Traditional recipes

Get on your lap

Get on your lap


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dough

For the dough, dissolve the yeast in warm milk, add a few tablespoons of flour, mix and let the composition rise in a warm place;

Rub the yolks with the sugar and salt until they froth and then add the yeast and flour and mix. Knead this dough for about 20 minutes and then add the oil or warm lard;

The dough should be left to rise for an hour, after which a sheet of pie is spread, not very thin;

Divide into small squares and make several pies, overlapping the opposite corners, after you put the filling.

Filling

Cow cheese is mixed with vanilla, eggs, raisins, lemon peel

Put in a greased pan and bake for about 30-45 minutes.


Lap-in-the-waist recipe

Ingredients for 12 servings:

  • 600 g of high quality flour
  • 3 yolks
  • 100 g butter
  • 350 ml warm milk
  • 50 g caster sugar
  • 7 g dry yeast (or 30 g fresh yeast)
  • 1 sachet of vanilla essence
  • grated peel of a lemon
  • a pinch of salt
  • 1 egg for greased.

Ingredients for the filling:

  • 500 g of cottage cheese (traditionally, they are filled with bellows cheese sweetened with sugar, but nowadays cow's cheese is used, which is to everyone's taste)
  • 1 or
  • 200 g caster sugar
  • 2 sachets of vanilla sugar
  • 100 g semolina
  • 100 g raisins
  • a pinch of salt.

Method of preparation:

  1. In a large bowl, mix the sugar with the yeast and warm milk. Gradually, you will then add the 3 egg yolks, the butter at room temperature, as well as the grated lemon peel. Fill with a pinch of salt, and then with flour, which you will gradually incorporate. Knead the dough well until the composition is homogeneous, then leave it to rise in a warm place until it doubles in volume.
  2. Meanwhile, prepare the stuffing for the feet at the waist. Drain the cottage cheese well, then mix it in a large bowl with the rest of the ingredients. You will end with semolina. If the filling seems too soft, you can fill it with a little more semolina, so that it binds better.
  3. After the dough grows, you will spread it with the help of the rolling pin, on the countertop already covered with a thin layer of flour. The well-stretched dough in a rectangular shape will then be cut into 12 equal rectangular shapes - as far as possible. Use a spoon to spread the filling on each of the squares of dough.
  4. To close the cheeses, use the technique of folding an envelope, which is easier. You will use the beaten egg to glue the corners of the cheeses, but also to grease them so that when baked they get a pleasant golden hue. Some housewives from the area of ​​Moldova prefer to fold the cheeses tightly, gathering with their fingers the corners in the shape of a moth, in the middle.
  5. Place your feet side by side, side by side, in the tray previously covered with baking paper. Then place the tray in the preheated oven at 170 degrees. In no more than 20 minutes, they will be ready. They will be nicely grown and will take on a golden hue when they are ready to be taken out of the oven. At the end, for a more pleasant look, you can decorate them with powdered sugar. But traditionally, they are served as such, with no other additions.

In Moldova, housewives prepare the lap on their belts on holidays, Sundays or when giving alms. That is why they are all the more appreciated, not being served very often.

Prepare your lap for your loved ones, whether it is a holiday or not. Children can even take them packaged at school to serve as a snack between meals, and adults can serve them in the morning, for breakfast, with a coffee or herbal tea.

If the legs in the belt are not consumed as soon as they are prepared, it is good to keep them on a plate covered with a towel or in the refrigerator, to make sure that they do not spoil or dry. You can reheat them in the microwave if you like them hotter than cold.

For a traditional-flavored meal, serve the legs in the waist after dishes such as sarmalele or Moldovan tochitura, along with a glass of red wine or a strong brandy.


Lap-in-the-waist recipe

Ingredients for 12 servings:

  • 600 g of high quality flour
  • 3 yolks
  • 100 g butter
  • 350 ml warm milk
  • 50 g caster sugar
  • 7 g dry yeast (or 30 g fresh yeast)
  • 1 sachet of vanilla essence
  • grated peel of a lemon
  • a pinch of salt
  • 1 egg for greased.

Ingredients for the filling:

  • 500 g greasy cottage cheese (traditionally, they are filled with bellows cheese sweetened with sugar, but nowadays cow's cheese is used, which is to everyone's taste)
  • 1 or
  • 200 g caster sugar
  • 2 sachets of vanilla sugar
  • 100 g semolina
  • 100 g raisins
  • a pinch of salt.

Method of preparation:

  1. In a large bowl, mix the sugar with the yeast and warm milk. Gradually, you will then add the 3 egg yolks, the butter at room temperature, as well as the grated lemon peel. Fill with a pinch of salt, and then with flour, which you will gradually incorporate. Knead the dough well until the composition is homogeneous, then leave it to rise in a warm place until it doubles in volume.
  2. In the meantime, prepare the stuffing for your feet. Drain the cottage cheese well, then mix it in a large bowl with the rest of the ingredients. You will end with semolina. If the filling seems too soft, you can fill it with a little more semolina, so that it binds better.
  3. After the dough grows, you will spread it with the help of the rolling pin, on the countertop already covered with a thin layer of flour. The well-stretched dough in a rectangular shape will then be cut into 12 equal rectangular shapes - as far as possible. Use a spoon to spread the filling on each of the squares of dough.
  4. To close the cheeses, use the technique of folding an envelope, which is easier. You will use the beaten egg to glue the corners of the cheeses, but also to grease them so that when baked they get a pleasant golden hue. Some housewives from the area of ​​Moldova prefer to fold the cheeses tightly, gathering with their fingers the corners in the shape of a moth, in the middle.
  5. Place your feet side by side, side by side, in the tray previously covered with baking paper. Then place the tray in the preheated oven at 170 degrees. In no more than 20 minutes, they will be ready. They will be nicely grown and will take on a golden hue when they are ready to be taken out of the oven. At the end, for a more pleasant look, you can decorate them with powdered sugar. But traditionally, they are served as such, with no other additions.

In Moldova, housewives prepare the lap on their belts on holidays, Sundays or when giving alms. That is why they are all the more appreciated, not being served very often.

Prepare your lap for your loved ones, whether it is a holiday or not. Children can even take them packaged at school to serve as a snack between meals, and adults can serve them in the morning, for breakfast, with a coffee or herbal tea.

If the legs in the belt are not consumed as soon as they are prepared, it is good to keep them on a plate covered with a towel or in the refrigerator, to make sure that they do not spoil or dry. You can reheat them in the microwave if you like them hotter than cold.

For a traditional-flavored meal, serve the legs in the waist after dishes such as sarmalele or Moldovan tochitura, along with a glass of red wine or a strong brandy.


Ingredients

For the dough

600-650 g of flour

50 g sugar

25 g of fresh yeast

3 egg yolks

350 ml milk

100 g butter, at room temperature

½ lemon peel

A pinch of salt

For the cheese filling

500 g of greasy cottage cheese

1 or

200 g sugar

100 g raisins

Seeds from 1 vanilla pod

100 g semolina

A pinch of salt

1 egg for greasing the cheeses


Poale-n belt

Dissolve the yeast in 50 ml of warm milk, 1 tablespoon of sugar and 2 tablespoons of flour and leave it to rise for 10 minutes. We put the flour with a pinch of salt in a bowl, we make a place in the middle and we put the yeast, over we put the warm milk in which we melted the sugar, then the eggs, the lemon peel of vanilla essence and the vanilla sugar, we mixed everything well until we homogenized all the ingredients at the end, we put the melted and warm butter that we poured little by little, until we obtained an elastic dough without sticking to our hands.

Leave to rise in a warm place until it doubles in volume.

Filling: Mix the cheese with a little salt, eggs, sugar and vanilla and orange essence. Divide the dough into 2 and spread each side on the floured table into thin sheets of a few mm, which you cut into medium squares (depending on how big you want them), and in the middle of each square, put a tablespoon of filling, tighten each corner for to stick them.

Put the pies in a tray lined with baking paper, grease each with egg yolk and put them in the oven until lightly browned. They are very good with a cup of milk!


Get on your belt

Learn how to make lap pies like in Moldova or Bucovina, with lots of cheese and delicious leavened dough.

Preheat the oven to 200 degrees and grease a large pan with oil.

Dissolve the yeast in lukewarm water and mix with 2 tablespoons of sugar, then leave to dissolve for 10 minutes.

Mix the milk with the eggs, oil, remaining sugar and flavors. Add a pinch of salt and dissolved yeast, then gradually incorporate the flour and knead the dough well until it becomes a little porous.

Grease a large bowl with oil, place the ball of dough, covered with a layer of oil and a cloth and leave to rise until it doubles in quantity.

Prepare the cheese filling so that the last one is poured the semolina, which is adjusted according to how dense you want the cream to be at the end.

Spread the ball of leavened dough with a whisk and cut into squares, which are filled with cream cheese and folded into corners, which are pressed on top, like an envelope.

Mix the eggs with the milk for spreading and place on top of the pies with a cooking brush.

Put the feet in the oven for about 30 minutes, then grease with sugar water and powder or not with sugar.

3.5 / 5 - 4 Review (s)

Lap and hips and Moldovan roses - the recipe found in grandma's notebook

You asked me so many times for the pies on my lap that I couldn't refuse you, so I set to work to make them. As you know, I am from Oltenia, although I was born in Bucharest, and in the Oltenia area these pies poale-n brau they are not made. In order to get as close as possible to the original recipe from Moldova, I started looking for recipes through old cookbooks. I don't know if I told you, but I have a passion for old cookbooks and I try to collect as many as possible and collect them.

But back to the topic, I found some recipes and chose one that I thought was appropriate. In fact, the lap-pie pies consist of a cake-like dough and a delicious sweet cow's cheese filling. Of course I tested the recipe and adapted it because the quantities of ingredients did not fit very well and the dough was much too soft. The flour used 50 years ago was probably different from today.

I had no problems with the filling, it's easy to make and it's fragrant and tasty. To shape the pies you just have to watch the video recipe, it is extremely easy. Because they are called the lap at the waist, it means that they tighten as the legs of a skirt tighten at the waist. It is important to tighten them well so that they do not open during baking. However, if they open a little, there is no problem, sprinkle powdered sugar on them and no one will notice.

pies poale-n brau they are delicious, I like them extremely much. However, I am convinced that you have eaten before, but with the name of cheeses because they are extremely similar, maybe even identical. What is certain is that it is worth preparing lap at home, they are very good hot, but they can also be eaten cold because they keep well the next day.


At the waist of the Moldavians

The most beloved desserts in the area of ​​Moldova are found in Bucovina. Today we present you the recipe for lap-in-the-belt, known as cheesecakes.

Ingredients needed for the dough

    • 250 grams of flour
    • 120 ml. of milk
    • 12 grams of fresh yeast or ½ packet of dry yeast
    • 2 yolks
    • 40 grams of butter with 82% fat
    • 40 grams of sugar
    • 1 pinch of salt
    • grated peel of 1 lemon (yellow part only)
    • 1 teaspoon vanilla extract
    • in addition, a little flour to sprinkle the worktop

    Ingredients for the filling:

    • 200 grams of greasy cottage cheese, well drained of whey
    • 75 grams of sugar
    • grated peel of 1 lemon (only the yellow part on the surface)
    • 1 tablespoon vanilla extract
    • 1 pinch of salt
    • 1 tablespoon semolina or breadcrumbs
    • 1 tablespoon raisin tip (optional)
    • 2 yolks
    • for finishing pies, 1 egg yolk mixed with 2-3 tablespoons of milk
    • vanilla powdered sugar

    Method of preparation

    Step 1. Put the yeast in a bowl. Add 1 tablespoon of sugar. Rub until the yeast liquefies. If you use dry yeast, simply dissolve it in a little warm milk.

    Step 2. Heat the milk together with the butter. Add what is left of the sugar and vanilla.

    Step 3. The yolks are rubbed well with salt, then diluted with milk mixed with butter, which must have cooled to a temperature of 35-36 ° C. After the yolks are perfectly mixed with the milk, the activated yeast is added over the liquid mixture.

    Step 4. Sift the flour into a bowl. Add the lemon peel and mix well. Pour the liquids from the recipe and mix with a spoon, preferably wood. When it thickens, knead the dough. Shape into a ball and leave to rise in the wrapped bowl, in a warm place, until it doubles in volume.

    For the filling

    Step 5. While the dough is growing, mix the cottage cheese, drain the whey before, with the sugar, lemon peel, vanilla, salt, semolina or breadcrumbs, 2 egg yolks and raisins (if you use them). Mix well and set aside.

    Step 6. When the dough is fluffy, as with cakes, sprinkle the table with flour, put the composition and spread with a whisk. Cut into squares as even as possible.

    Step 7. On each square, place 1 tablespoon of filling in the middle. Gather the opposite corners of the square above the filling and press firmly, sticking well.

    Step 8. Allow the legs to grow for about half an hour, neatly placed in the tray. Preheat the oven to 190 ° C, statically.

    Step 9 Grease the cheeses with a brush with the mixture of egg yolk and milk. Bake in the preheated oven at 190 ° C, at an average height, for 15-18 minutes, until nicely browned.

    Step 10. Remove, allow to cool and powder with vanilla powdered sugar.


    Romanian recipe: Poale & # 039n brau cheese pies

    This recipe is from the Moldova region of Romania (North of the country), and if the literal translation is. well, not very appetizing - let’s just call it an amazing cheese pie. ‘Poale in brau’ roughly means ‘the bottom of the skirt raised to the belly band’ and to some extent illustrates the shape of the pie, with the folded margins.

    Anyway, the short language lesson aside, let’s start cooking.

    For 25 feet, you will need

    First work on the dough. Put the flour in a bowl and make a small hole in the middle for the crumbled yeast and the glass of warmish water. Stir gently to dissolve the yeast. Then add the glass of oil, 100 g of sugar, half of the lemon zest and two eggs. Slowly incorporate the flour into this mix until obtaining an elastic, non-sticky dough. Knead energetically for a couple of minutes, than let it rest in a warm place until it doubles in volume.

    After that, put some flour on the table or the work area and from the dough create a finger-thick layer using the rolling pin. Cut this layer into many squares with sides of around 15 cm.

    Meanwhile prepare the stuffing. Mix the cheese with the raisins, one egg, 100 g of sugar, the rest of the lemon zest. Put a spoon of this stuffing in the middle of each of the dough squares and then fold every corner in an envelope style. Make sure to press each corner so that they stay together. Then, fold the corners of this new shape again to the middle.

    Oil the baking tray or sheet and then place a thin layer of flour on it - or use special baking paper - and put the pies on top, leaving a few centimeters between them, as they will rise in the oven. Paint the pies with egg - the composition used for scrambled eggs, as it will give them a nice color. Then leave them for ten more minutes. After this, put them in the oven for half an hour. When they're done, dust with icing sugar and serve.


    Get on your lap

    Legs or Moldovan pies. A recipe made with pleasure, which always reminds us of our loved ones at a distance.

    • 500 gr. flour
    • 240 ml. milk
    • 7 gr. dry yeast
    • 4 medium eggs
    • 240 gr. sugar
    • 60 gr. butter
    • a pinch of salt
    • grated peel from 2 oranges
    • grated peel of a lemon
    • 350 gr. well drained cow's cheese
    • 3 tablespoons semolina
    • 60 gr. finely chopped raisins
    • 1 sachet of vanilla sugar bourbon
    • 1 egg yolk
    • 2 tablespoons milk to grease
    1. In a bowl / bowl we put flour, which we mix with dry yeast, and in the center we put warm milk and start kneading.
    2. Then add 2 eggs, 90 gr. sugar, a pinch of salt, orange peel and lemon and gradually soft butter, and knead until you get an elastic dough that you then leave to rise for an hour and 30 minutes until it doubles in volume.
    3. If you have a bread machine, put all the ingredients in the tub and select the kneading and leavening program.
    4. Separately put the cottage cheese in a bowl, add the grated peel of an orange, 2 eggs, raisins, semolina, vanilla sugar and a pinch of salt. Stir until the filling becomes homogeneous. We put it in the fridge.
    5. After the dough has risen, place it on a floured baking sheet and spread it in a rectangular sheet of about 10 & # 21510 cm.
    6. We put in the center of each square a spoon full of filling. Glue very well two by two the opposite corners of each square.
    7. Place the pies in a tray lined with baking paper, grease with a mixture of a yolk and two tablespoons of milk and sprinkle with powdered sugar.
    8. Bake at 180 degrees for about 20-30 minutes or until golden.

    They can be served hot or cold. Good appetite!

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    Lap in the waist, the fluffiest and most fragrant pies

    The recipe I'm going to give you is tested and re-tested because if there's one thing I don't like when it comes to pies of any kind, it's bread-type dough, tasteless, dry, bland, hard. For me, the pie is either fluffy or we don't bother to make it. And when it comes to the lap in the waist, the cheese composition must be an integral part of the dough, when you bite into it you don't know which is the dough and which is the cheese. Let it be a complete taste of fluff and aroma.

    Now that we've made you salivate, let's get to work!

    The recipe has no secrets, the difference between this and what you find on the internet lies in the quantities of ingredients, and as in any other recipe, their quality. Use fresh yeast if you have it, 000 cake type flour if you can and the best cow cheese you can find. Mine was Pilos, from Lidl.

    Ingredient:

    • 600 gr 000 flour
    • 30 gr fresh yeast or 10 gr dry
    • 350 ml of warm milk
    • 50 gr sugar
    • 3 yolks
    • 100 gr melted butter (and cooled)
    • lemon peel (organic required)
    • a little salt
    • 500 gr cow's cheese
    • 2 whole eggs
    • 150 gr caster sugar
    • 100 gr semolina
    • vanilla essence
    • lemon peel (organic required)
    • 1 egg for greased

    Preparation:

    Step 1: Put the sugar, a little lukewarm milk (from the 350 ml) and a tablespoon of flour (from the 600 gr) over the yeast and leave it to rise a little. About 10-15 minutes.

    Step 2: In a large bowl I put the flour, I added in the middle the yeast, the rest of the warm milk, the melted butter and the 3 egg yolks. I mixed everything until all the ingredients were homogenous, and then I started to knead the dough. At the end, I added salt powder and lemon peel. The dough is soft, fine and very fluffy, a miracle for the relaxation of the hands and the psyche. After kneading it for a few minutes, I covered the bowl and let it rise for about an hour.

    Step 3: In the meantime, I took care of the composition. In a bowl, I mixed the cottage cheese, the 2 eggs at room temperature, the sugar, the vanilla essence, the lemon peel and the semolina. I mixed everything with a spoon. The amount of semolina depends very much on the type of cheese used. The composition should sit on a spoon, like a thick cream. Don't run.

    Step 4: After an hour, I unwrapped the dough raised extremely nicely, it looks like a fluffy ball of cloud and I divided it into 4.

    From each piece I spread a sheet about half a centimeter high which I divided in two to result in 4 equal squares.

    On each square I put a spoonful of composition that I spread a little (so as not to eat empty dough on the edges and have composition only in the middle), I joined the corners in the middle (join diagonally) once and then , once again and I put them in the tray. I greased them with egg and left them to rise for another 10-15 minutes.

    Step 5: I preheated the oven to 180 degrees and left them for 10 minutes, and then lowered the temperature to 160 degrees and left them for another 15 minutes.

    They are extremely fluffy and tasty, and even the unusual house Portuguese with sweet cheese desserts devoured them!

    *** "Mother's destiny is a representation with an ironic-funny touch of today's family life,
    as well as the inner universe of the contemporary, troubled and overloaded woman. Dina a
    found the solution to let yourself, as a woman, in the guidance of recognized female instinct and intuition
    as a savior, plus a good education - that is, what you know after you have forgotten everything. ” This is my book


    Video: Kate Bush - Sat in Your Lap - Official Music Video (May 2022).