Poale-n brâu (Moldovan Cheese Pastries)
Poale-n brâu are traditional Moldovan pastries made from leavened dough filled with sweetened cottage cheese mixed with eggs and raisins, with the dough corners lifted and 'belted' (tied) over the filling. The name comes from the folding technique: the dough corners are lifted like the hem of a blouse and fastened into a 'belt' over the centre. They are Moldova's quintessential festive pastry.
Servings
12
Prep
40 min + 90 min dospit
Cook
25 min
Total
2 h 55 min
🥘Ingredients
servings
Leavened Dough
Cheese Filling
For finishing
✅Dietary Compatibility
Yield
12–15 pastries
📦Storage
Refrigerator
Up to 3 days in the refrigerator, covered. Reheat for 5 minutes in the oven at 160°C or consume at room temperature.
Freezer
Can be frozen after baking and cooling, individually wrapped, for up to 2 months. Thaw at room temperature or reheat directly from frozen in the oven.
🥗Nutrition Facts
Approximate values per pastry (1 of 12)
Calories
310 kcal
Protein
11 g
Fat
12 g
Carbohydrates
40 g
Fiber
1 g
🍷Pairs Well With
💡Variations
Savoury version: replace half the sweet cottage cheese with well-drained, desalted feta-style cheese for a saltier variation.
Poppy seed variation: replace the cheese with a filling of poppy seeds cooked with sugar, honey, and lemon zest for a traditional alternative.
Sour cherry version: add 80 g well-drained compote sour cherries to the cheese filling for a pleasant acidic contrast.