You know those recipes that feel like a little win every time you make them? This is one of those. No yeast, no fuss-just a soft, stretchy dough and a creamy cheese filling that always disappears fast at our table.
I've been baking these sweetcheese pastries for years, and they've never let me down. The dough is soft, easy to work with, and doesn't need any resting time. It's perfect for when I want something homemade but don't have time to wait for yeast to rise.
🍽 Serves 6 | 🥚 High-Protein | ⏱ 30-Min Pastry Dough
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Paula says:
"This sweet cheese pastry was so good! I visited Romania once as a teen, and the pastries were soooo tasty! Was excited to make some at home."
Golden, cheese-filled pastries are pure comfort food. This Romanian placinta cu branza delivers a crisp shell with sweet cheese filling-no yeast needed. If you love tender dairy desserts, try these alongside fluffy ricotta dough cakes (with vanilla-kissed dough and rum-soaked raisins) or caramelized Basque cheesecake.
The filling adapts to your favourite cheese-use dry ricotta or farmer's cheese, just like in our Romanian cottage cheese cornbread (Alivenci).
💛 Why This Recipe Works
If you've ever wanted to make flaky, melt-in-your-mouth pastry without the fuss of yeast, this Romanian placinta cu branza is your answer. The dough is stretchy, soft, and so easy to handle-even if baking isn't your thing.
Plus, the sweet cheese filling? Creamy, lightly sweet, and just like the ones sold at bakeries in Romania. My grandma used to make this every Sunday, and now I'm sharing her secrets with you!
And if you love the delicate process of layering dough and cream, you should also try my traditional 6-layer honey cake, which uses a clever shortcut for the perfect texture.
🥧 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Water & Milk - Use lukewarm liquids to help the dough come together easily.
- Sugar & Salt - Stick with regular white sugar and fine salt.
- Egg yolk - Use a fresh egg; room temperature works best.
- Flour - Go for all-purpose flour with medium protein content. Avoid bread or cake flour.
- Oil - A neutral oil, like sunflower or canola, works well.
- Poppy or Sesame Seeds - Choose based on your taste; both toast up nicely in the oven.
- Cottage Cheese, Curd Cheese, or Ricotta - Use well-drained to avoid a watery filling. If using ricotta, pat it dry with paper towels.
- Semolina - Use fine semolina if available; it yields a better texture.
♻️ Substitutions
- No cottage cheese? Ricotta or farmer's cheese works.
- No semolina? Use breadcrumbs or skip it (filling may be softer).
📋 Variations
- A Salty Twist: Swap sugar for salt in the filling and add fresh dill. While this placinta satisfies your sweet tooth, sometimes you need a salty crunch. I highly recommend making these traditional Romanian cheese sticks for your next snack session.
- Fruity Version: Add raisins or mashed apples to the cheese mix. You can also fill the pastries with apple jam. If you love jam-filled treats, you'll definitely want to try this healthy cheese danish recipe-it's soft, baked, and perfect with your favourite fruit spread.
👩🍳How To Make Romanian Sweet Cheese Pastry (Placinta cu Branza)
For another Romanian cheese-cornmeal combo, try my cottage cheese cornbread (Alivenci), which uses semolina for extra texture.
Step 1: Mix the wet ingredients
In a large bowl, whisk together water, milk, egg yolk, sugar, and salt.
Step 2: Add the flour and knead
Mix in the flour until a soft dough forms. Knead on a floured surface for 6-8 minutes, then let it rest for 15 minutes.
Step 3: Divide and roll
Cut the dough into equal pieces and let them rest under a towel for 10 minutes. Roll each one and stack them on a plate, brushing a little oil between each layer.
Step 4: Make the filling and roll
Mix the cheese, eggs, vanilla, sugar, and semolina. Stretch the dough thin on an oiled surface. Cut the dough, add filling, and fold.
Step 5: Brush with egg wash
Place the pastries on a parchment-lined tray. Brush with egg wash and sprinkle with seeds.
Step 6: Bake
Bake in a preheated oven until golden and slightly crisp. Let it cool a bit, then enjoy!
*See the recipe card for detailed instructions.
Want to explore more authentic Romanian treats? Browse my full collection of traditional Romanian recipes, from savoury stuffed grape leaves rolls (sarmale) to sweet Romanian Easter bread (cozonac).
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❓Romanian Sweet Cheese Pastry (Placinta cu Branza) - No Yeast! FAQs
Traditional brânză de vaci is ideal, but dry cottage cheese, ricotta or kurd cheese works great too. Just squeeze out excess liquid for the perfect texture.
Layer 2-3 filo sheets with cheese filling for a crispier version. Bake at 350°F (175°C) for about 20 minutes until golden.
Your dough might need more resting time. Let it sit covered for 20 minutes - this makes it much easier to roll out without cracking.
Placinta cu Branza is often dusted with powdered sugar and served warm with sour cream for dipping - the contrast of temperatures is heavenly! Served with kefir is also very refreshing.
It's best eaten within 3 days. Store in an airtight container at room temperature, or freeze for up to 2 months.
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📖 Recipe
Romanian Sweet Cheese Pastry (Placinta cu Branza) - No Yeast!
Video
Ingredients
For the Dough:
- 200 ml water lukewarm
- 200 ml milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 egg yolk
- 700 grams all-purpose flour
- oil for greasing
- poppy or sesame seeds to sprinkle on top pf the pastries
For the Filling:
- 500 grams cottage cheese curd cheese, or ricotta
- 2 eggs
- 1 teaspoon vanilla extract
- 5 tablespoons sugar
- 1 tablespoon semolina
Instructions
- In a large bowl, whisk together water, milk, egg yolk, sugar, and salt.200 ml water, 200 ml milk, 1 teaspoon sugar, 1 egg yolk, 1 teaspoon salt
- Slowly mix in the flour using a spoon or your hand until a soft, slightly sticky dough forms. Move the dough to a floured surface and knead for 6-8 minutes until smooth and elastic. Let the dough rest in a bowl for 15 minutes.700 grams all-purpose flour
- Cut the dough into 8-10 equal pieces. Let them rest for 10 minutes under a towel. Roll each one into a small circle (about ¼ inch thick), then place them on a plate. Brush each piece with a little oil before stacking the next one on top.
- Lightly oil your work surface. Take one dough piece and gently stretch it out with your hands until it's super thin-almost see-through. Don't worry if it tears a little. Trim off any thick edges with a knife or scissors so it cooks evenly.oil
- In a separate bowl, stir together the cheese, eggs, vanilla, sugar, and semolina until smooth.500 grams cottage cheese, 2 eggs, 1 teaspoon vanilla extract, 5 tablespoons sugar, 1 tablespoon semolina
- 📽️ Watch the video below to see exactly how I fold and roll the dough! Or use the Spring roll-style method: If you've ever made spring rolls, this one will feel familiar. Place a layered sheet of dough (like phyllo) with one corner pointing toward you. Pipe a thick line of filling about 2-3 inches from the tip. Fold the tip over the filling to seal it in like a cigar. Roll halfway, then brush with melted butter. Fold in the sides like an envelope, then keep rolling until it's sealed up completely. Brush the outside with more butter and you're done!
- Arrange the pastries on a tray lined with parchment paper. Brush the tops with egg wash and sprlnkle with poppy or sesame seeds. Bake in a preheated oven at 356°F (180°C) for 30-35 minutes, or until they're golden and slightly crisp on top.
- Let them cool for a few minutes, then they're ready to eat! The thin layers will be flaky and light, with a soft cheese center.
Notes
- Best Cheese to Use: Curd cheese, well-drained ricotta, or farmer's cheese work best. If your cheese is too wet, blot it with paper towels or wrap it in a clean tea towel to remove excess moisture.
- Make Ahead: You can prep the dough and filling in advance. Keep both covered in the fridge for up to 24 hours, then assemble and bake fresh.
- Freezing Tip: Freeze unbaked pastries after filling and folding. Lay them on a tray to freeze solid, then transfer to a bag. Bake straight from frozen-just add 5-7 more minutes to the baking time.
- Leftovers: Store in an airtight container at room temp for up to 2 days, or in the fridge for 3-4 days. Warm them in the oven before serving to bring back that crisp edge.
- Batch Size: This recipe makes about 12 medium pastries, but feel free to make them smaller or larger depending on how you cut and fold the dough.
- No Yeast, No Problem: The dough is soft and elastic thanks to the egg yolk and warm liquids-no need for yeast or proofing.
- Don't Skip the Semolina: It helps firm up the cheese filling so it stays creamy and doesn't run. Breadcrumbs are a backup if you're out of semolina.
Nutrition
RECIPE GUIDELINES AND TEST KITCHEN TIPS
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for ingredients like flour, sugar, and mayonnaise, and a liquid measuring cup for liquids like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level it with a knife, rather than scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and a standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
FOOD SAFETY
Finally, don't forget to keep these food safety tips in mind when making this recipe:
- Do not use the same utensils on cooked food that previously touched raw meat or eggs.
- Wash your hands after touching raw meat or eggs.
- Don't leave leftovers sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Michele says
Can you make this recipe with poppyseed instead of the cheese filling?