Plăcintă cu mere și iaurt, Romanian apple yogurt pie

Name: Plăcintă cu mere și iaurt, Romanian apple yogurt pie
Ingredients: 200 g full-fat yogurt; 10 tablespoons oil; 1 sachet baking powder; 2 tablespoons caster sugar; 300 g flour; 1 pinch of salt; 10 medium apples (150 g each); 3 tablespoons sugar; 1 tablespoon cinnamon; 30 g walnuts

Dessert - Plăcintă cu mere și iaurt, Romanian apple yogurt pie by Dafina G. - Recipia

Plăcintă cu mere și iaurt is a Romanian apple dessert with a soft dough made from yogurt and oil, no eggs, and a filling of grated apples, squeezed of their juice and cooked with cinnamon. It comes out as a low pie with two sheets of dough and apples with walnuts between them, and it is cut once it has cooled. I choose sour apples so the filling does not come out too sweet on top of the sugar added. Preparation: 20 minutes. Cooking: 45 minutes. Total time: 65 minutes. Servings: 12. About 300 kcal and 4 g protein per serving.

Ingredients

For the dough

200 g full-fat yogurt
10 tablespoons oil
1 sachet baking powder
2 tablespoons caster sugar
300 g flour
1 pinch of salt

For the filling

10 medium apples (150 g each)
3 tablespoons sugar
1 tablespoon cinnamon
30 g walnuts

Preparation

1. Grate the apples on the coarse side of the grater and squeeze the juice out of them. 2. Mix the apples with 3 tablespoons sugar, 1 tablespoon cinnamon and the walnuts, then simmer the mixture for about 5 minutes, until softened. Let it cool. 3. For the dough, mix 200 g full-fat yogurt with 10 tablespoons oil, 2 tablespoons caster sugar and 1 pinch of salt. 4. Sift 300 g flour with 1 sachet baking powder and add it gradually to the yogurt, until you get a soft dough. 5. Divide the dough into two parts. 6. Spread one part in the tin lined with baking paper, spread the cooled filling and cover it with the second sheet of dough. Prick the top of the dough here and there. 7. Bake the pie at 170°C for 35-40 minutes, until nicely browned. 8. Let the pie cool and serve it.

Notes

If the apples are very sweet, taste the filling before you spread it and adjust the sugar. Squeezing out the juice is the part that matters, because the liquid left behind makes the bottom of the pie sticky. If the filling still looks wet after simmering, let it cool well before you put it on the dough. The dough may stick to your fingers sometimes, but it spreads easily with slightly damp hands. For two pies at once, double all the quantities and bake them one after the other. The pie keeps covered in the fridge for up to 3 days and can also be served cold. For a version without walnuts, use 30 g raisins instead. Contains gluten, dairy and nuts. Goes well with black tea or a glass of cold milk.