Branzoici — Traditional Romanian Cheese Pastries with a Twist (Morisca Shape)
To complete the Easter menu, I made branzoici just like my grandmother used to — soft sweet cheese pastries made from a cozonac-like dough with a flavorful cheese filling. While the correct plural is branzoaice, I call them branzoici as we do in the countryside. Bonus: I also created a new shape called morisca that looks adorable and can be used for various doughs and fillings!
🍞 Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 400 g |
| Sugar | 80 g |
| Salt | 1/2 teaspoon |
| Dry yeast | 1 packet (8 g) |
| Vanilla sugar (Bourbon) | 1 packet |
| Eggs (room temperature) | 2 |
| Melted butter | 60 g |
| Warm milk | 80 ml |
| Warm water | 60 ml |
Filling
| Ingredient | Quantity |
|---|---|
| Fresh cow cheese (sweet) | 300 g |
| Sugar | 4–5 tablespoons |
| Vanilla sugar | 1 packet |
| Large egg | 1 |
| Raisins (soaked in warm water + rum) | 30 g |
| Grated lemon zest | A little |
For brushing
| Ingredient | Quantity |
|---|---|
| Egg yolk | 1 |
| Yogurt (heaping teaspoon) | 1 |
| Water | 1 tablespoon |
🔪 Preparation Steps
- Mix dry ingredients:
Combine flour, sugar, and salt in a bowl. - Mix wet ingredients:
Beat eggs, then mix with warm milk, water, and melted butter. - Prepare dough in bread machine:
Pour egg mixture into the bread machine pan, sprinkle yeast and vanilla sugar on top, then add the flour mixture. Set machine to knead and proof.
Alternatively, knead by hand and let dough rise in a warm place for 1 hour. - Prepare filling:
Mix fresh cheese with sugar and lemon zest. Add beaten egg and incorporate. Drain raisins and add to the mixture. - Shape the branzoici:
Turn out the risen dough onto a floured surface. Roll into a 25×45 cm rectangle. Trim edges for neatness. Cut into 7 cm squares (3 across width, 6 along length = 18 squares). Use trimmed dough to make 2 extra squares. - Fill and fold:
Slightly stretch each square. Place 1 teaspoon of filling in the center. Fold opposite corners over the filling and press firmly to seal (see photos).
Optional: Create “morisca” shape by pinching corners and making a small well in the center to fill (about ½ teaspoon filling), then let rise again. - Proof and bake:
Arrange shaped pastries on baking trays, spaced apart. Cover tray with plastic bag and let rise for 30 minutes.
Mix egg yolk, yogurt, and water and brush over the pastries.
Bake at 180°C (350°F) for 15–20 minutes until golden brown. Cool before serving.
💡 Tips & Ideas
- Morisca shape is charming and versatile for other fillings.
- Soak raisins in warm water and a splash of rum for extra flavor.
- Branzoici are delicious warm or at room temperature.
- Serve for festive breakfasts, snacks, or dessert.
🧾 Final Thoughts
Branzoici are a nostalgic Romanian treat, combining soft sweet cheese and tender yeast dough. The morisca shape adds a fresh twist and makes them even more inviting!