These flatbread-style pies come in many variations throughout Romania and each of them is considered to be key to the cultural identity of the region you eat them in. They are called plăcinte, turte, scovergi, pite or lipii, and can be fried or grilled. There is a tradition in Ardeal, another name for Transylvania, to cook the pies on a lespede, which is a baking stone. A typical sweet filling can either be curd cheese or jam, drizzled with honey or dusted with icing (confectioner’s) sugar. I read that in old times these pies were so important that even a young lady’s dowry would include one of them. I have chosen to make a recipe with curd cheese, since it is easier to fold and cook, and irresistible when served with honey.