Plăcintă cu iaurt și stafide, baked

Name: Plăcintă cu iaurt și stafide, baked
Ingredients: 1 package phyllo sheets (500 g); 800 g yogurt with 3.5 percent fat; 400 g yogurt with 10 percent fat; 200 g raisins; 3 tablespoons rum; 10 eggs; 2 teaspoons rum extract; 4 tablespoons semolina; 1 pinch salt; 250 g granulated sugar; 100 g butter; 1 tablespoon butter; 2 tablespoons vanilla sugar

Dessert - Plăcintă cu iaurt și stafide, baked by Aurelia P. - Recipia

Plăcintă cu iaurt și stafide (Romanian yogurt and raisin pie) is made with sheets of pastry brushed with butter and a filling of yogurt, semolina and eggs. Rum-soaked raisins show up in every slice, and the top sheets come out golden and crisp, with a soft filling underneath. I cut it into small squares, about the size of a candy, so it goes further. Preparation: 30 minutes. Baking: 40 minutes. Resting: 90 minutes. Total time: 160 minutes. Servings: 12. About 490 kcal and 14 g protein per serving.

Ingredients

1 package phyllo sheets (500 g)
800 g yogurt with 3.5 percent fat
400 g yogurt with 10 percent fat
200 g raisins
3 tablespoons rum
10 eggs
2 teaspoons rum extract
4 tablespoons semolina
1 pinch salt
250 g granulated sugar
100 g butter
1 tablespoon butter
2 tablespoons vanilla sugar

Preparation

1. Take the pastry sheets out of the freezer and leave them at room temperature for 30 minutes, until thawed. 2. Soak the 200 g of raisins in 3 tablespoons of rum. 3. In a bowl, mix the 1200 g of yogurt with the sugar, eggs, rum extract, semolina, pinch of salt and the rum-soaked raisins. 4. Melt 100 g of butter. Take 2 sheets, lay them in the deep pan and brush them with melted butter. 5. Add a few sheets brushed the same way, then half of the filling. Continue with more brushed sheets, add the other half of the filling and cover with the remaining sheets, also brushed with butter. 6. Brush the top with 1 tablespoon of melted butter and bake in the oven preheated to 180°C for 40 minutes, until nicely golden. 7. Take it out of the oven and cover with a clean towel dampened with cold water. Let it cool completely, about 60 minutes, then dust with 2 tablespoons of vanilla sugar and cut.

Notes

The pie keeps covered in the fridge for up to 3 days and is eaten cold or at room temperature. It goes well with black tea, unsweetened. The raisins can be replaced with 200 g of dried sour cherries, also soaked in rum. The rum goes into the raisins raw, so for the alcohol-free version use 3 tablespoons of orange juice. Yogurt with 3.5 percent fat keeps the filling more binding, while a leaner one leaves water in the tin. Contains gluten, milk and eggs.