{"id":41,"date":"2025-12-02T14:00:36","date_gmt":"2025-12-02T14:00:36","guid":{"rendered":"https:\/\/www.simpletips.top\/?p=41"},"modified":"2025-12-02T14:00:36","modified_gmt":"2025-12-02T14:00:36","slug":"dobrogean-pie","status":"publish","type":"post","link":"https:\/\/www.simpletips.top\/?p=41","title":{"rendered":"Dobrogean pie"},"content":{"rendered":"\n

Ah, the Dobrogean Pie (Pl\u0103cint\u0103 Dobrogean\u0103)<\/strong>! This is a beloved and distinctive Romanian pastry from the Dobrogea region. It’s famous for its creamy, savory cheese filling<\/strong> and its characteristic crinkled or coiled appearance<\/strong>, achieved by rolling up thin pastry sheets.<\/p>\n\n\n\n

It’s a wonderful dish for brunch or as a main meal component.<\/p>\n\n\n\n

Here is a traditional recipe, utilizing the convenient method of store-bought phyllo dough (or foi de pl\u0103cint\u0103<\/em>), which makes the preparation much quicker than making the dough from scratch.<\/p>\n\n\n\n

\ud83c\uddf7\ud83c\uddf4 Pl\u0103cint\u0103 Dobrogean\u0103 (Traditional Dobrogea Cheese Pie)<\/h2>\n\n\n\n

This recipe is sized for a large round or rectangular baking dish (approx. $9 \\times 13 \\text{ inches}$ or $23 \\times 33 \\text{ cm}$).<\/p>\n\n\n\n

\ud83e\uddc0 Ingredients<\/h3>\n\n\n\n
Component\u0103 (Component)<\/strong><\/td>Cantitate (Quantity)<\/strong><\/td>Noti\u021be (Notes)<\/strong><\/td><\/tr><\/thead>
Phyllo Dough<\/strong> (Foi de pl\u0103cint\u0103<\/em>)<\/td>$1 \\text{ package}$ ($\\sim 400-500 \\text{ g}$)<\/td>Thawed overnight in the refrigerator.<\/td><\/tr>
Salty Cheese<\/strong> (Telemea<\/em> or Feta)<\/td>$400 \\text{ g}$<\/td>Crumbled. This gives the authentic salty taste.<\/td><\/tr>
Sweet Cow Cheese<\/strong> (Br\u00e2nz\u0103 de vaci<\/em>)<\/td>$200 \\text{ g}$<\/td>Optional, for a creamier texture. Ricotta can be a substitute.<\/td><\/tr>
Large Eggs<\/strong> (Ou\u0103<\/em>)<\/td>$5 \\text{ total}$<\/td>$3 \\text{ for the filling}, 2 \\text{ for the topping}$.<\/td><\/tr>
Sour Cream or Thick Yogurt<\/strong> (Sm\u00e2nt\u00e2n\u0103<\/em>)<\/td>$400 \\text{ g}$ ($\\sim 1 \\frac{2}{3} \\text{ cups}$)<\/td>Full-fat is recommended for the best flavor.<\/td><\/tr>
Melted Butter<\/strong> (Unt topit<\/em>)<\/td>$100 \\text{ g}$<\/td>For brushing the phyllo sheets.<\/td><\/tr>
Salt<\/strong><\/td>To taste<\/td>Add cautiously, depending on the saltiness of your cheese.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

\ud83e\uddd1\u200d\ud83c\udf73 Instructions<\/h3>\n\n\n\n

1. Prepare the Filling<\/h4>\n\n\n\n
    \n
  1. Cheese Mix:<\/strong> In a large bowl, combine the crumbled salty cheese<\/strong> and the sweet cow cheese (if using).<\/li>\n\n\n\n
  2. Add Eggs & Cream:<\/strong> Add $3$ of the eggs<\/strong> and $100 \\text{ g}$ (about $\\frac{1}{4}$) of the sour cream\/yogurt to the cheese mixture.<\/li>\n\n\n\n
  3. Mix:<\/strong> Stir thoroughly until the filling is uniform. Adjust salt if necessary.<\/li>\n<\/ol>\n\n\n\n

    2. Form the Rolls (The “Crinkled” Look)<\/h4>\n\n\n\n
      \n
    1. Butter Sheets:<\/strong> Lay one sheet of phyllo dough flat. Brush lightly<\/strong> with melted butter. Place a second sheet directly on top and brush that one lightly as well.<\/li>\n\n\n\n
    2. Spread Filling:<\/strong> Spread a thin, even layer<\/strong> of the cheese filling over the entire surface of the layered phyllo sheets.<\/li>\n\n\n\n
    3. Roll:<\/strong> Roll the sheets up tightly from one long side to the other, forming a long cylinder (rulou<\/em>).<\/li>\n\n\n\n
    4. Crinkle:<\/strong> Gently push the long roll together from both ends toward the middle, creating a tightly crinkled, accordion-like effect<\/strong> (crea\u021b\u0103<\/em>).<\/li>\n<\/ol>\n\n\n\n

      3. Assembly and Baking<\/h4>\n\n\n\n
        \n
      1. Preheat:<\/strong> Preheat your oven to $180^\\circ\\text{C}$ ($350^\\circ\\text{F}$)<\/strong>.<\/li>\n\n\n\n
      2. Arrange:<\/strong> Grease your baking dish. Place the crinkled rolls snugly in the pan, starting from the outside and coiling them inward to fill the dish.<\/li>\n\n\n\n
      3. Prepare Topping:<\/strong> In a separate bowl, whisk the remaining $2$ eggs<\/strong> with the remaining $300 \\text{ g}$ of sour cream\/yogurt<\/strong>.<\/li>\n\n\n\n
      4. Pour:<\/strong> Pour this creamy liquid mixture evenly over the arranged phyllo rolls in the pan. This will soak into the layers and create the incredibly soft, moist texture of the pl\u0103cint\u0103.<\/li>\n\n\n\n
      5. Bake:<\/strong> Bake for $35 \\text{ to } 45 \\text{ minutes}$<\/strong>, or until the top is puffed and a rich golden brown.<\/li>\n<\/ol>\n\n\n\n

        \ud83c\udf7d\ufe0f Serving<\/h3>\n\n\n\n

        Allow the pl\u0103cint\u0103 to cool slightly before cutting and serving. It is best enjoyed while still warm.<\/p>\n\n\n\n

        Poft\u0103 bun\u0103!<\/em><\/p>\n\n\n\n

        Would you be interested in a sweet version<\/strong> of a Romanian pl\u0103cint\u0103, perhaps with apples or pumpkin?<\/p>\n","protected":false},"excerpt":{"rendered":"

        Ah, the Dobrogean Pie (Pl\u0103cint\u0103 Dobrogean\u0103)! This is a beloved and distinctive Romanian pastry from the Dobrogea region. It’s famous for its creamy, savory cheese filling and its characteristic crinkled or coiled appearance, achieved by rolling up thin pastry sheets. It’s a wonderful dish for brunch or as a main…<\/p>\n","protected":false},"author":1,"featured_media":42,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-41","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts\/41","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41"}],"version-history":[{"count":1,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts\/41\/revisions"}],"predecessor-version":[{"id":43,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts\/41\/revisions\/43"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/media\/42"}],"wp:attachment":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}