Delicious Cheese Pie

Thoroughly mix the butter with the flour until it is completely incorporated and you obtain a fluffy cream with an airy and fine texture. It is important to ensure that the butter is at room temperature to facilitate this process. Once the cream is obtained, divide the amount into four equal parts and set them aside. Now it’s time to work on the dough. In a large bowl, knead a smooth and elastic dough from flour, egg yolks, mineral water, yogurt, and salt. If you notice that the dough is too soft, do not hesitate to add 1-2 tablespoons of flour to achieve the desired consistency.

Transfer the dough to an oiled work surface and divide it into two equal parts. This will allow you to work more easily with the dough and obtain an even sheet. Roll one part of the dough into a square sheet, ensuring that the thickness is uniform. Evenly spread ¼ of the fluffy butter cream on the surface of the sheet, making sure it is completely covered.

Imaginarily divide the sheet into 3 on each side, and make 2 cuts, leaving the middle uncut. This way, you will obtain 9 equal squares of dough, which remain attached to the initial square. Fold the obtained squares of dough towards the center of the sheet, starting with the corners. Follow the rule of covering each time with the square from the opposite side of the previously folded one. After folding the corners, continue with the remaining squares in the middle of the sides, covering each time a folded square with its opposite.

In the end, you should have an overlapping of squares formed on the outline of the square, all pointing towards the center square. Carefully flip the obtained square of dough onto a piece of plastic wrap, with the top side down, wrap it well, place it on a cutting board or another flat surface, and refrigerate for 15 minutes.

After 15 minutes, remove the wrap and place the dough on the oiled work surface, turning the square of dough upside down again. Brush the surface of the dough with a little oil and roll it out again into a square sheet. Repeat the process of brushing with another ¼ of the butter cream, make cuts just like the first time, then fold the dough identically. Flip the dough again, wrap it, and place it on a flat surface in the cold for 30 minutes.

After this time, take the dough out of the fridge and place it on the oiled work surface, rolling it out into a sheet the size of the tray (40 x 28 cm). Carefully transfer the dough to the tray lined with parchment paper and prick it here and there with the tines of a fork, to allow steam to escape during baking.

Prepare the filling by mixing the desired ingredients, ensuring that all flavors are well integrated. Level the filling on top of the dough in the tray and cover it with the second part of dough, which has also been rolled out into a sheet. Cut the raw sheet on top into pieces of the desired size, using a sharp knife, taking care not to reach the bottom of the pie.

Brush the surface with a lightly beaten egg yolk to achieve a nicely browned crust. Finally, place the tray in the preheated oven at 200 degrees for about 40-50 minutes at 180 degrees, or until the dough is risen, baked, flaky, and beautifully browned. After baking, serve the pie warm or cold, depending on your preferences. This delicacy will surely be a treat for both family and guests!