New recipe for Easter: plăcintă cu brânză - a wonderful sweet curd cheese pie made with rum-soaked golden raisins. This is a beloved pie in Romania, and I’m sharing a ‘cheat’ method here to prepare it quickly using already rolled store-bought puff pastry. Make the filling by combining 250g of curd cheese or ricotta, 150g of crème fraîche, 1 medium egg, 50g of caster sugar, 35g of semolina, 2 tsp of vanilla extract, the zest of 1 large lemon, and 50g of raisins briefly simmered in 25ml of dark rum. Spread the filling on one half of the rolled puff pastry, fold the other half over, and seal the edges with a fork. Bake at 180 °c for 20 minutes or until it turns golden. Let it cool, dust with icing sugar, and serve. For a traditional take, check my baking book, Tava, where you’ll find instructions for making your own pie dough and also a recipe for its sister-pie: apple pie with clotted cream pastry.

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