Branzoaice (Romanian lemon pastries)

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!

40 minutes 6 people Desserts
Branzoaice (Romanian lemon pastries)


(✓ Tip: click to check off)

Ingredients dough

  • 275 grams all-purpose flour
  • 1 1/2 eggs + 1 egg for coating
  • 50 grams sugar + extra for coating
  • 1/2 sachet dry yeast or 12 grams fresh yeast
  • 1/4 teaspoon salt
  • 25 ml neutral oil or 30 grams melted butter
  • 125 ml milk
  • 1/2 lemon (zest)

Ingredients filling

  • 250 grams brânza de vaca (Romanian cheese) or use ricotta instead
  • 1 egg
  • 100 grams sugar
  • 1 sachet of vanilla sugar
  • 1/2 lemon (zest)
  • pinch of salt
Branzoaice (Romanian lemon pastries) ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • standmixer
  • clean kitchen towel
  • rolling-pin
  • small knife
  • silicone kitchen brush


40 minutes 6 people Desserts

View the original recipe via:

Preparation -- 10 minutes + waiting time

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.

Branzoaice (Romanian-lemon-pastries)
Branzoaice (Romanian-lemon-pastries)

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.

Baking the branzoaice -- 30 minutes

PRE-HEAT the oven to 180 degrees celsius or 350 degrees Fahrenheit. 

Branzoaice before folding shut
Branzoaice before folding shut

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. 

Folding a Branzoaice
Folding a Branzoaice

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!  

What do you think of this recipe?
0 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!