New recipes

Yogurt pie

Yogurt pie

Beat eggs with sugar, add yogurt, semolina, essence and raisins. Grease a pan with butter and place half of the pie sheets - each greased with melted butter. Pour the filling and cover with the rest of the pie sheets, also greased with melted butter. Put the remaining butter on top and sprinkle with vanilla sugar. Bake in the preheated oven for 30-35 minutes.

After removing from the oven, cover the pie with aluminum foil or a damp towel. Cut after cooling completely.


Cut the butter into cubes and mix. Add the sugar little by little. Incorporate eggs one by one. Add sour cream. Sift the flour and mix it with the baking powder and salt. Incorporate the flour little by little and knead. A soft but non-sticky dough should result. We put the dough on the floured table and divide it into 3 pieces. Using the rolling pin, spread 3 sheets of dough.

Drain the whey yogurt and then mix it one by one with eggs, powdered sugar, vanilla sugar, rum essence, salt and then semolina.

Mix with a wooden spoon. We get a creamy and flavorful filling. Grease the tray (32/22) with oil and line it with baking paper. Place a sheet of dough on the bottom of the tray, using the rolling pin. Remove the excess dough from the edges of the tray. Divide the filling in half.

Put a part of the filling over the dough sheet and level it. Cover with the second sheet of dough and remove the excess from the edges.

Pour the rest of the filling and cover the third sheet of dough, removing the excess from the edges. Put in the preheated oven at 180 degrees for about 50 minutes. 10 minutes before taking it out of the oven, grease the pie with a well-beaten yolk. When the pie is nicely browned and well done (we do the toothpick test), take it out of the oven and let it cool in the pan. Pudram pie and support cut.


Yogurt pie

Put in a larger bowl, eggs, over them add sugar, vanilla essence and salt. Mix everything well. Add the yogurt that should be at room temperature, and the semolina that will bind the whole composition for the yogurt cream. Mix gently, the cream being ready.

In a bowl, put the oil and melted butter to grease the pie sheets. Mix well until smooth.

Take the pie sheets and count how many sheets there are. It is divided into 3 equal parts.

Grease the pan with the mixture of butter and oil.

Then put the first layer of sheets. Put a sheet, grease with the mixture of butter + oil, put the second sheet, grease, grease the third sheet and put a layer of raisins and half of the yogurt cream.

We put another layer of 3 sheets and again raisins and cream. Do the same, until the last layers. Keep a little of the cream over the last layer of sheets. The cream is spread very well with a brush.

Place in the preheated oven at 180 degrees C for about 40 minutes.

The pie is sliced ​​after cooling. It is very tasty, fragrant and easy to prepare.


Yogurt pie


Beat the eggs with 8 tablespoons of sugar, then add the well drained whey yogurt, semolina and the rest of the sugar.


Grease the pan with oil and put a sheet of oil, sprinkle with sugar. Place 6-7 sheets in this way (half of what is in the package).

Pour the filling, smooth and cover with the remaining sheets in the same way as the base. The last sheet is also greased with oil and sprinkled with sugar.

Place in the preheated oven. Bake for 40 minutes on medium heat. Remove from the oven, cover with a napkin and allow to cool well before cutting.

Very good and easy to make!

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Cut the butter into cubes and mix. Add the sugar little by little. Incorporate eggs one by one. Add sour cream. Sift the flour and mix it with the baking powder and salt. Incorporate the flour little by little and knead. A soft but non-sticky dough should result. We put the dough on the floured table and divide it into 3 pieces. Using the rolling pin, spread 3 sheets of dough.

Drain the whey yogurt and then mix it one by one with eggs, powdered sugar, vanilla sugar, rum essence, salt and then semolina.

Mix with a wooden spoon. We get a creamy and flavorful filling. Grease the tray (32/22) with oil and line it with baking paper. Place a sheet of dough on the bottom of the tray, using the rolling pin. Remove the excess dough from the edges of the tray. Divide the filling in half.

Put a part of the filling over the dough sheet and level it. Cover with the second sheet of dough and remove the excess from the edges.

Pour the rest of the filling and cover the third sheet of dough, removing the excess from the edges. Put in the preheated oven at 180 degrees for about 50 minutes. 10 minutes before taking it out of the oven, grease the pie with a well-beaten yolk. When the pie is nicely browned and well done (we do the toothpick test), take it out of the oven and let it cool in the pan. Pudram pie and support cut.


Economical pie with leaves, yogurt and raisins - recipe

ingredients

  • 1 packet of pie sheets
  • 1 kg of fatty yogurt
  • 6-8 eggs
  • 150-200 g of sugar
  • 1 tablespoon semolina
  • lemon peel and oranges
  • 50 g of raisins soaked in water or rum essence
  • 50 g of oil or butter
  • vanilla and orange essence
  • 1 tablespoon semolina

Method of preparation

Put the yogurt in a large bowl. Add the broken eggs, then the sugar and semolina.

Mix everything with a whisk. You need to get a fine, homogeneous composition.

Stir in the citrus peel, raisins and essences.

The raisins are left to soak in warm water or rum essence (overnight or a few hours).

Mix again for homogenization.

Once the cream is ready, you can start assembling the pie.

Grease the pan with a brush dipped in melted butter or oil.

Place a sheet of pie to cover the walls (you will end up over the pie to keep the cream inside).

Put another sheet (if the tray is smaller than the sheets, fold it in half, wrinkling it slightly).

Put some yogurt filling polishes.

Place another folded / wrinkled sheet. Grease it with oil or melted butter.

Pour the yogurt composition again, using a polish.

Continue to alternate a sheet of dough (which you grease with oil or melted butter) with the yogurt cream.

At the last layer of cream, spread the remaining edges of the dough over the cream.

Finally cover the pie with a sheet of dough folded in half.

Grease with oil or melted butter.

Similar recipes

It is important to prick the top sheet with a knife from place to place to prevent swelling.

Put the tray in the preheated oven, 180-190 degrees. In about 40-50 minutes it should be ready, lightly browned.

Pie with leaves, yogurt and raisins: LaTaifas.ro

If you want, you can now powder it with fine vanilla sugar, using a sieve.

Allow to cool until warm, so you can cut it well.

Store in the refrigerator. After it cools, it is much more fragrant and refreshing!


Yogurt Pie - Recipes

YOGHURT CAKE AND RASPBERRY

Summer went to warmer horizons
Autumn is starting to feel
The hot tea period is coming
Along with a goodness pie.

  • a pack of pie sheets (400 gr)
  • 600 gr of yogurt (I used sheep yogurt and buffalo 7% fat)
  • 6 eggs
  • 150 gr of butter
  • 2 sachets of vanilla sugar
  • a cup of sugar
  • 300 gr raspberry (I used fresh raspberries)
  • 250 gr sweet cheese
  1. separate the egg whites from the yolks, then whisk the egg whites with a pinch of salt
  2. In another bowl, mix the yogurt with the cheese, yolks and sugar
  3. then lightly incorporate the egg white foam and mix with a spatula
  4. melt the butter. We open the pie sheets (you have to work with them quickly so that they don't harden). To avoid this problem we can cover the sheets with a damp towel.
  5. divide the sheets into 4 (a thicker layer below), then place in the pan and grease each sheet with melted butter Between each layer add the yogurt composition and sprinkle raspberries (washed and dried)
  6. the last layer will be of buttered sheets on top.
  7. leave in the oven at 190 degrees for about 40 minutes, until nicely browned on top
  8. good appetite

Yogurt pie

Last week we returned to work after 3 days spent in the country, without signal on the phone, without internet, 3 days spent in total silence. 3 days offline = family, Teo, dad and mom. 3 days offline = 2 books read, acacia, cheese pie, apple cake, salad with greens from the garden, Vasile cetel, peonies. 3 days offline = Moldova, coconut soup, 10 hours of sleep a night, chicken noodle soup. Noon sleep, bench under the vine, ripe eggplant, fresh milk, sweet cheese.

All this is difficult to reproduce at home: when will I be able to sleep 10 hours a night or enjoy an afternoon sleep? I do not know. But what came to my mind and I wanted to bring home was good milk, country butter, yogurt and whipped milk. I found them all at Lactate Sim ☺

Yogurt pie - Dairy SIM. Strong Romanian

SIM dairy products are produced by Simultan, the largest milk processor with full Romanian capital. Or, as we Transylvanians call them, they are non-fat, real dairy products.

"Everything starts from our mission to put on the tables of Romanians all the best in nature, because only with clean food we can create strong, agile and with moral fiber."

Milk is rich in calcium, iron and… strength of character, which makes me say, strongly, that it is a necessary milk for Romanians, every day ☺ SIM butter is made from pasteurized fat cream and you can find it in the variants of 65% fat and, my favorite for creams, cakes and soft doughs, 82% fat butter. It is perfect for all homemade cornlet recipes and for cream cake recipes. I'm not saying how delicious it is spread on toast, next to some radishes or garden tomatoes.

Natural drinking yogurt, sana and kefir are Luca's favorites for breakfast and the school package. We match them for breakfast with homemade granola cereals, along with fruit for smooties, next to biscuits or croissants with magiun and walnuts or croissants with chocolate, which are not missing from our house. Sana, as she is described by those from Lactate SIM - "from pasteurized milk and lactic cultures, is considered the sweetest among hers, but it stays strong on its hooves" is by far my favorite, and kefir, with a taste slightly saltier, it is to Luca's liking. I use kefir mixed with a little water and salt for a delicious ayran, which goes perfectly in the summer, cold, from the fridge.

Also for breakfast and delicious sandwiches I use melted cheese with sour cream. It goes perfectly with salad and vegetables and, when the days are very full and I don't get to cook (yes, yes, it happens to me too), such a sandwich takes the place of a delicious lunch!

I don't have to tell you much about sour cream and its role in the soup, you know that in our country, in Transylvania, sour cream takes place on the table and sanctifies any kind of soup and more. We eat sour cream with sauerkraut, Cluj cabbage, kale, green bean soup, smoked bean soup and… the list is luuuunga. But we also use sour cream for the dough, as we used it today for the sheets in the Yogurt Pie recipe ☺

But the star of today's recipe is the natural SIM yogurt, which you can find both in the glass and in the 1 kg bucket. It is the yogurt that goes to school with Luca many times: I prepare the jars of yogurt, cereals and fruits for him, especially on the days when he stays at the boarding school and a demanding day follows.

Yogurt Pie - Everything You Need to Know About the Recipe:

  • It is a pie with sheets and filling, it is easy to prepare and it is very consistent. A dessert for the whole family, from the given quantities comes a large tray, 40x35cm.
  • The raisins in the composition are optional, of course, but they add an extra taste and, why not, they also help the appearance of the pie.
  • Instead of yogurt you can also use 12% fat SIM cream, which although "acts" like a Greek yogurt, being very creamy, also brings a sour taste, especially suitable for those who are not very big fans of sweets.
  • The colder it is, the better! Ideally, let the yogurt pie cool in the pan until it reaches room temperature, then move it cold in the refrigerator.

Yogurt pie - ingredients for sheets:

  • 600g flour
  • 200g SIM butter 82% fat, at room temperature
  • 150g sugar
  • 3 eggs husband
  • 150g sour cream SIM
  • 1 sachet of baking powder
  • a pinch of salt
  • the core from a vanilla pod
  • a tablespoon of lemon peel
  • an egg for a pie
  • granulated sugar for decoration

Froth the butter, sugar, vanilla and lemon peel. Mix with the mixer at high speed until we have a fine foam, in which the sugar granules are no longer felt. Add eggs one at a time, stirring after each. We also put sour cream, we mix. At the end we sift the flour, salt and baking powder. We need to get a dough that is quite soft, but does not stick to your hands or work table. We spread 3 sheets of dough, the size of the tray used. The tray should be greased with butter and lined with baking paper.

Preheat the oven to 160 ° C and prepare the filling.

Yogurt pie - ingredients for the filling:

  • 1 kg of natural SIM yogurt
  • 7 eggs husband
  • 250g old powder
  • 100g gray
  • The core of a vanilla pod
  • 200g raisins soaked in water with rum essence

Drain the whey yogurt well and mix it with the rest of the ingredients until we have a fine cream. We also add the rehydrated raisins, well drained of liquid.

For assembly, put a sheet of pie in the tray, pour half of the yogurt filling, place the second sheet carefully, then the rest of the filling and the last sheet of dough. Prick the pie with a knife in several places, so that the sheets do not rise when baked.

Bake the pie for an hour. In the last 15 minutes, take out the pie, grease it with beaten egg and powder it with sugar granules. The pie is baked when it is nicely browned and the yogurt filling is no longer gelatinous.

Let the yogurt pie cool very well before slicing. It's delicious, I promise!

To be the best and try the SIM dairy range, I assure you that you will not be disappointed!


Economical pie with leaves, yogurt and raisins - recipe

ingredients

  • 1 packet of pie sheets
  • 1 kg of fatty yogurt
  • 6-8 eggs
  • 150-200 g of sugar
  • 1 tablespoon semolina
  • lemon peel and oranges
  • 50 g of raisins soaked in water or rum essence
  • 50 g of oil or butter
  • vanilla and orange essence
  • 1 tablespoon semolina

Method of preparation

Put the yogurt in a large bowl. Add the broken eggs, then the sugar and semolina.

Mix everything with a whisk. You need to get a fine, homogeneous composition.

Stir in the citrus peel, raisins and essences.

The raisins are left to soak in warm water or rum essence (overnight or a few hours).

Mix again for homogenization.

Once the cream is ready, you can start assembling the pie.

Grease the pan with a brush dipped in melted butter or oil.

Place a sheet of pie to cover the walls (you will end up over the pie to keep the cream inside).

Put another sheet (if the tray is smaller than the sheets, fold it in half, wrinkling it slightly).

Put some yogurt filling polishes.

Place another folded / wrinkled sheet. Grease it with oil or melted butter.

Pour the yogurt composition again, using a polish.

Continue to alternate a sheet of dough (which you grease with oil or melted butter) with the yogurt cream.

On the last layer of cream, spread the remaining edges of the dough over the cream.

Finally cover the pie with a sheet of dough folded in half.

Grease with oil or melted butter.

Similar recipes

It is important to prick the top sheet with a knife from place to place to prevent swelling.

Put the tray in the preheated oven, 180-190 degrees. In about 40-50 minutes it should be ready, lightly browned.

Pie with leaves, yogurt and raisins: LaTaifas.ro

If you want, you can now powder it with fine vanilla sugar, using a sieve.

Allow to cool until warm, so you can cut it well.

Store in the refrigerator. After it cools, it is much more fragrant and refreshing!


Assemble and bake the appetizer pie with cheese

Turn the oven to 180 degrees. After the rest time for the dough has elapsed, we divide it into two equal parts. We spread the first part of the dough in the tray lined with fat and prick it from place to place with a fork. Over the dough, spread the cheese composition and place the second part of the dough on top, also pricked from place to place with a fork. We use this process in order not to deform the dough sheets during the thermal process.

Bake the delicious pie with salted cheese and tender dough with yogurt for 35 & # 8211 40 minutes at 180 degrees, or until the dough is nicely browned on the outside. Let it cool for 15 & # 8211 20 minutes, then we can portion it and serve it slightly warm, or cold, according to your preferences.


We prepare the filling in the following way: we mix the yogurt with the eggs, we add the sugar and the essences, homogenizing everything.

Grease a yena tray with margarine, place the pie sheets (about 5 sheets I used, greased with very little butter), add the filling and raisins, spreading another 3-4 sheets of pie on top of them. Before putting the tray in the oven, homogenize the 100 gr of yogurt with the egg and with the help of a spatula we spread the composition on the entire surface of the pie sheets. Bake over medium heat until nicely browned.

After baking, let the pie cool gradually, in the oven (with the door open, to avoid excessive baking). Eventually, a clean kitchen towel can be placed over it. Serve cold, powdered with vanilla sugar. Good appetite!


Video: Γρήγορες πιτες για σουβλακι με γιαούρτι και μπεικιν παουντερQuick flatbread with yogurt (December 2021).