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Yogurt pie

Yogurt pie


1. Separate the eggs. In a bowl, mix the yogurt with the lemon peel, essence, yolks and sugar. Incorporate the beaten egg whites. Mix well until the whole composition is homogeneous.

2. Prepare a baking tray (higher, because the dough will swell). We put 3 sheets of pie at the base, then we put 2-3 polishes from the filling (about 1 finger thick composition).

3. Repeat the operation until we finish all the filling. The last layer must be the filling.

4. Bake over low heat for about 40 minutes, until the dough turns golden on top. The composition will swell, but when we take it out of the oven it will be left a little longer.

5. Allow to cool and powder with powdered sugar.


Yogurt pie

Yogurt pie we also tasted the Greek yogurt pie and we liked it so much that we wanted to try it too.

Recipe of yogurt pie it is not only easy to prepare, but children will also have an experiment with yogurt and baking powder.


The yogurt and semolina pie is delicious. You can use commercial pie sheets or you can prepare pie sheets yourself. 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.

Yogurt and semolina pie is served after it has cooled. You can powder with vanilla sugar.
The source of this recipe is the culinary blog Truedelights.


Simple and quick recipe yogurt pie

Simple and quick recipe yogurt pie. A fluffy, vanilla and flavored pie, with commercial or homemade pie sheets. A cheap recipe and very easy to prepare, which cannot fail.

Yogurt pie is such a simple, quick and cheap recipe so that in 15 minutes it is already in the oven. The cream that is formed is very fine because it contains fatty yogurt, eggs and starch. It looks like a vanilla cream. The texture of this yogurt pie is great: crispy and reddish sheets and light as a flake filling!

I recommend you to use yogurt as fat as possible (with 10% fat, Greek yogurt type) because the weak one coagulates in the form of lumps and leaves a lot of whey.

Pie sheets are the thin ones for strudel (no puff pastry!). They can be made at home, as I did at baclava recipe.

The quantities below correspond to a tray of 20 & # 21530 cm. Before we start working, we can already start the oven at 170 ° C (medium stage for those with gas).


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 Lactate SIM - "from pasteurized milk and lactic cultures, is considered the sweetest among her, but holds strong on 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 senvisis 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 in the glass but also 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 a touch of taste and, why not, 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!


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. 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.


Tiropitakia pie with yogurt dough

Ingredient:

250 g of white flour
100 g yogurt (preferably Greek) passed through a sieve
150 g crushed feta cheese (you can use Romanian telemea)
3 eggs
200 g butter
2 teaspoons of salt

- Mix the flour with the salt and incorporate the butter.
- Incorporate in the yogurt 2 of the eggs, beaten well and then add to the flour mixture.
- Mix all the ingredients well, but do not knead the dough too much.
- Form a ball of dough, cover with foil and put in the fridge.
- Let the dough rest for an hour in the refrigerator.
- On a surface covered with flour, roll the dough to a thickness of half a cm.
- Cut the dough into circles with a diameter of 7-7.5 cm with a knife.
- Grease the circles with water and add a teaspoon of ground Feta cheese in the center of each.
- Fold the circles and press the edge of the semicircle with a fork.
- Grease the cheese pies with the remaining beaten egg.
- Place the pies on a flat tray greased with butter.
- Bake the pies with yogurt dough in the hot oven for about 30 minutes until golden.


Yogurt pie. A simple and tasty recipe

Yogurt pie, a simple but absolutely delicious dessert, can be made with or without pie sheets. Also, if you want, you can make yogurt pie dough, very quickly, at home.

Yogurt pie, thin-leaf recipe

Ingredient:

-1 pack of thin pie sheets

-1 teaspoon vanilla essence

-100 gr of melted butter or 100 ml of oil for spreading the sheets

-sugar powder for garnish, if it is vanilla, the better

Method of preparation: Beat the eggs with the sugar very well, then add the yogurt and vanilla essence. The composition thus formed homogenizes very well. The pie sheets, previously thawed and left at room temperature, are divided into three. Then, in a tray well greased with butter or oil, put a third of the thin sheets for the yogurt pie. They are greased with a brush with melted butter or oil. Over the first sheets we pour a third of the composition and half of the raisins. If you choose to put raisins, you should know that they will be much better if we first leave them hydrated in lukewarm water or milk with vanilla essence. Place the second third of the pie sheets over the composition, which you also grease with melted butter. Then pour a third of the composition and the remaining raisins. At the end, put the remaining sheets, each well greased, then the last part of the composition for the yogurt pie. Place the tray in the oven at approximately 180 degrees Celsius for 30-40 minutes or until nicely browned on top. Cut after cooling and sprinkle with powdered sugar.


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. Gradually add the flour and knead. A soft but non-sticky dough should result. 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 recipe. The preparation is very simple

Some Sunday chefs are overwhelmed when it comes to yogurt pie, which is not the case when the main ingredient is a fruit or even cheese.

The different textures and the combination with the dough are the ones that give you headaches. This way is a total success at the end of the weekend, in a simple day when you don't have too many things to do and relaxation comes first or you have guests closer to a coffee and a few stories.


1. Let the sheets thaw at room temperature and in the meantime prepare the filling which are actually two:

In a bowl, mix the cheese on the large grater with 1 egg.

Separately, beat 3 egg whites, then add the yolks one by one. Gradually add the oil, yogurt and flour mixed with baking powder and mix gently at low speed until smooth.

2. Grease with a little oil a tray of size 25 & # 21530, I recommend a little bigger because for me the sheets were bigger and I had to bend them but I managed.

Place a sheet and then put 3 tablespoons of filling, then repeat and after 5 sheets put half of the cheese mixture. Again sheet, 3 tablespoons filling and 5 sheets of cheese mixture. Then continue until the sheets are finished. I had a pack of 400g sheets, if you use 500g you can divide the cheese into 3 parts.

When I put the last sheet in the remaining mixture, add 3 tablespoons of oil, pour everything on top and then sprinkle sesame seeds.

Bake at 180 degrees Celsius for 30 minutes.

Let it cool for 15 minutes, then cut the yogurt pie into pieces and serve.

This pie goes great and like appetizer.

Here is the video recipe for yogurt and cheese pie:

A little video to see how good the flour is :)

Recipe tried by readers

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