Entree: Moldova – Plăcintă cu Brânză (Cheese pie)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Additional 1 hr 20 min

Total 2 hrs 30 min

Ingredients

- Dough:
- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil
- 1 large egg
- Filling:
- 1 lb (450 g) fresh farmer's cheese or ricotta (well drained)
- 2 large eggs
- 1/2 cup (120 g) sour cream or smântână
- 1/4 cup (50 g) granulated sugar (for slightly sweet filling; reduce for savory)
- 1 tsp (5 ml) vanilla extract (optional)
- 1 tsp (2 g) lemon zest
- Pinch of salt
- For assembly:
- 2 tbsp (28 g) melted butter or oil for brushing
- 1 egg beaten for egg wash (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Activate yeast: In a small bowl combine warm milk, sugar and yeast. Let sit 5–10 minutes until foamy. Meanwhile, whisk flour and salt in a large bowl.
2. Step 2: Make dough: Add foamy yeast mixture, vegetable oil and 1 large egg to the flour. Mix until a soft dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place 45–60 minutes until doubled.
3. Step 3: Prepare filling: In a bowl, combine the drained farmer's cheese, 2 eggs, sour cream, sugar, vanilla (if using), lemon zest and a pinch of salt. Stir until smoothish — a few small curds are fine.
4. Step 4: Shape pies: Punch down dough and divide into 6 equal pieces for individual pies (or form one large pie). Roll each piece into a round about 6–7 inches (15–18 cm) wide. Place 2–3 tbsp (30 to 45 ml) of filling in the center of each round, fold edges over to partially cover filling (or fold into closed pockets) leaving some filling exposed; seal seams well.
5. Step 5: Second rise and bake: Place assembled pies on a parchment-lined baking sheet. Brush with melted butter or egg wash and let rest 15–20 minutes. Meanwhile preheat oven to 375°F (190°C).
6. Step 6: Bake 20–30 minutes (for individual pies) or 30–40 minutes (for one large pie) until golden brown and filling set. Cool slightly before serving warm or at room temperature.

1. Step 1: Activate yeast: In a small bowl combine warm milk, sugar and yeast. Let sit 5–10 minutes until foamy. Meanwhile, whisk flour and salt in a large bowl.
2. Step 2: Make dough: Add foamy yeast mixture, vegetable oil and 1 large egg to the flour. Mix until a soft dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place 45–60 minutes until doubled.
3. Step 3: Prepare filling: In a bowl, combine the drained farmer's cheese, 2 eggs, sour cream, sugar, vanilla (if using), lemon zest and a pinch of salt. Stir until smoothish — a few small curds are fine.
4. Step 4: Shape pies: Punch down dough and divide into 6 equal pieces for individual pies (or form one large pie). Roll each piece into a round about 6–7 inches (15–18 cm) wide. Place 2–3 tbsp of filling in the center of each round, fold edges over to partially cover filling (or fold into closed pockets) leaving some filling exposed; seal seams well.
5. Step 5: Second rise and bake: Place assembled pies on a parchment-lined baking sheet. Brush with melted butter or egg wash and let rest 15–20 minutes. Meanwhile preheat oven to 375°F (190°C).
6. Step 6: Bake 20–30 minutes (for individual pies) or 30–40 minutes (for one large pie) until golden brown and filling set. Cool slightly before serving warm or at room temperature.