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What is a simple authentic Romanian dessert that I can make in a large amount?

I have a project for history class and I’m using dessert as my creative part of the assignment on Romania. Are there any simple and authentic desserts that I can make for about 35 people?

Please and thank you!

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3 Responses to “What is a simple authentic Romanian dessert that I can make in a large amount?”

  1. мι¢нєℓℓє ツ said:

    Cheese-And-Sour-Cream Souffle

    What You Need:

    1 tablespoon butter, softened
    3 tablespoons flour
    8 ounces pot cheese
    ½ cup sour cream
    3 eggs
    ½ cup milk
    ½ teaspoon salt
    Confectioners’ sugar

    How To Cook:

    1. Preheat the oven to 350°. With a pastry brush, spread the tablespoon of softened butter over the bottom and sides of an 8-inch-square baking dish at least ½ inches deep.

    2. Add 2 tablespoons of the flour and tip the dish back and forth to spread it evenly. Invert the dish and rap it on a table to remove the excess flour. Set aside.

    3. Force the pot cheese through a food mill into a deep bowl, or rub it through a fine sieve with the back of a spoon. Stir in the sour cream with a whisk or large spoon, then beat in the eggs, one at a time.

    4. Add the milk and salt, and the remaining 1 tablespoon of flour and continue to beat until the flour is completely absorbed.

    5. Pour the souffle into the baking dish and bake in the middle of the oven for about 30 minutes, or until the top puffs and is lightly browned. Sprinkle lightly with confectioners’ sugar and serve at once.

    Serving Size: 4 to 6

  2. Got2<3myself said:

    Lapte de pasare translated as ‘bird milk’, consist of stiff egg whites floating in vanilla sauce.
    half liter milk
    – 2 eggs
    – 100 g sugar
    – a little bit of vanilla (the quantity of vanilla pouder you can get between 2 fingers)
    Put the milk on fire with one teaspoon of sugar. Mix the yolks with the rest of the sugar and the vanilla. Beat the eggwhites to make a (hard) foam out of them
    When the milk starts boiling, you take eggwhite foam with a metal spoon and drop the eggwhite balls in the milk. Let them boil there 1 min, then take them out with a pierced spoon and put them in a sieve to dry a bit.
    Take the milk from the fire and let it cool down a little, than mix it with the yolks and let them cook au bain-marie until the cream gets thicker. Afterwords you put the cream in a bowl, with the eggwhite balls in it.

    Cream of Wheat(semolina) with Milk
    don’t know the exact quantities as I never measure it, but first try with small portion then u can multiply it
    maybe a 2 cups of milk for a cup off semolina..maybe even less
    first boil milk, ad lil salt and sugar…when boiling add semolina…until it hardens a lil, creamy harden..then wen done serve with anything sweet on top like sugar cocoa coating or jam

    or read another recipe wheer they put lemon zest for flavor but I never tried it like that

    Here’s a dessert dish which is different than the usual sweet crepes fare: crepes with fruit whipped foam, in this case blackberry whipped foam.

    Ingredients for the crepes:
    – 3 eggs
    – 3 tbsp sugar
    – 25 g/1oz yeast
    – flour
    – milk

    Ingredients for the blackberry whipped foam:
    – 1 mug of blackberries
    – 1 mug of sugar
    – 1 egg white

    1. First we picked the blackberries…

    2. Place the blackberries, the sugar and the egg white in a mixing bowl.

    3.With a mixer, build a foam.

    4. Whisk until foam is stiff.

    5. To make the crepes, mix the ingredients together starting with the eggs, sugar, and yeast. (Remember to dissolve the yeast in lukewarm water.) Thicken and thin the mix alternately with flour and water. When you think you have enough batter, add water until the batter is thin enough. Leave aside for 15 minutes, allowing the batter to rise and become bubbly. (Don’t wait longer than 15 minutes.) Fry the crepes in a slightly greased pan.

    Fill the crepes with the blackberry foam and serve. Tip: You can sprinkle some powdered sugar on the crepes for a better presentation.

    Here’s another Transylvanian recipe of my aunt’s, plum pie.

    Ingredients for the dough:
    – 600 g/20 oz flour
    – 100 g/3 oz lard or margarine
    – 25-30 g/1 oz yeast
    – 1 egg
    – 1 tsp salt
    – water

    Ingredients for the filling:
    – 1 kg/35 oz plums
    – 3-4 tbsp sugar
    – 3 tbsp cream of wheat

    1. Make a dough out of the ingredients mentioned above. (Dissolve the yeast in lukewarm water before adding it to the dough.) Knead it well with a fork until it stops sticking to the mixing bowl.

    2. Prepare the plums by washing, pitting, and opening them in halves.

    3. On a lightly floured surface, roll the dough into a sheet larger than the pan; place the sheet into the greased pan as shown in the photo, starting at one corner and straddling the margins of the pan. With your fingers, pull the dough to make sure it reaches each corner in the pan.

    4. Place the open plums in the pan, and sprinkle them with sugar and cream of wheat. The cream of wheat is used to absorb some of the moisture in the fruit.

    5. Fold the dough as shown to cover the plum filling. Pierce the dough with a fork several times in an even fashion.

    6. Bake at low heat for 40-50 minutes. To test doneness, pierce with a fork; if the dough doesn’t stick to the fork, it’s done.

    7. Enjoy!

    Here’s a Transylvanian dish of papanaşi. Papanaşii are a traditional dessert all over the country, but you will find them mostly fried if you order them in restaurants (see photo #8). Here’s the recipe for boiled papanasi.

    Ingredients for 6 servings:
    – 500 g (approx. 1 lb ) farmer’s cheese
    – 2 eggs
    – 5 tbsp cream of wheat
    – 5 tbsp bread crumbs
    – 50 g olive oil
    – 4 tbsp sugar

    1. In a bowl mix the cheese, eggs, and cream of wheat.

    2. With your hands covered in flour take cheese out of the bowl and squeeze to make balls some 5 cm (1 ½ in) in diameter. Place them on a dish.

    3. Bring water to a boil in a large saucepan, and add a pinch of salt. In a second pot or pan, heat the oil and pour the bread crumbs. Stir until bread crumbs turn light brown, then turn the heat off and add the sugar.

    4. Add the sugar and mix well.

    5. The papanasi in the other pot are finished boiling when they rise to the surface. Remove them with the slotted spoon and roll them in the bread crumbs and sugar mix.

    6. Enjoy!

  3. DanielS said:


    It is a kind of doughnut made from a mixture of sweet cheese, eggs, and semolina, boiled or fried and served with fruit syrup or jam and sour cream.

    Here’s what you need for 10 pieces:
    – 500 gr cottage cheese
    – 100 gr sugar
    – 2 eggs
    – 1 teaspoon of baking soda (put out with a drop of vinegar or lemon juice)
    – 1 teaspoon vanilla essence (or vanilla sugar) (also, optional you can also add 1 rum essence)
    – 200 gr flour
    – enough oil for deep frying
    – sour cream
    – jam or fruit syrup

    1. You mix the cottage cheese with the sugar and baking soda. You incorporate then the eggs and the vanilla and at the end the flour. (if the cheese is more humid, you may need one extra spoon of flour; the dough must be easy to work with and not too sticky).

    2. You put oil in a deep pan and you heat the pan for for deep frying.

    3. You model the dough into marbles about the size of your inner hand. Then you perforate each marble through the middle with your finger and you roll it through flour. Easily enlarge the hole from the middle of the marble and then you flatten it a little.

    4. Turn the fire under the pan at a low level and deep fry the belt shaped pieces of dough on both sides until it becomes toasted (about 5 minutes).

    5. Serve it with sour cream and jam, or fruit syrup

    For indicative images on how it should look you can use an internet search engine and search for “papanasi” or you can check out my source pages.

    Good luck!


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