placinta cu iaurt (also in English)

placinta cu foi si iaurt phyllo and yogurt borek (16)

For English please scroll down.

 

Am lipsit nepermis de mult de pe blog🙂. Intre timp am mai implinit o varsta😉, am mai facut un super tort, pe care iar nu am apucat sa il fotografiez, deci mai avem de asteptat daca vrem o reteta super-ciocolatoasa.

placinta cu foi si iaurt phyllo and yogurt borek (22)

Intre timp revin cu o foarte simpla placinta cu foi (cumparate) si iaurt, inspirata de aici. Cei care au gustat au crezut ca e placinta cu branza dulce… poate din pricina iaurtului pe care l-am folosit, un iaurt cu gust mai aspru (si mai acru), din lapte de vaca, bivolita si oaie. Presupun ca un iaurt mai “moale” la gust (tip grecesc, mai dulce) da un gust mai “de iaurt”. Eu am aromatizat-o cu coaja unei portocale (pentru ca imi place aroma de portocale in deserturi pe baza de branza, adica cheesecake), dar cred ca merge la fel de bine cu stafide tinute in prealabil in rom.

Ingrediente:

1 pachet de foi de placinta (500 g) – proaspete sau decongelate

850 g de iaurt

7 oua

250 g zahar

coaja rasa a unei portocale

100 g unt (topit), pentru uns foile

placinta cu foi si iaurt phyllo and yogurt borek (1)

Metoda:

1. Am batut ouale cu zahar pana cand s-au albit si si-au dublat volumul.

2. Am adaugat iaurtul si coaja de portocala si am omogenizat bine.

placinta cu foi si iaurt

3. Intr-o tava de appx. 20cm/ 30cm, tapetata cu hartie de copt, se monteaza placinta. Am taiat fiecare foaie in jumatate (astfel am avut foi de dimensiunea tavii – daca nu vreti sa le taiati le puteti pune in tava indoite pe jumatate, dar nu uitati sa ungeti cu unt intre ele). Am uns fiecare foaie cu unt inainte de  a o asterne pe urmatoarea. Dupa 6 straturi (6 jumatati sau 3 foi intregi pliate) am turnat 1/3 din umplutura. Au urmat alte 6 straturi de foaie (bine unse cu unt intre ele),  si inca o treime din compozitie. Dupa alte 6 straturi am turnat restul de compozitie. la final, am avut trei randuri de foi si trei de umplutura de iaurt, ultima fiind de umplutura.

placinta cu foi si iaurt1

4. Cu un cutit ascutit am perforat in cateva (vreo 20) locuri placinta, apoi am introdus la cuptor, 200 grade C, pana cand s-a rumenit la suprafata. Am scos-o din cuptor tare umflata, dar si-a revenit cand s-a racit.

Am servit-o a doua zi, la un gratar🙂, si a fost delicioasa

placinta cu foi si iaurt phyllo and yogurt borek (16)

 

Phyllo and yogurt borek – English recipe

I was absent from the blog for too long:). Meanwhile I had a birthday, I baked​​ a super cake that and I did not get to photograph , so we have to wait some more for a  ultra – chocolaty, luscious cake .

I am back with a very simple phyllo pastry and yogurt borek, inspired from here . People say it tastes like sweet cheese pie … maybe because of the yogurt I used, a stronger traditional yogurt (and sour) with a mix of cow, buffalo and sheep milk. I suppose a softer yogurt (Greek) would result in a more “yogurty” pie . I flavored it with an orange peel (because I love orange flavor in cheese desserts , ie cheesecake ), but I think it works just as well with raisins soaked rum .

Ingredients :

1 package phyllo pastry (500 g ) – fresh or thawed

850 g of yoghurt

7 eggs

250 g sugar

zest of an orange

100 g butter (melted) for glazing the sheets

 

Method:

1. I beat the eggs with sugar until they got whiter and have doubled the volume.

2. I added the yogurt and orange peel and I mixed well .

3 . I used a 20cm / 30cm tray, lined with baking paper. I cut each sheet in half ( to match the size of the tray – if you do not want to cut them you can put them in the tray folded in half , but do not forget to brush with butter between the sides). I brushed each sheet with butter and layered the next on top . After 6 layers ( six halves or three full sheets folded ) I poured 1/3 of the filling. There followed other 6 layers of pastry (well buttered between them), and another third of the composition. After another 6 layers I poured the rest of the yogurt composition. I finally had three layers of pastry and three of yogurt filling, with the filling on top.

4. I’ve pierced with a sharp knife in a few ( about 20 ) places the pie, then I put it in the oven, at 200 degrees C, until browned on the surface.

I served it the next day at a barbecue🙂, and it was delicious

 

placinta cu foi si iaurt phyllo and yogurt borek (45)

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  1. […] time 30 mins Cook time 30 mins Total time 1 hour   Author: Recipe adapted from Banana & Chocolate Recipe type: Dessert Cuisine: East European Serves: makes 1 20×30 cm (8”x12”) burek […]



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