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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 17 servings
Calories 370 kcal

Ingredients
 

For the dough:

  • 7¾ cups all-purpose flour
  • 2 large eggs
  • 1 tablespoon granulated sugar
  • 1⅔ cups whole milk lukewarm
  • 7 tablespoons unsalted butter melted
  • 2¼ teaspoons instant dry yeast
  • pinch of salt

For the sweet cheese filling:

  • 3 cups farmer’s cheese or well-drained cottage cheese
  • 1 large egg
  • ¾ cup granulated sugar
  • ⅔ cup raisins soaked and drained

For brushing:

  • 1 large egg
  • 2 tablespoons milk

Instructions
 

  • Warm the milk in a small saucepan over low heat until it is just lukewarm, not boiling.
    Warm milk in a small pot on the stove, just until lukewarm
  • In a separate pan, melt the butter over low heat, then set it aside to cool slightly.
    Butter melting gently in a small saucepan on the stove
  • Place the dry yeast in a small bowl and add a little lukewarm water at room temperature.
    Place the dry yeast in a small bowl and add a little lukewarm water at room temperature
  • Add 1 teaspoon of sugar to the yeast, stir, then cover the bowl with a small plate and leave it for about 5 minutes, until a light foam forms on top.
    Small bowl of yeast mixture with a thin layer of foam on top
  • In a large mixing bowl add the flour, eggs, sugar, salt, melted butter, warm milk and the foamy yeast mixture.
    Large bowl filled with flour, eggs, milk, butter and yeast mixture ready to mix
  • Knead until you get a smooth, elastic dough that no longer sticks to your hands or the bowl.
    Knead until you get a smooth, elastic dough that no longer sticks to your hands or the bowl
  • Shape the dough into a ball, cover the bowl with a clean kitchen towel and let it rise for about 1 hour, until doubled in size.
    Bowl with risen dough covered by a kitchen towel
  • For the filling, mix the farmer’s cheese with the egg, sugar and raisins until well combined. Soak the raisins in boiling water for 15 minutes, then drain them before adding.
    Bowl filled with sweet cheese mixture and raisins, mixed with a spoon
  • Once risen, turn the dough onto a lightly floured surface and divide it into small pieces; with this quantity you will get around 17 pies.
    Fluffy risen dough divided into several equal pieces on a board
  • Flatten each piece of dough, place a spoonful of filling in the center, then bring the sides over the filling and fold into an envelope shape.
    Square piece of dough with cheese filling in the center being folded into an envelope
  • Bring the opposite corners together over the filling so they meet in the center.
    Hands bringing opposite corners of the dough square together over the filling
  • Pinch all seams firmly to seal so the filling does not leak during baking.
    Fingers pinching the edges of the dough to seal the cheese filling inside
  • Arrange the pies on a baking sheet lined with parchment paper and let them rise for another 15–20 minutes.
    Tray lined with parchment paper holding shaped pies before baking
  • Preheat the oven to 350°F (180°C). Beat the egg with the milk and brush the pies on top. Bake for 17–20 minutes, or until golden, adjusting the time to your oven.
    Golden pies baking in the oven on a parchment-lined tray
  • The poale-n brau pies are nicely golden and puffed. Serve them warm or at room temperature.
    Plate of freshly baked Moldovan sweet cheese pies ready to serve

Notes

  1. If using cottage cheese, drain it well in a sieve or cheesecloth to avoid a runny filling.
  2. For extra flavor, add vanilla extract or citrus zest to the cheese mixture.
  3. Always use lukewarm liquid for the yeast, never hot, so it activates properly.
  4. The second rise on the tray is important for a fluffy, light texture after baking.
  5. Brush the pies gently with egg wash to avoid deflating the dough.
  6. These pies freeze well; cool completely, wrap tightly and reheat before serving.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 60g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 145mg | Potassium: 205mg | Fiber: 2g | Sugar: 12g | Vitamin A: 293IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 3mg
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