Traditional recipes

Foot braces (2)

Foot braces (2)

In a large bowl I mixed 500 g of flour with salt and sugar.

I dissolved the yeast with 1 teaspoon of sugar and warm mineral water and then left it to rise until it started to swell.

In the middle of the flour I made a hole and added the yeast, the yolks, the sour cream at room temperature, the lemon peel, 1/2 of the amount of oil and gradually of the warm milk.

I mixed lightly until I obtained a homogeneous composition, then I transferred the dough on the worktop lined with flour and I started to knead the dough until I incorporated the rest of the oil. (The dough should be slightly soft but not sticky)

I put the dough to rise, in a warm place until it doubled in volume. (1 hour)

For the filling I mixed all the ingredients well and at the end I added the raisins.

I divided the leavened dough into 15 approximately equal pieces.

I stretched each piece into a square.

In the middle of each square I put 1 tablespoon full of filling.

I folded the squares (like an envelope) and then placed them in the tray lined with baking paper.

With the help of a brush I greased each pie with egg.

I left them to rise in the pan for about 20 minutes and then I put them in the oven on low heat for 50 minutes.

Leave to cool a little (if you resist) then powder with sugar and serve with gusto.

Lap-in-the-waist recipe

Ingredients for 12 servings:

  • 600 g of high quality flour
  • 3 yolks
  • 100 g butter
  • 350 ml warm milk
  • 50 g caster sugar
  • 7 g dry yeast (or 30 g fresh yeast)
  • 1 sachet of vanilla essence
  • grated peel of a lemon
  • a pinch of salt
  • 1 egg for greased.

Ingredients for the filling:

  • 500 g of cottage cheese (traditionally, they are filled with bellows cheese sweetened with sugar, but nowadays cow's cheese is used, which is to everyone's taste)
  • 1 or
  • 200 g caster sugar
  • 2 sachets of vanilla sugar
  • 100 g semolina
  • 100 g raisins
  • a pinch of salt.

Method of preparation:

  1. In a large bowl, mix the sugar with the yeast and warm milk. Gradually, you will then add the 3 egg yolks, the butter at room temperature, as well as the grated lemon peel. Fill with a pinch of salt, and then with flour, which you will gradually incorporate. Knead the dough well until the composition is homogeneous, then leave it to rise in a warm place until it doubles in volume.
  2. In the meantime, prepare the stuffing for your feet. Drain the cottage cheese well, then mix it in a large bowl with the rest of the ingredients. You will end with semolina. If the filling seems too soft, you can fill it with a little more semolina, so that it binds better.
  3. After the dough grows, you will spread it with the help of the rolling pin, on the countertop already covered with a thin layer of flour. The well-rolled dough will then be cut into 12 equal rectangular shapes - as far as possible. Use a spoon to spread the filling on each of the squares of dough.
  4. To close the cheeses, use the technique of folding an envelope, which is easier. You will use the beaten egg to glue the corners of the cheeses, but also to grease them so that when baked they get a pleasant golden hue. Some housewives from the area of ​​Moldova prefer to fold the cheeses tightly, gathering with their fingers the corners in the shape of a moth, in the middle.
  5. Place your feet on your waist, side by side, in the tray previously covered with baking paper. Then place the tray in the preheated oven at 170 degrees. In no more than 20 minutes, they will be ready. They will be nicely grown and will take on a golden hue when they are ready to be taken out of the oven. At the end, for a more pleasant look, you can decorate them with powdered sugar. But traditionally, they are served as such, with no other additions.

In Moldova, housewives prepare the lap on their belts on holidays, Sundays or when giving alms. That is why they are all the more appreciated, not being served very often.

Prepare your lap for your loved ones, whether it is a holiday or not. Children can even take them packaged at school to serve as a snack between meals, and adults can serve them in the morning, for breakfast, with a coffee or herbal tea.

If the legs in the belt are not consumed as soon as they are prepared, it is good to keep them on a plate covered with a towel or in the refrigerator, to make sure that they do not spoil or dry. You can reheat them in the microwave if you like them hotter than cold.

For a traditional-flavored meal, serve the legs in the waist after dishes such as sarmalele or Moldovan tochitura, along with a glass of red wine or a strong brandy.

Poale-n brau / Branzoaice moldovenesti & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

You asked me so many times for the pies on my lap that I couldn't refuse you, so I set to work to make them. As you know, I am from Oltenia, although I was born in Bucharest, and in the Oltenia area these pies poale-n brau they are not made. In order to get as close as possible to the original recipe from Moldova, I started looking for recipes through old cookbooks. I don't know if I told you, but I have a passion for old cookbooks and I try to collect as many as possible and collect them.

But back to the topic, I found some recipes and chose one that I thought was appropriate. In fact, the lap pies consist of a dough similar to that of sweet bread and a delicious sweet cottage cheese filling. Of course I tested the recipe and adapted it because the quantities of ingredients did not fit very well and the dough was much too soft. The flour used 50 years ago was probably different from today.

I had no problems with the filling, it's easy to make and it's fragrant and tasty. To shape the pies you just have to watch the video recipe, it is extremely easy. Because they are called the lap at the waist, it means that they tighten as the legs of a skirt tighten at the waist. It is important to tighten them well so that they do not open during baking. However, if they open a little, there is no problem, sprinkle powdered sugar on them and no one will notice.

pies poale-n brau they are delicious, I like them extremely much. However, I am convinced that you have eaten before, but with the name of cheeses because they are extremely similar, maybe even identical. What is certain is that it is worth preparing lap at home, they are very good hot, but they can also be eaten cold because they keep well the next day.

Method of preparation

Lap pie in the waist

For the dough: Add flour, eggs, salt, heat the milk and add the sugar (a glass) to

Poale-n Brau / Branzoaice

I made the dough in the bread machine, adding in order the liquid ingredients then the solid ones:

Fluffy cheeses or lap in the waist traditional recipe explained step by step

Fluffy cheeses or lap in the waist traditional recipe explained step by step. Cheese recipe (branzoici) or lap in the Moldovan belt is very simple. Yeast dough with vanilla cheese filling with raisins. How they are made aromatic cheeses, powdered with sugar, fluffy dough and creamy filling.

I have the first memory of these fluffy cheeses from the sea. I was a child of about 4-5 years. I used to go to Constanta with my grandparents every year, my grandmother had a friend there and I stayed with her. I remember that all kinds of street vendors came to the beach, either with pictures and a playful monkey, or a barefoot uncle with a tray hanging around his neck, full of cheese powdered with sugar. And he shouted loudly, praising his fresh and vanilla merchandise. He called them & # 8222branzoici & # 8221 (sic!) Although in DEX they are called branzoaice.

I didn't miss the opportunity to buy one either. He offered it to me in a tiny sheet of paper, almost transparent. We eat with cheesy appetite after hours of sitting on the beach and in the water. Every day I followed him and kept the pennies ready when he came, so I could rush through the crowd to get a cheese. Of course, I also made cheese at home, but the ones from the sea had a special charm.

Cheeses are made everywhere, not just in our country. The Germans make Quarktaschen and the Austrians Topfentascherl & # 8230 so their Moldovan origin is clearly debatable. This type of baking came to us on the Austro-Hungarian chain and reached Transylvania, Banat and Bucovina from where they spread to the rest of the country. Unfortunately, in some areas the classic recipes have been distorted and we have come to cheesecakes made of bread-like dough (with water instead of milk, without eggs) and with cheese fillet mixed with traces of sugar without the aromas of vanilla and peel. of lemon. Poor thing.

You can also give these cheeses a more special form of rose & # 8211 see here how.

Or you can use a layered dough with more butter as is the case Viennese cheeses & # 8211 a madness!

Cow's cheese for cheesecakes is a sweet, fatty and well drained whey. No, it can NOT be replaced with ricotta which is urda (a dairy by-product prepared by boiling the remaining whey from the cheese). Ricotta is weak and does not have the specific acidity of cow's cheese. If you live abroad and do not know what cheese to buy (Quark, Topfen) or if you prefer to make your own cow's cheese at home. you can follow this recipe.

From the ingredients below we obtained 12 fluffy cheeses or Poale-n brau moldovenesti.

Poale-n brau & # 8211 Moldovan pies & # 8211 cheeses

Those good cheese pies that flood the house with a divine scent!

The recipe differs from housewife to housewife, mine sounds something like this:

Ingredients dough at the waist

  • 500 g flour
  • 250 ml hot water +/- hot milk 100/200 ml
  • 20 g of fresh yeast
  • 2 tablespoons sour cream
  • 2 yolks
  • 50 ml olive oil & # 8211 sometimes instead of oil I put butter, 50 g, and I just knead 2 tablespoons of oil
  • 1/2 teaspoon salt
  • 3-4 tablespoons sugar
  • a teaspoon of grated lemon or orange peel

Ingredients fill the bottom of the belt

  • 500 g of cottage cheese
  • 2 eggs + 2 egg whites left from the dough
  • 5-6 tablespoons sugar
  • 1/3 teaspoon salt
  • the teaspoon free of rum
  • 2 sachets of vanilla sugar
  • grated lemon peel
  • juice of half a lemon
  • optional & # 8211 2-3 tablespoons semolina if the cheese is soft

Preparation Poale-n brau & # 8211 Moldovan pies & # 8211 cheeses

In a large bowl put the yeast, 4-5 tablespoons of flour, a teaspoon of sugar. Start pouring, little by little, hot water, until you incorporate it all and you have a homogeneous mixture in which the yeast is well soaked.

Let warm for 20-25 minutes. Make sure the bowl is high, the mixture will increase a lot in volume.

Put the rest of the flour and yolks, salt, sugar, sour cream and flavors in a plastic bowl.

When the 25 minutes have passed, add the mixture with the yeast and start kneading the dough by hand. Gradually add the oil and knead for 10 minutes. Add warm milk only if the dough requires it. It must be elastic but firm, soft and not cling to the hand when kneading.

Gather the dough into a large ball, put it in a bowl greased with oil, make a cross and cover it with a clean napkin.

Leave it in a warm place until it doubles in volume.

Meanwhile, mix the ingredients for the filling.

If it is soft, add semolina and leave the filling to rest.

When the dough has doubled in volume, turn it over on the work table and divide it into 16 equal pieces. Shape each piece into a round shape and then flatten it with your hands in an approximate circle shape.

Put a spoonful of the filling in the middle, then gather opposite parts of the dough circle by pressing them and joining them over the filling. Press lightly in the middle to keep them together. Be careful with this procedure, so that the pie does not fall apart.

Place the pies in a pan greased with oil and brush them with a beaten egg. Leave them in a warm place for another 10 minutes, during which time you preheat the oven to 175 degrees.

Insert the pies and leave them for about 30 minutes. They must be reddish and beautiful both above and below.

Let them cool slightly then powder them with vanilla powdered sugar and, if you have patience, let them cool a bit so you can serve them.

  • Dough (16 pieces)
  • 500 g flour
  • 25 g fresh yeast (or 7 g dry)
  • 150 ml of milk
  • 80 g butter
  • 2 eggs
  • 60 g sugar
  • a pinch of salt
  • a teaspoon of grated lemon peel
  • a teaspoon of grated orange peel
  • Filling
  • 450 g sweet cottage cheese (or urda, well drained)
  • 120 g of sugar
  • 1 egg tied
  • a pinch of salt
  • vanilla (1 tablespoon vanilla essence or sugar)
  • an egg for anointing
  • powdered sugar for decoration

First we take care of the dough. Sift the flour into a bowl, add the grated lemon and orange peel (I put the net from the jar, here). We make a hole in the middle of it we put the yeast mixed with a teaspoon of sugar and 3-4 tablespoons of milk (from the given quantities).

Leave the yeast to set aside for 10 minutes. Meanwhile, beat eggs with sugar and salt powder, add warm milk and melted butter (not hot).

Pour the composition into the bowl and knead for 10 minutes. We must obtain a soft but non-sticky dough. Cover the bowl and let the dough rise for an hour in a warm place until it doubles in volume.

While the dough is leavening, mix in a bowl all the ingredients for the filling. If desired, add a handful of raisins hydrated beforehand in warm water and drain well.

At the waist of the Moldavians

The most beloved desserts in the area of ​​Moldova are found in Bucovina. Today we present you the recipe for lap-in-the-belt, known as cheesecakes.

Ingredients needed for the dough

    • 250 grams of flour
    • 120 ml. of milk
    • 12 grams of fresh yeast or ½ packet of dry yeast
    • 2 yolks
    • 40 grams of butter with 82% fat
    • 40 grams of sugar
    • 1 pinch of salt
    • grated peel of 1 lemon (yellow part only)
    • 1 teaspoon vanilla extract
    • in addition, a little flour to sprinkle the worktop

    Ingredients for the filling:

    • 200 grams of greasy cottage cheese, well drained of whey
    • 75 grams of sugar
    • grated peel of 1 lemon (only the yellow part on the surface)
    • 1 tablespoon vanilla extract
    • 1 pinch of salt
    • 1 tablespoon semolina or breadcrumbs
    • 1 tablespoon raisin tip (optional)
    • 2 yolks
    • to finish the pies, 1 egg yolk mixed with 2-3 tablespoons of milk
    • vanilla powdered sugar

    Method of preparation

    Step 1. Put the yeast in a bowl. Add 1 tablespoon of sugar. Rub until the yeast liquefies. If you use dry yeast, simply dissolve it in a little warm milk.

    Step 2. Heat the milk together with the butter. Add what is left of the sugar and vanilla.

    Step 3. The yolks are rubbed well with salt, then diluted with milk mixed with butter, which must have cooled to a temperature of 35-36 ° C. After the yolks are perfectly homogenized with the milk, the activated yeast is added over the liquid mixture.

    Step 4. Sift the flour into a bowl. Add the lemon peel and mix well. Pour the liquids from the recipe and mix with a spoon, preferably wood. When it thickens, knead the dough. Shape into a ball and leave to rise in the wrapped bowl, in a warm place, until it doubles in volume.

    For the filling

    Step 5. While the dough is growing, mix the cottage cheese, drain the whey before, with the sugar, lemon peel, vanilla, salt, semolina or breadcrumbs, 2 egg yolks and raisins (if you use them). Mix well and set aside.

    Step 6. When the dough is fluffy, as with cakes, sprinkle the table with flour, put the composition and spread with a whisk. Cut into squares as even as possible.

    Step 7. On each square, place 1 tablespoon of filling in the middle. Gather the opposite corners of the square above the filling and press firmly, sticking well.

    Step 8. Allow the legs to grow for about half an hour, neatly placed in the tray. Preheat the oven to 190 ° C, statically.

    Step 9 Grease the cheeses with a brush with the mixture of egg yolk and milk. Bake in the preheated oven at 190 ° C, at an average height, for 15-18 minutes, until nicely browned.

    Step 10. Remove, allow to cool and powder with vanilla powdered sugar.

    Pie lap in the waist

    Mix 2-3 tablespoons of flour with boiling water until you get a thicker paste and let it cool. Dissolve the yeast in warm water
    with a tablespoon of sugar and a teaspoon of salt and pour it over the scalded and cooled flour, add more flour until you get a paste
    thicker than cream. Leave to rise for 15 minutes.

    Beat the eggs with the remaining sugar and yogurt, add the mayonnaise and the rest of the flour and knead well. Add the oil and knead a little more. You leave him
    leaven until it doubles in volume.

    Mix the cheese with the sugar, eggs, essence, to taste, and raisins previously soaked in lukewarm and drained water. Homogenize well. Spread a 1 cm thick sheet and cut the squares as big as your palm. Put cheese on each one, wrap them (bring the corners in the middle and stick them well), grease them with beaten egg and place them in a greased tray. Bake in the preheated oven over low heat for about an hour. Take them out, grease them with honey and cover them with a clean towel to set.

    Moldovan lap

    Who hasn't eaten so far poale-n brau moldovenesti or cheesy, you must try them at least once. For me, the first meeting with my feet on my lap did not happen in Moldova, but in Transylvania.

    Being a traditional Moldovan recipe, it would have been normal to eat it in Moldova or at least made by a skilled Moldovan housewife, but no, the first cheesecakes were skillfully made by an old woman from Transylvania, in a wood oven. How good they were! If I close my eyes, I still feel the fragrant taste of the homemade cow's cheese filling and the dough that melted in the fluffy mouth that it was.

    Today, "inspired" by the bad weather outside, I made two fluffy and delicious lapels. The recipe is not hard to make, it may seem a little meticulous for those less accustomed to dough, but I assure you that the result is worth the effort.