Pupuri (Transylvanian pie with cabbage/cheese)

Name: Pupuri (Transylvanian pie with cabbage/cheese) - Julia P.
Ingredients: DOUGH 800 g flour 500 ml warm water 40 g fresh yeast 5 tablespoons oil 1 teaspoon sugar salt FILLING sautéed cabbage with pepper grated telemea cheese

Appetizers - Pupuri (Transylvanian pie with cabbage/cheese) by Julia P. - Recipia

Transylvanian Stuffed Pastries with Cabbage or Cheese I made these pastries following a recipe that caught my attention from the very first attempt. While I would simply call them pies, in my family they are referred to as "pupuri," as they are known in Transylvania. The dough is leavened, rolled out, filled, and pan-fried with very little oil. I prepared a few with leftover sautéed cabbage from a previous meal, and the others I filled with cheese, green onions, and a bit of dill. They are served warm or at room temperature with Greek yogurt. Quick Info Total time: approximately 2 hours and 15-30 minutes, depending on the rising time and your pace Preparation time: about 30-40 minutes for the dough, filling, and shaping Cooking time: not specified exactly; the pastries are fried in batches in a pan Servings: 8-10 pastries Difficulty: medium Recipe type: leavened Transylvanian pastries, pan-fried Ingredients For the dough 800 g flour 500 ml lukewarm water 40 g fresh yeast 5 tablespoons oil 1 teaspoon sugar Salt to taste For the filling Sautéed cabbage with pepper Grated cheese Optional, for the cheese filling Finely chopped green onions A bit of dill Note on yeast If you don’t have the full amount of fresh yeast, the recipe can also be made using a combination of fresh and dry yeast. Initially, 25 g of fresh yeast and a packet of dry yeast were available. The dry yeast was mixed directly with the flour, while the fresh yeast was activated separately. Preparation method 1. Prepare the yeast and flour If using dry yeast along with fresh yeast, sift the flour into a bowl and mix in the dry yeast. Crush the fresh yeast in a bowl and mix it with the sugar, two teaspoons of flour, and a little lukewarm water. Let it sit for about 15 minutes until it starts to rise. If using the 40 g of fresh yeast mentioned in the ingredient list, it can be dissolved in the same way, with sugar, a little flour, and lukewarm water. 2. Knead the dough Make a well in the center of the flour and pour in the activated yeast. Begin mixing, gradually adding the rest of the lukewarm water. Add the oil and salt, then knead until you obtain a smooth, non-sticky dough. The amount of water should be added gradually, even if the recipe indicates the total amount, as the flour may absorb differently. Turn the dough onto a floured surface and continue kneading for about 10 minutes. In the end, it should be elastic and not stick to your hands. 3. Let the dough rise Place the dough back in the bowl, cover it with a clean towel, and let it rise for about an hour and a half. In the original recipe, the dough was placed in the turned-off oven. Rising time may vary, so watch for the dough to visibly increase in size before you start shaping. 4. Divide the dough Once it has risen, turn the dough onto a floured surface and divide it into 8-10 pieces. Each piece should be about the size of a tennis ball. Gently flatten each portion, then roll it out with a rolling pin. There’s no need to make it very thin, as the dough needs to support the filling. 5. Fill and shape the pastries Place about two tablespoons of filling in the center of each piece of dough. For some pastries, you can use sautéed cabbage with pepper, and for others, grated cheese. If you choose the cheese filling, you can add finely chopped green onions and a bit of dill, as was done in the original recipe. Gather the edges of the dough over the filling to form a little pouch. Turn the piece with the sealed side down and roll it out again carefully using the rolling pin. Work gently to avoid squeezing out the filling. Place the formed pastries on a floured surface and let them rise for another 10-15 minutes. 6. Fry the pastries Heat a non-stick pan with a little oil, about the amount used for pancakes. Place the pastries in batches and fry them until they are nicely browned on both sides. There’s no need for a lot of oil. The dough cooks directly in the oiled pan, and the surface should turn a golden brown without burning. Remove the pastries to a plate and stack them on top of each other. This way, they soften slightly and are more pleasant to serve. 7. Serve The pastries are best served warm or at room temperature, alongside Greek yogurt. The ones with cabbage have a stronger flavor and pair well with the already seasoned filling, while those with cheese are saltier and creamier. Why I make this recipe often I love this recipe because the dough is easy to adapt, and the filling can be chosen based on what you already have in the fridge. In this case, the leftover sautéed cabbage from two days ago was used for just two pastries, without needing to prepare a separate filling. Cheese, sautéed cabbage, and leavened dough go well together, and the same base can be used for sweet or vegan versions, depending on the filling. Tips The water should be lukewarm, not hot. A temperature that’s too high can affect the yeast. Add the water gradually, even if you’ve measured out 500 ml. Depending on the flour, the dough may need the entire amount or may become soft enough a little earlier. Kneading for about 10 minutes on a floured surface helps achieve a more elastic dough that’s easier to roll out. Don’t add too much filling. About two tablespoons for each piece is sufficient, especially if the cheese is finely grated. After filling, roll out the pastries carefully. If the rolling pin presses too hard, the dough may tear, and the filling could escape. Stacking them on top of each other after frying makes them softer. If left separate, the surface may stay drier. Substitutions Fresh yeast can be combined with dry yeast, as done in the original recipe. The dry yeast is mixed directly with the flour, while the fresh yeast is dissolved separately with sugar, a little flour, and lukewarm water. Cheese can be used plain or mixed with green onions and dill, depending on preference. Sautéed cabbage can be used if it is already prepared and seasoned with pepper. The recipe source does not indicate a separate recipe for cabbage but uses leftover sautéed cabbage from a previous meal. Variations In Transylvania, pastries can also be filled with cheese mixed with finely chopped lamb's lettuce. For a sweet version, plums or cooked semolina can be used. Vegan versions can also be made by choosing an appropriate filling and omitting animal-derived ingredients. The cabbage version is especially useful when you already have sautéed cabbage prepared. For those who prefer the taste of cheese, grated cheese is sufficient, with or without greens. Serving ideas Serve the pastries warm or at room temperature with Greek yogurt. The cheese ones can be served plain, while those with cabbage can be presented as a savory snack or as part of a light meal. If preparing multiple fillings, it’s helpful to make them in separate batches so that each pastry has a clear composition and flavors don’t mix. Frequently asked questions 1. Can I use only fresh yeast? Yes. The recipe ingredients indicate 40 g of fresh yeast. In the initial preparation, 25 g of fresh yeast was used along with a packet of dry yeast, as that was the available quantity. 2. How long should the dough rise? The first rise lasts about an hour and a half in the turned-off oven, according to the recipe. After filling and rolling out, the pastries should rise for another 10-15 minutes. 3. Can I fill all the pastries with cabbage? Yes, if you like that filling. In the presented version, only two pastries were filled with sautéed cabbage, as not everyone at the table preferred that combination. The rest were made with cheese, and some included green onions and dill. 4. How much oil should be used in the pan? The pan should be lightly greased with oil, about the amount used for pancakes. The pastries are not fried in a large quantity of oil. 5. Can they be baked in the oven? In the recipe source, the pastries are fried in a pan. It is mentioned that traditional versions are baked in a wood-fired oven, but the temperature or time needed for baking in a regular oven is not specified, so this recipe retains the pan-frying method. Nutritional values The values are estimates, as the amount of filling is not specified, and the pastries can be divided into 8 or 10 pieces. For one pastry, if the dough is divided into 10 pieces and a moderate amount of cheese or cabbage is used, the estimate is approximately: 400-500 kcal 55-65 g carbohydrates 12-16 g protein 14-20 g fat Values may increase for pastries with more cheese or if more oil is used for frying. Those with cabbage may have fewer calories than those with cheese, depending on the amount of oil and filling used. Storage and reheating The pastries are best on the day they are made, while warm or at room temperature. After frying, keep them stacked on top of each other so that the dough softens slightly. The recipe does not specify an exact storage time or method for reheating. If any remain, it’s best to consume them as soon as possible, as the texture of the dough changes after cooling.

Pupuri (Transylvanian pie with cabbage/cheese)

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