1. What Are Poale‑n Brâu?
Poale‑n brâu is a traditional pastry from the Moldavian region (Romania, Moldova). It involves a enriched yeast dough filled with sweet cheese (typically brânză de vaci / farmer’s cheese) often with raisins, citrus zest, vanilla, and sometimes semolina or gris.
The shape is characteristic: you take a square of dough, put the cheese filling in the center, then fold or pinch the corners toward the center—so the dough “overlaps” the cheese, hence the name “poale over the waist / brâu.”
They may also be known by the name branzoaice in certain regions. Gustos calls them “branzoaice sau poale‑n brâu” meaning these names are used interchangeably.
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These are usually baked pastries, lightly sweet, and often dusted with powdered sugar.
Because this is a traditional (folk) recipe, many variations exist. I’ve drawn from several versions: Gustos (600 g flour version)
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, Bucătaras (traditional Moldavian version)
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, and TarameaFrumoasă (a step‑by‑step version)
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2. Ingredient Science & What You’ll Need
Here’s a breakdown of ingredients, their roles, and recommended quantities (for a sizable batch, ~12–16 pastries).
Dough (Aluat)
Flour — all‑purpose flour or “strong” flour (higher protein) works well. Most versions use ~500–600 g flour.
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Yeast — fresh yeast or active dry yeast; in one version, 30 g fresh yeast for 600 g flour.
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Milk — warm milk to dissolve the yeast and give moisture to dough.
Egg yolks / Eggs — to enrich the dough. Many versions call for 4 yolks or 2 eggs + others.
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Sugar — for sweetness in dough (not too much)
Butter (or “unt” / fat) — to enrich and tenderize the dough
Oil or fat — sometimes used to help the dough pliability
Salt — small amount for flavor
Vanilla, citrus zest (lemon or orange) — for aromatic notes
Optional extras — bit of sour cream, or adding extra fat / richness
Filling (Umplutură)
Brânză de vaci (farmer’s cheese / cottage‑type cheese, well drained) — the central ingredient of the filling
Eggs — to bind the filling
Sugar — to sweeten
Vanilla / vanilla sugar
Citrus zest — lemon or orange zest
Raisins — often soaked (in water, milk or rum)
Semolina / gris — to absorb moisture and help the filling hold shape if the cheese is too moist
Sour cream (smântână) — some versions include a bit for richness (in some versions)
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Finishing / Baking
Egg (or egg + milk) — for brushing the top for golden color
Powdered sugar — to dust after baking
Oil / butter — small amounts in dough or for brushing
3. Step‑by‑Step Method (Detailed with Tips)
Below is a full, detailed method. Because this is a delicate dough with filling, following the steps carefully matters.
Yield & Time Estimate
Yield: ~12–16 poale‑n bras (depending on size)
Total time: ~2.5 to 3 hours (including rising)
Active time: ~1 hour
Baking: ~20–30 minutes
Instructions
1. Activate Yeast & Prepare Base (Măia)
Warm a portion of the milk (just warm, not hot) to ~37–40 °C (body temperature).
Dissolve a little sugar and yeast in that milk, let sit ~10 minutes until frothy (active).
This becomes the starter / “măia” to seed the dough.
2. Mix Dough (Aluat)
In a large bowl or mixer, place most of the flour, salt (on side), sugar, and aromatics (zest, vanilla).
Make a well in the flour and pour in the activated yeast mixture, additional milk, egg yolks / eggs, and melted butter / oil.
Mix until ingredients combine.
Gradually incorporate the remaining flour as needed to form a soft, slightly sticky dough.
Knead (by hand or mixer with dough hook) until the dough is smooth, elastic, and slightly tacky (about 8–15 minutes).
During kneading, you can gradually add a bit more milk or flour to reach consistency.
Once kneaded, place dough in a lightly oiled bowl, cover with cloth or plastic wrap, and let rise in a warm place until doubled in size (~1 hour, depending on ambient temperature).
Tip: Make sure your cheese is well drained before using as filling — excess moisture can make the dough soggy.
3. Prepare Filling (Umplutură)
While dough is rising:
In a bowl, take brânză de vaci (farmer's cheese) that is well drained (you might strain it or press it)
Add eggs, sugar, vanilla (or vanilla sugar), citrus zest
If the cheese is too wet / soft, add semolina or a tablespoon or two of gris to absorb extra moisture
Add raisins (soaked and drained)
Stir until well combined — you want a thick but spreadable, cohesive filling
4. Shape & Fill the Pastries
After dough has doubled, punch it down gently to release gases.
On a lightly floured surface, roll the dough into a rectangle or circle, perhaps ~0.5 cm thick (adjust thickness: not too thin, not too thick).
Cut into squares or rectangles (depending on desired shape).
In the center of each piece, place ~1 heaping tablespoon (or more) of the cheese filling.
Then fold or “pinch” the corners / edges toward the center, overlapping them — bringing them toward the filling — so the pastry encloses the filling in a “pouch” or “skirt over waist” shape. (In TarameaFrumoasă’s version, they fold the corners inward and press them so the filling is enclosed)
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Ensure the seams are well pressed so filling doesn’t leak.
5. Second Rise
Arrange the shaped pastries on a baking tray lined with parchment paper, giving enough space between them.
Cover lightly with a kitchen towel or plastic wrap, and let them rest / rise another ~20–30 minutes until slightly puffed.
6. Preheat Oven & Brush / Bake
Preheat your oven to ~180 °C (≈ 350–200 °C, depending on your oven). Gustos says baking at 180 °C (after initial 200) for 25–30 min.
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Before baking, brush the tops of the pastries with egg wash (egg + milk) to give a golden finish.
Bake in the preheated oven until golden brown, ~20–30 minutes, depending on size and oven. Keep an eye so they don’t over-brown.
Once out of oven and slightly cooled, dust with powdered sugar (vanilla powdered sugar) for a finishing touch.
4. Printable Recipe (Master Version)
Poale‑n brâu (Pastries with Sweet Cheese Filling)
Yield: ~12–16 pieces
Total Time: ~2.5–3h
Ingredients
Dough
~550–600 g flour
25–30 g fresh yeast (or ~7–10 g active dry yeast)
~300–350 ml warm milk
4 egg yolks (or combination of eggs)
80–100 g butter (soft / melted)
2 tablespoons sugar
1 teaspoon salt
Zest of ½ lemon + ½ orange
1 teaspoon vanilla extract / vanilla sugar
(Optional) a little oil or extra fat for pliability
Filling
~400–500 g brânză de vaci (well drained)
2 eggs
100–150 g sugar
Vanilla / vanilla sugar
Zest of lemon / orange
Raisins (optional, soaked)
1–2 tablespoons semolina / gris (if your cheese is too wet)
For Finishing
1 egg + a little milk (for egg wash)
Powdered sugar for dusting
Method Summary
Activate yeast in warm milk + sugar.
Mix dough: combine flour, salt, sugar, zests, eggs, milk, butter, and activated yeast. Knead until elastic.
Let dough rise until doubled (~1 h).
Prepare filling: mix drained cheese + eggs + sugar + vanilla + zest + raisins + semolina (if needed).
Divide dough, roll out, cut squares, place filling, fold corners inward to enclose filling.
Place pastries on baking tray, let rise ~20–30 min.
Preheat oven to ~180 °C. Brush with egg wash.
Bake until golden ~20–30 min.
Cool slightly, dust with powdered sugar, serve warm or cold.
5. Tips, Variations & Troubleshooting
Here are advanced tips, variations, and things to watch out for when making poale‑n brâu.
Tips for Success
Drain cheese well — moisture in cheese is one of the biggest issues; straining or pressing it prevents soggy interiors.
Use fresh yeast and good proofing — dough rising is critical.
Knead until elastic but not overworked — too much kneading might toughen the pastry.
Don’t overfill — leave enough margin so folding / sealing is clean.
Seal edges well — you don’t want the filling to escape while baking.
Temperature control — dough rising in a warm, draft-free spot yields best results.
Even baking — place in middle of oven, possibly rotate tray mid-bake to ensure uniform browning.
Optional glaze — some people drizzle sour cream or cream over after baking (local tradition) as “Bucovinenii love to pour smântână over them” according to CumVăPlace article
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Variations & Twists
Savory version — omit sugar, use salty cheese, herbs (like dill) — though less common traditionally.
Fruit or jam filling — instead of cheese, use fruit preserves, apple, cherry, etc.
Smaller / larger sizes — make bite-sized ones or larger!
Different dairy — use ricotta or a mix of cheeses if you don’t have brânză de vaci
Add spices — a pinch of cinnamon or nutmeg, or a drop of liqueur like rum for raisins.
Top glaze / syrup — after baking, brush with honey or simple syrup for extra sheen.
Frozen dough — make dough ahead, freeze, then thaw and proceed.
Troubleshooting Common Issues
Problem Likely Cause Fix / Prevention
Dough didn’t rise / too dense Yeast inactive or too cold room Use fresh yeast, warm rising area
Filling leaking Overfilled or edges not sealed Leave margin, press seams firmly
Interior soggy Cheese too moist or underbaked Drain filling well, bake a bit longer
Top over‑brown Oven too hot or baking too long Cover loosely with foil mid-bake
Uneven baking Oven hotspots or tray placement Rotate tray mid-bake
Dry pastry Too much flour or overbaking Use correct hydration, bake just until golden
6. Serving & Presentation Ideas
Serve warm or at room temperature.
Dust with powdered sugar just before serving.
Optionally, drizzle with sour cream or honey for extra richness (as local tradition suggests)
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Plate as individual pastries or cluster them in a serving basket.
These go nicely with coffee, tea, or milk.
For brunch, serve alongside eggs or fresh fruit.
If you like, I can adapt this Poale‑n brâu recipe to ingredients you have in Morocco (what cheese, flour, oven) or send you photo steps / video version to follow visually. Do you want me to prepare that for you?
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