In Romania they like sweets! There's a Romanian cheese that's similar to ricotta and it's absolutely amazing. Try these branzoaice, delicious lemon pastry!
The main thing:
Made by Véronique
Published at 2016-08-25, this recipe is for 6 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 01-03-2021
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The dough is very easy, all you have to do is combine the flour, 1 1/2 eggs, sugar, dry yeast, milk, oil and lemon zest. When it's combined, also add the salt. This is because the yeast will work better if it's not in direct contact with the salt.
If you are using fresh yeast, you'll have to dissolve it into a bit of milk that's heated up to about lukewarm before you add it to the mixture. You'll notice the dough is a bit sticky, but that's okay.
Cover with a damp kitchen towel and let it rise for about an hour, or until doubled in size. Meanwhile combine all the ingredients for the filling.
Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit.
Divide the dough into about 12 equal pieces. Dust your work surface and rolling-pin with flour and roll out the little dough balls into rounds. Use a small knife to cut the edges inwards, like we did on the pictures above.
Scoop a spoonful of filling into the middle of the dough and fold it inwards. You can also roll out the dough and cut out squares and fold them as an envelope, it's however you like them best.
Use a silicone kitchen brush to coat the pastries with a beaten egg. The leftover beaten egg can be used again after baking them, so don't throw it out.
Bake the pastries for about 15 minutes, or until they're beautiful golden brown depending on your oven and thickness of the dough.
Let them cool off slightly for about 15 to 20 minutes and then add a little bit of sugar to the beaten egg and coat the pastries again for a beautiful shiny result. Enjoy!