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Yogurt pie

Yogurt pie


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1. Prepare the tray and cover it with baking paper, then put the pie sheets one by one, taking care that after each one we grease with a layer of melted butter.

2. In a large bowl, beat the eggs well with the sugar and vanilla sugar, then add the yogurt (it would be preferable for the yogurt to be a little fatter).

3. Pour the yogurt composition over the sheets in the tray, then sprinkle the raisins and bake on low heat for about 1 hour .. (while we enjoy our morning coffee) ...

4. If it happens that the pie browns too much, cover it with paper (so that it bakes inside, without burning) ...


Greek cake with pie sheets and yogurt (Lemonopita)

As you may know, Greek cuisine is not only famous for its healthy, typically Mediterranean dishes, but also for its sweets, where, of course, Ottoman influence has spoken its word firmly. Today's cake is based on lemon and has an incredible texture, fine and slightly crunchy at the same time.


Greek cake with pie sheets and yogurt (Lemonopita)

As you may know, Greek cuisine is not only famous for its healthy, typically Mediterranean dishes, but also for its sweets, where, of course, Ottoman influence has spoken its word. Today's cake is based on lemon and has an incredible texture, fine and slightly crunchy at the same time.


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

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 fatty 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 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 too much about sour cream and its role in the soup, you know that 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 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!


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 fatty 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 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 too much about sour cream and its role in the soup, you know that 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 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!


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 (I used about 5 sheets, 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, we homogenize the 100 gr of yogurt with the egg and with the help of a palette 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!


Yogurt and raisin pie & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of yogurt and raisin pie it is extremely simple and tasty. Ever since I was a child, I liked pies, and my mother used to make them very often. I still remember Apple pie or the one with cheese. They were so good and tender that we didn't even notice them when they disappeared from the plates.

I can't say which pie I like best, but the yogurt and raisin pie is one of my favorites. First of all, because it is extremely easy to make, it is very tasty and we can use the yogurt that is still left in the fridge and that usually ends up in the trash because it expires before we can use it all. I always have a bucket of yogurt in the fridge, and when it's not eaten in time, I toss a pie with yogurt and raisins that everyone eats.

As I told you, the recipe is very simple and available to everyone. You need a few ingredients, and the result is great, especially if you like pie pies the way I like them. The yogurt I used was fat, Greek type, with 10% fat, but you can also use a weaker yogurt, if you want. The sugar is added to taste, more or less, and if necessary you can use another natural sweetener. Raisins can be golden or brown, and if you don't like them, you can replace them with other dried fruits cut into cubes or you can omit them altogether.

Bake the pie with raisins and raisins until nicely browned on top. Because it has quite a few eggs in the composition, it will swell in the oven, but it will return to its original size as soon as you take it out. That's normal. You can eat the warm pie, but I recommend that you let it cool completely before slicing it, and if you can, ideally leave it in the fridge for a few hours. It is incredibly tasty and aromatic. I sincerely hope you try it too and like it.


  • 1 pack of pie sheets (400g)
  • 500 g plain yogurt
  • 450 g urda (ricotta / sweet cottage cheese)
  • 270 g sugar
  • 150 g raisins
  • 7 eggs
  • 80 g butter
  • 1 packet of vanilla bourbon sugar
  • 1 lemon essence (preferably grated peel from one lemon)
  • powdered sugar for decoration

The first time we let the pie sheets thaw.

In a bowl, mix the urda with the yogurt until it is homogenous. In another, mix or beat the eggs with the sugar (until it melts), the vanilla sugar and the lemon essence or peel. Incorporate the yogurt mixture with the ricotta, then add the raisins. .

Cover a tray (23 & # 21530) with baking paper. Divide the sheets into three (usually 12), as well as the previously prepared composition and melt the butter over low heat or in the microwave.

We put the first layer of 4 sheets, each greased with butter. We pour a part of the composition, we continue with the second layer of sheets, brushed and these with butter, the second part of the composition, the last layer of sheets and the last part of the composition .

Bake yogurt pie and urda in the preheated oven, 40-45 minutes at 180 ° C, until nicely browned on top.

Cut the pie when it has cooled completely and sprinkle powdered sugar on top. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


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!


  • 1 pack of pie sheets (400g)
  • 500 g plain yogurt
  • 450 g urda (ricotta / sweet cottage cheese)
  • 270 g sugar
  • 150 g raisins
  • 7 eggs
  • 80 g butter
  • 1 packet of vanilla bourbon sugar
  • 1 lemon essence (preferably grated peel from one lemon)
  • powdered sugar for decoration

The first time we let the pie sheets thaw.

In a bowl, mix the urda with the yogurt until it is homogenous. In another, mix or beat the eggs with the sugar (until it melts), the vanilla sugar and the lemon essence or peel. Incorporate the yogurt mixture with the ricotta, then add the raisins. .

Cover a tray (23 & # 21530) with baking paper. Divide the sheets into three (usually 12), as well as the previously prepared composition and melt the butter over low heat or in the microwave.

We put the first layer of 4 sheets, each greased with butter. We pour a part of the composition, we continue with the second layer of sheets, brushed and these with butter, the second part of the composition, the last layer of sheets and the last part of the composition .

Bake yogurt pie and urda in the preheated oven, 40-45 minutes at 180 ° C, until nicely browned on top.

Cut the pie when it has cooled completely and sprinkle powdered sugar on top. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Video: Nikdy jsem neměl takový krémový dort! Každý vás požádá o recept! # 336