Traditional Romanian Sweet Cheese Pastries- Poale In Brau(Branzoaice)

Romanian Sweet Cheese Pastries Featured image.

4.83 from 17 votes

Traditional Romanian Sweet Cheese Pastries- Poale In Brau(Branzoaice)

Romanian Traditional Sweet Cheese Pastries- Poale in Brau(Branzoaice) are considered to be an emblem of the region of Moldova and its cuisine. The pastries are traditionally made with salty sheep cheese and served as a snack or with Farmer's Cheese, sugar, and raisins for a delicious dessert.

Prep Time30

Cook Time30

Inactive Time1

Total Time2

Course: Dessert

Cuisine: Romanian

Servings: pastries

Calories: 432kcal

Author: Gabriela

Equipment

KitchenAid Mixer

Ingredients

For The Dough:

4 ½ cups all-purpose flour
⅓ cups granulated sugar
1 tablespoon active dry yeast
½ teaspoon salt
1 lemon zest from one lemon
2 large egg yolks
3 ½ tablespoons unsalted butter at room temperature
1 ¼ cups warm milk

For the cheese filling:

2 cup Farmer's cheese
2 large eggs
¼ teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 lemon zest from one lemon
1 cup raisins
½ cup semolina

US Customary - Metric

Instructions

How To Make The Dough:

In a KitchenAid mixer, combine flour, egg yolks, butter, sugar, salt, lemon zest, and yeast. Attach the dough hook and start mixing at low speed.
Gradually add warm milk, allowing the dough to form. Once a dough forms, increase the speed to medium and knead for about 10 minutes. The dough should be elastic, smooth, and not sticky.
Transfer the dough to an oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place until it doubles in size.

How To Make The Filling:

While the dough is rising, prepare the filling by beating the two eggs and combining them with the farmer's cheese.
Add vanilla, lemon zest, a pinch of salt, raisins, and semolina to the cheese mixture. If the mixture is too runny, add a bit more semolina to achieve a creamy consistency. Mix well.

How to Make The Pastries:

Preheat the oven to 350F/180C and line a baking tray with parchment paper.
Once the dough has doubled, flour a work surface and turn out the dough. Divide the dough in half.
Take one half of the dough and roll it out to a 12x12 inch square.
Cut the square into six 4x6 inch rectangles (cut the square down the middle to form two 6x12 inch rectangles and then cut each of these into three equal parts).
Place a spoonful of the cheese filling in the center of each rectangle. Fold two opposite corners towards the middle, pressing them to stick together. Repeat with the other two corners to form an envelope shape.
Place the pastry on the prepared tray. Repeat with the remaining dough to make 12 pastries in total. Ensure the pastries are spaced apart, as they will expand during baking.
Beat an egg and brush it over each pastry.
Bake for 25-30 minutes or until golden brown.
Remove from the oven, let cool on a rack, and optionally sprinkle with powdered sugar before serving.

Notes

Dough Consistency: The dough should be soft but not too sticky. If kneading by hand, you may need to add a bit of extra flour, but be careful not to overdo it, as the dough should remain soft.
Preparing the Cheese Filling: Start by draining the Farmer's cheese thoroughly to remove excess moisture. This step is crucial for a consistent filling that won’t leak out during baking.
Room Temperature Ingredients: For the dough, ensure your butter is at room temperature, not too melted or too rigid.
Filling and Shaping: When filling the dough, be careful not to overfill, and seal the edges well to prevent the filling from leaking during baking. You can shape the pastries in various forms, such as rose-shaped or traditional envelopes.
Egg Wash for Shine: Before baking, brush the pastries with beaten egg for a nice golden color and shine. This small step adds a visually appealing finish to the pastries.

Nutrition