Pies and cakes

“Învărtită” (twisted pie), prepared by grandma Tinca

Recipe collected from
Tansa

With 153 teachers, countless skilled potters, hundreds of wise people, several local museums, and one unique pastry called “învărtită” that has astounded people from various places and times throughout its communal existence, the Tansa commune has contributed immensely to humanity. Today, as it should be, we are invited to Tansa commune, at Grandma Tinca’s home, to marvel at a pie that appears simple but brings together all the finest flavors. This pie rightfully deserves a place at the head of the table.

 

As soon as we enter Grandma Tinca’s courtyard, she greets us with joy and nostalgically tells us about her large family, from which generations of teachers have emerged who have shaped the values of those who have attended schools throughout Iași and beyond. Then, Grandma Tinca, who is no less than 81 years old, starts to twirl on one leg, displaying a kind of magical vivacity, and begins preparing a pie called “învărtită,” along with other goodies baked in an oven as warm as her gentle voice.

 

In lukewarm water sweetened with sugar, she dissolves yeast, and the resulting yeast mixture is combined with flour and thoroughly kneaded. Kneading is assisted with water warmed on the stove and a little oil is added. The resulting dough is placed in a spacious bowl and covered with a clean cloth. The magic happens there, in the warmth, and the dough will rest for about half an hour. After the dough’s relaxation, it’s laid out on a floured surface and divided into thin sheets that are stretched until they become translucent. Then, a generous amount of melted lard is spread over the sheets using a goose feather or a brush, so the dough becomes soft when baked. Over the top, sugar is generously sprinkled, ensuring it blends smoothly with the dough.

 

Sheet by sheet, but no more than four at a time, the dough is layered, creating a pastry. Grandma then twists and folds the dough, creating a kind of roll. What will prevail in the final result— the unexpectedly delightful taste or the layered texture that gives the “învărtită” its appetizing flavor? We will see!

 

Once the aromatic dough is twisted and curved, it is rolled up like a snail and placed in a tray. We head to the outdoor oven, which is ready to receive the “învărtită” when it’s white on the inside but heated just right. While we wait for the “învărtită” and other pies prepared by Grandma Tinca to bake, we take a leisurely stroll through the village, visiting museums that have gathered artifacts that continue to amaze us.

 

After visiting the Village Museum and the Teacher’s Museum, we return to Tinca’s yard, where the table is already overflowing with delicious pies: apple pies, pies with sheep cheese, and, of course, the golden-brown and crispy “învărtită.” Both the taste and texture pay homage to this simple creation, which carries within it the philosophy of an intensive pastry course where Grandma Tinca would undoubtedly hold the highest rank.

 

Thank you for your warm welcome, Grandma, and thank you to all!

 

Ingredients for 2 “învărtite” pies:

– 1 kg flour

– 50g yeast

– 100ml oil

– 1 cup melted pork lard

– 1 cup granulated sugar

– A pinch of salt

– Water as needed

 

Preparation:

 

  1. Sift the flour with a pinch of salt in a large bowl, and create a well in the center.
  2. Dissolve the yeast in a little warm water and sugar, then pour it into the well in the flour.
  3. Add warm water gradually and start mixing until you have a soft dough.
  4. Knead the dough while adding the oil gradually. Knead until the dough becomes elastic and soft.
  5. Cover the bowl with a clean cloth and let the dough rest for about an hour.
  6. Divide the dough into two equal halves, and from each half, roll out three thin sheets (not too thin, not too thick).
  7. Spread melted pork lard generously over each sheet and sprinkle granulated sugar on top.
  8. Layer the sheets on top of each other, with no more than four sheets at a time.
  9. Roll up the layered dough into a log, then twist it in the opposite direction, creating a sort of swirl.
  10. Place the swirl-shaped dough in a tray.
  11. Preheat an outdoor oven until it’s white inside but just the right temperature for baking.
  12. Bake the “învărtită” until it’s golden brown.
  13. When cut, you will see well-defined layers, and the taste and texture will be absolutely delicious.

 

Enjoy!

 

 

To top