Poale-n brâu is one of the oldest and best-loved dishes of Moldovan cuisine. The name means "skirts in the belt": in the village women tucked their skirts up so they would not get in the way of work. The edges of the dough look just as tucked in these rolls. They are dense, filling cheese pastries eaten hot, straight from the tray.
How they differ from plăcinte
At a glance poale-n brâu look like plăcinte, and the dough is the same: flour, water, oil and salt. But the shape is different. A plăcintă is folded into an envelope, while poale-n brâu are rolled up, with the edges tucked inside. That is why they come out fluffier and more filling, and the filling does not escape.
The classic filling is cheese with egg and dill. There are versions with cottage cheese, potato, cabbage or pumpkin.
The dough: how to roll it
The dough should be soft and elastic, like an earlobe. Knead it without hurry and let it rest at least forty minutes: in that time the gluten relaxes and the dough rolls out well, without tears. Roll it as thin as you can: the layers will become thin and crisp in the oven.
Before you put the filling on, brush the dough with oil. That way the layers do not stick and the edges turn crisp. Use ordinary wheat flour, and compare prices on our page about flour.
The filling: cheese and sour cream
Unlike plăcinte, poale-n brâu hold more filling, so it has to be juicy. Mash the cheese with a fork together with the egg and sour cream. The egg binds and the sour cream makes the filling tender. Chop the dill finely, just before using.
If the cheese is very salty, soak it for half an hour in water and squeeze it out. If it is dry, add another spoon of sour cream. Here is where cheese is cheaper now:
Where it is cheaper: cheese
- Brânză de vacă MIMIMILK 350g350g21.99 lei−35%
33.99 lei62.83 lei/kg - CĂSUȚA MEA Brânză 9% 500g500g
Slavenauntil 20 Oct35.95 lei−31%51.90 lei71.9 lei/kg - Căsuța Mea Brânză 500g500g
Nr1until 31 Oct36.00 lei−28%49.90 lei72 lei/kg - CAMELIA Deliciu de brânză
Kauflanduntil 21 Oct79.50 lei−16%95.00 lei79.5 lei/kg - Branza de vaca 9% JLC 500g500g
Bonusuntil 31 Oct39.99 lei−21%50.75 lei79.98 lei/kg - Savuskin Brânză proaspătă 350 grame350 grame
Ocean Fishuntil 1 Nov30.60 lei−30%43.80 lei87.43 lei/kg - Produs alimentar în asortiment “Molocinii Shliah” 300 gr300 gr
Family Marketuntil 28 Oct26.90 lei−23%34.90 lei89.67 lei/kg - Latti Bulgărași de brânză 5% 200g200g
CIP Marketuntil 20 Oct17.95 lei−25%23.95 lei89.75 lei/kg
How to roll
Put the filling in a strip in the middle of the dough. Fold two opposite edges inward, covering the filling, and then roll the dough from one free edge to the other. Place seam side down on the tray. That is the "skirts in the belt".
If it does not work the first time, never mind: you can simply roll a square like a pancake and tuck in the ends. It will taste good either way.
Baking and serving
Before baking, brush the rolls with beaten egg: the crust comes out golden and glossy. In the oven at 200 degrees they bake in twenty-five minutes. Brush the hot ones with melted butter and cover with a towel: the crust softens.
Poale-n brâu are served warm, with kefir, yoghurt, spring onions or simply with tea. On a festive table they are cut into pieces.
When they are baked and how many you need
Poale-n brâu are baked for the festive table, for the village feast day, for birthdays, and also taken to work or on a journey: the rolls do not crumble and hold their shape. If you have guests, count three or four per person, because they vanish unnoticed. The dough in this recipe gives eight large rolls, and if you cut each in half there is enough for a starter for a big party.
The dough can be prepared the night before and kept in the fridge under film: in the morning just take it out half an hour before rolling.
How to keep and reheat them
Cold rolls keep for two days. Reheat them in the oven at 180 degrees for ten minutes: the crust turns crisp again. In the microwave they go soft. You can freeze them raw, without the egg wash, and bake without thawing.
