Poale-N Brau (Romanian Sweet Cheese & Raisin Pastries)

In a bowl, add lukewarm water, and dissolve 1 tbsp sugar. To this, add the yeast, and stir with a spoon to mix it in.

Let this sit for 10 mins, or until you see the top bubbly and frothy. In a large bowl, add the flour and make a well in the center. Add the lemon zest, and mix it in.

Now add the yeast mixture and mix it through the flour. Add the melted butter & oil and the egg.

Add the sugar, and mix everything with a large spoon. Now begin kneading the flour; use your hands, or use a beater/mixer with the dough hook attachment.

Knead until you have a smooth, slightly sticky, soft dough..about 8 to 10 mins. Now oil another large bowl and place the dough in it. Cover with plastic wrap or a damp cloth and place it in a warm spot in the kitchen to rise for 1 to 1.5 hours.

In a bowl, add the ricotta, milk powder, remaining sugar and raisins. Mix and keep in the fridge until use.

After the hour is up, check the dough. Punch it and deflate the dough. Now roll it out into a log, and make equal sized dough portions out of it.

Take each dough and roll it out into a 6 inch by 6 inch square shape…it will be quite thin, but don’t worry since it will rise some more.

Place 2 tsp of the cheese mixture in the center of each square and then fold over each corner of the square over to the middle and pinch in the middle to make the dough stick.

Now fold each newly formed corner over to the middle again and pinch it in the middle. Make sure you pinch it well, otherwise the dough will open up.

Repeat with remaining dough and cheese mixture. Preheat oven to 170 C.

Brush the pastries with egg wash and let the pastries sit out for another 10 minutes so they rise a bit more. Bake for 30 to 35 mins or until pastries are golden on top.

Cool on a wire rack, and dust powdered sugar before serving. Grab a cup of tea or coffee and enjoy these sweet treats.