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.
Moldavian cheese-filled pastries
Ingredients
- 1400 g flour
- 50 g fresh yeast
- 700 ml milk
- 200 g butter — 80 % fat
- 100 g sugar
- 6 egg yolks
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon extract
- 1 pinch of salt
- sunflower oil — for kneading
Filling
- 1 kg fresh cottage cheese — full-fat
- 3 eggs
- 300 g sugar
- 1 teaspoon of vanilla extract
- 1 packet of vanilla sugar
- 1 pinch of salt
For brushing
- 1 egg — beaten
Instructions
0
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.
3
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.
4
Încingeți cuptorul la 180 de grade Celsius. Coaceți timp de 15 minute la 180°C, apoi încă 10 minute la 160°C.
Filling
1
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
2