Plăcintă dobrogeană (Romanian cheese pie)
Plăcintă dobrogeană, a Romanian cheese pie, is served warm or cold, dusted with sugar, once the pastry and cheese have browned. Salted telemea and cottage cheese are rolled into three rolls, while eggs and sour cream bake on top, leaving the middle soft and the surface golden. I prefer it cold, when the rolls are easier to cut. Preparation: 30 minutes. Cooking: 42 minutes. Rest: 10 minutes. Total time: 82 minutes. Serves: 8. About 660 kcal and 20 g protein per serving.
Ingredients
- 400 g pastry sheets
- 200 g butter
- 300 g salted telemea cheese
- 300 g unsalted cottage cheese
- 500 g sour cream
- 4 eggs
- 1/4 teaspoon salt
- 60-70 g sugar for dusting
Preparation
1. Heat the oven to 180°C and grease the inside of an ovenproof dish with 20 g butter. 2. Melt the remaining 180 g butter over low heat, about 2 minutes, until liquid. 3. Mix the telemea with the cottage cheese and 350 g sour cream, then divide the mixture into three parts. 4. Divide the pastry sheets into 3 groups of 6. For each group, leave one sheet laid out and roll up the others. Brush the sheet with melted butter, then unroll the sheets over it one by one, laying them end to end and brushing each sheet with butter. 5. Spread a third of the cheese mixture over each group of sheets and roll them up. Place the three rolls side by side in the dish and prick them here and there with a fork. 6. Beat the eggs with 1/4 teaspoon salt, mix them with the remaining 150 g sour cream and pour the mixture over the rolls. 7. Bake the pie for about 40 minutes at 180°C, until nicely browned on top. 8. Leave it to rest for 10 minutes, then dust it with 60-70 g sugar and serve warm or cold.
Notes
With a tomato salad on the side, it's enough for a meal. I found it on Gabriela Cara's blog and made it three times in a row, including at my mother's, using unfrozen pastry sheets, 18 in a pack, from Kaufland; the story of the old queues at Satul de vacanță in Mamaia made me crave it, though I don't know if I captured that taste. I bake it more than an hour before the meal; after the ten-minute rest, it cuts more cleanly. It keeps in the fridge for up to 3 days, covered; it contains gluten, dairy and eggs. Watery cottage cheese leaves the middle soft, so I drain it before mixing. If the telemea is very salty, you can leave the salt out of the eggs. Unfrozen pastry sheets dry out quickly in the air, so keep the stack covered while you work.
Frequently asked questions
Can cottage cheese be replaced with ricotta?
Yes, use 300 g ricotta and leave it to drain in a sieve for 20 minutes.
Can I use feta instead of telemea?
Yes, replace the telemea with 300 g feta and drain it for 10 minutes before using.
What should I do if the pastry sheets tear when I unroll them?
Overlap the torn edges by about 2 cm and brush the join with melted butter.
Can I make the filling ahead of time?
Yes, the cheese and sour cream mixture can be kept covered in the fridge for up to 12 hours; beat the eggs with the sour cream close to when you assemble the pie.
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