Skirts

Poale în brâu – a traditional delicacy that combines the sweet taste of cheese with the aroma of vanilla and cinnamon, wrapped in a soft and fluffy dough. This dessert is perfect for moments when you want to pamper your family or impress guests with a tasty and easy-to-make recipe. I will present each step, along with useful tips and information about the ingredients, to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 16

Ingredients

For the dough:
- 650 g flour
- 2 egg yolks
- 50 g sour cream
- 100 g butter (at room temperature)
- 3 tablespoons sugar
- 1/2 teaspoon dry yeast
- 1 packet vanilla sugar
- Zest of one lemon
- 100 ml water
- 100 ml milk

For the filling:
- 300 g cottage cheese (ideally well-drained)
- 1 egg
- 4 tablespoons sugar
- 1 packet vanilla sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon flour
- 50 g raisins (optional, but highly recommended)

For the syrup:
- 1 cup water
- 2 tablespoons sugar
- 1 packet vanilla sugar
- Rum essence (optional, for a more intense flavor)
- Powdered vanilla sugar for dusting at the end

A brief history

Poale în brâu is a beloved dessert with deep roots in culinary tradition. It was often prepared for holidays or special occasions, but also as a daily treat. It is said that its name comes from the custom of wearing the hem of a large garment around the waist to transport goodies. This recipe has been passed down from generation to generation, with each housewife adding a personal touch, and today it is more popular than ever.

Preparing the dough

1. Activating the yeast: In a small bowl, dissolve the yeast with 1 teaspoon of flour, 1 tablespoon of sugar, and 2 tablespoons of warm milk. Let the mixture sit for 5 minutes until it becomes frothy. This is an essential step to ensure that the yeast is active and will help the dough rise.

2. Mixing the ingredients: In a large bowl, combine the flour, the remaining sugar, vanilla sugar, and lemon zest. Then add the activated yeast, egg yolks, sour cream, butter, and milk. Knead the dough for about 10 minutes or until it becomes elastic and easily pulls away from your hands and the bowl.

3. Fermentation: Cover the dough with a clean towel and let it rise in a warm place, away from drafts, for about an hour or until it doubles in volume. This step is crucial for achieving a fluffy dough.

Preparing the filling

1. Combining the ingredients: In a medium bowl, mix the cottage cheese with the egg, sugar, vanilla sugar, cinnamon, and flour. Make sure the cheese is well crumbled and the mixture is homogeneous. Then add the raisins if desired. They will add extra sweetness and a pleasant texture.

Forming the poale în brâu

1. Dividing the dough: Once the dough has risen, divide it into two equal parts. On a floured surface, roll out each piece of dough into a sheet about 5 mm thick.

2. Cutting and filling: Cut each sheet of dough into 8 equal parts. On each piece of dough, place a teaspoon of the cheese filling and a few raisins. Fold the dough into a pouch, ensuring the filling stays well sealed.

3. Placing on the tray: Arrange the pastries on a greased baking tray, leaving enough space between them to rise. Brush each pastry with beaten egg white for a golden and shiny finish.

4. Let them rise again: Allow the pastries to rise for another 20 minutes before baking. This will help achieve an airy texture.

Baking

1. Preheating the oven: Preheat the oven to 180°C (350°F).

2. Baking: Bake the pastries for 20-30 minutes, or until golden. Each oven is different, so check them from time to time.

Preparing the syrup

1. Boiling: In a small saucepan, combine the water, sugar, and vanilla sugar. Boil the mixture for 5 minutes until a thin syrup forms. You can add rum essence for a more intense flavor.

Finalizing and serving

1. Syrup soaking: After the pastries are baked, remove them from the oven and, using a brush, soak them on both sides to make them more aromatic and moist.

2. Cooling: Place the pastries on a paper towel to absorb excess syrup.

3. Final dusting: Before serving, dust with powdered vanilla sugar for an elegant appearance and extra sweetness.

Serving suggestions

Poale în brâu are delicious both warm and cold, and can be served as is or alongside a dollop of sour cream or Greek yogurt. Additionally, a cup of fragrant tea or freshly brewed coffee pairs perfectly with this delicacy.

Possible variations

If you want to add a personal touch, you can replace the cottage cheese with ricotta cheese or add ground nuts to the filling. You can also experiment with different flavors, such as almond essence instead of rum or adding chopped dark chocolate for a decadent taste.

Frequently asked questions

1. Can I use other types of cheese? Yes, you can try ricotta or feta cheese for a different flavor. Make sure the cheese is well-drained to avoid a too-wet mixture.

2. How can I store poale în brâu? They store well in an airtight container in the fridge for 2-3 days. You can reheat them in the oven before serving to restore their fluffy texture.

3. Is this recipe suitable for vegans? This recipe is not vegan, but you can replace the egg with a mixture of lentil flour and water or another egg substitute and use margarine for the dough.

Nutritional benefits

Poale în brâu are a good source of protein due to the cottage cheese, and the raisins add fiber and antioxidants. However, it is important to consume in moderation due to sugar and calorie content. A serving contains approximately 250-300 calories.

Now that you have all the necessary information, you are ready to impress your family and friends with these delicious poale în brâu. So put on your apron and let's start cooking!

 Ingredients: Dough: 650 g flour, 2 egg yolks, 50 g sour cream, 100 g butter, 3 tablespoons sugar, 1.5 teaspoons yeast, 1 packet vanilla sugar, zest of one lemon, 100 ml water, 100 ml milk. Filling: 300 g cottage cheese, 1 egg, 4 tablespoons sugar, 1 packet vanilla sugar, 1/2 teaspoon cinnamon, 1 tablespoon flour, 50 g raisins. Syrup: 1 cup water, 2 tablespoons sugar, 1 packet vanilla sugar, rum essence, powdered vanilla sugar for dusting at the end.