This is a Moldavian specialty, a pie that is considered a local delicacy, and is at the same time a staple of dessert, in spite of the fact that it involves a lot of effort.<\/p>\n
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To make it, you need half a kilo of flour, 50 grams of yeast or a little dry yeast, four eggs, milk, sugar and salt. For the filling you need savoury cheese mixed with a little dill and some unsalted cheese, as well as raisins.<\/p>\n
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If you use dried yeast, mix the ingredients directly with the flour. For the dough, dissolve the yeast in a bit of warm milk, then mix in 3 egg yolks with 100 grams of sugar.<\/p>\n
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Put this mix into a larger vessel, pour it over the flour, and mix for about 20 minutes, until you get a homogenous mixture. Leave it to rise for about one hour in a warm room free of air drafts.<\/p>\n
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Roll it out in sheets, as thin as you can, which you then cut into squares, about 15 cm on the side. Spread out the filling on these squares, then bring the corners towards the centre. Put these pies on a tray smeared with butter.<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
All gourmets are invited to experiment a new recipe: the Moldavian pie.<\/p>\n","protected":false},"author":125,"featured_media":170677,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[],"coauthors":[],"class_list":["post-170676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show"],"acf":[],"yoast_head":"\n