Traditional Pies

This time of the year, there are all sorts of events being held to celebrate the abundance of autumn in terms of farming products and traditions tied to them. Several places around the country hold festivals revolving around the art of pie making. Let us warn our listeners that this particular term denotes in Romanian something different than in English, therefore it is used liberally, and needs some explaining.

Ștefan Baciu, 10.10.2013, 18:19

This time of the year, there are all sorts of events being held to celebrate the abundance of autumn in terms of farming products and traditions tied to them. Several places around the country hold festivals revolving around the art of pie making. Let us warn our listeners that this particular term denotes in Romanian something different than in English, therefore it is used liberally, and needs some explaining.

For a recipe that hails from eastern Romania, this cheese based baked delicacy needs half a kilogram of wheat flour, 50 grams of fresh yeast, or one bag of dried yeast, four eggs, milk, sugar and a pinch of salt.

When using dried yeast, mix the ingredients all together. When using fresh yeast, dissolve it into lukewarm milk, then mix it with three egg yolks and 100 grams of water. Mix this in with the flour, then knead for about 20 minutes, getting a smooth dough. Leave it to rise for about an hour in a warm room. Roll out this dough into sheets, making sure they are not too thick but not too thin either, then cut them into squares about 15 cm to a side. Spread the filling on the squares, and then fold them into triangles. The filling is based on a slightly salty cow cheese. In the savory version, the preferred flavor is that of fresh dill, while in the sweet version it is kneaded together with unsalted, soft cow cheese. Brush egg wash on top, then bake them at medium heat for 20 to 30 minutes, or until golden brown. Enjoy!