Baked Papanasi (The Romanian Cheese Danish)

This pastry is the authentic recipe for Romanian Papanasi (pronounced pa-pa-nash), a beloved traditional dessert. Traditionally, these soft, cheesy doughnuts are fried, but this baked papanasi version is healthier, easier and just as delicious.

🍽️ Serves 8 | 🥚 High-Protein | ⏱ 30-Min Meal

So why does it look like a Danish? I've taken the same dough from my family's papanasi recipe and shaped it into a familiar cheese danish form to introduce this classic to a new audience. This isn't just 'inspired by'-this is papanasi. It's a one-bowl wonder that requires no separate filling, making it the ultimate easy breakfast pastry or dessert. Serve it the traditional way with cool sour cream and tangy jam.

If you can't get enough of cheesy Romanian desserts, you'll love my classic no-yeast cheese pastry or the stunning easy layered ricotta cake. 

Traditional Fried Papanasi vs. This Baked Version

• Traditional: Deep-fried, doughnut-shaped, served with sour cream & jam.
• This Recipe: Baked, Danish-shaped, same dough, same serving style.
• Conclusion: Baking is easier and less messy, but both are authentic and delicious.

💗 Why You'll Love These Baked Papanasi

• One bowl means you have almost no dishes to wash.
• No filling to make saves you time and steps.
• The cottage cheese makes the dough soft and gives it a protein boost.
• It is easier than traditional Danish recipes and just as good.
• Authentic Made Easy: Experience traditional baked papanasi without deep-frying - all the flavour of a classic cheese danish with half the effort.

🥧 Ingredients

*See the recipe card for full information on ingredients and quantities.

• Full-Fat Cottage Cheese - Use 4% milkfat for best results. Drain in a sieve for 15 minutes, even if it doesn't look watery, to prevent a soggy dough. Swap for:  full-fat or half-fat curd cheese, or well-drained Ricotta.
• Eggs - Use large, cold eggs straight from the fridge.
• Baking Soda - Ensure it's fresh for maximum lift. Test with vinegar; it should fizz vigorously.
• All-Purpose Flour - For accuracy, measure by weight (grams). If using cups, spoon & level to avoid a dense dough.
• Sour Cream & Jam - The traditional pairing is essential. Serve immediately for the best contrast of warm pastry with cool, tangy cream and sweet jam.

Pro Shaping Tip: The dough is meant to be sticky. Dust your hands and surface lightly with flour, but avoid kneading extra flour into the dough to keep the baked papanasi texture tender.

♻️ Substitutions

• Cottage Cheese: Full-fat is best for taste and texture. You can use low-fat, but your cottage cheese Danish might be less soft.
• All-Purpose Flour: For a gluten-free version, try a 1-to-1 gluten-free baking blend.
• Sugar: Light brown sugar can be used as a substitute.

📋 Variations

• Lemon Twist: Add the zest from one lemon to the baked papanasi dough for a bright, sunny taste.
• Sweet Glaze: Mix ½ cup powdered sugar with 1-2 tablespoons of milk. Drizzle this simple glaze over the cooled cheese Danishes.

👩‍🍳 How To Make Baked Papanasi (The Romanian Cheese Danish)

Love the combo of soft cheese and sweet jam? You have to try my easy Romanian cornbread (Alivenci) next. It's a traditional Romanian dessert that's surprisingly simple and uniquely delicious. Find more ways to bake with cheese in our Romanian Desserts collection.

Step 1: In a mixer with a paddle attachment, combine cottage cheese, eggs, sugar, and salt. Mix on low until smooth.

Step 2: Mix on a low speed until the ingredients are smooth and well combined.

Step 5: Bake until the pastries are puffed and beautifully golden brown. 

Step 6: Let them cool for just a minute, then serve warm with a cool dollop of sour cream and your favourite berry jam.

*See the recipe card for detailed instructions. 

💭 Tips and Tricks

• Drain any extra liquid from your cottage cheese before you start for the best baked papanasi texture.
• If the dough is too sticky to shape, put it in the refrigerator for 15 minutes. This makes it easier to handle.
• Make sure your baking soda is fresh so your cheese danishes puff up nicely.

☕ Serving Suggestions

For a fantastic homemade jam to pair with this baked papanasi, try my easy berry sauce from frozen berries -the perfect complement to this Romanian cheese danish (baked papanasi).

❓ Baked Papanasi (The Romanian Cheese Danish) FAQs

If You Enjoyed This Recipe, You Will Love These Too 

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📖 Recipe

Baked Papanasi (The Romanian Cheese Danish)

Claudia Ciorteanu

This is authentic Romanian Papanasi dough, baked in a simple shape for an easy treat. The cheese is mixed right into the dough for a one-bowl, soft, and simple pastry-no separate filling needed!

5 from 13 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert

Cuisine Romanian

Servings 8

Calories 257 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 cups full-fat (4% milkfat) small-curd cottage cheese
• ▢ 2 large eggs
• ▢ ½ cup granulated sugar
• ▢ 1 pinch of salt
• ▢ 1 teaspoon baking soda
• ▢ 2 ½ cups all-purpose flour, plus more for shaping

For Serving (The Traditional Way!)

• ▢ Sour cream or plain yoghurt
• ▢ Blueberry jam or sour cherry jam

Instructions

 

• First, heat your oven to 356°F (180°C). Then, line a baking sheet with parchment paper. This keeps our danishes from sticking.
• Now, put the cottage cheese, eggs, sugar, and salt in your large bowl. You can mix it all together with a spoon until it is smooth, or for a quicker option, use a stand mixer with the paddle attachment on a low speed. Next, sprinkle the baking soda and flour over the top. Gently stir or mix on low until a soft dough forms. It will be a little sticky, and that is perfect!
  2 cups full-fat (4% milkfat) small-curd cottage cheese, 2 large eggs, ½ cup granulated sugar, 1 pinch of salt, 1 teaspoon baking soda, 2 ½ cups all-purpose flour, plus more for shaping
• Dust your hands and your counter with a little extra flour. Place the dough on the counter and divide it into 8 equal pieces for the danish rings. Now, take a little bit of extra dough from each piece to form 8 small balls; these will be your classic top knots, or you can just roll each main piece into a smooth ball. Use your thumb to press a deep hole right into the center of each ball to make a classic danish shape.
• Place your shaped cheese danishes on the prepared baking sheet. Make sure to leave some space between them because they will grow in the oven. Bake for 30 minutes, or until they are puffed up and golden brown.
• Let the baked papanasi cool for just a minute. Then, serve your cheese danishes warm. Add a big spoonful of cool sour cream and your favorite berry jam right on top. This is how we do it in Romania, and it is the very best way.
  Sour cream or plain yoghurt, Blueberry jam or sour cherry jam

Video

Notes

• Drain the Cottage Cheese: This is the most important step for the right texture. Even if it doesn't look wet, place it in a fine-mesh strainer for 15 minutes to remove excess liquid.
• Sticky Dough is Normal: The dough is meant to be soft and sticky. Use floured hands to handle it; avoid adding extra flour to the mixture, as it will make the papanasi dense.
• Check Baking Soda Freshness: To ensure your papanasi puff up, test your baking soda with a drop of vinegar. It should fizz vigorously. If not, replace it.
• Serve Immediately: For the authentic experience, serve warm with cool sour cream and jam. The contrast in temperatures is essential.
• Storage: Best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or toaster oven.
• Traditional Shape: For classic papanasi, shape the main piece into a ring and use a small piece of dough to form a ball ("the top knot") to place on top after baking.

Nutrition

Calories: 257kcalCarbohydrates: 44gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 50mgSodium: 324mgPotassium: 112mgFiber: 1gSugar: 14gVitamin A: 133IUCalcium: 56mgIron: 2mg

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