Cheese pies

Delicious goat cheese branzoaice recipe

Preparation time: 20 minutes
Rising time: 50 minutes
Baking time: 25 minutes
Total: 1 hour and 35 minutes
Number of servings: 12 branzoaice

A bit of history

Branzoaice are a traditional dish that has delighted many generations. These delicious cheese pastries are a combination of flavors and textures, made with love and passion. From family meals to festive parties, branzoaice are always welcome. Regardless of the occasion, these savory snacks will bring smiles to the faces of your loved ones.

Today, we will discover a simple recipe, but with an amazing result: tender branzoaice filled with goat cheese. Sounds good, doesn’t it? Let’s get started!

Ingredients

For the dough:
- 350-400 g flour (choose a quality flour, type 000, for a fine dough)
- 200 ml milk (preferably whole, for a rich taste)
- 2 tablespoons sour cream (for a creamy texture)
- 1 egg (medium, fresh)
- 3 tablespoons olive oil (or other vegetable oil)
- 25 g fresh yeast (or 7 g dry yeast)
- 1/2 teaspoon salt (to balance the flavor)
- 1 teaspoon sugar (this will help activate the yeast)

For the filling:
- 400 g goat cheese (or another type of cheese, depending on preferences)
- 3 eggs (to bind the filling)
- 1 egg for brushing (to achieve a golden crust)

Step-by-step instructions

1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the yeast is fresh and the milk is warm but not hot, so it doesn’t kill the yeast.

2. Activating the yeast: In a cup, dissolve the yeast in 50 ml of warm milk. Add the sugar and let the mixture sit for 10 minutes until it becomes frothy. This step is essential for obtaining a fluffy dough.

3. Preparing the dough: In a large bowl, place the flour and make a well in the center. Add the activated yeast, the remaining milk, sour cream, oil, egg, and salt. Mix all the ingredients with a spatula or your hands until you obtain a homogeneous dough.

4. Kneading: Knead the dough for about 10 minutes, until it no longer sticks to your hands. If necessary, you can add a little extra flour, but be careful not to overdo it, so you don’t end up with a tough dough.

5. Rising the dough: Cover the bowl with a clean towel and let it rise in a warm place for 45-50 minutes, until it doubles in volume. This step is crucial for aerating the dough.

6. Preparing the filling: In the meantime, prepare the filling. Crumble the goat cheese in a bowl, add the 3 eggs, and mix well. Taste the filling and adjust the salt if necessary.

7. Shaping the branzoaice: Once the dough has risen, sprinkle flour on the work surface. Divide the dough into two equal parts. Roll out each piece of dough with a rolling pin until you obtain a sheet about 5 mm thick. Cut the dough into 10 cm squares.

8. Filling: On each square of dough, place a tablespoon of the cheese filling. Cover with the other half of the dough squares, making sure to seal the edges well to prevent the filling from leaking during baking.

9. Brushing and baking: Place the branzoaice on a baking tray lined with parchment paper. Beat the egg designated for brushing and brush each branzoaica with a pastry brush. Preheat the oven to 170 degrees Celsius and bake the branzoaice for 25 minutes until they become golden and appetizing.

10. Serving: Branzoaice are served warm, but they are just as delicious cold. You can enjoy them with a glass of fresh milk or creamy yogurt – a perfect duo!

Useful tips

- Variations of the filling: You can experiment with different types of cheese – feta cheese, ricotta, or even cottage cheese. Additionally, adding herbs like dill or parsley can enhance the flavor.
- Kneading technique: If you want an even fluffier dough, you can use the "stretch and fold" kneading technique – stretch the dough, then fold it over itself several times.
- Storage: Branzoaice can be kept in the refrigerator, in a sealed container, for 2-3 days. I recommend reheating them in the oven to regain their crispy texture.

Calories and nutritional benefits

One branzoaica contains approximately 180-220 calories, depending on the size and ingredients used. Goat cheese is rich in protein and calcium, making it a healthy choice for a snack. Additionally, sour cream and eggs provide a source of healthy fats, essential for a balanced diet.

Frequently asked questions

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. Use about 7 g (one packet) of dry yeast, but don’t forget to activate it according to the instructions on the package.

2. What can I do if the dough doesn’t rise?
Make sure the yeast is fresh and that the environment where the dough is rising is warm. Avoid drafts and very cold places.

3. Can I freeze the branzoaice?
Yes, these branzoaice can be frozen. Place them in a sealed container and store them in the freezer for up to 3 months. When serving, let them thaw at room temperature and then reheat them in the oven.

Personal stories

I fondly remember the moments when my mother prepared these branzoaice for family meals. The aroma of cheese and warm dough filled the entire house, and each bite was a piece of childhood. It’s a recipe that brings generations together and deserves to be shared.

I hope this goat cheese branzoaice recipe brings you joy in the kitchen and on your table. Whether you prepare them for a special occasion or simply to treat yourself, these branzoaice will surely be a hit! Enjoy and bon appétit!

 Ingredients: Dough: 350-400 g flour, 200 ml milk, 2 tablespoons sour cream, 1 egg, 3 tablespoons olive oil, 25 g fresh yeast, 1/2 teaspoon salt, 1 teaspoon sugar. Filling: 400 g goat cheese, 3 eggs, 1 egg for brushing.

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