Plăcintă, Romanian yogurt, sour cherry and banana pie

Name: Plăcintă, Romanian yogurt, sour cherry and banana pie
Ingredients: 1 package Bela phyllo pastry sheets; 900 g yogurt; 250 g sugar; 1 packet vanilla sugar (8 g); 5 eggs; 1 teaspoon grated orange zest; 1 medium banana (120 g); 200 g pitted sour cherries; 60 ml oil

Dessert - Plăcintă, Romanian yogurt, sour cherry and banana pie by Steliana N. - Recipia

Plăcintă, the Romanian yogurt, sour cherry and banana pie, is served cold and cut into squares; the top sheets turn golden while the middle stays soft. Yogurt and eggs bind the fruit into a sweet-and-tart filling, just right for dessert after a meal. I prefer to cut it into narrow slices once it has cooled completely. Prep: 20 minutes. Cook: 40-45 minutes. Rest: 60 minutes. Total: 120-125 minutes. Serves: 10. Approximately 400 kcal and 10 g protein per serving.

Ingredients

1 package Bela phyllo pastry sheets
900 g yogurt
250 g sugar
1 packet vanilla sugar (8 g)
5 eggs
1 teaspoon grated orange zest
1 medium banana (120 g)
200 g pitted sour cherries
60 ml oil

Preparation

1. Leave the pastry sheets to thaw at room temperature until they can be separated without tearing. 2. Mix the yogurt with the sugar and vanilla sugar until the sugar dissolves. Beat the eggs briefly, then stir them into the yogurt. 3. Grate the orange zest and slice the banana. Drain the pitted sour cherries well and keep the syrup. 4. Preheat the oven to 180°C. Line the baking pan with parchment paper. 5. Brush each pastry sheet with oil and lay 4 sheets in the pan, using all 60 ml of oil for the sheets. Pour half the yogurt filling over them. 6. Brush 4 more sheets with oil and lay them over the filling, then pour the remaining half on top. Cover with the rest of the sheets, brushed with oil too. 7. Bake for 40-45 minutes, until nicely golden on top. 8. Take the pie out of the oven and pour the reserved sour cherry syrup over it. Leave it to cool for 60 minutes, then cut into portions.

Notes

I was craving Ela68's pie and made it with fruit, forgetting the orange zest. Once cool, keep it covered in the fridge and eat within 3 days; it can be baked a day ahead. Put it in the oven about two hours and ten minutes before the meal so it has time to cool. Plain, thicker yogurt keeps the filling together better; if yours is watery, leave it to drain in a fine-mesh sieve before mixing. Frozen sour cherries need to be fully thawed and drained, and their juice should be kept to pour over the pie. Keep the pastry sheets covered with a clean towel while you work, as they dry out quickly in the air. You can replace the sour cherries with 200 g raspberries or blueberries, drained if they have released juice. The pastry sheets contain gluten, and the pie also contains yogurt and eggs. Serve a slice with black tea.