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Get on your lap

Get on your lap


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I'm not very good at "modeling" pies.

Especially since I had a new knife and I had cut myself to the big tooth :)))))

Put the yeast in a plastic bowl, along with 2 tablespoons of sugar and about 3 tablespoons of flour. Add warm milk (not hot) .. so..about 50-60 ml. enough to have a soft dough. Homogenize it well and leave it warm for about 10 minutes. Add the rest of the flour, eggs, sugar, salt, lard at room temperature and warm milk, little by little ... Knead for at least 10 minutes. If it is soft, add more flour, if it is hard, add a little warm milk. We can also help ourselves to a kneading oil because it doesn't see anything ':))) We cover it with a warm napkin and leave it to rise until it doubles in volume.

For the filling, mix all the ingredients in a bowl, mix well. If you have too soft a cheese, you can put a little semolina or flour.

Pour the dough on the floured work table, divide it into 15 (well, if there are 16 there are no baths :)))) Flatten each piece forming approximately one square.

We put a spoonful of filling then we join the opposite corners, gathering them together like ... like a lollipop :))), we lightly roll the upper part and we insert it in the middle of the pie. What a nasty expression;)))) but I don't know how to write now :))))))))

Grease a pan with oil and place the pies next to each other. Beat the remaining egg well and grease the pies with a brush. Leave them in a warm place for another 10 minutes then put them in the preheated oven and bake them at 180 degrees until they brown nicely. I powdered them..or not..with powdered sugar



"Poale-n brâu", the traditional recipe from Moldova good for licking your fingers

Any tourist who arrives in Moldavia you must not miss the famous monasteries. And if hikers get hungry, in addition to Moldovan soup and sauerkraut, a traditional Moldovan pie as a dessert is the best choice. We are talking about "Lap on the belt", also known as crullers, good to lick your fingers.

This culinary preparation is made from seven traditional ingredients, namely flour, sugar, salt, milk, oil, eggs and cheese. That is why "Poale-n brâu" pies are also very healthy.

These tasty and flavorful pies are not hard to make, and the taste is very special. The name comes from ancestors and has its origins in rural areas. “This name comes from the women who wore catrinţa and, in order to be lighter in movements when washing or doing work, they raised their corner to catrinţa and put it on their waist. Hence the name of Poale-n bruu pies ", explained for Agerpres Florentina Buzenschi, director of the Museum of Ethnography of Neamț County.

"Lap in the waist" - Easy to prepare and delicious

In the past, these traditional Moldovan pies were filled with bellows cheese, which was sweetened with sugar. Also, housewives living in Moldovan villages did not usually cook cakes or pies on normal days, but only for more special events or holidays. According to tradition, "Poale-n brâu" were offered as alms before the beginning of Lent or at the Winter Estates.

If you want to make “Poale-n gâu” pies to convince you how delicious and easy to prepare, you should know that for the dough of 12 pies you need: 500 grams of flour, two eggs, 200 milliliters of warm milk, 30 grams of yeast, a tablespoon of sugar and two tablespoons of oil, revealed for Agerpres, a housewife from Moldova.

For the filling you need about 300 grams of cheese, preferably fresh cow's milk, two eggs, four tablespoons of sugar and half a teaspoon of salt. Also, after being placed in the pan, the pies are greased with an egg yolk mixed with a tablespoon of sugar.

Adriana Mit


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Moldovan "Poale-n bruu" pie stuffed with cow's cheese and bellows cheese and raisins

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Get on your lap

Recipe for lapel pies stuffed with cow's cheese, powdered with vanilla sugar

Urda and dill pie

Pie filled with urda and dill, prepared with semolina, eggs, sour cream and vanilla sugar


Belted lapel and Moldovan roses & # 8211 recipe found in grandma's notebook

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 cake-like dough and a delicious sweet cow's 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.


Belted lapel and Moldovan roses & # 8211 recipe found in grandma's notebook

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 cake-like dough and a delicious sweet cow's 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.


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I tried the recipe, I found that to the type of flour I used I had to add some more milk in addition to the recipe. Some wonderful ones came out (they were :)) tasty and filling, especially in the morning with a glass of milk. I don't know exactly how much extra milk I put but I put (both milk and oil) until the dough became elastic. Thank you (the whole family of appetizers) for recipe.

Flory, September 18, 2019

I made them last night !! they are delicious !!

About how many pieces come out of these compositions? Thank you

Now I want to prepare them for my grandchildren in Germany. I cook them many traditional Romanian dishes.

Daniela miiller, March 9, 2017

I made poalen brau are very goodeeeeee I like it a lot

felicia (Chef de cuisine), January 30, 2016

Now I make them !! I'm waiting for the dough to rise.

Felicia Cucos, January 30, 2016

very good and tasty. I'm doing them now.

The taste of the kitchen (Chef de cuisine), August 23, 2015

I used beaten egg to grease the edges before wrapping them. And try not to put too much stuffing because it tends to come out during baking.

Select Arad Guesthouse, July 30, 2015

please tell me why they opened the leavening tray for me? thank you

The taste of the kitchen (Chef de cuisine), March 30, 2015

I use dry yeast from Dr. Oetker. One sachet has 7 gr - for 500 gr of flour.

Mihai Naescu, March 19, 2015

alina sandor (Master chef), February 28, 2015

There is no fresh yeast here. How much dry yeast should I put?

Alina Sandor, February 28, 2015

There is no fresh yeast here in Ireland. How much dry drjdie is put? Thank you.

Flory Fiorella, January 19, 2015

I hope to make them, as soon as possible, look good, but also beautiful! :))

The taste of the kitchen (Chef de cuisine), January 17, 2015

I'm glad you like it, especially since it was the first time I made them :)

Gena Radu, January 6, 2015

Dana Andy Runcan, November 15, 2014

The taste of the kitchen (Chef de cuisine), July 28, 2014

Thanks Marlena for the answer! I haven't been able to get in here in a while. I hope you enjoyed it!

Marlena Mihailescu, July 5, 2014

suitable fire in the already hot oven

Marlena Mihailescu, July 5, 2014

this is so in moldova. we do not use milk but water and it is excellent

Otilia Enea, June 1, 2014

at what temperature do we put them in the oven? I would like to try to make them next week. looks great! thank you


Romanian recipe: Poale & # 039n brau cheese pies

This recipe is from the Moldova region of Romania (North of the country), and if the literal translation is. well, not very appetizing - let’s just call it an amazing cheese pie. ‘Poale in brau’ roughly means ‘the bottom of the skirt raised to the belly band’ and to some extent illustrates the shape of the pie, with the folded margins.

Anyway, the short language lesson aside, let’s start cooking.

For 25 feet, you will need

First work on the dough. Put the flour in a bowl and make a small hole in the middle for the crumbled yeast and the glass of warmish water. Stir gently to dissolve the yeast. Then add the glass of oil, 100 g of sugar, half of the lemon zest and two eggs. Slowly incorporate the flour into this mix until obtaining an elastic, non-sticky dough. Knead energetically for a couple of minutes, than let it rest in a warm place until it doubles in volume.

After that, put some flour on the table or the work area and from the dough create a finger-thick layer using the rolling pin. Cut this layer into many squares with sides of around 15 cm.

Meanwhile prepare the stuffing. Mix the cheese with the raisins, one egg, 100 g of sugar, the rest of the lemon zest. Put a spoon of this stuffing in the middle of each of the dough squares and then fold every corner in an envelope style. Make sure to press each corner so that they stay together. Then, fold the corners of this new shape again to the middle.

Oil the baking tray or sheet and then place a thin layer of flour on it - or use special baking paper - and put the pies on top, leaving a few centimeters between them, as they will rise in the oven. Paint the pies with egg - the composition used for scrambled eggs, as it will give them a nice color. Then leave them for ten more minutes. After this, put them in the oven for half an hour. When they're done, dust with icing sugar and serve.


Preparation Poale-n gul with sweet cheese and raisins:

Sift the flour and place it nicely in a large bowl. The yeast is dissolved with a little sugar from the total amount and then placed in the center of the flour bowl in a pit. Put the milk on the fire, just enough to be warm, then pour over the composition. Start kneading, then gradually add eggs, salt, orange peel, sugar and soft butter.

All this is added slowly after the initial dough has formed. Knead the dough until it becomes elastic, then put it in a bowl, cover it with a kitchen towel and leave it to rise in a warm place for about two hours. It has to double its volume.

Put the sweet cottage cheese in a bowl, after it has drained well. Add the orange peel, eggs, semolina, vanilla sugar, salt and raisins. Mix with a whisk until it becomes a homogeneous composition and put in the fridge.

The leavened dough is worked on the table sprinkled with flour. It is spread in a rectangular shape 7-8 mm thick and cut into 7-8 cm squares. Put a spoonful of filling in each square. Then tie the corners of each square tightly in pairs.

The lap pies with sweet cheese and raisins are placed in the tray lined with baking paper and left to rise for another hour covered with a cotton cloth. Then carefully grease with egg yolk and milk and put in the preheated oven at 200 degrees. Keep for 15-20 minutes until browned, cooled, powdered with sugar and serve hot. Good appetite!


Salty cheeses & # 8211 Lap in belt with salted cheese and dill & # 8211

No matter how you call them these salted cheeses & # 8211 Lap in the belt with salted cheese and dill & # 8211 Pieces of cheese and dill are the same thing, only without raisins and salty, I used practically the same dough for a delicious snack.

Fluffy, soft, flavorful and with plenty of cheese, that's how I could describe my salty cheeses! I received the recipe from a neighbor, who I admit was making the best lap in my belt! And I can say that although I've been doing it for more than 20 years, as if it's still their best, I don't know why I don't put anything extra in it, I even sometimes share a lemon for both the dough and the filling.

I always liked sweets, especially those with chocolate, but very much also those with cheese, be it cream, sweet cheese or urda.

Today, thinking about the old days, the idea came to me to make them with salted cheese, so I got upset and you can see what came out.

Fluffy, tender with a taste of yesteryear, thanks to dill and full of filling.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

How to prepare the dough:

Preheat the oven to 180 degrees, when we have finished kneading the dough.

All ingredients must be at room temperature.

To start, put the beaten milk with the yeast, the caster sugar in a bowl, mix lightly to activate the yeast and cover the bowl with a fresh foil.

Put the flour in a large bowl and make a hole in the middle, add the yeast composition that has already been activated, the yolks, salt and mix with a wooden spoon until it becomes inefficient.

Add the butter to the dough and knead until you get a fine, elastic and quite light dough.

Put the dough in a bowl greased with a little oil and cover with a foil of freshness, keep it warm until it doubles in volume (about 50 minutes)

While the dough is leavening, we start with the cheese composition:

Put all the ingredients in a bowl and mix for homogenization.

Late, but sometimes it's better to add a dill and I really enjoy the inspiration of the moment!

Now that the dough is leavened, we spread it on a work surface sprinkled with flour in a square of about 30/30 cm.

We cut the dough into 16 equal squares that we fill with the cheese composition.

Fold the dough over the cheese composition bringing each corner to the center of the square.

Put in trays lined with baking paper at a distance of at least 3-4 cm between them. Let them rise for the last time for another 10-15 minutes.

Grease with a yolk rubbed with 2 tablespoons of milk and bake for 18-20 minutes or until nicely browned.


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:


Get on your lap

My mother made fun of her for making hard pies.
Ptiu ptiu!

Moldovan as I am, it is impossible not to know how to make pies.
Bigger, smaller, tidier or broken, they are good, mah, yes & # 8217 good!

Look, I also write pap, soft, fluffy, and it's not dry, mah, how I eat it with others the next day.
I'm not even talking about them hot, it's crazy!
Dough with lard, yes, read well.
No margarine, no butter, no oil, two tablespoons of homemade lard, which gives me a dough like my grandmother's that certainly doesn't knead with double refined oil

The biggest pain, only my friend knows
I didn't have dill in the house
I'm sorry, bad. Put in the cheese gives it an aroma & # 8230cum numa & # 8217 Ion Creanga knows /

a cup of milk
a 25 gr cube of yeast
500-600gr white flour
3-4 tablespoons sugar (or as much as you want)
1/2 teaspoon salt
2 tablespoons lard
2-3 eggs

200 gr cow cheese
200 gr kneaded cheese (I had from Botosani, hello)
sugar to taste
1/2 teaspoon salt
grated lemon peel
esenta de rom
2 eggs
a tablespoon of sour cream

I'm not very good at modeling pies.
Especially since I had a new knife and I had cut myself to the big tooth :)))))
Put the yeast in a plastic bowl, together with 2 tablespoons of sugar and about 3 tablespoons of flour. Add warm milk (not hot) .. so..about 50-60 ml. enough to have a soft dough. Homogenize it well and leave it warm for about 10 minutes. Add the rest of the flour, eggs, sugar, salt, lard at room temperature and warm milk, little by little & # 8230 Knead for at least 10 minutes. If it is soft, add more flour, if it is hard, add a little warm milk. We can also help ourselves to a little bit of oil when we don't see anything & # 8217 :))) We cover it with a warm napkin and leave it to rise until it doubles in volume.
For the filling, mix all the ingredients in a bowl, mix well. If you have too soft a cheese, you can put a little semolina or flour.
Pour the dough on the floured work table, divide it into 15 (well, if there are 16 there are no baths :)))) Flatten each piece forming approximately one square.
Put a spoonful of filling then join the opposite corners, gathering them together like a lollipop :))), lightly roll the top and insert it in the middle of the pie. What a nasty expression)))) yes & # 8217 I don't know how to write now & # 8216 :)))))))
Grease a pan with oil and place the pies next to each other. Beat the remaining egg well and grease the pies with a brush. Leave them in a warm place for another 10 minutes then put them in the preheated oven and bake them at 180 degrees until they brown nicely. I powdered them..or not..with powdered sugar


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