Pies 'poale-n brâu'

Dough preparation: We start by preparing the yeast, which we will let soak in 4-5 tablespoons of warm milk for 15-20 minutes. This step is essential to activate the yeast, so that our dough rises beautifully and evenly. Meanwhile, we start to take care of the other ingredients. In a pot, we heat the remaining milk, adding sugar and salt. We stir occasionally until the sugar is completely dissolved. Once we have a homogeneous mixture, we take the pot off the heat and let the milk cool slightly.

Now, we beat the eggs with a fork and add them to the cooled milk, mixing well. To this mixture, we will also add the grated lemon peel, which will give a special aroma to the dough. Separately, we heat the butter and oil in a small pot, being careful not to let them boil; we just want to melt them. Once the butter is completely melted, we take the pot off the heat.

In a large bowl, we sift the flour and make a well in the center, where we will pour the egg and milk mixture, the activated yeast, and half of the butter and oil mixture. We start kneading the dough, gradually incorporating the ingredients. When the dough starts to form, we transfer everything to a floured work surface and knead well for about 15-20 minutes, adding the remaining oil. The final dough should be smooth and non-sticky. After achieving the desired consistency, we put the dough in a bowl, cover it with a clean towel, and let it rise until it doubles in volume, which should take about an hour.

For the filling, we mix the well-drained cottage cheese with sour cream, beaten eggs, sugar, semolina, and a pinch of salt. We also add the raisins that have been soaked in rum, to give them an intense flavor. After the dough has risen, we transfer it to the work surface and knead it gently to deflate it. We roll out a square sheet about 1 cm thick, which we cut into 16 equal squares. On each square, we place a tablespoon of the cheese filling.

We fold each square into an envelope shape, gathering the edges towards the center so that the filling remains well enclosed. We place the pastries in a tray lined with baking paper; I used the tray from the stove, which is perfect for this recipe. We brush them with beaten egg to have a golden and appetizing crust. We let the pastries rise again for about 20 minutes, to fill with air and become fluffy. Finally, we put the tray in the preheated oven, letting them bake for 45-50 minutes at a moderate heat, until they are nicely browned. The enticing aromas that will spread throughout the house will make you eagerly await to savor them!

 Ingredients: Dough ingredients: 500 g flour, 1 packet dry yeast, 150 g sugar, 2 eggs, 250 ml milk, 80 g butter, 50 ml oil, lemon zest, a pinch of salt. Filling: 400 g cottage cheese, 2 tablespoons sour cream, 2 eggs, 100 g sugar, 2 packets vanilla sugar, 50 g raisins, rum essence, 2 tablespoons semolina, a pinch of salt. For brushing: one egg.

 Tags:  eggs milk unt flour oil sour cream cheese sugar lemon pies