Baked Papanasi (The Romanian Cheese Danish)

5 from 13 votes

Baked Papanasi (The Romanian Cheese Danish)

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!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast / Brunch, Desserts

Cuisine: Romanian

Servings:

Calories: 257kcal

Author: Claudia Ciorteanu

Ingredients

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

US Customary - Metric

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