Traditional recipes

Dessert Pies Bostana

Dessert Pies Bostana

For the dough, put the white flour in the kneading bowl and make a hole in the middle, in which you put: crushed yeast, egg, sugar, soft butter, lemon peel and vanilla. The salt is sprinkled on the flour around the hollow in which the other ingredients were placed, so that it does not come into direct contact with the yeast.

First mix the ingredients in the middle of the kneading bowl with a little warm milk, until both the sugar and the yeast dissolve. Then add all the milk, little by little and incorporate all the flour. Finally add a tablespoon of sunflower oil and knead a little more, until the dough becomes elastic and non-sticky.

Cover the dough with a clean towel and leave to rise, in the heat, in a place away from cold air currents.

Meanwhile, make the filling. Wash the pumpkin, peel and seed, then grate through a large grater and place in a saucepan with two tablespoons of sunflower oil. Add sugar and vanilla and sauté the pumpkin over medium heat until the liquid drops and the filling becomes bound.

Take the pan with the filling off the heat and after it cools down a bit, add the cinnamon and the raisins, pre-scalded and kept for a few minutes in rum essence. Homogenize the filling and leave it to wait until the dough is ready.

Ties are prepared from thicker cotton threads, white, 25-30 cm long, 3 for each pie. (Having no thick cotton threads in the house, I used macrame threads, put in 4 and tied at the ends).

When the dough has doubled in volume, it is turned over on the floured plate and kneaded a little more, to release air bubbles. Divide the dough into two similar pieces and one of them is sealed in cling film to be prepared later.

From the dough left on the board, cut 8 equal pieces, from which balls are formed.

Take one at a time, spread a round sheet, 2.5-3 mm thick and put a ladle full of filling in the middle. Form a package, gathering on top and gluing the edges of the dough sheet, then place it on the board, with the side glued down, until all the pumpkins are done.

Spread a cotton tie / thread on the board, horizontally, and over it, across the other, put two more threads, in X. Take a pie, put it in flour, at the base, then put it on the middle of the cotton threads, where they join. Tie the threads, two by two, on top, over the pie, but lightly, not tightly. If the ties are made of several threads, they are twisted before being tied.

After loosely tying all three threads, cut off the ends and place the pie in the baking tray.

Do the same, until all eight pumpkins are done.

Cover the pumpkins with a clean cotton towel and let them rise for a few more minutes, then grease them with a yolk mixed with a tablespoon of oil. The other yolk will be mixed with oil, when the second slice of pumpkin will be made.

After greasing the pumpkins with egg yolk, put the tray in the oven, at medium temperature, until nicely browned. Then remove the tray from the oven and let the pumpkins cool down, then cut the cotton ties / threads with kitchen scissors and loosen them carefully so that they do not break, especially at the base, where they stick harder. of dough.

Decorate each pumpkin with a pumpkin seed, placed in the middle.

After baking the first tray with the pumpkin, the second slice can be made, according to the same ritual. While the first ones are ripe, the others will be ready, prepared, tied, raised and greased, only good for baking.

Follow the entire "technological process" in the attached photos.


For the dough to grow nicely and quickly, the ingredients must be at room temperature, the yeast must be fresh, and the milk must be warm, not hot.


The salt must not come into contact with the yeast so as not to deactivate it.


Prepare the connections for the pumpkin in advance. Use thick cotton threads. Thin threads can cut the dough, so you'll need to use more, twisted ones. I used macrame threads, put in 4 and tied at the ends.


Do not make all the pumpkins at once, so that you can watch them closely. First process half of the amount of dough, and leave the other on hold, in a disposable bag.


Pumpkin dough sheets should not be too thin so that they do not crack when they grow in the oven.


Before tying the pumpkins, pass them with the base through the flour, so that they do not stick too much to the ties / threads, while they will bake.


Use only cotton threads, as the synthetic ones may melt in the heat of the oven.


Do not tie the pumpkins tightly, but lightly, because they will grow more, before and especially after they are put in the oven and could be cut.


To grease the first slice of pumpkin, prepare only a yolk with a tablespoon of oil. If you prepare both, they may dry out until you have to grease the pumpkins in the second installment.


Keep the pumpkins in the oven until they grow and brown nicely. Do not let them burn and dry.


Cut the cotton ties / threads only after the pumpkins have cooled. Unwrap the threads carefully, so as not to break the pumpkins, because at the base, due to their weight, they stick to the dough.

Traditional Transylvanian dishes

Sheets: 5 eggs, 125 g sugar, 5 tablespoons flour, butter for greased form.
Rub the yolks with the sugar until it becomes like a cream. Add flour and beaten egg whites. Grease the cake tin with butter, sprinkle with flour and pour from the composition so that the sheet is not thicker than the edge of the knife. Bake 7-8 sheets in a row, take them hot from the tray and place them on the dough table.

Cream: 4 eggs, 150 g sugar, 2 chocolate bars or 2 tablespoons cocoa, 200 g fresh butter, 3 tablespoons icing sugar.
In a small pot placed in another bowl with boiling water, beat whole eggs with sugar and vanilla on the fire. Always beat until it starts to thicken. Add the soaked chocolate to the edge of the machine with a tablespoon of water, or two tablespoons of cocoa rubbed with a little milk.
When the cream is ready, set it aside, stirring constantly until it cools, rub the butter foam, then mix slowly with the cream, after it has cooled completely. Place the sheets on top of each other, putting cream between them.
The last sheet is set aside until it is glazed with burnt sugar. Burn the sugar in a saucepan over high heat. When the sugar has completely melted and begins to darken in color, pour over the cake sheet and spread quickly with a long, hot knife until cool. If it still cools, put the cake sheet in the oven for a moment so that the sugar softens so that it can spread well. While it is glazing, keep the cake sheet on a plate greased with oil so that the sugar drops flowing on the edges do not stick to the table.
Also with the help of a knife until the sugar has cooled completely, it means slices of cake, pressing well to cut the cake slightly.
The sheet thus glazed is placed on top.