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Dried fried papanasi with sour cream and cherry jam

Dried fried papanasi with sour cream and cherry jam

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Because we all like papanas, I decided to make them too. They are delicious!

It took:

  • 1 kg fatter sweet cottage cheese
  • 600 g flour
  • 5 sachets of vanilla sugar
  • 4 eggs
  • orange essence
  • 2 teaspoons grated baking soda
  • peel of a lemon
  • a little salt
  • frying oil


  • 250 g sour cream
  • 200 g cherry jam

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Roasted papanasi dessert with sour cream and cherry jam:

In a larger bowl I put the cottage cheese drained very well from the water.

I put eggs, a little salt and orange essence over the cottage cheese.

I added the vanilla sugar, lemon peel and baking soda and with a spatula I mixed well.

Then I added the flour little by little until I got a slightly sticky dough.

I let the dough rest for 10 minutes, after which I started to form the papanasis.

I formed papanasis with the help of a little flour.

In a larger pan, heat the oil and fry for about 5 minutes over medium heat.

Then I took them out on absorbent paper.

Then I started decorating them.

Over each ring I put sour cream and jam from place to place. Then I put the ball and a little more jam and a little sour cream.

I had 16 papanasi.

They can come out 12-16 depending on the size.

Good appetite!

Tips sites


You can use another jam.

Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.

French fries, with jam and sour cream

And even if we find them in all the menus, it seems that we still don't get tired of them. It means there will be something with these papanas.

The papanasi recipe is simple, it's all about paying attention to a few tips. It is important that the cheese is well drained, so preferably a drier cow's cheese. Why do I say this? The more whey the cheese is, the more you will have to add flour and so the papanas will not come out fluffy.

The second tip is the important way you mix the ingredients. They should be mixed only enough to be well incorporated, because the more you mix the composition will not remain aerated.

The third tip is to fry only when the oil is hot. Test the oil with a small piece of dough first. If it sizzles, it means that it is only good to fry papanasii.

For serving you can use any kind of jam, preferably a sour one (to succeed in your divine combination of sweet and sour, which I adore). I used blueberry jam, but you can use cherries, strawberries, berries.

Step 1

1. First, separate the yolks from the egg whites. And in a fairly large bowl we put the cheese, the yolks, the vanilla sugar and the baking powder (preferably extinguished with a little lemon juice or a few drops of vinegar). I would like to mention that the cow's cheese must be as fat as possible, ie it must be well bound, otherwise a soft composition will come out.

Mix the composition well. Some housewives also put the beaten egg whites. I recommend from the 4 egg whites left from the separation of the yolks, to beat only 2 and put them in the composition, for some fluffier papanasi. Mix the composition very well, and at the end add flour. Everything shakes well until a good dough for modeling comes out.

Step 2

2. And now let's remember childhood, when we liked so much to shape different shapes from wonderful plasticine.

So, we divide the dough into 4 portions, only that many will come out, and each one is once again divided between a larger piece and a smaller one. From the larger pieces, shape a slightly flat round shape, then take it in your hand and pierce it with your finger in the middle. This is how a cylinder comes out. With the smaller pieces we form some balls, which will be at the top of the turret.

Step 3

Heat the oil in a pan. With a toothpick we check the oil if it is hot, ie when we put the toothpick in oil and sizzle around it, it means that it is already hot. At that moment, put the cylinders in the pan, followed by the balls. It is important that the fire is suitable, not too small, because this way the papanas will not be able to grow from the baking powder, and too much fire will not be able to fry the papanas inside them. Leave for about 2 minutes. on each side. At the end, the fried papanas should be slightly dark in color.

Place a fried ball over each cylinder and pour the cream and jam, which gives the perfect taste. I prefer the jam from the fruits listed above, but in the absence of them any jam works.

Papanasi with jam and sour cream

Papanasi with jam and sour cream, crispy, delicious, aromatic, beautiful to name. I don't even know what else I should say about papanasi. Everyone knows them, I am convinced that everyone has tasted them at least once in their life. I don't think there is a dessert more beloved than them.

I really like it too. Less to Peter, but I can hardly refrain from them. And let me tell you - it was a scary place. If you want to try them at home, I'll leave you my recipe. They are not hard at all and once you have tried them you will keep doing them.

Papanasi ingredients with jam and sour cream

  • 500 grams of whey cheese drained, if necessary
  • 2 eggs
  • 80 g of sugar
  • 300 grams of flour
  • 2 drops of lemon essence
  • 1 sachet of vanilla sugar or seeds from ½ vanilla pods
  • ½ sachet of baking powder
  • frying oil
    For serving
  • favorite jam
  • sour cream

Preparation Papanasi with jam and sour cream

Put the cottage cheese in a large bowl. Add eggs, sugar, lemon essence and vanilla sugar or vanilla seeds. Mix with a wooden spoon.

Add the flour mixed with the baking powder and knead the dough by hand until it no longer sticks to your hands.

  • Keep flour handy in addition to the 300 grams. If you feel the need for more, ie the dough is too sticky, add 1-2 tablespoons of flour. Keep in mind that the dough should not be too dry and hard. The papanas will also come out in the end.

From the dough results around 9-10 papanasi. Their number can change depending on how big or small you want them to be.

Thus, you can from the beginning to divide the dough into as many pieces as you want to have at the end or see what comes out along the way.

How do we model papanasis? First of all, we will have the base, with the hole in the middle, let's call it a coil. For each coil we will shape a ball that we will place on top.

So, we take dough by hand and shape a ball. We flatten the ball a little between the palms and make a hole in the middle, with the finger or the tail of a wooden spoon.

Pour plenty of oil for frying in a large saucepan. It is preferable to fry them in an oil bath, for a uniform frying.

Put the pan on the fire, and when the oil is hot, add the papanasis one by one together with their balls. Fry until red and beautiful, then remove on absorbent napkins.

& # 8211 a packet of cow's cheese (cheese to be fatter)
& # 8211 two eggs
& # 8211 a pinch of salt
& # 8211 a tip of baking soda with lemon
& # 8211 flour (basically 10-15 tablespoons)
& # 8211 a sachet of vanilla sugar

All the ingredients are taken and mixed well until it becomes a non-sticky dough. The balls are made as follows: 2 smaller balls for the lid and two larger balls for the papanas themselves. With a finger full of flour, push the larger ball directly in the middle, and widen until a larger hole is made. Heat the oil in a saucepan, to pass a lot over the papanasi. Fry the papanas, and they are ready when they rise to the surface. Because no one likes naked papanas, put jam and sour cream on each, then put the lid on.

I made them a little different but it's the same recipe.

Try this video recipe too

Papanasi with jam and sour cream

Papanas with cheese and jam are a delight when we talk about traditional Romanian desserts. Some would not place it at all in the category of desserts, and others would say that they are exactly to the taste of the novel: big and full.

Advice: * We don't want papanasi with an elastic, bread texture, that's why we don't exaggerate with kneading. The dough should not stick to your hands, but it should not be hard either.

* The papanas are fried for about 5-6 minutes each, but it also depends on the size of the papanas and the level of oil in the frying pan. So that the papanas do not fry only on the surface, let the fire simmer! As the papanas are fried, remove the papanas and place them on a paper towel to get rid of excess fat.

* For a perfect serving, it is advisable to add fatty cream and jam of berries, strawberries, cherries or bitter cherries, depending on everyone's preferences. Thus, the dessert with papanasi will not only look exceptional, but will also have an unmatched taste.

How to prepare

In a bowl put the grated cottage cheese. Add a pinch of salt and vanilla sugar. If you also add grated lemon peel, now is the time. Add baking powder. Homogenize, then add the two eggs, flour and begin to incorporate with a spoon, then knead. Knead only until smooth, no more is needed.

The final amount of flour absorbed may vary depending on the size of the eggs, the degree of moisture in the cheese and the liquid-absorbing power of the flour.

Sprinkle the work surface with flour so that the dough does not stick. Place the papanasi dough on the work surface.

The dough is divided into 5 small pieces for papanasi, and 5 smaller pieces for the well-known word.

The small pieces are shaped like a ball, that specific word for papanasi. Papanas are formed from large pieces. They are rounded, flattened and with the help of the fingers a hole is formed in the middle that widens slightly, allowing the papanas to be done well inside during frying.

For frying, an ideal is a cast iron pot or a pan with a thicker bottom. Pour the oil into the chosen bowl. The oil must have a depth in the bowl of at least 5-6 cm. Heat over medium heat until a small piece of dough dipped in the bowl immediately forms air bubbles around it and floats over the oil, then reduce the heat. Fry the papanas in turn until nicely browned. Remove the papanas on absorbent paper, removing excess oil.

Serve hot papanas, drowned in sour cream and garnished with jam.

Dessert fried papanasi with sour cream and cherry jam - Recipes

How are the best papanasi made? Simple: go hand in hand with taste and modify a recipe until you reach the perfect recipe! How do I know it's the best papanasi recipe? Well, let's see when you've already eaten too much that you haven't been able to stop ordering and still take a portion of papanasi because you've heard that they are wonderful too ... when you don't prove to explain to the waiter how the ingredients were so well balanced that they turned out so tasty .. when you served them for dessert but you still get a portion for home, or .. if on a Tuesday, you wake up with a pregnant lady, beating the road from Bucharest to Vama Veche for a portion of papanasi! Her good friends did not refrain from telling her how on Sunday, before leaving, they ate some papanasi .. Great joy when you see and feel something like that! It's joy from simple, small things ... Today I want to bring this joy to those who may not have cooked papanasi, showing them how easy it is to make papanasi from cow's cheese.

I see papanasii as a more refined dessert, not on the same scale as the pie, that's why the ingredients are carefully chosen for a quality finished product.

The cheese I use is like a cream, it must have as dry a content as possible (otherwise a lot of flour enters) and be as fat as possible. You can find all this information on the product label. Here are my choices for papanasi cow cheese:

The cream for papanasi must be "consumption cream", fresh, 25% fat, because when we place it on the hot papanas it melts and syrups the pieces of papanasi together with the jam. Indeed, it is a little more expensive, because very few dairy farmers preserve the natural quality of the cream.

What can I tell you about the sweetness? We also find a good jam in our pantry, but if we buy it commercially, I choose jams with natural lemon juice, without "citric acid" (E330) in the composition. Yes, there are Romanian manufacturers who care about the quality of the product!

ingredients Preparation time Preparation time Serving portions
10 5 min 15 min 1 large portion2 papanasi


  • 80 g fresh cottage cheese
  • 1 or
  • 1 tablespoon sugar (20 g)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla essence
  • orange peel - optional
  • 90-100 g of quality white flour
  • 300 ml oil
  • 100 g sour cream
  • 60 g of bitter cherry jam
  • 2 mint leaves

Method of preparation:

  • put 80 g of cheese in a bowl
  • we add an egg
  • and a tablespoon of sugar
  • over the cheese, put a teaspoon of baking soda
  • then a teaspoon of vanilla essence
  • mix well until the cheese and egg are homogenous
  • and stir until the composition shines, a sign that the sugar has melted
  • we put flour: say 90-100g or 4 tablespoons with a tip because the amount of flour varies depending on how big the egg is. If it is an average egg, put 90 g of flour. If it is a bigger egg, put 100g of flour. This balance must be maintained between flour and egg because: if we put too little flour, the composition will be too soft and the resulting papanas will be full of oil if we put too much flour, the papanas will no longer be fluffy, but will be hard.
  • first put 4 tablespoons of flour, mix lightly to incorporate all the flour and if the dough shines very hard you must add half a tablespoon of flour, until the dough no longer shines.
  • Now it seems difficult, but after you start doing it you realize, that's why I took this picture to see the consistency of the composition.
  • heat the oil. I use a wok to make room for papanas. The measure - 300ml of oil is approximately for the pan in which I make them. The optimal amount of oil in which the papanas should be fried varies depending on the dish in which you make them. The idea is that they should not be completely immersed in oil, but the oil should reach halfway through the papanas. If we have too much oil, when we put the composition, a crust will form over the papanas which will prevent it from growing. To find out when the oil temperature is good to put the papanas, we put a crumb of the composition in oil. When this piece rises to the top, the oil is ready and we start shaping the papanas. Let's light the fire! Do we wet our hands under running water but shake them so that water does not drip into the hot oil? and dividing the quantity in two, we take a half and shape it quickly between the palms and give it the shape of a ring:
  • we place it just as quickly in the pan and shape the second one
  • we keep the fire low. After I put them in the oil, wait 30 seconds and shake the pan a little to open the papanasii if they stuck somehow (to the pan or between them). We keep the fire low and wait for it to grow. We will not return them! From time to time we turn them in the pan to change their place, so we don't risk them turning brown in one place. We do not sprinkle them with hot oil on top! It takes 5-7 minutes, depending on how big the papanas are until we turn them over. Mine are ready: they have formed a reddish crust and must be turned on the other side
  • turn them slightly on the other side and shake the pan a little (they form a crust and do not stick). Another 5-7 minutes and I'm ready. How do we know the papanas are ripe? Toothpick test: we insert a toothpick in the thickest (tallest) part of the papanas. If the toothpick comes out with the pieces of dough, we leave them in the pan. Then we can turn them over, and wait for them a little longer. If the toothpick comes out clean, I am ready to take them out on absorbent paper. If something doesn't work out, leave a comment after the article and we'll fix it somehow!
  • place them on the serving plate and put a tablespoon of sour cream on each.
  • then a healthy spoonful of jam?
  • finely chop the two fresh mint leaves and place them on top. In the first year of the restaurant, jokes were made about the "parsley" decoration :). I know it is cool to put "something green" as a decoration, but I see dishes where the image is beautiful, but the tastes do not match. I will always say that if you taste a dish and close your eyes, that taste must be a whole made up of parts of the ingredients. Mint has been present in cherry jam since grandma's time, maybe some still remember fondly how I found the leaves in syrup.
  • and now serving technique :))
  • we syrup well and close our eyes! Who remembers the coolness of Customs?