Plăcintă cu smântână, Romanian sour cream pie

Name: Plăcintă cu smântână, Romanian sour cream pie
Ingredients: 6 eggs; 150 g sugar; 3 sachets vanilla sugar; 1 g salt; 500 g sour cream; 400 g filo pastry sheets; 80 ml oil; 10 g butter; 10 g icing sugar

Dessert - Plăcintă cu smântână, Romanian sour cream pie by Ionela B. - Recipia

Plăcintă cu smântână, a Romanian sour cream pie, is made by mixing torn filo pastry into an egg and sour cream mixture, then baking it until the edges are golden and the middle is still soft, about 50 minutes. It’s portioned while warm; I leave the pieces irregular so you can notice them among the soft layers. Prep: 25 minutes. Cook: 50 minutes. Rest: 15 minutes. Total time: 90 minutes. Serves: 8. Approximately 530 kcal and 11 g protein per serving.

Ingredients

6 eggs
150 g sugar
3 sachets vanilla sugar
1 g salt
500 g sour cream
400 g filo pastry sheets
80 ml oil
10 g butter
10 g icing sugar

Preparation

1. Brush the filo pastry sheets with oil on both sides and tear them into pieces. Keep them covered as you work. 2. Beat the eggs with the sugar, vanilla sugar and salt until fluffy. 3. Add the sour cream and mix on low speed. Add the torn pastry and gently fold it in with a spatula. 4. Butter a baking pan about 25 × 35 cm and pour in the mixture. Bake in a preheated oven at 180°C for about 50 minutes, until lightly golden on top. 5. Leave it to cool for 15 minutes, then cut it into portions while still warm and dust with icing sugar.

Notes

The pastry sheets dry out quickly in the air, so keep them covered until you brush them with oil; a deeper pan may lengthen the baking time. I started with the version on the Bucătăria Irinei blog and adjusted the quantities here and there; I liked how it turned out, and I thank Irina for the idea. When folding the pastry sheets in with a spatula, gentle movements keep the pieces larger. Serve it with black tea; it contains gluten, dairy and eggs. Keep covered in the fridge for up to 3 days.