Country-style Romanian skillet cheese plăcinte

Name: Country-style Romanian skillet cheese plăcinte
Ingredients: 10 tablespoons flour; 1 tablespoon sugar; 1/8 teaspoon salt; 12 g fresh yeast; 120 ml lukewarm water; 250 g cottage cheese; 3 tablespoons sugar; 1 egg; 1 tablespoon oil

Dessert - Country-style Romanian skillet cheese plăcinte by Teodosia O. - Recipia

Country-style Romanian skillet cheese plăcinte are made with yeasted dough and sweet cheese in the middle; they brown for 2 minutes on each side. I like them warm, and I make them a little thicker, with soft dough around the filling, not thin layers where you can barely taste the cheese. Prep: 20 minutes. Cook: 16 minutes. Rest: 60 minutes. Total time: 96 minutes. Servings: 4. About 250 kcal and 11 g protein per serving.

Ingredients

For the dough

10 tablespoons flour
1 tablespoon sugar
1/8 teaspoon salt
12 g fresh yeast
120 ml lukewarm water

For the filling

250 g cottage cheese
3 tablespoons sugar
1 egg

For the pan

1 tablespoon oil

Preparation

1. Put the flour, sugar and salt in a bowl. Dissolve the yeast in 120 ml of lukewarm water and pour it over the flour; mix until you have a soft dough that doesn't run and can be lifted with a spoon. 2. Cover the bowl with a kitchen towel and leave the dough somewhere warm for 60 minutes, until it has doubled in size. 3. Mix the cottage cheese with the sugar and egg. The filling should hold together, not be watery. 4. Dust the work surface with flour and divide the dough into 4 pieces. Roll out each piece, put a spoonful of filling in the middle, cut the dough into rays and fold them over the cheese. Then roll out the plăcintă with a rolling pin. 5. Grease the pan with 1 tablespoon of oil and brown the plăcinte for 2 minutes on each side, until golden spots appear.

Notes

Drier cottage cheese keeps the filling in the middle; if it's wet, leave it to drain before mixing. I don't rush the rising: in a cool kitchen, the dough may need more than an hour to double in size. If the filling comes out through the cuts, use a little less next time. I serve them with plain yogurt. For a savory version, replace the sugar with salt and add dill to the cheese; they contain gluten, dairy and egg. Keep refrigerated for up to 3 days.