Romanian Sweet Cheese Pastry (Placinta cu Branza)

5 from 15 votes

Romanian Sweet Cheese Pastry (Placinta cu Branza) – No Yeast!

Fluffy Romanian sweet cheese pastries made without yeast. Easy curd dough filled with vanilla cheese, perfect for a cozy snack or breakfast.

Prep Time50

Cook Time30

Resting25

Total Time1 45

Course: Desserts

Cuisine: Romanian

Servings:

Calories: 609kcal

Author: Claudia Ciorteanu

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

US Customary - Metric

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.

Video

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