Puff pastry is an easy way to make some sweets for those days when you really don’t feel like making the dough yourself. One of my favorite fillings is a Romanian classical: curd with eggs, lemon and raisins. Super delicious.
Puff pastry with curd
Servings: 20 pieces
Baking time: 35-40 min
Difficulty: easy to medium
Ingredients
- 2 pieces of puff pastry (500 g)
- 350-400 g of curd
- 2 eggs
- 70 g of sugar
- the peel from a lemon
- a handful of raisins
- half a yogurt for the top
Directions
- For this recipe I decided to do two types of puff pastry: one swirly one and the other one classical squares.
- If you can’t find dry curd in your country, you can make it yourself. You can check out how in my “Romanian papanasi” recipe.
- Peel one lemon and mix it in the curd.
- Separate the yolk from the white. Keep a tiny bit of yolk for the top and mix the rest in the curd.
- Add the sugar too.
- As for the whites, beat them until they foam.
- Add in the curd mixture the rest of the ingredients: egg whites and raisins.
- Fill in the puff pastry according to what version you like.
- Mix the egg yolk with half a yogurt and brush it on the top.
- Bake at 190 C for 35-40 min on until the pie is visibly golden.
- Wait for it to cool and cut it and enjoy it. Here is how the puff pastry with curd looks like:
Also, one of my favorite pies my aunt use to make is with pumpkin. She is actually grating the pumpkin and then sauteing it, but I find that a bit too lucrative. So I am instead baking the pumpkin, like described in the American pumpkin pancakes recipe that you can check out here.
Follow the same instructions as for the curd pie, just use the pumpkin instead with cinnamon in it. Using sugar is optional, since the pumpkin is already sweet:
