Transylvanian cheese pies
The Transylvanian cheese pies are made from a soft, leavened dough that is easy to work with, filled with sheep telemea cheese, sour cream, eggs, and vanilla sugar. The dough needs an hour to rise, and the formed pies rest for another 15 minutes before frying. This recipe belongs to Motan, and I have kept the mentioned modifications: eggs in the dough and vanilla sugar in both the dough and the filling. They are best served warm, immediately after being taken out of the pan. Quick Info Active preparation time: about 25-30 minutes Rising: 1 hour for the dough and 15 minutes for the formed pies Cooking time: not specified exactly; the pies are fried in hot oil on both sides until golden brown Total time: at least 1 hour and 40 minutes, depending on kneading, forming, and frying time Servings: number not specified; the dough is divided into pieces the size of a tennis ball Difficulty: medium Recipe type: leavened cheese pies, pan-fried Ingredients For the dough 800 g flour 500 ml warm water 40 g yeast 5 tablespoons oil 1 teaspoon sugar 2 eggs salt, to taste 2 packets of vanilla sugar For the filling 600 g sheep telemea cheese 2 packets of vanilla sugar 3 tablespoons sour cream 3 eggs For frying oil Preparation method 1. Preparing the yeast Put the yeast in a bowl and dissolve it in a little warm water along with the sugar. The water should be warm, not hot. Let the mixture sit for a few minutes until it starts to activate. 2. Forming the dough Place the flour in a large bowl and make a well in the center. Pour the dissolved yeast into the well, then cover it with a little flour. Let it sit for about 5 minutes. Add the oil, salt, the two eggs, and start mixing. Gradually pour in the remaining water, then add the vanilla sugar. Knead until you obtain a non-sticky dough. The amount of water should be added gradually, not all at once. Depending on the flour, the dough may need a little extra attention during kneading to reach the right consistency. 3. Kneading and first rising Transfer the dough to a floured surface and knead it for about 10 minutes. In the end, it should be smooth and not stick to your hands or the work surface. Place the dough in a bowl, cover it with a clean towel, and let it rise for 1 hour. 4. Preparing the filling Grate the sheep telemea cheese into a bowl. Add the sour cream, the two packets of vanilla sugar, and one egg. Mix until the composition is homogeneous. The original recipe mentions 3 eggs for the filling. For the cheese mixture, one egg is used, while the other eggs are included in the total quantity indicated for the filling. The mixture should be firm enough to be placed on the dough without spilling. 5. Dividing the dough Once the dough has risen, divide it into pieces the size of a tennis ball. An exact number of servings is not specified, as it depends on how large the formed pieces are. Flatten each piece on a floured surface and roll it out into a round shape. 6. Filling and sealing the pies Place the cheese filling on half of each dough disc. Fold the other half over the filling to create a semicircular pie. Press the edges with a fork to seal them. This step is important as it helps keep the filling inside during frying. 7. Second rising Place the formed pies and let them rise for another 15 minutes. There is no need to let them rise much longer since the dough has already gone through the first rising. 8. Frying Heat oil in a pan. Fry the pies on both sides until they turn golden brown. Carefully turn them so they cook evenly and do not open at the edges. When golden brown, remove them to an absorbent paper towel to remove excess oil. The pies are best served warm. Why I make this recipe often I love this recipe because it uses a simple leavened dough, without complicated techniques, and the filling is quick to prepare. The vanilla sugar in both the dough and the cheese gives it the specific flavor I prefer. The pies can be formed in different sizes, depending on how I want to serve them, and the dough is enough for a generous amount. Tips Use warm water for the yeast. If the water is too hot, the yeast will not work properly. Add the water gradually when kneading the dough. This way, you can more easily control the consistency and avoid making the dough too soft. Kneading for about 10 minutes on a floured surface helps achieve a smooth, non-sticky dough. Do not put too much filling in each pie. The edges need to be able to be sealed well with a fork; otherwise, the filling may spill out during frying. Let the formed pies rest for the indicated 15 minutes before placing them in the pan. This time is part of the dough's rising process. Fry the pies in hot oil, but be careful not to brown them too quickly on the outside. They need time to cook through on the inside. Substitutions The recipe uses sheep telemea, which is the indicated cheese for the filling. No substitution is specified in the original version. For those who prefer a less salty taste, telemea can be replaced with a less salty cheese, but the texture and flavor of the pies will change. Since the recipe does not indicate a different amount or type of cheese, it is safer to prepare the filling initially with sheep telemea. Variations The modification already included in this version is the addition of the two eggs in the dough, along with the vanilla sugar. Additionally, the filling contains two packets of vanilla sugar for a more pronounced flavor. The quantities in the recipe can be kept exactly when you want to achieve the pies with the taste and consistency presented here. No other ingredients are necessary for preparation. Serving ideas The pies are served warm, after being taken out of the pan and placed on absorbent paper. In this form, the filling is soft, and the dough is golden brown on the outside. They can be served plain, without any additional toppings. Their flavor comes from the combination of telemea, sour cream, eggs, and vanilla sugar. Frequently asked questions How long should the dough rise? The dough should rise for about 1 hour in a bowl covered with a clean towel. After forming the pies, they should rest for another 15 minutes before frying. Why are the edges sealed with a fork? The edges are pressed with a fork to keep the pie closed and prevent the filling from leaking during frying. It is important that the dough is well sealed all around. What kind of cheese is used? The recipe calls for 600 g of sheep telemea cheese. This is grated and then mixed with sour cream, vanilla sugar, and an egg. Can the pies be baked instead of fried? The presented version uses frying in a pan with hot oil on both sides. The recipe does not provide temperature or time for baking, so the indicated method remains the one from the original recipe. How large should the pieces of dough be? The dough is divided into pieces the size of a tennis ball. Even though the size cannot be identical every time, it is helpful for the pieces to be as close as possible so that the pies cook similarly. Nutritional values The values below are estimates. It cannot be calculated accurately without knowing how many pies are produced and how much oil each absorbs during frying. The rough calculation assumes dividing the preparation into about 10 servings. For one pie, the estimate is about 450-550 kcal, depending on size and the amount of oil absorbed. Protein: approximately 17-22 g Carbohydrates: approximately 50-60 g Fats: approximately 20-28 g The values mainly come from flour, telemea, eggs, oil, and sour cream. Sheep telemea can have a high content of salt and fats, so the values vary depending on the brand and type of cheese used. Storage and reheating The pies are best warm, immediately after frying. The original recipe does not specify a storage time or reheating method. If there are leftover pies, keep them covered and consume them as soon as possible. When reheating, they should be heated enough to be pleasant for serving, without frying them again in oil. Over time, the dough loses the texture it has when freshly taken out of the pan.
Preparation
Dissolve the yeast in a bowl with warm water and a little sugar. Place the flour in a bowl and make a well in the center. Put the yeast there, sprinkle with flour, and let it rise for about 5 minutes. Add the oil, salt, and eggs, and mix everything together. Gradually pour in the water and vanilla sugar, and knead until it becomes a non-sticky dough. Knead on a floured surface for 10 minutes and place it in a bowl to rise, covered with a clean towel, for 1 hour. Grate the cheese into a bowl and mix it with sour cream, vanilla sugar, and the egg until smooth. Divide the dough into pieces the size of a tennis ball. Flatten each piece on a floured surface into a round shape. Place cheese on one half, fold the other half over, and seal the edges with a fork to prevent the filling from escaping. Let them rise for 15 minutes, then fry in hot oil on both sides. When golden brown, remove them onto a paper towel. They are best served warm. Enjoy your meal!
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