in the pan recipe without yeast
Cheesecake in the pan recipe without yeast. Pies & # 8222 on slabs & # 8221 (peasant cakes) stuffed with telemea, bellows cheese, beef or kneaded, green onion tails, dill or other greens. They can also be filled with potatoes with onions or sauerkraut. The simplest pie recipe, cheap and fast & # 8211 ready in 20 minutes.
Today I remembered how much time has passed since I last made cheese pies in the pan. I used to make them quite often, but somehow, for several years, I forgot about them. A long time ago they were baked on a stone slab, on the hearth or directly on the stove. An old traditional recipe that all Transylvanian grandmothers know. The most famous are & # 8222codrenesti pies& # 8221 which are made in Maramures but they also have yeast in the composition (see Adi Hadean). The origin of these pies I think goes back to the Roman Empire, so they are over 2000 years old. Even the name of the pie comes from & # 8222placenta & # 8221 & # 8211 lb. latina.
This yeast-free pie dough is also used at Arabic sticks and it was also the first pizza dough. Later the countertops appeared the pizza dospite.
In Lent you can fill the pies with potatoes & # 8222rental & # 8221 with onions and paprika - peasant potatoes & # 8211 recipe here. Or with sweet cabbage seasoned with a little onion and cumin.
I didn't even eat the pies well and I started to write the recipe so as not to forget them. From the quantities below you get 8 pan-fried cheese pies.
How do we prepare the recipe for kefir and cheese pies?
They are very simple to make, fast and not at all expensive.
To obtain these pies we mix all the ingredients and knead a dough that will have to be soft but not sticky.
After kneading, we give the dough the shape of a ball, we put it on the floured countertop and let it rest for 20 minutes.
The dough must be covered.
After the 20 minutes have passed, we take the dough and divide it into 8 equal pieces which we shape into balls.
Let the covered balls rest on the floured countertop for another 20 minutes.
We spread each ball in the form of a round sheet in the middle of which we will put the cheese filling and we will gather the edges towards the middle, as seen in the image, then with the help of a facet we will spread the pie again in the shape of a circle.
After we have shaped it, we bake it in an oil-free pan and let it brown.
We turn it on the other side and leave it until it bakes.
In order to bake evenly, we can prick it with a toothpick because during baking it will become like a blister.
While it is still hot, grease it on both sides with butter. We do the same with the other dough balls.
You can divide the dough into several balls, so you will get more pies but thinner.
If the dough will be divided into several balls we will make more filling.
These kefir pies are delicious, this recipe is worth trying.
The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.
Tiropitakia pie with yogurt dough
250 g of white flour
100 g yogurt (preferably Greek) passed through a sieve
150 g crushed feta cheese (you can use Romanian telemea)
200 g butter
2 teaspoons of salt
- Mix the flour with the salt and incorporate the butter.
- Incorporate in the yogurt 2 of the eggs, beaten well and then add to the flour mixture.
- Mix all the ingredients well, but do not knead the dough too much.
- Form a ball of dough, cover with foil and put in the fridge.
- Let the dough rest for an hour in the refrigerator.
- On a surface covered with flour, roll the dough to a thickness of half a cm.
- Cut the dough into circles with a diameter of 7-7.5 cm with a knife.
- Grease the circles with water and add a teaspoon of ground Feta cheese in the center of each.
- Fold the circles and press the edge of the semicircle with a fork.
- Grease the cheese pies with the remaining beaten egg.
- Place the pies on a flat tray greased with butter.
- Bake the pies with yogurt dough in the hot oven for about 30 minutes until golden.
Salty cheese pies
Pl & # 259cin & # 539ele cu br & acircnz & # 259 s & # 259rat & # 259, a delicious appetizer appreciated by all members of the family, on a Sunday.
& bdquoPl & # 259cin & # 539elele cu verdea & # 539 & # 259 & # 537i br & acircnz & # 259 s & # 259rat & # 259 & icircmi remembere de las belleas, nostalgicele vremuri ale copil & # 259riei mea, c & acircnd m & # 259 trezapt & ic & # 259between mother, & icircn dawn. & # 536i ce p & acircini cocea! 3-4 acircte, which grew like fairy tales and hardly came out of the oven. But, before the spring, he baked these plates made in a hurry! & Bdquo & ndash tells us readers who kindly sent us to the editorial office this # & # 539et & # 539et & # 259.
The first plates, called & bdquosicrie & rdquo, were prepared from spicy meat, wrapped in a crust of dough, both on the sides and above, and below. The open ones they were called & ldquocapcane & rdquo. They contained different kinds of meat, seasoned with various spices and sauces, and were cooked like modern stews in their dough shell. The purpose of the dough shell was to serve as a vessel, and in that measure it was measured for storage, but also for the consumption of the plate anyway, usually the dough shell was much too strong as s & # 259 poat & # 259 fi m & acircncat & # 259. The beginnings of the preparation of the plates lead us to ancient Egypt.
Photo: Pl & # 259cin & # 539ele cu br & acircnz & # 259 s & # 259rat & # 259 & ndash iStock
& Icirc & # 539i must:
250 g flour with baking powder
40 g melted butter
br & acircnz & # 259 ras & # 259
milk b & # 259tut
1 album & # 537
Preg & # 259te & # 537ti a & # 537a:
Mix the flour with the chopped onion, thyme and baking soda in a larger bowl. Knead the dough with the butter. Add half of the cheese, the whipped milk and mix to form a soft dough.
On a greased tray, place 18 tablespoons of dough, the size of a full spoon. Grease with egg whites, lightly beaten and sprinkle with the rest of the brach acircnz.
Bake for 12 minutes, until they grow and brown, then serve immediately. I add other spices to the dough: basil and tarragon.
Re & # 539et & # 259 by Florica Faur, Jimbolia, Timi County & # 537
Here you will find another appetizer.