The document provides a recipe for a traditional Romanian "poale-n brâu" pie. It calls for combining water, butter, sugar and salt and bringing it to a boil. Flour is then added and stirred until incorporated. The mixture is cooked for 2 more minutes then mixed in a stand mixer with eggs until smooth and glossy. The dough is piped onto a parchment lined sheet pan in rings and frozen for 30 minutes before baking.

1. University of Agronomic Sciences and
Veterinary Medicine of Bucharest
Crulles
“ Poale-n brâu”
Rusu Nicoleta-Lucica, MIEADR, IEA , Group 8101
The popular “poale-n brâu" pie is the basis of all
Romanian pies, the only difference being in shape.
Preparation: Combine the water, butter, sugar, and salt in a large
saucepan and bring to a rolling boil over medium-high heat. Immediately
remove from the heat, add all the flour at once, and stir hard with a wooden
spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan
to the heat and cook, stirring, to evaporate some of the moisture, about 2
minutes.
Scrape the mixture into a standing mixer fitted with a paddle attachment (or
use a hand mixer or mix by hand), and mix at medium speed. With the mixer
running, and adding 1 egg at a time, add 3 of the eggs, stopping after each
addition to scrape down the sides of the bowl. Mix until the dough is smooth
and glossy and the eggs are completely incorporated. The dough should be
thick, but should fall slowly and steadily from the beaters when you lift them out
of the bowl. If the dough is still clinging to the beaters, add another egg and mix
until completely incorporated.
Line a sheet pan with parchment paper. Using a pastry bag fitted with a star
tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2
1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
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