Moldavian layered pie with hemp cream
This sweet pie is traditionally made on Christmas Eve in Eastern Romania. It's made of layers of flatbread soaked in a honey syrup and spread with a hemp seed filling.
Transylvanian griddle breads
- Preparation and cooking time
- Prep:
- Cook:
- + rising
- Easy
- Makes 6
Skip to ingredients
- 180g curd cheese (Romanian brânză de vaci or set cottage cheese)
- 4 tbsp sunflower oil
- runny honeyfor drizzling
DOUGH
- 300g plain flourplus extra for dusting
- 2 tbsp golden caster sugar
- 7g fast-action dried yeast
- 5 tbsp milk
- 2 tbsp sunflower oil
Nutrition: Per serving
- kcal362
- fat14g
- saturates2.8g
- carbs49.6g
- sugars11.3g
- fibre2g
- protein8.6g
- salt0.2g
Method
step 1
If using cottage cheese for the filling, drain off any excess water beforehand. Make the dough by combining all the ingredients and 100ml of water in a bowl with a pinch of salt, then knead until soft and silky. Cover and leave to rest at room temperature for 1 hr.
step 2
Set a cast-iron or non-stick frying pan over a medium-high heat. Flour a worksurface and your hands generously, then divide the dough into six equal parts. Roll out one piece to a 25-30cm circle. Crumble (or spread) a sixth of the cheese on top. Bring the sides to the middle in seven or eight folds, overlapping slightly, then press with your hands or gently use a rolling pin to flatten and seal. Repeat until you have six filled breads ready to be cooked.
step 3
Oil the hot pan with 1 tbsp of oil. Cook each bread on both sides for a few minutes until golden brown. Transfer to a plate and cover with a beeswax wrap or a reusable plastic bag (the steam will keep them soft) while you cook the rest. Serve warm, drizzled with honey.
