Plăcintă Dobrogeană PGI: Layered Brined-Cheese Pie with Yogurt and Eggs
Plăcintă dobrogeană PGI is made from very thin hand-stretched dough filled with salted soft cheese, gathered into ruffled rolls or coils in a tray, and baked beneath a yogurt-and-egg finish. It is not a flat stack of alternating pastry sheets.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Mix flour and salt, then add warm water and 1 tablespoon oil. Knead 10 minutes until elastic; cover and rest 45 minutes so the dough can stretch without tearing.
- 2
Mix the crumbled cheese with 1 egg. Separately whisk the remaining 2 eggs with the yogurt for the finishing mixture.
- 3
Divide the dough into 4 pieces. Roll, then hand-stretch each on an oiled cloth until paper-thin and translucent; trim only thick edges and brush lightly with oil.
- 4
Scatter a quarter of the cheese filling over each sheet. Use the cloth to roll each sheet loosely, then gather or coil the rolls into an oiled round tray so the pastry remains visibly ruffled rather than flat-layered.
- 5
Pour the yogurt-and-egg mixture evenly over and between the ruffles. Let it settle for 10 minutes while the oven heats to 190°C/375°F.
- 6
Bake 45-50 minutes until deeply golden with crisp ridges and a softly set cheese interior. Rest 15 minutes before cutting wedges that preserve the coiled, crinkled layers.
Cook notes
Tips
For a fluffier texture, allow the pie to rest for 10-15 minutes after baking before slicing.
Use a mix of different cheeses for added flavor, such as feta or telemea.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best results.
Substitutions
- Use whole wheat flour instead of all-purpose flour for a healthier option.
- Plain Greek yogurt can be used in place of regular yogurt for a thicker consistency.
What to Serve With
- A side of mixed greens or cucumber salad pairs well with this pie.
- Serve with a dollop of sour cream for added creaminess.
Common Mistakes
- Don't skip letting the dough rest; it helps make it more pliable.
- Avoid overfilling the pie with cheese mixture; too much can make it soggy.
Recipe FAQ
What is Plăcintă Dobrogeană?
It is a layered pie made with brined cheese, yogurt, and eggs, specific to the Dobrogea region of Romania.
Can I freeze Plăcintă Dobrogeană?
Yes, you can freeze the pie after baking and let it cool completely before wrapping it tightly in plastic wrap.
What type of cheese can I use?
Traditional recipes use brined cheese like telemea, but you can also use feta or a similar salty cheese.
Kitchen tools
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Baking sheet
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Skillet
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Chef knife
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Cutting board
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Measuring spoons
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