Moldavian cheese-filled pastries
Dough
Filling
For brushing
Dough preparation method
Mix the sugar with the yeast and slightly warmed milk. Gradually incorporate the egg yolks, soft butter, lemon extract, and vanilla extract, mixing with a bit of flour to form a smooth base. Add the salt and the remaining flour, then knead until the dough becomes elastic and smooth. Let it rise in a warm place until it doubles in volume.
Filling
Mix the cottage cheese with the other filling ingredients. If the cheese is too soft, let it drain in a fine sieve, then add a few tablespoons of semolina if needed, to achieve a firmer consistency.
Folding the pastries
After the dough has risen, if it sticks to your hands, rub a little sunflower oil on your palms and knead it a bit more until it becomes elastic and no longer sticks easily to your hands.
Divide the dough into 18–20 equal pieces. Roll each piece into a round or oval shape. Place a spoonful of filling in the center, brush the entire edge with beaten egg, then choose one of the following folding methods:
Classic (Poale-n brâu style): Bring the edges of the dough toward the center and press them together tightly to form a closed pouch with the corners gathered on top. Gently press to seal.
Rolled (snail shape): After adding the filling, roll the dough into a long log, then twist it into a spiral shape, like a snail. Place the spirals seam-side down to prevent them from opening during baking.
Încingeți cuptorul la 180 de grade Celsius. Coaceți timp de 15 minute la 180°C, apoi încă 10 minute la 160°C.
