Romania has an impressive culinary heritage, and traditional desserts are part of its cultural charm. Some are easy to make at home, even if you have no cooking experience. In this article, you will discover five of Romania’s best-loved desserts, along with detailed recipes, their history and tips for delicious results.
For more information on traditional cooking, see Traditional Romanian recipes – tips and nutritional values, where you will find complementary details on this subject.
1. Moldavian papanași with sweet cheese, sour cream and preserves
Papanași are perhaps the most popular Romanian dessert, served both in restaurants and at home. Originating in Moldavia, they quickly won over all regions of the country thanks to their rich flavour and fluffy texture.
A brief history
It is said that papanași emerged in peasant cooking as a delicious way to use fresh cow’s cheese. Today, they come in two versions: boiled (similar to dumplings) or fried. The fried version, shaped like a doughnut with a small ball on top, is the best loved.
Ingredients for about 4 servings
- 250 g sweet cow’s cheese (well drained)
- 2 eggs
- 3 tablespoons sugar
- 1 sachet vanilla sugar
- 200–220 g flour (depending on the moisture content of the cheese)
- 1 teaspoon baking powder
- Grated lemon zest (optional)
- Oil, for frying
- Sour cream and blueberry or sour-cherry preserves
Method
- Mix the cheese with the eggs, sugar, vanilla sugar and lemon zest.
- Gradually incorporate the flour mixed with the baking powder.
- Shape larger balls (for the papanași bases) and small balls (for the tops).
- Make a hole in the middle of the larger balls.
- Fry in hot oil until golden.
- Serve the papanași warm with cold sour cream and preserves.
Useful tips
- Do not overdo the flour: the less you use, the fluffier they will be.
- The cheese must be well drained; otherwise, the dough will become soft and difficult to work with.
2. Fluffy walnut cozonac – the classic holiday recipe
Cozonac is Romania’s emblematic Christmas and Easter dessert. Although it looks complicated, it becomes surprisingly accessible with the right steps.
A brief history
The cozonac tradition dates back to the Middle Ages. It was brought to Moldavia and Wallachia from the Balkans and adapted with local ingredients, such as walnuts.
Ingredients for 2 cozonac loaves
- 1 kg quality flour
- 50 g fresh yeast
- 200 g sugar
- 500 ml milk
- 5 eggs
- 200 g melted butter
- 1 pinch of salt
- Grated lemon and/or orange zest
- 300 g ground walnuts
- 4–5 tablespoons cocoa powder
- Sugar (to taste) for the filling
- Raisins soaked in rum or rum essence
Method
- Dissolve the yeast in a little warm milk with a tablespoon of sugar.
- Warm the remaining milk and dissolve the sugar in it.
- Place the flour, eggs, sweetened milk, activated yeast, melted butter, grated zest and salt in a large bowl.
- Knead until you have an elastic dough. Leave it to rise for 1–2 hours.
- Divide the dough, roll out sheets and fill them with walnuts, cocoa and raisins.
- Roll them up and place in tins. Leave to rise again.
- Brush with beaten egg and bake for 40–50 minutes at 180°C.
Useful tips
- Kneading is the secret to a fluffy texture.
- Do not open the oven during the first 30 minutes, so that it does not collapse.
3. Fragrant apple and cinnamon pie
A quick dessert suitable for any season. It can be made with homemade or shop-bought pastry sheets.
A brief history
The traditional recipe emerged in villages, where autumn apples were used in simple cakes made with few ingredients.
Ingredients
- 1 packet pastry sheets (about 400 g)
- 1.5 kg apples
- 150 g sugar (to taste)
- 2 tablespoons semolina
- Cinnamon
- 50 g melted butter
Method
- Peel and grate the apples, then cook them with the sugar and cinnamon.
- Lay out a pastry sheet, brush it with butter, add the filling and sprinkle with semolina.
- Roll up or fold into layers, repeating the process.
- Bake at 180°C for about 30–40 minutes, until golden.
Useful tips
- The semolina absorbs the apple juices and prevents the pastry from becoming soggy.
- Serve the pie warm, dusted with sugar.
4. Fluffy doughnuts just like Grandma’s
A quick dessert with a nostalgic taste. The doughnuts can be filled with jam or cream, or served plain.
A brief history
In Romanian villages, doughnuts were quickly made on fasting days with less oil, while for holidays they were enriched with eggs and milk.
Ingredients
- 500 g flour
- 2 eggs
- 50 g sugar
- 25 g fresh yeast
- 250 ml warm milk
- 50 g melted butter
- Grated lemon zest
- Oil, for frying
- Icing sugar
Method
- Activate the yeast with a little milk and sugar.
- Mix the eggs, sugar, lemon zest and remaining milk.
- Incorporate the flour and melted butter, kneading until you have a soft dough.
- Leave to rise for 1 hour.
- Roll out the dough, cut out circles and fry in hot oil.
- Dust with sugar.
Useful tips
- Fry over a medium heat so they do not remain raw inside.
- They can be filled with jam or chocolate after frying.
5. Romanian crêpes with preserves
Crêpes are simple, quick and easily adaptable. In the traditional version, they are served with homemade preserves.
A brief history
Crêpes entered Romanian cooking through French and Austrian influences, quickly becoming a favourite dessert.
Ingredients for about 10–12 crêpes
- 250 g flour
- 2 eggs
- 500 ml milk
- 1 tablespoon oil
- 1 pinch of salt
- Preserves or jam, for filling
Method
- Beat the eggs with the salt, then gradually add the milk and flour.
- Mix until you have a smooth, pourable batter without lumps.
- Heat a frying pan lightly greased with oil.
- Cook the crêpes on both sides for a few seconds.
- Fill with preserves and roll or fold them.
Useful tips
- For more tender crêpes, you can add sparkling water.
- Serve warm, dusted with sugar.
These five traditional Romanian desserts show that simplicity can bring joy to every home. They are recipes that have stood the test of time and are easy to make even for beginners.
