Discover the delightful experience of making homemade puff pastry with brânză and scallions, a cherished recipe that brings the rich flavors of traditional Moldovan cuisine to your kitchen. This recipe combines the flaky texture of puff pastry with the savory goodness of cow brânză and fresh scallions, creating a perfect treat for any occasion.
AuthorNata AlbotCategoryBakeryDifficultyIntermediateTake the margarine out of the fridge and leave it at room temperature for 5-6 hours before starting to work on the dough.
Crack 2 eggs into a bowl, add salt, vinegar, oil and stir. Add water and again, stir. Sift the flour and add it to the liquid mix. Knead until you get a smooth dough, then let it sit for 20 minutes.
Take the dough and lay it on a wooden surface, grease with 1/3 of the margarine, fold the pastry and refrigerate for one hour. Repeat the process once more, by greasing with another 1/3 of the margarine and refrigerating for another hour. For the third turn, roll the pastry into a 5-7 mm thin layer with a rolling pin by moving it in one direction only, thus preserving the layers formed in the pastry.
Proceed by cutting 10-12 cm wide strips and spreading the stuffing (cow brânză [‘brɨnzə] mixed with scallions, salt and one egg) and sticking the ends and the edges, so the stuffing won’t leak.
Place the pies on the baking tray covered with parchment paper (the edges of the pies should come into contact with the tray), brush with egg yolk and bake at 180°C, until golden brown.
Ingredients
Directions
Take the margarine out of the fridge and leave it at room temperature for 5-6 hours before starting to work on the dough.
Crack 2 eggs into a bowl, add salt, vinegar, oil and stir. Add water and again, stir. Sift the flour and add it to the liquid mix. Knead until you get a smooth dough, then let it sit for 20 minutes.
Take the dough and lay it on a wooden surface, grease with 1/3 of the margarine, fold the pastry and refrigerate for one hour. Repeat the process once more, by greasing with another 1/3 of the margarine and refrigerating for another hour. For the third turn, roll the pastry into a 5-7 mm thin layer with a rolling pin by moving it in one direction only, thus preserving the layers formed in the pastry.
Proceed by cutting 10-12 cm wide strips and spreading the stuffing (cow brânză [‘brɨnzə] mixed with scallions, salt and one egg) and sticking the ends and the edges, so the stuffing won’t leak.
Place the pies on the baking tray covered with parchment paper (the edges of the pies should come into contact with the tray), brush with egg yolk and bake at 180°C, until golden brown.
Pro Tip: For a twist, try different stuffings such as cabbage, potatoes, sour cherries, pumpkin, or apples. When making sweet pies, dust with powdered sugar before serving.
If you’re eager to taste more traditional Moldovan food and experience our vibrant culture, join us at the IA MANIA Festival. Enjoy a day filled with delicious food, beautiful crafts, and unforgettable performances. See you there!
