Cheese pastries

Delicious Branzoaice: a crispy delight with a rich filling

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12-15

The history of branzoaice dates back to ancient times, being a traditional recipe found in many cultures. These delights are appreciated for their versatility, as they can be served either as an appetizer or a dessert. With a golden crust and a creamy filling, branzoaice are perfect for any occasion, from a party with friends to a festive family meal.

In this recipe, I will present two filling options: one sweet, with cottage cheese, and another savory, with telemea cheese and cheese. I guarantee they will quickly become your favorites!

Ingredients for the dough:

- 350-400 ml warm water (approximately 38-40 degrees Celsius)
- Approximately 800 g flour (as needed)
- 1-2 teaspoons of sugar
- 1-2 pinches of salt (to enhance the flavor)

For the sweet filling:

- 500 g fresh cottage cheese
- 2-3 eggs
- 2 tablespoons sour cream
- Sugar to taste (approximately 100 g)
- 2 packets of vanilla sugar

For the savory filling:

- 300 g sweet cheese
- 200 g salted telemea cheese
- A little grated cheese (approximately 100 g)
- 1-2 tablespoons sour cream
- 2-3 eggs

Step by step:

1. Preparing the dough: In a large bowl, add the flour and salt, mixing well. In another container, combine the warm water with the sugar. Gradually pour the water mixture over the flour, kneading continuously. Continue adding water until you obtain an elastic and smooth dough. It's important not to add too much water at once, so go slowly.

2. Resting the dough: Cover the dough with a clean towel and let it rest for about 15 minutes. This will make the dough easier to roll out.

3. Forming the balls: After resting, divide the dough into small pieces, about the size of a walnut. Form balls using your palms and place them on a floured surface.

4. Rolling out the sheets: Using a rolling pin, roll each ball into thin sheets about 4-5 mm thick. Make sure the sheets are even for uniform baking.

5. Preparing the filling:
- For the sweet filling: In a bowl, combine the cottage cheese with the eggs, sour cream, sugar, and vanilla sugar. Mix well until you obtain a homogeneous mixture.
- For the savory filling: In another bowl, crumble the sweet cheese and telemea, add the grated cheese, sour cream, and eggs. Mix until it becomes a uniform paste.

6. Filling the sheets: On each rolled-out sheet, place a tablespoon of filling (either sweet or savory) and spread it over half of the sheet. Then, fold the other half over the filling. Gently press the edges with your fingertips to seal the filling.

7. Cutting and frying: Cut the dough about 1-2 mm from where it was pressed with your fingers, removing the edges. In a deep skillet, heat the oil over medium heat. Fry the branzoaice on each side until golden and crispy, about 2-3 minutes per side. Use a spatula to carefully turn them.

8. Draining excess oil: After frying, remove the branzoaice to a plate lined with paper towels to eliminate excess oil.

9. Serving: Branzoaice can be served hot or cold. If you choose the sweet version, you can sprinkle them with powdered sugar for extra flavor. The savory versions pair wonderfully with a fresh salad or a yogurt sauce.

Useful tips:

- If you want an even flakier dough, you can add 50 g of melted butter to the dough mixture.
- Make sure the cottage cheese is well drained of whey to avoid a too wet dough.
- Experiment with different fillings, such as mushrooms, spinach, or even meat, to create customized branzoaice.
- You can freeze the fried branzoaice and reheat them in the oven to restore their crispy texture.

Frequently asked questions:

1. How can I avoid sticky dough?
- Add flour gradually and knead well. If it remains sticky, add more flour until you achieve the desired consistency.

2. Can I use fruit filling for the sweet version?
- Of course! You can use apple or peach compote, but make sure they are well drained of juice.

3. What is the best way to store branzoaice?
- Store branzoaice in an airtight container at room temperature for up to 2 days or in the fridge for 4-5 days.

Nutritionally, branzoaice contain protein from eggs and cheese, making them a good source of calcium. The versions with sweet cheese provide extra energy due to the carbohydrates in the dough. However, it's best not to overindulge, especially if they are fried, due to the oil content.

Now that you have all the necessary information, let's get cooking! I'm sure these branzoaice will bring joy to your tables. Enjoy your meal!

 Ingredients: For the dough: 350 - 400 ml warm water, flour as needed (approx. 800 g), 1-2 teaspoons of salt, 1-2 teaspoons of sugar. For the dessert filling: 500 g fresh cottage cheese, 2-3 eggs, 2 tablespoons of sour cream, sugar to taste, 2 sachets of vanilla sugar. For the appetizer filling: 300 g sweet cheese, 200 g salted telemea cheese, a bit of grated cheese, 1-2 tablespoons of sour cream, 2-3 eggs.