Transylvanian Pastries

Name: Transylvanian Pastries - Tania P.
Ingredients: For the dough: 500 g flour; 330 ml warm water; 25 g fresh yeast; 1 teaspoon salt; a pinch of sugar; oil for greasing the pan and pastries. For the filling: 1 cabbage of approx. 800g; 1 kg; salt; pepper; 100 ml oil; or 400 g cheese; 2; 3 green onions; 1 bunch of dill.

Appetizers - Transylvanian Pastries by Tania P. - Recipia

I have often made homemade pastries, but the Transylvanian ones with cabbage or cheese really turn out differently. They are simple pastries, without complicated ingredients, and can be made with whatever you have in the fridge, from old telemea cheese to sautéed cabbage. I always fry them in a pan, one by one, and at the end, I stack them on top of each other to keep them warm. I don't improvise at all – I respect the proportions and don't roll the dough too thin, so the filling doesn't spill out. Quick info Total time: 1 hour 45 minutes Preparation time: 30 minutes Rising time: 45 minutes Frying time: 30 minutes Servings: 5-6 medium pastries Difficulty: medium Recipe type: traditional fasting or sweet pastries Ingredients For the dough: - 500 g flour - 330 ml warm water - 25 g fresh yeast - 1 teaspoon salt - a pinch of sugar - oil for greasing For the cabbage filling: - 1 cabbage (800 g - 1 kg) - 100 ml oil - salt and pepper For the cheese filling: - 400 g telemea cheese - 2-3 green onions - 1 bunch of dill Preparation steps 1. Dough: In a large bowl, mix the flour with the salt. In a small bowl, crumble the fresh yeast with the sugar until it liquefies. Pour a few tablespoons of warm water over the yeast and let it sit for 2-3 minutes, then add the mixture to the flour. Wait a bit for it to come to life. 2. Add the remaining warm water to the bowl and mix first with a spoon. When it starts to come together, knead with oiled hands for about 8 minutes, no more. The dough should be smooth and elastic. Cover the bowl with a towel and let it rise for 45 minutes in a warm place. 3. Cabbage filling: Shred the cabbage finely or grate it. Put the cabbage in a pot with all the oil over medium heat. Cover for the first 15 minutes to soften it. Stir occasionally. Remove the lid and let it cook for another 15-20 minutes until it reduces by half and becomes translucent. Season with salt and pepper to taste. Let the cabbage cool. 4. Cheese filling: Grate the telemea cheese on the large grater. Mix the cheese with chopped dill and finely chopped green onions. 5. After the dough has risen, sprinkle flour on the table. Tear off pieces of dough about the size of a fist. Roll each piece with a rolling pin to a thickness of about 0.5 cm. 6. Place a generous tablespoon of the chosen filling in the center of each dough sheet. Gather the edges towards the center and pinch them tightly. Sprinkle flour on top, then flatten with a rolling pin, just enough to prevent the filling from spilling out and to fit the size of the pan. 7. Heat the pan well over the fire (ideally cast iron or non-stick, but not ceramic). Add a little oil and place the pastry in. Brush the top with oil using a brush. Fry each pastry for a few minutes on each side until they are golden brown with brown spots. 8. Remove them to a plate, stacking them on top of each other while you fry the rest. This keeps them warm and soft. Why I make this recipe often They are quick, made from basic ingredients, and can serve as both lunch and a snack. You can use whatever cheese you have or leftover cabbage from another meal. They work for fasting and sweet versions, without much hassle. One more thing: they taste just as good hot or cold. Tips and variations Tips 1. Do not knead the dough for more than 8 minutes, otherwise the pastries will be dense. 2. When cooking the cabbage, don't rush with high heat. Sauté over medium heat, covered at first. 3. The pastries roll out easily if you sprinkle flour on the table and the rolling pin. 4. Do not use a ceramic pan; they stick and do not brown nicely. 5. If making fasting pastries, do not add cheese; use only cabbage, dill, or onion. Substitutions 1. Telemea can be replaced with sheep or cow cheese, as long as it's not too soft. 2. If you don't have green onions, you can use just dill or omit it altogether. 3. Instead of cabbage, you can use mashed boiled potatoes for another fasting option. Variations 1. The pastries can be filled with fruit preserves for a sweet and fasting version. 2. If you want more flavor, add a little cumin to the cabbage. 3. You can also make them with just chopped greens, without cheese or cabbage, for something very quick. 4. If you double the quantity, cook them on two pans simultaneously. Serving ideas - Hot, with cold sour cream on the side. - Cold, with plain yogurt. - To go, as a snack. - As a main course, alongside a salad. - For breakfast or dinner, without any additional toppings. Frequently asked questions 1. Why do I need to wait for the yeast to rise before adding it to the flour? Activated yeast with sugar starts the fermentation process and ensures a fluffier dough. 2. Can the pastries be made in the oven? Not with this recipe. They are designed for the pan; in the oven, they turn out harder, not as elastic and browned. 3. What can I use to brush the pastries if I don't have a brush? Use the back of a spoon or dip a piece of absorbent paper in oil. 4. Can the pastries be frozen? I do not recommend it. Once thawed, the texture becomes rubbery. 5. What should I do with leftover sautéed cabbage? It goes very well with boiled noodles or macaroni. It can be eaten plain or used as a filling for another dish. Nutritional values Approximately, for a medium pastry with cabbage (from 6 pieces): Calories: about 300-350 kcal Protein: 6-8 g Fat: 12-15 g (more for the cheese version) Carbohydrates: 45-50 g The exact value varies depending on the filling and how much oil you use for frying. Storage and reheating The pastries can be stored covered at room temperature for up to 12 hours, or in the fridge for a maximum of 2 days. If you want them hot, you can reheat them for 1-2 minutes in a dry pan, without oil, directly over low heat. I do not recommend reheating in the microwave, as they lose their texture. They are best consumed on the day they are made.

Transylvanian Pastries

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