Romanian urdă and cranberry pie

Ingredients

For the dough

• 500 g flour
• 250 ml mineral water
• 1/8 teaspoon salt
• 1 packet (10 g) baking powder
• 70 ml oil
• 2 tablespoons (30 ml) vinegar
• 1 tablespoon flour

For the filling

• 700 g urdă (fresh whey cheese)
• 140 g yogurt
• 200 g sugar
• 4 eggs
• 50 g dried cranberries
• 1 medium lemon
• 1 teaspoon vanilla extract

To finish

• 1 tablespoon powdered sugar

Preparation

1. Put 500 g of flour in a bowl and make a well. Add the baking powder, salt, vinegar and mineral water, then mix until you have a dough that isn’t sticky. Leave it to rest for 10 minutes. 2. Mix 1 tablespoon of flour with 70 ml of oil. Divide the dough in two, roll out the first piece on a floured work surface and brush it with 35 ml of the mixture. Fold the pastry and refrigerate for 20 minutes. Do the same with the other piece and the remaining 35 ml of the mixture. 3. Mix the urdă with the yogurt, sugar, eggs, cranberries, grated lemon zest and vanilla. 4. Heat the oven to 170°C. Line a 30 × 45 cm baking tray with parchment paper. 5. Take the dough out of the fridge and roll out one sheet for the base of the pie. Lay it in the tray, spoon the filling on top, then roll out the second sheet and cover the filling. Cut the pie into portions before baking. 6. Bake for 40 minutes at 170°C, until nicely golden. 7. Leave it to cool for 30 minutes, then dust with powdered sugar. It can be served warm or cold.