Sweet Cheese Pastries (Brânzoaice)
Brânzoaice (poale-n brâu) Say it: brin-zo-AI-cheh (pwah-leh en BREU)
Moldovan and Romanian cooks often set out brânzoaice—also known as poale-n brâu—for holidays, Sunday breakfasts, or a warm street-side snack. A soft yeast dough is folded over a lemony fresh cow's cheese filling, giving each pastry a pillowy edge and a creamy, lightly tangy center. The dough rises twice, but shaping stays simple: cut squares, add a spoonful of filling, and pinch two opposite corners together. Dust them with vanilla powdered sugar while they are still warm, when the crumb is softest and the aroma is strongest.
Sweet Cheese Pastries (Brânzoaice)
Brânzoaice (poale-n brâu)
Pronounced brin-zo-AI-cheh (pwah-leh en BREU)
- Serves
- 4
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Finishing
Method
Stir the yeast with 1 tbsp of the dough's sugar and 2 tbsp of the warm milk in a small dish; leave it until a foam forms, roughly 10 minutes. Warm the rest of the milk with the butter in a saucepan just until the butter melts, let it cool to lukewarm, then add the vanilla.
Whisk the flour with the remaining 2 tbsp sugar, the salt, and the lemon zest in a large bowl. Form a well, pour in the milk-butter mixture, the yeast mixture, and the 2 egg yolks, then stir with a wooden spoon. Turn out onto a lightly floured work surface and knead 8-10 minutes, until the dough is smooth and elastic.
Roll the dough into a ball, set it in a greased bowl, cover it, and leave it in a warm spot until it has doubled, about 1 hour.
For the filling, combine the drained cheese, sugar, lemon zest, vanilla, salt, semolina or breadcrumbs, egg yolks, and raisins if using in a bowl; stir until even. Keep it chilled until it is needed.
Deflate the risen dough. On a lightly floured surface, press or roll it into an 8 x 16 inch (20 x 40 cm) rectangle, then cut 8 equal squares.
Spoon about 1 heaping tablespoon of filling onto the middle of each square, taking care not to overfill. Lift two opposite corners of each square over the filling so they meet in the center, pinch the seam firmly, and set the pastries on a parchment-lined baking sheet, leaving space between them.
Drape a clean kitchen towel over the pastries and let them rise for 30 minutes. Heat the oven to 375°F (190°C).
Mix the egg yolk with 2 tbsp milk and brush this wash over the pastries. Bake them for 20-25 minutes, until puffed and deep golden.
Transfer to a wire rack for a brief cool, dust heavily with powdered sugar, and serve warm or at room temperature.
Regional variant: Salted cheese poale-n brâu (poale-n brâu cu brânză sărată)
Leave the sugar and vanilla out of the filling and replace the sweet cow's cheese with a crumbly salted fresh cheese such as telemea or feta. Stir in 1 egg yolk, a small amount of semolina, and chopped fresh dill or chives. Shape, proof, and bake the same way, then serve them warm as a snack or alongside yogurt.
Cook's notes
- Drain the fresh cheese thoroughly before mixing; a wet filling can make the pastries split open.
- Crumble fresh yeast into the warm milk and sugar in step 1; active dry yeast should be proofed exactly as described.
- These pastries rise a lot in the oven, so keep at least 2 inches (5 cm) between them on the baking sheet.
Serve with
Offer them warm, dusted with vanilla powdered sugar, with cold milk, coffee, or a glass of semi-sweet white wine.
Make ahead and storage
They are at their best fresh; keep leftovers in an airtight container for 1 day and refresh them in a 350°F (175°C) oven for 5 minutes.
