Skirts in the waist

Delicious Poale-n brau with cheese recipe - A traditional dessert full of warmth and flavor

Preparation time: 2 hours (including rising time)
Baking time: 30 minutes
Total: 2 hours and 30 minutes
Number of servings: 12 pastries

General description:
Poale-n brau are traditional pastries filled with cottage cheese that evoke childhood memories and festive meals. These delights, with a soft dough and creamy filling, are perfect for serving at breakfast or as dessert. Each bite will bring a smile to your face and a pleasant memory, turning any moment into a celebration.

Ingredients:
*For the dough:*
- 500 g flour (ideal for baking)
- 100 g lard or butter (for a rich taste)
- 300 ml milk (warm for activating the yeast)
- 50 g fresh yeast (ensures perfect rising)
- 4 egg yolks (for a fine texture)
- 150 g sugar (for sweetness)
- 1/2 teaspoon salt (to balance the flavor)
- Zest from 1/2 lemon (for a fresh scent)
- 2 tablespoons vanilla extract (optional, but recommended for added flavor)

*For the filling:*
- 400 g cottage cheese (preferably well-drained)
- 2 egg yolks (adds richness to the filling)
- 50 g sour cream (for creaminess)
- 30 g semolina (helps bind the filling)
- Zest from 1/2 lemon (for flavor)

*For brushing:*
- 1 egg yolk
- 1 tablespoon sugar

Steps for preparation:

1. Preparing the dough:
Start by sifting the flour into a large bowl. This step is important for aerating the flour, which will lead to a fluffier dough. Warm the milk slightly (but do not boil it!), then add the fresh yeast and 3 tablespoons of flour. Mix well until the yeast is completely dissolved. Let this mixture rise in a warm place for about 15-20 minutes, until it doubles in volume.

2. Preparing the composition:
In another bowl, mix the egg yolks with the sugar, salt, and vanilla extract. Add the risen yeast mixture, lemon zest, and the remaining flour. Knead the dough well until it becomes elastic and homogeneous.

3. Adding the fat:
Warm the lard or butter slightly and pour it into the dough, continuing to knead. This step will add a rich flavor and soft texture to the dough. Once you finish kneading, cover the bowl with a clean towel and let it rise for 40-60 minutes, depending on the warmth of the room.

4. Preparing the filling:
In a separate bowl, mix the cottage cheese with the 2 egg yolks, cooled cooked semolina, sour cream, and lemon zest. Make sure the filling is well homogenized and free of lumps. A smooth filling will make the pastries more enjoyable to taste.

5. Shaping the pastries:
On a lightly oiled kitchen surface, roll out the dough into a sheet, then cut it into squares of about 10x10 cm. Place a tablespoon of filling in the center of each square and bring the opposite corners together, forming a pastry. Place the pastries in a greased tray.

6. Brushing and baking:
Beat an egg yolk with a tablespoon of sugar and brush each pastry with this mixture for a golden, shiny crust. Preheat the oven to 150°C, then place the tray in the oven. After 10 minutes, increase the temperature to 180°C and continue baking until the pastries are golden and appetizing, about 20 minutes.

7. Cooling and serving:
Once the pastries are baked, let them cool in the tray. Before serving, dust them with sugar for a delicious appearance and sweet taste. Poale-n brau are delicious both warm and cold.

Practical tips:
- Use well-drained cottage cheese to avoid a too-wet filling, which could prevent the dough from rising properly.
- You can add raisins or candied fruits to the filling for a more complex flavor.
- If you prefer a tangy taste, use goat cheese instead of cottage cheese.
- You can serve these pastries alongside a fruit sauce or a dollop of sour cream for a delicious contrast.

Calories and nutritional benefits:
Each serving (1 pastry) contains approximately 220-250 calories, depending on the ingredients used. These pastries are a good source of protein due to the cheese and egg yolks and provide a dose of carbohydrates from the flour, ensuring energy. Moderate consumption of this dessert can help you enjoy a treat without compromising your diet.

Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but make sure to follow the proportions indicated on its packaging (usually, 7 g of dry yeast is equivalent to 25 g of fresh yeast).

2. How can I store the pastries?
The pastries can be stored in an airtight container at room temperature for 2-3 days. You can also freeze them for later consumption, ensuring you thaw them naturally.

3. What drinks pair well with Poale-n brau?
These pastries are delicious alongside a warm tea, a cappuccino, or a glass of fresh milk. Additionally, a sweet wine or a natural juice could perfectly complement the flavor.

A personal note:
My memories related to Poale-n brau are closely tied to family meals, where laughter and stories intertwined with the aroma of freshly baked pastries. I encourage you to try this recipe, share it with your loved ones, and create your own unforgettable memories. Each pastry thus becomes not just a dessert, but a part of your story!