I should probably start this post by saying this “pie” is not what you think. It’s a Romanian dish with a cheese quite hard to find outside Romania, so I gave it a try with Ricotta instead and the result turned out amazing!
So I will do my best to translate the original recipe from here and adjust the measurements.
Ingredients (half recipe)
For dough:
300g all-purpose flour
200g warm water
2 1/2 tbsp vegetable oil
1 tsp salt
For filling:
1 cup ricotta
100g raisins
1/3 cup sugar
1/4 tsp salt
1 egg
2 tsp vanilla extract
3 tbsp semolina flour or all-purpose flour
Instructions
Mix all dough ingredients. Knead for 4-5 minutes until it’s properly mixed. The dough should be very elastic. When you’re done, shape it in a ball.
Oil a small area on the counter and let the dough ball rest there for 20minutes. Cover it with plastic wrap so that it doesn’t make a crust.
Mix all filling ingredients in a separate bowl. Add more flour if needed, to make sure it’s not too liquid:
Once the 20 minutes passed, preheat your oven to 356 on convection bake (for ventilation).
Oil a bigger area around the dough. Extend the dough in a thin layer by pulling gently on the sides. Make sure the surface below is oiled. Don’t use a rolling pin, the dough is elastic enough for you to manipulate it with your hands.
Once you are done extending the dough, add half of the filling on each side, like in the image below.
Start rolling from each side until you reach the middle of the dough. Cut with a pizza cutter or a knife.
Shape in your preferred way. The dough is shiny from the dough.
Bake in the preheated over for 40-45min (until brown on top).
Let it cool before serving. Add some powder sugar on top.
I personally find it taste better the morning after.
Bon appetit!
My journey in the kitchen 