This post is part of a wider material about Romanian gastronomy. Learn about the best Romanian food and drinks in our material: The best Romanian food and drinks: An Honest Introduction to Romanian Cuisine from a Local Foodie
Last update: November 2024
Our list of must-try desserts in Romania is personal, inspired by the sweets of our childhood and the delights that continue to sweeten our lives today.
Table of contests:
- Apple pie
- Papanași
- Cornulețe (crescent cookies)
- Gogoși (doughnuts)
- Clătite (pancakes)
- Cheese pie
- Alivenci (cornmeal cake)
- Hencleș
- Cozonac
- Poale’n brâu (Moldovian cheese pies)
- Puddings with milk
- Coșulețe cu nucă (walnut and jam-filled small baskets)
- Chec
- Fruit tarts
- Tomato paste cake
- Plum dumplings
- Nuci umplute (stuffed walnuts)
- Pască (Easter cheese cake)
- Mucenici
- Colivă
- Albinta cake
1. Apple pie
The Romanian apple pie is wonderfully straightforward, making it accessible even for amateur pastry chefs like me. A dough is crafted from flour, butter, eggs, baking powder, sugar, infused with buttermilk and a hint of vanilla. Grate some apples and sauté them in a pan until the liquid evaporates. Then, layer the dough, apples, and another layer of dough in a pan. Pop it in the oven, and voila! Serve it cold, sprinkled with powdered sugar.
I don’t like to add a lot of sugar, I prefer the sweet-sour mixture of apples and dough, enhanced by cinnamon. It’s my favourite cake, of course!
2. Papanași
Papanași, a popular dessert found on almost every traditional Romanian restaurant menu, is likely inspired by Austro-Hungarian cuisine. These doughnuts contain fresh cow’s cheese and are served with cream and blueberry jam. The special presentation features two doughnuts—one wider, like a small circle, and another smaller, like a ball. The traditional version involves frying the dough, but an alternative exists in the form of a boiled version, coated in breadcrumbs
3. Cornulețe (crescent cookies)
“Cornulețe” can be translated as crescent cookies. These bite-sized, melt-in-your-mouth delicacies are crafted from a dough that blends flour, eggs, sugar, vanilla, milk, and fat (traditionally unsalted lard, although butter can be used). The dough is rolled out, cut into triangular shapes, filled with various options such as jam (my favorite being magiun), Turkish delight, or chocolate, then rolled and baked in the oven. Once cooled, they are served with a dusting of powdered sugar. While they can be easily prepared at home, they are readily available in supermarkets. I particularly enjoy them alongside a cup of coffee
4. Gogoși (doughnuts)
Donuts hold a special place among the most popular Romanian sweets, owing to their simplicity, ease of preparation, and, of course, their delectable taste. Available in various shapes such as oval, braided, and flat, they boast diverse fillings like jam (with magiun being my personal favorite), sweet or salty cheese, and chocolate. While easily crafted in home kitchens, these delightful treats are equally accessible in bustling commercial areas, often gracing the displays of patisseries
5. Clătite (pancakes)
Pancakes are perhaps the most convenient dessert, needing only a few minutes to be ready. They are the go-to treat when seeking a reason to gather with friends or when warmly welcomed by a grandmother. Typically filled with popular choices like rosehip or blueberry jam, they also lend themselves to delightful variations with chocolate or cheese. Whether shared in moments of camaraderie or served as a welcoming gesture, pancakes are a versatile and universally loved dessert.
6. Cheese pie (prăjitură cu brânză)
Don’t be misled by the name; Romanian cheese pie diverges significantly from the conventional notion of a cheese pie. Unlike its counterparts, the cheese filling is concealed between two layers of dough. The cheese mixture varies, featuring options like urda with dill or raisins, cottage cheese with raisins, or the savory twist with Telemea or Burduf cheese. Particularly, the urda and dill pie holds deep traditional roots, often prepared in the village of Rasinari, especially on Pentecost day, adding a cultural touch to this unique and delightful dessert.
7. Alivenci
Alivenci represents a distinctive Moldovan dessert crafted from a blend of cornflower, wheat flour, eggs, milk, cottage cheese, butter, and sugar. My introduction to this delightful treat occurred in a restaurant where the chef added a creative twist to the traditional recipe, transforming the ingredients into a soufflé topped with a layer of caramelized or burnt sugar. In other areas of Romania, the cake is called malai, and among the ingredients we can find semolina flour, yogurt or lard
Regardless of the rendition you encounter, Alivenci or the cornflower cake is a dessert that merits exploration, offering a unique and flavorful experience.
8. Hencles
Hencles, known as “Hanklich” in German, is a tender and delicious pie from the Transylvanian Saxons cuisine, distinguished by its brown crust composed of eggs, cream, and butter. Traditionally reserved for holidays, it undergoes preparation in a wood-fired oven alongside bread. Infused with captivating aromas of caramelized butter and vanilla, Hencles offers a delightful sensory experience.
A variant includes a layer of semolina pudding, introducing diverse textures that contribute to its appeal. I find this version particularly enjoyable. The Romanian adaptation of the recipe closely mirrors the original, often incorporating additional elements like fruits. This transformation has resulted in a dish that preserves the essence of Hencles while introducing creative variations to suit different tastes.
This dessert, along with many others featured in this post, can be enjoyed as part of our custom tour of Transylvania from Bucharest.
9. Cozonac
Cozonac is a festive dessert widely enjoyed throughout the Balkans. Resembling a sweet bread, it features a filling composed of cocoa, sugar, raisins, and nuts. In our family, cozonac holds a special place, being exclusively prepared for Christmas and Easter. However, it’s readily available in stores year-round.
While the homemade version adheres to a traditional recipe, commercial varieties in stores often deviate slightly. Some introduce innovative twists, incorporating ingredients like chocolate or alternative creams, offering a diverse range of cozonacuc options to cater to different tastes and preferences.
10. Poale’n brâu (Moldovian cheese pies)
These traditional pies originate from the Moldavian region and they use a dough similar to cozonac, featuring a luscious filling of sweet cheese and raisins. Due to the distinctive cheese filling, in other parts of the country, these delightful treats are commonly encountered in patisseries under the name “brânzoaică,” with “brânză” in Romanian meaning cheese.
11. Puddings with milk
These childhood desserts are quintessential delights, known for their simplicity and quick preparation. Often enjoyed for both breakfast and afternoon snacks, they involve various ingredients boiled in sweetened milk. Whether it’s noodles, rice, or semolina, these treats are flavored with vanilla, cinnamon, and similar spices, creating a comforting and nostalgic dish. Typically served with a bit of fruit jam, these desserts hold a special place in many hearts, evoking fond memories of childhood,
12. Coșulețe cu nucă (walnut and jam-filled small baskets)
Another childhood dessert that my mother used to prepare for the holidays. Crafted from a simple, soft biscuit-like dough, these treats take the form of small baskets created with metal shapes. The next step involves generously covering them with jam before adding a topping made from a mixture of egg whites and ground walnuts. A stint in the oven for approximately 30 minutes transforms these creations into delectable delights. Once out of the oven, a dusting of powdered sugar adds a finishing touch. Served cold, they make for a perfect pairing with a glass of milk or a comforting cup of coffee, creating a warm and nostalgic experience.
13. Chec (sponge cake)
This dessert is the Romanian version of the sponge cake. The main components, including wheat flour, vegetable oil, sugar, vanilla sugar, and a generous amount of eggs, contribute to its distinct taste and fluffy texture. The intriguing aspect comes in the division of the dough into two parts, with one portion infused with cocoa to add rich colour. The intertwining of the two differently coloured halves results in a visually appealing and distinctive two-tone pattern. This not only adds to the aesthetic charm but likely enhances the overall experience of enjoying this delightful sponge cake.
14. Fruit tarts
Fruit cakes are seasonal desserts, enjoyed when an array of local fruits graces the Romanian markets. They can feature various fruits such as cherries, strawberries, peaches, apricots, plums, raspberries, blueberries, and more. A notable mention goes to the rhubarb pie, prominent in Transylvania with Saxon origins. Despite not being a fruit, it fits into the category due to its distinctive sweet-sour taste. The preparation involves crafting a cake dough, atop which the chosen fruit is arranged before baking in the oven
15. Tomato paste cake
This cake is a delightful surprise, challenging conventional cake norms. Tomato paste, an uncommon ingredient in cakes, adds an unexpected twist, subtly influencing the overall flavor. This cake is a meticulously crafted fusion of tastes, aromas, and textures, presented in layers.
The first layer involves a thoughtful combination of tomato paste, powdered sugar, salt, vanilla sugar, and grated lemon peel, blended with oil and flour to create a distinctive dough. The second layer introduces a comforting semolina pudding, while the middle layer features the sweet embrace of fruit jam, with magiun or rosehip cream offering particularly pleasing results. The layering continues with semolina pudding and the unique dough enriched with tomato sauce.
Served cold, this tomato paste-based cake is crowned with a dusting of powdered sugar, creating a memorable dessert experience that defies expectations and delights the palate
16. Plum dumplings
Plum dumplings reflect a dessert adopted into Romanian cuisine from the Austro-Hungarian influence. This culinary legacy is especially prominent in Transylvania, where they are referred to as “knoboti” in Hungarian, and in Bucovina, known as “cnedle” from the German term “Knödel.”
The dumpling recipe entails a delectable potato dough enriched with eggs, semolina, and flour. This results in a soft, tender, and delicious texture. The dumplings are then filled with whole, boneless plums. The preparation involves boiling the dumplings, and once cooked, they are delicately tossed in breadcrumbs infused with cinnamon, adding an extra layer of flavor and texture to this delightful dessert
17. Nuci umplute
Nuci umplute can be accurately translated as stuffed walnuts. However, the term refers to its distinct shape resembling a walnut, and interestingly, the cake may not necessarily contain nuts. This dessert holds nostalgic significance as my mother used to bake it when we were kids, utilizing unique walnut-shaped molds. The dough is akin to that of cookies, and the filling features a luscious cream with cocoa and/or chocolate, contributing to its delicious and familiar taste.
18. Pască
Pasca is a special cheesecake exclusively baked for Easter in Romania and Ukraine. This delightful Easter treat is crafted from a mixture of cottage cheese, raisins, cream, and a distinctive sweet dough, reminiscent of the one used for cozonac, another traditional Romanian sweet bread. Often adorned with a cross on top, Pasca holds cultural significance as a symbol of the Easter celebration, offering a delicious blend of flavors and textures
21. Albinta cake
The Albinița (Small Bee) cake is a traditional Romanian dessert, loved for its balanced blend of tender layers, delicate cream, and natural flavours that evoke fond childhood memories. Albinița is very similar to the Tomato Juice Cake, with the only difference being the outer layers, which in Albinița are made with honey instead of tomato juice. The cake typically consists of five layers:
- The outer layers are honey cake sheets.
- The middle layers are two smooth layers of semolina pudding.
- The centre layer features a slightly tangy jam, balancing the sweetness of the other components.
- Honey Layers: Made from a dough of honey, eggs, butter, and flour, these sheets are baked individually until golden and slightly crisp.
- Semolina Cream with Milk: A fine cream made from semolina, milk, and butter, lightly sweetened and flavored with vanilla or lemon zest for a fresh, subtle aroma.
- Jam: A thin layer of tangy jam, such as apricot or plum (magiun), enhances the flavor with its contrast, adding a delightful tartness to the sweetness of the cake.
After being assembled, the cake must rest for several hours or overnight, allowing the layers to soften and meld together, creating a tender texture that is easy to slice. It can be finished with a dusting of powdered sugar or a sprinkle of ground walnuts for added texture and presentation.
Taste and Flavor:
Albinița is a well-balanced cake, neither overly sweet nor too heavy, making it ideal for any occasion. Its unique taste arises from the interplay of honey, vanilla, and tangy jam. This delightful dessert is perfect for festive gatherings or whenever you want to savor an authentic, lovingly prepared treat.
