Covrigi is the plural form of the Romanian word covrig is the name of a type of Romanian salted bread topped with poppy seeds, sesame seeds or large salt grains, especially in the central area of the country, and the recipe does not contain any added sweetener. In Romania the covrigi are a very popular fast food in urban areas and also as a holiday gift in rural areas.

Covrigi-brasonveni Covrigi are Romanian baked goods similar to pretzels. They consist of salted bread topped with poppy seeds, sesame seeds or large salt grains. They do not usually contain any added sweetener such as sugar.

Griş cu lapte is a Romanian dessert made with semolina boiled in sweetened milk. Jam, candied fruit, cinnamon and raisins may added. Once cooked, the preparation is poured into a cake pan. It is served warm or cold. The word gris may come from German language griess similar to the English grit.

Griş cu lapte is a Romanian dessert made with semolina boiled in sweetened milk. Jam, candied fruit, cinnamon and raisins may added. Once cooked, the preparation is poured into a cake pan. It is served warm or cold. The word gris may come from German language griess similar to the English grit.

Şarlotă - a custard made with milk, eggs, sugar, whipped cream, gelatin, fruits, and lady fingers; from the French Charlotte.

Şarlotă - a custard made with milk, eggs, sugar, whipped cream, gelatin, fruits, and lady fingers; from the French Charlotte.

Papanași is a Romanian traditional fried or boiled pastry resembling a small sphere, usually filled with a soft cheese such as urdă and any kind of sour jam.  The word papanași may come from the Latin papa or pappa, which means "food for children".

Papanași is a Romanian traditional fried or boiled pastry resembling a small sphere, usually filled with a soft cheese such as urdă and any kind of sour jam. The word papanași may come from the Latin papa or pappa, which means "food for children".

Colivă is a boiled wheat berry dessert which is used liturgically in the Eastern Orthodox Churches and Eastern Catholic Churches.  It is mixed with sugar and walnuts (often decorated with candy and icing sugar; distributed at funerals and/or memorial ceremonies)

Colivă is a boiled wheat berry dessert which is used liturgically in the Eastern Orthodox Churches and Eastern Catholic Churches. It is mixed with sugar and walnuts (often decorated with candy and icing sugar; distributed at funerals and/or memorial ceremonies)

Pandişpan - sponge cake - based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by either the batter method, or the foam method.

Pandişpan - sponge cake - based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by either the batter method, or the foam method.

Amandine is a Romanian chocolate sponge cake filled with chocolate or almond cream.

Amandine is a Romanian chocolate sponge cake filled with chocolate or almond cream.

Mucenici - Some believe that when the  40 Martyrs of Sebaste were drowned, flowers rose to the surface. As a result, for the date of 9 March, every, year, there is a typical dessert with the same name, Mucenici. The desserts are made in the figure 8 to look like garlands. Others believe that the figure 8 denotes a stylized human form of the martyrs themselves.

Mucenici - Some believe that when the 40 Martyrs of Sebaste were drowned, flowers rose to the surface. As a result, for the date of 9 March, every, year, there is a typical dessert with the same name, Mucenici. The desserts are made in the figure 8 to look like garlands. Others believe that the figure 8 denotes a stylized human form of the martyrs themselves.

Plăcintă is a Romanian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such as Urdă or apples.

Pumpkin pie and coconut brings you the flavor of autumn dish.

Cremă de zahăr ars - Crème brûlée

As a child my grandmother would make this recipe and then defend each piece like a guardian. It seemed a magical threat. So when I tried it a few days ago and

A Joffre cake is a chocolate buttermilk layer cake filled with chocolate ganache and frosted with chocolate buttercream originally created at Bucharest's famed Casa Capşa restaurant, in honor of a visit by French General Joseph Joffre, shortly after World War I.  Some commentators say the size of the Joffre cake, probably had as a model the French casquet worn by soldiers during World War I.

Joffre cake-invented at the Casa Capşa restaurant in Bucharest

Pinterest
Search