Dobrogea pie authentic recipe

The Dobrogea cheese pie is made from a simple, leavened dough, divided into four thin sheets. The cheese is placed on each sheet, then the dough is brought over the filling and crimped before being placed in the tray. Finally, the pie is covered with yogurt mixed with eggs and baked on low heat. It is important not to leave it in the oven too long, as the sheets can become too thick and dry. Quick Info Preparation time: not specified in the original recipe Rising time: as long as it takes to prepare the filling Baking time: 40-50 minutes Servings: not specified; the quantity is suitable for a large pie tray Difficulty: easy to medium Recipe type: cheese pie, suitable for dessert or snack Ingredients For the dough 1 kg of flour 1 cube of fresh yeast, 25 g, or 7-10 g of dry yeast 1 teaspoon of sugar 1 cup of slightly warm water A little salt 2 tablespoons of oil, for the dough 2 tablespoons of vinegar Oil for spraying the sheets and greasing the tray For the cheese filling About 1 kg of cheese, moderately salty, not very salty 3 eggs 1 cup of sugar 1 lemon 1 packet of powdered sugar 2 packets of vanilla sugar If the cheese is too salty, soak it in water to desalt before using. For the top layer 1 cup of yogurt 2 eggs Preparation method 1. Prepare the dough Put the flour in a large bowl. The fresh yeast is rubbed together with the teaspoon of sugar, then placed over the flour. Add a little salt, the 2 tablespoons of oil, the 2 tablespoons of vinegar, and the cup of slightly warm water. Knead until you obtain a soft dough that does not stick to your hands. If it is too sticky, add a little flour gradually. There is no need to overload the dough with flour; it is enough for it to come off your hands and the bowl. If using dry yeast, it is added to the flour along with the other ingredients. The dough should remain soft, not hard. 2. Let the dough rise Divide the dough into two pieces and let them rise while you prepare the cheese mixture. The recipe does not specify an exact time for rising, so it is enough to continue when the dough has had time to rest and become easier to roll out. 3. Prepare the filling Grate the cheese into a bowl. If it is very salty, soak it in water to desalt, then drain it well before using. Add the 3 eggs, the cup of sugar, the grated lemon zest, the packet of powdered sugar, and the 2 packets of vanilla sugar to the cheese. Mix until the ingredients are evenly distributed. The lemon zest should only be grated from the yellow part of the peel. The white part can give a bitter taste. 4. Divide the dough for the four sheets The two pieces of dough are divided again into two. This will yield four pieces for the four sheets of pie. Sprinkle a little flour on the work surface and roll out each piece with a rolling pin until you obtain a thin sheet. The sheets do not need to be perfect in shape, as they will be crimped and placed in the tray. 5. Fill the sheets Spray each sheet with a little oil. Place some of the cheese filling only at the bottom of the sheet, then bring the dough over the cheese area. Gently crimp the filled sheet and place it in the previously greased tray with oil. Proceed the same way with the other three pieces of dough. Place the sheets next to each other or as the tray allows, without pressing them too hard. 6. Prepare the top layer Mix the cup of yogurt with the 2 eggs. Pour the mixture over the filled sheets, so that it covers the surface of the pie as much as possible. 7. Bake the pie Place the tray in the oven and bake the pie on low heat for 40-50 minutes. Check it towards the end of the interval. Do not let it bake excessively, as the sheets can become too dry and too close in texture to bread. After baking, let the pie cool slightly before cutting it. It can be served warm, but the filling is easier to portion after it is no longer very hot. Why I make the recipe often It is a practical recipe when I have moderately salty cheese on hand and want to prepare a large tray of pie. The dough does not have a complicated technique, and the four sheets can be rolled out separately without needing to overlap or cut them perfectly. I also like that the filling is prepared quickly. The cheese, eggs, sugar, and flavors are mixed in one bowl, and the yogurt layer on top helps the pie brown and stay tender while fresh. Tips and variations Tips The cheese is the ingredient that most influences the taste. Use moderately salty cheese. If it is very salty, desalt it in water and drain it well before mixing it with the other ingredients. The water for the dough should be slightly warm, not hot. Too high a temperature can affect the yeast. Only add extra flour if the dough is sticking. A dough that is too hard will be more difficult to roll out and can lead to dry sheets. The oil is used for both spraying the sheets and greasing the tray. The recipe does not specify an exact amount, so use as much as needed for these two operations. Do not bake the pie for more than 50 minutes if it is already done. Low heat and moderate baking time are important to prevent the sheets from becoming too hard. Substitutions Fresh yeast can be replaced with 7-10 g of dry yeast, according to the ingredients in the recipe. If you do not have fresh yeast, there is no need to change the other quantities. The same amount of flour, water, oil, vinegar, and sugar is kept. Variations The basic recipe uses moderately salty cheese, sugar, and lemon zest. To keep the taste and texture close to the original version, it is best not to modify the ratio of cheese and eggs. You can adjust the amount of sugar depending on how salty the cheese is and how sweet you want the pie. The amount in the original recipe is one cup. Serving ideas The pie can be served warm, after it has cooled slightly, or at room temperature. It is suitable as a dessert, but can also be served as a sweet snack, especially when cut into smaller pieces. Frequently asked questions 1. Can I use only dry yeast? Yes. For this recipe, 7-10 g of dry yeast is indicated instead of the 25 g cube of fresh yeast. The other ingredients for the dough remain unchanged. 2. What do I do if the cheese is too salty? Soak the cheese in water to desalt, then drain it well before grating and mixing it with the eggs and sugar. If there is too much water left in the cheese, the filling may become too soft. 3. How long should the dough rise? The recipe does not specify an exact time. The dough is left to rise while you prepare the cheese mixture. After this step, you divide it into four and roll out the sheets. 4. Why is vinegar added to the dough? In the original recipe, 2 tablespoons of vinegar are used along with the oil and yeast. This is part of the dough and should be added with the other liquid ingredients. 5. How can I tell when the pie is done? It is baked on low heat for 40-50 minutes. Towards the end, watch for the yogurt and egg layer on top to be cooked and lightly browned. Avoid leaving it too long after it is done, as the sheets can dry out. Nutritional values The values below are estimates and depend primarily on the type and fat content of the cheese, the amount of oil used, and the number of pieces the pie is cut into. For one serving, if the pie is divided into about 10 pieces: Calories: approximately 700-850 kcal Proteins: approximately 30-35 g Carbohydrates: approximately 70-85 g Fats: approximately 30-40 g Most of the calories come from flour, cheese, sugar, and oil. These values should not be considered exact, as the cheese can vary greatly in fat and consistency. Storage and reheating After it has cooled, keep the pie covered in the refrigerator. It is best consumed within a few days while the sheets and filling retain their texture. For reheating, heat the pieces as needed to become pleasantly warm. If kept too long in heat, the sheets may dry out. The pie is also good cold or at room temperature, especially after being in the refrigerator and the filling has stabilized.

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