Poale’n Brâu Traditional Romanian Dessert

Poale’n brâu, also known as Moldavian pies, is one of the most beloved Romanian desserts. This traditional treat perfectly combines simple ingredients with rich flavors, standing as a true symbol of Moldavian culinary artistry. Often prepared in rural homes during special events, holidays, or simply to bring joy to loved ones, poale’n brâu is a true delight.

 

The Origin of Poale’n Brâu

The name poale’n brâu (which means “lap in the belt”) comes from the way the dough is folded, resembling the pleats of the belt traditionally worn by Romanian peasants. These pies have deep roots in Romanian culinary culture and have become a staple on Moldavian tables over the centuries. The recipe and preparation methods have been passed down through generations, preserving its authenticity.

Poale’n Brâu Traditional Romanian Dessert, Ingredients and Preparation Method

To prepare poale’n brâu, you need basic, accessible ingredients: flour, milk, eggs, yeast, sugar, butter, and a pinch of salt. The classic filling consists of cottage cheese mixed with egg and sugar, with raisins often added for extra flavor.

The preparation begins by kneading a soft and fluffy dough, which is then left to rise. Once the dough has risen, it is rolled out and cut into squares. A spoonful of filling is placed in the center of each square, and the edges are folded towards the center to create the characteristic shape. The pies are baked until golden brown, filling the entire house with the inviting aroma of freshly baked dough and cheese.

What Makes Poale’n Brâu Special?

Poale’n brâu is more than just a dessert; it is a part of Romanian culture and identity. Its unique taste, achieved by combining cheese with fluffy dough, evokes childhood memories and family moments. Additionally, this is a versatile dessert that can be reinterpreted with various fillings or flavors, yet always retains its authentic charm.

 

Thus, poale’n brâu is more than a simple Romanian dessert; it is a living tradition, a symbol of joy and hospitality.