Every region of Romania has its specific cheese-filled pastries,
\nwhether salted or sweet, irrespective of being called donuts or pies. The
\nregion of Moldavia is famous for the so-called poale-n brau, a medium-sized
\npie filled with salted cheese. In Dobrogea, this type of pastry, known as
\nbranzoaica is also salted, just like in Transylvania, where the locals called
\nit langos, a Hungarian-derived term. There
\nare also slight differences in the cooking process, as branzoaice are cooked
\nin the oven, whereas langosi are deep fried, just like donuts. In the Apuseni
\nMountains, the locals make another type of cheese pie, filled with a mixture of
\nfermented cheese and dill. The dough is handmade, rolled out into fine sheets.
\nYou spread the mixture in the middle and slightly try to bring the ends to the center.
\nThen roll-out into a thinner sheet, carefully, until you get a round-shaped
\npie, small enough to be slightly fried in a pan, with very little oil. There is
\nalso another version of this pie, which is baked on a hot tin. It looks very
\nmuch like a pancake, but it has a cheese filling.<\/p>\n
<\/p>\n
\n
<\/p>\n
To make poale-n brau, you need
\nhalf a kilo of flour, 50 g of fresh yeast, or a sachet of dry yeast, four eggs,
\nmilk, sugar and salt. To make the filling, you need slightly salty cow cheese
\nand dill, or cottage cheese and raisins. If you use dry yeast, then you mix all
\ningredients together, with the flour. To make the dough, the yeast should be
\ndissolved into lukewarm milk, then mixed with 3 egg yolks and 100g of sugar.
\nPour this mixture into a big bowl, over the flour and knead for 20 minutes,
\nuntil you get a smooth dough. Leave it to rise for about an hour in a warm
\nroom. Roll out this dough into sheets, making sure they are not too thick, but
\nnot too thin either, then cut them into squares about 15 cm to a side. Spread
\nthe filling evenly on the dough sheets, then cover, by bringing the edges to
\nthe center. Brush egg wash and sugar on top, then bake them at medium heat for
\n20 to 30 minutes, or until golden brown. <\/p>\n
<\/p>\n
\n
<\/p>\n
If you have dried fruit to spare,
\nyou can make cupcakes. You require half a kilo of flour, a quarter kilo of
\nwhite sugar, three eggs, yogurt or sour cream, vanilla essence, grated lemon
\npeel, a pinch of baking powder and salt. Mix in all the ingredients into a
\nrather fluid paste. You can add blueberries, for instance. Spoon the soft dough
\ninto cupcake moulds, and make a topping using 150 g of white flour, 50 g of
\nbrown sugar and 100g of butter. Bake the cupcakes at a medium heat for
\napproximately 25 minutes.<\/p>\n
\n
<\/p>\n
Enjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Today we propose two recipes for pastry sweets<\/p>\n","protected":false},"author":125,"featured_media":174662,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[46016,46015,46014],"coauthors":[],"class_list":["post-174661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-cheese-pies","tag-cupcakes","tag-sweet-pastries"],"acf":[],"yoast_head":"\n