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Known as scovergi or branzoaice depending on the region, Romanian fried cheese pastries are made from a soft, yogurt-leavened dough wrapped around a filling of salty, crumbly sheep's milk telemea cheese. The yogurt or whey in the dough reacts with the baking soda to create a slightly puffy, blistered texture when fried, while the interior cheese melts into rich, salty pockets. These pastries are eaten warm, straight from the pan, as a snack, street food, or quick breakfast throughout Romania and Moldova. Telemea, a brined sheep's milk cheese similar to feta but with a distinctive tangy-salty character, is the traditional filling, though fresh cow's cheese or a combination of cheeses is also common.
Prep
25 min
Cook
20 min
Total
45 min
Servings
6 srv
Difficulty
Medium
Calories
340 kcal
For 6 serving(s)
Per serving
In a bowl, combine the flour, baking soda, and salt. Add the yogurt or whey and the vegetable oil, mixing until a soft, pliable dough forms. Add a little more flour if the dough is too sticky. Rest for 15-20 minutes.
Beat the egg into the crumbled telemea cheese to make the filling.
Divide the dough into 6 equal balls. On a lightly floured surface, roll each ball into a thin circle about 15cm in diameter.
Place a spoonful of the cheese filling in the center of each circle. Fold the dough over to enclose the filling and press the edges firmly to seal, forming a half-moon shape.
Heat a generous layer of lard or oil in a heavy pan over medium heat. Fry the pastries for 3-4 minutes per side until golden brown and puffed.
Drain on paper towels and serve hot. They deflate slightly as they cool but remain delicious.
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