We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Papanas preparation recipe
mix in a larger bowl flour, sugar, ammonium, salt, vanilla sugar
beat eggs separately and add cheese
the two compositions are mixed in the small bowl
balls are made in the palm of the formed composition, flattened slightly and a hole is formed in the center.
add a little flour and put in hot oil.
fry on both sides until golden
then remove on a paper towel to absorb from the oil
serve with sour cream and strawberry jam (or as you have or like)
A consistent dessert, but carefully chosen!
Powered by Juicer.io
(5 points / total votes: 914)
angela 9 years ago - 12 July 2008 21:59
I received an order from Caesar that he wants it too ..I found the cottage cheese and tomorrow we will try it too
angela 9 years ago - 13 July 2008 21:27
made, pleasant and especially, my joy was eaten by Darius from them, it's the first time he wants to eat since they are made with cow's cheese. he ate a whole one and he liked it
I advise you to fry them a little so they don't burn
Ioana 9 years ago - 19 July 2008 13:03
but did Darius know I was with cheese, or did you deliberately hide it?
angela 9 years ago - 20 July 2008 13:53
he knew that I was with cheese, in Romanian restaurants Cezar ate papanasi and Darius looked at him that they were with cheese. Now he asked me: when do you make papanasi? miracle!
Ioana 9 years ago - 24 July 2008 19:28
it's really a miracle! We have to invent something with mushrooms, like Caesar doesn't eat mushrooms, right?
angela 9 years ago - 24 July 2008 21:06
mushrooms do not eat any. anyway with papanasi he went crazy, on Wednesday he called me at work to buy cheese, the problem is that it is quite difficult to find cow's cheese with us, we did 5 km more and we didn't even find it, now he will wait until we return on holiday, as in Calabria I certainly can't find cow's cheese!
mariana 9 years ago - 27 July 2008 17:15
Rodica Mag 9 years ago - 31 July 2008 20:27
What makes me here is that I can't find cow's cheese except mixed with sour cream, I have to add more flour or semolina
Ioana 9 years ago - 31 July 2008 21:18
put more flour, add one tablespoon of flour at a time until you can shape the dough.
I have never made semolina with me, although I have seen recipes for papanasi that I use.
chip 9 years ago - 8 August 2008 13:48
diana 9 years ago - 6 September 2008 17:59
angela 9 years ago - 1 October 2008 23:37
I made them again a few days ago, how good they were! with sour cream and sour jam!
Ioana 9 years ago - 2 October 2008 11:36
you're welcome! I see that now you find cream more often, how good!
angela 9 years ago - 2 October 2008 19:27
You looked at me, today I didn't find it!
dorina 9 years ago - 9 October 2008 19:09
I found a recipe for papanasi with semolina last night, I tried it and I don't recommend it! my husband was crying for papanasi as he ate in the city and of course they didn't look like people! and now I've taken this recipe to try. let's see what comes out
Ioana 9 years ago - 9 October 2008 20:03
it comes out safe, it's only double tested! but anyway we are waiting for the husband's opinion, let's see if we pass the test
ramona 9 years ago - 12 October 2008 21:34
Very very good.
Congratulations on the recipe.
flavy 9 years ago - 24 October 2008 16:25
bravo Ioana papanasi recipe is really delicious I had guests and I made papansi according to your recipe I turned them on they were very happy I even gave the recipe to 2 friends
Ioana 9 years ago - 24 October 2008 16:32
wow, I'm glad you impressed the audience with this recipe!
but did dorina impress her husband? he didn't write how they came out
angela 9 years ago - 24 October 2008 19:33
flavy-as I used to say, if my boy darius ate, who doesn't like cheeses at all, these good papanas are good!
flavy 9 years ago - 25 October 2008 11:10
yes angela you're right is great, I saw that you have problems with mushrooms but eggs like your husband and your child? I had problems with the child with spinach and now he eats it in the egg pie is very good and you can do the same and with mushrooms, if you think you have a chance I can give you the recipe
. when I made papanasi I tried to experiment with 2 and with semolina (I gave it in semolina) but I don't do well I prefer flour
angela 9 years ago - 25 October 2008 15:34
flavy-if you're nice send the recipe, maybe I'll manage to snatch some of them.
flavy 9 years ago - 25 October 2008 16:42
angela- I put the ingredients in my eyes after people I put about 2 tablespoons of finely chopped mushrooms, 2 eggs and a little milk for one person now it depends on how many you want to make, I explain how I do it: in a pan I put a little oil ( very little) I put a clove of finely chopped garlic, I harden it a little, then I add the mushrooms and I cover the pan with a lid, turn it from time to time, but let the mushrooms cook well which beat the eggs well with salt to taste and a little f a little baking soda then mix them with the mushrooms. in a pan that does not stick to put a little oil and put the composition (the oil must be well heated) then move the pan always to come off if the pie sticks to the edges use a knife greased with oil then when you see that it is baked on one side put a plate spread over the pan squeeze the oil and turn it on the plate then put a little oil in the pan and put the pie with the uncooked side down just be careful don't burn at the end, turn it over and on the plate I cut the garlic into small pieces and leave it, but if you want to cut it in 2, heat it a little and take it out again and if you want you can cut them into small pieces
angela 9 years ago - 25 October 2008 16:50
this looks more like an omelet than a pie, I think some parsley would work inside too! thanks for the recipe.
Ioana 9 years ago - October 25, 2008 16:54
this idea is very good, to hide the vegetables in food.
I saw in Oprah that Jerry Seinfeld and his wife published a book with recipes for children in which all the vegetables are pureed and then "hide" them through the food considered good by children. For example. they made macaroni and cheese and put cauliflower puree in them. Seeing the little ones eating
angela 9 years ago - 25 October 2008 17:53
Ioana, Darius controls the labels and since our garbage is separate, he looks quickly and knows what I put in the food, since I once secretly gave him beef and he discovered, I don't do any of this anymore. I explained nicely that the hamburger, ragu and tacos have beef and there they accept, otherwise sometimes I put meatballs and meatballs hidden in the sarmale. But I also hide the greens, I put zucchini in rice and in certain soups.
simona 9 years ago - November 2, 2008 18:58
how to eat papanas? hot or cold?
angela 9 years ago - November 2, 2008 19:00
papanasi are good warm but can be eaten the next day, if you heat them in the microwave. They are very tasty and this recipe is very successful! Guaranteed!
lore 9 years ago - 8 November 2008 18:27
thanks a lot! in the meantime we really became papanasi fans
IoanaIvi 9 years ago - 8 November 2008 19:09
welcome lore to us! so you liked my dads. I'm glad
angela 9 years ago - 8 November 2008 19:42
we make a club: papanasi lovers rhyme member: darius!
alice 9 years ago - 14 November 2008 22:40
hello I searched everywhere for the papanasi recipe and I finally found it I can't wait to try it thank you
angela 9 years ago - 14 November 2008 23:03
Alice, you know that you have found a GOOD recipe for papanasi, so tomorrow when you taste it, your happiness will be double! We are waiting for you to come back with impressions after tasting papanasi!
bogdan 9 years ago - November 15, 2008 18:58
some delicious papanasi
angela 9 years ago - 15 November 2008 19:36
ana_maria 9 years ago - November 28, 2008 08:45
very strong brother I did and I loved it. I want more
Mona 9 years ago - December 3, 2008 11:56
today I come to them too
iasmi 9 years ago - 3 December 2008 21:01
saby 9 years ago - 10 December 2008 17:29
papanas are delicious thanks for the recipe: D
Ioana 9 years ago - 10 December 2008 17:32
welcome to the club to be well!
daniel 9 years ago - 14 December 2008 16:50
Ardelean Ancutza 9 years ago - 21 December 2008 22:21
Because this recipe has 39 votes, I also give it a vote because last night I couldn't stop eating, they are good and fluffy and easy to make and I have no words.
Ioana 9 years ago - 21 December 2008 23:51
be well and thank you very much for voting!
anca 9 years ago - 28 December 2008 16:15
today I also found this recipe and I want to try it immediately, I'm afraid it won't turn out as good as you say because I'm in Italy and I don't have everything Romanian
angela 9 years ago - 28 December 2008 20:20
I am also in Italy, you can find cheese similar to cow's cheese called: fresh Piedmontese tomini can be found at Bennet, Auchan, Iper coop, or there is another cheese similar to cow's cheese is Robiola Ossela, which is found in almost all supermarkets! I'm getting to work, I prepared them with these cheeses and they always came out very well!
natalia 8 years ago - 12 January 2009 19:16
Mom, how tasty they are. I also prepared them a few days ago, I couldn't hide them from my husband's mouth, it's very tempting. I even prepared them with cottage cheese sent from home. Thank you for the recipe.
Ioana 8 years ago - 12 January 2009 19:23
be well, especially your husband
angela 8 years ago - 12 January 2009 19:59
tonight I make them too, I bought 630 g of cottage cheese (I took it all from the store) and I put to the vote what we prepare from it, I wanted boiled papanasi but they won fried papanasi, Dani did not vote that he wasn't home because he was on my side!
angela 8 years ago - 12 January 2009 21:47
as last time Darius complained that he found the pieces (they were very small) of cheese I prepared the dough with the robot, the result was a slightly different dough as a consistency, nor how I could not work it by hand, I slammed (I was desperate) on the dog with flour and I cut shapes with a glass and then I made the hole in the middle with a glass, they came out super perfect from an aesthetic point of view! plum jam (own production) and they were very good, but I would still have eaten some boiled papanasi!
Ardelean Ancutza 8 years ago - 12 January 2009 21:54
Angela and I broke papanasi today, since Friday I have cheese in the fridge and I couldn't decide what to do: vargabeles, natalia cake or papanasii. They hosted the papanas because they are made faster and they pass quickly from the plate, especially since I sent some in the package and at "my source of fresh cheese"
angela 8 years ago - 12 January 2009 22:08
long live your source of cheese! and know that I envy you!
Adrian Firi 8 years ago - 14 January 2009 18:06
I made very good ones today, I added them and a little lemon peel was super, the only problem is that I didn't have anything to measure the flour with and I put it in my eyes, I put a little more than I should and they came out a little more strong but they were good. Thanks for recipe!
Ioana 8 years ago - 14 January 2009 18:16
Adrian, be well, I'm glad they came out well. you have to buy a measuring glass, it is the best and cheapest solution
cozma 8 years ago - 16 January 2009 22:49
it's very hard I'll try tomorrow
roxana 8 years ago - 19 January 2009 20:26
girls, I need help! Angela returned from making passports. under what name is fresh cow's cheese found here. But how can I make sour cream? It's just sweet here. angela can you help me.
angela 8 years ago - 19 January 2009 22:36
hello, roxana, I'm still in Ro, so in your area there is cow's cheese, fresh Piedmontese tomini, and sour cream is, sour cream, if you can't find it (but it's at Auchan and Bennet) you can do it like this: box of cream for cooking plus a white yogurt without sugar and lemon juice, mix and leave for 30 minutes. when I come home I take pictures of cream and send them to you
Osiceanu Carmen 8 years ago - 24 January 2009 13:07
so many comments has this recipe that it is impossible not to be good. I have the courage and I try too! I hope to get out.
Mihaela 8 years ago - January 25, 2009 19:27
Hmmmm so they were delicious, I didn't expect them to come out so tasty at first, I added a little lemon peel, the jam was cherry and on top I put a teaspoon of cherry ice cream on each serving. Congratulations for the recipe Mrs. Ioana!
Ps. I had to hide the plateau of my father and brother .. who is constantly missing .. !!
Ioana 8 years ago - January 25, 2009 19:59
I'm glad to hear this will be good for you
Lavinia 8 years ago - 26 January 2009 22:01
Superb papanasii! Thank you very much Ioana for the recipe. I'm in Ireland and I can't find cottage cheese like at home here so I used mozzarella (the one in the bag in the water).
They turned out delicious and disappeared as you would say 'papanasi'.
angela 8 years ago - 27 January 2009 08:34
lavinia - also tries with philadelphia cheese, it looks more like cow's cheese.
Ioana 8 years ago - January 27, 2009 09:28
lavinia I'm glad you improvised and managed to make papanasii. but how did you do with mozzarella? did you scrape it?
angela, you're right philadelphia is creamy and it's easier to make this dough with it
lololo 8 years ago - 27 January 2009 11:24
cool good cool but only from pictures
Ioana 8 years ago - 27 January 2009 11:31
lololo, I'm too easy to do to just admire the pictures
Nina 8 years ago - January 29, 2009 5:40 PM
Nina 8 years ago - January 29, 2009 5:41 PM
I will try to do it at home too. Thanks!
Nina 8 years ago - January 29, 2009 5:42 PM
sel 8 years ago - 31 January 2009 19:16
deea 8 years ago - 1 February 2009 13:12
ionut 8 years ago - 1 February 2009 19:51
super good recipe but many times you need someone to put it into practice. thank you and good appetite.
radu ioana 8 years ago - 1 February 2009 21:51
radu ioana 8 years ago - 2 February 2009 12:36
SAVURATIIIIIIIIIII WITH PLEASUREEEEEEEEEEEEEE
sorina 8 years ago - 15 February 2009 14:56
they are the best papanas I have ever eaten
sorina 8 years ago - 15 February 2009 14:59
Claudina 8 years ago - 15 February 2009 18:48
My mouth watered. I'm going to make them, let's see if they come out.
Mary 8 years ago - 15 February 2009 21:07
Mary 8 years ago - 15 February 2009 21:08
ela 8 years ago - 19 February 2009 18:41
super good I did too
angela 8 years ago - 19 February 2009 19:06
BURLACU CARMEN 8 years ago - 4 March 2009 14:46
Today, when I get home, I think I'll try to do the 'papanasi' to see if it will work out.
mirela iosif 8 years ago - 8 March 2009 11:59
I'll try right now. I haven't done papanasi yet but I hope it comes out
angela 8 years ago - 8 March 2009 13:21
bridesmaid, I'm definitely coming out! it's a recipe that has always given only satisfaction and pleasure to the table! good luck and happy birthday!
emanuela 8 years ago - 14 March 2009 20:14
maria 8 years ago - 21 March 2009 10:56
the "original" recipe to call it that is with much less flour (about 3-4 tablespoons) but they are more sticky and harder to shape. but believe me the result is not even comparable, meaning they have neither the appearance nor any idea that it is pure donut.
At the restaurant I never found any good papanasi, just those big monsters that eventually donut with a little cheese.
You can try to reduce the flour, the effort will be greater but it is worth it
Adriana Costache 8 years ago - March 27, 2009 14:00
Super good papanasii. I tried another recipe, but they didn't work out, Ioana's recipe was a success.
Ioana 8 years ago - March 27, 2009 14:16
Adriana, I'm very happy that your papanas have come out and you're happy with the recipe
crina 8 years ago - 1 April 2009 14:24
Does anyone know another papanasi recipe? NOT like donuts with jam.
When I was in kindergarten, I had some white papanasi in white sauce for dessert (probably sour cream) and they were sweet and not sweet. For me these were the only papanasi I knew, and I liked them. After I grew up and I I went out to a restaurant, after reading the menu and found the "dessert" section: papanasi, I was very happy, but I was very disappointed when I saw donuts with sour cream and jam.
Does anyone help me? I guess I'm with semolina and cottage cheese, sugar, sour cream. but I don't know exactly. I read a recipe like this, but the papanas were boiled, that's not the problem, the idea is that they didn't have sugar in the composition, and I served them in kindergarten as a dessert and so they were sweet.
Thank you in advance
Ioana 8 years ago - 1 April 2009 14:28
we still have this recipe for boiled papanasi: [link], they are with sugar and semolina, maybe you are looking for these. and next to them you can make any sauce you want
Nico 8 years ago - 7 April 2009 18:08
Do Angela and Ioana take care of this site? Congratulations anyway.
Ioana 8 years ago - April 7, 2009 18:10
Yes, Angela and I post recipes and answer all the questions. every day we have a new recipe, one day me, one day Angela. That's how things work here, I'm glad you like it
elena 8 years ago - 8 April 2009 16:35
hehe te pr & # 305ns. a & # 305 u & # 305tat sa fac & # 305 s & # 305 b & # 305lute ma & # 305 m & # 305c & # 305 de pus capul la papans & # 305! I just tried your recipe after I failed another
we don't know how good they are. I got what was about 15 feet in front of me. I had a pretty watery cheese. let me give you some advice! m & # 305xat & # 305 sour cream with put & # 305n van & # 305l & # 305e powder. The sweetness of the sweet must necessarily make it more sour. I love currants! Fel & # 305c & # 305tar & # 305 & # 305nca odata ptr reteta! I live in a Turkish place and I miss my papanas a lot.
Ioana 8 years ago - April 8, 2009 16:52
it seems that we have the same tastes and I like currant or berry jam. maybe sour cream rubbed with vanilla sugar is what the lily is looking for its papans, I hope they read the site and try your suggestion.
I think it's superfluous to tell you how much I enjoy every culinary success on this site, especially for those who want to find the taste of food at home
adry 8 years ago - 9 April 2009 17:15
Waw what a craving I had !! I will try them too, although I will not find ingredients like at home! I hope I get out!
Angi, are you saying that robiola goes to papanasi? I made the boiled ones (also according to your recipe) with jocca and they turned out very well (it seemed to me the most similar to our "fagaras" cheese) I could make half, half jocca-robiola ossela!
angela 8 years ago - 9 April 2009 18:53
adry-lately I found that Ghiottofreschi Osella cheese is even more suitable, I made papanasi with them and they came out perfect. in a strainer to drain
adry 8 years ago - 9 April 2009 21:23
OK thanks! I also saw Ghiottofreschi with me! Tomini Piedmontese a bit difficult a thousand km away.
Good thing you told me to let it drain before use!
angela 8 years ago - 9 April 2009 23:35
we are waiting to see if papanasi came out! good luck! and good appetite!
lili 8 years ago - 25 April 2009 21:05
they were very good and I made them thanks for the recipe
Ioana 8 years ago - April 25, 2009 21:19
with pleasure! I'll do them tomorrow
uka 8 years ago - 29 April 2009 11:05
my mother did too .. I just finished eating! Very good!
cotuca 8 years ago - May 3, 2009 09:51
dana 8 years ago - 3 May 2009 16:55
now I papatasi for the first time papanasi .. and I can say that I love it .. especially with bitter cherry jam. X: x: x: Xx ..
I made them ..
Dan 8 years ago - 4 May 2009 18:45
I honestly didn't think papanas were such a good dessert, but after so many votes, I think they're delicious. I'll try them.
By the way I tried to make the donuts, they came out super but the shapes were weird and I burned the first ones on one side and I didn't leave them on the other side.
Ioana 8 years ago - 4 May 2009 19:25
I also found out with surprise that it is difficult to find a good papanasi recipe, it seems that this is to everyone's liking, that's why it has so many votes.
the donuts do not come out perfect in shape, some come out rounder, others with tugui. how do you manage to get them off the spoon.
ailoaiegianina 8 years ago - 16 May 2009 08:06
mmmmmmm fffff buni iam iam
ica 8 years ago - 19 May 2009 12:42
Adina 8 years ago - 19 May 2009 16:26
and these came out to me exactly 10 pieces are excellent! My husband likes ft a lot when I try new recipes. and this site inspires me many times
Ioana 8 years ago - 19 May 2009 17:17
miky 8 years ago - 8 June 2009 21:20
what a craving you gave me but I live in Spain. and I don't think I'll find all the ingredients here
floryna 8 years ago - 10 June 2009 20:18
my grandmother makes papanasi with semolina [cooked of course]
are the best: X
I love them!
if you want, I'm interested and I'll tell you the recipe, this is the idea I made once and it worked)
it's something like: cow's cheese is mixed with semolina and an egg or 2. so :-. and is modeled, after which it is boiled: X
at the end they are given through semolina fried with sugar
are the strongest: X: X :: X
[: D can get recipe: D]
Ioana 8 years ago - 10 June 2009 20:47
here is the recipe for boiled papanasi: [link] I hope they are as good as your grandmother's
lore 8 years ago - 21 June 2009 23:21
irina 8 years ago - 8 July 2009 14:49
I've been looking forward to this recipe for about a month now, since I discovered your site (I'm leaning in and already declaring myself addicted to it. Yesterday I took my heart in my teeth and a combination of sticky Italian cheeses (like ghiotto freschi and mozzarella) I planted this recipe, they didn't come out like a book, but it really didn't matter anymore. of course it ended up eating my portion. dessert 5 times 5 stars thank you!
doina 8 years ago - 17 July 2009 18:02
anca 8 years ago - 22 July 2009 13:27
now I try to make them hope they come out as good as you praised them for so long. So far I haven't done it.
Ioana 8 years ago - July 22, 2009 14:33
already has 170 votes, you should be good but I'm waiting for you to tell me how they turned out
mady 8 years ago - 26 July 2009 23:00
Good evening! Now I went in to look for a papanasi recipe, Tuesday is my birthday and I just received the sour cream from home (now I'm in Italy). I will make this recipe and I know you are a good thing. Thank you for the recipe but most of all thank you for giving me the solutions to replace the goodies that are found only in our dear Romania. You are strong!
cristina 8 years ago - 31 July 2009 12:12
GEORGY 8 years ago - 3 August 2009 11:29
I AM DELICIOUS "PAPANASI ARE MY FAVORITE FOOD" you adore
marius 8 years ago - 3 August 2009 21:21
Dear ones, I made ricotta because that's what I had in the house and an indescribable goodness came out. The first time I make papanasi because I was afraid it wouldn't come out but .MULTUMEEEEEESC restaurants. SARU'MANAAAAA.
romina 8 years ago - 10 August 2009 10:42
maria 8 years ago - 11 August 2009 16:42
Hey hello everyone!
After going through both the recipe and all the comments, I set to work to see if what was written here comes true.
And look, folks, I'll tell you honestly, I made some papanasi after this recipe, mom mom licking your fingers. Right now as I write I enjoy one of them !!
It's super recipe. Bravo! Grade 10 out of 10.
Ioana 8 years ago - 11 August 2009 16:52
not for nothing is the most voted recipe on the site! I'm glad you liked the result
mada 8 years ago - 16 August 2009 13:53
Woe to me, after how many votes he has, I must do them too! my boyfriend loves papanas, and I'm going to surprise him with this recipe! I tried papanasi, but of those boiled and they were not who knows what, but I ate at the restaurant, in oil, whenever I had the opportunity and they were bestial, I still have a question: if I make the dough today, by For example, can I keep it in the fridge for the next day? thanks.
Ravzan 8 years ago - 18 August 2009 11:33
I am 13 years old and I managed to make papanas without anyone's help. It's an easy recipe.
elena 8 years ago - 11 September 2009 22:59
I live far away from you and it's a bit hard with cow's cheese but I'm sure I'll find it. that I invited a family of Spaniards to the table (we live here in Spain) and they want Romanian food. I hope they like it and I like it.
Mine 8 years ago - 15 September 2009 13:54
Thank you girls from the bottom of my heart for finally getting tired of papanasi. I was crazy about it.
elena 8 years ago - 16 September 2009 23:04
I made papanas, they came out good, but instead of vanilla essence I put vanilla sugar as the essence less often here.
But hey, the Spaniards also liked it (or so they said). Thank you
elyn 8 years ago - 17 September 2009 20:46
good fff. greeting cards for the recipe
kty 8 years ago - 26 September 2009 12:02
mmmm..they came out very good. I didn't expect them to come out so good
julya 8 years ago - 28 September 2009 18:12
they are very good, I hit them from the first try and you are good, bad, I gave the recipe and the Spaniards, well understood,
andreea 8 years ago - 30 September 2009 20:32
I initially ate papanasi with my mother-in-law and she has another way of preparing them, they didn't seem so special to me. today I also made Ioana's recipe and I sent my mother-in-law to believe the word of a lady from here: I turned her back on my father-in-law still wanted. .congratulations to Ioana for the recipe
rozina 8 years ago - 2 October 2009 20:59
they are delicious.
I gave him a grade of 10 tonight.
the cheese must be drained well not with whey like the one in the food [for those that the mind does not carry]
Alexandra 8 years ago - 7 October 2009 09:54
I did it last night, they came out great. I also found a fff cheese. good, sweet, of only good consistency.
Andreea 8 years ago - 8 October 2009 14:48
Good to everybody. Today I will try them too. I know 2 types of papanasi, the ones with semolina, boiled, with which my mother pampers us and the ones from dough with flour and fried. I consider both recipes delicious. to delight him with papanasii with jam and sour cream. He will be my assistant chef but also the main taster. Anyway, he often asks me: "Andre, when are we making the cake?"
Andreea 8 years ago - 8 October 2009 21:27
Hi girls, I'm back with fresh news and boos, you don't even expect anything else, do you? I tried the recipe and not like that. but 3 servings at a time I also called 2 sisters-in-law and each I made a portion All the 3 families are happy and with full bellies Delicious. Only praise and smiles with "full mouth" And let's not forget Matei also modeled about 3 and popped one and something and last but not least gave a grade of 10 and a red dot is something no. I wish you a good evening just like our dinner was
Andreea 8 years ago - 8 October 2009 22:06
Ioana 8 years ago - 9 October 2009 09:01
andreea, you can vote only 1 recipe per day. this is because some time ago the purpose of the vote was not understood and I also had 150 votes on the same day from the same person. and in order to keep an objective vote, I chose this option.
I'll put the dot in my chest
Andreea 8 years ago - October 9, 2009 10:39
ok I understand. Yesterday I voted for the ostropel because I forgot to vote the other day and today I vote for the pappanasii. Have a nice day
cristina-miha 8 years ago - 10 October 2009 13:39
I put oil on my hands when I shape them, so I get rid of burnt flour from oil
madalina 8 years ago - 10 October 2009 21:26
papanasu is the best.my pleasant.
alin 11 years ago 8 years ago - 13 October 2009 16:34
calin 8 years ago - 17 October 2009 18:48
I have eaten many times and they are wonderful. Varecomand and you
maryyy 8 years ago - 19 October 2009 17:18
I would make this recipe too but I don't know where I could find fresh cow's cheese here in Paris
adriana 8 years ago - 19 October 2009 18:59
I will also try the much fried papanas.
You should know that boiled papanas are also good and more dietary. are recommended more for young children and for people who have digestive problems.
In my opinion the two types of papanasi are very special and each type is very good in its own way. It depends on what you want and what you expect.
Lawr Bucataru 8 years ago - 21 October 2009 22:14
super good..I'm a cook and I knew the recipe. less flour and putian essence more in res is okay. if you feel like a quick and efficient dessert "PAPANASI" the best: D
Luminita 8 years ago - 24 October 2009 03:29
I'm sorry but I didn't like them. The name "papanasi" of these donuts is not ok from me. By "homemade" papanasi I mean those "meatballs", "parjoale" in shape, which have a strong taste of cottage cheese and not flour, hard donuts. And one more thing: specify in the recipe that they must be fried over medium to low heat, otherwise you will eat them raw on the inside and with a thick "peel" on the outside. Don't be upset, please. I don't do it anymore !!
simona 8 years ago - October 24, 2009 10:28
Luminita, I'm sorry you didn't like the papanasis from my personal experience (and I have enough, believe me!), If you respected the quantities, it's impossible for the taste of flour to predominate, but, well, that's a debatable matter. . Try the "Boiled Papanasi" version, also from Ioana's recipes, maybe they will be more to your taste!
By the way: I just made them last night, they are delicious, and I like the "boiled" version more than "fried". I mean, last night I had about 20 papanas out of those boiled ones and. I drank them, I didn't eat them (there were three of them, that's right.)
Utza 8 years ago - 26 October 2009 21:28
They were the best papanasi I ate, and believe me I ate from a lot of restaurants and only in one place did I find them to be as good as these. It's the ideal recipe. I've never made papanasi because I didn't dare, I was afraid it wouldn't turn out as good as the ones I ate, but I'm glad I dared to make them because they were delicious. I made a small change, I didn't put the cream on them but I made a vanilla cream from some powder and I put two tablespoons of cream there and then I poured it on the jam above the papanas and the rest I followed exactly the steps of the recipe. The whole family agreed that they tasted great! Thanks for the recipe
Ioana 8 years ago - 27 October 2009 08:18
utza, I have only one comment. stop putting that powder instead of cream, you better make a simple one at home. otherwise I'm glad they turned out so well and you're excited.
ionica 8 years ago - 28 October 2009 20:36
cris 8 years ago - 29 October 2009 22:27
I'm a confectioner so the recipe given above is super ok, just that you need a little more flour and they are put on a napkin after they are fried, the oil comes out of them.
cris 8 years ago - 29 October 2009 22:27
Bella 8 years ago - November 3, 2009 10:30
As there are too many posts on this recipe, I can't help it, so for lunch I will make these wonderful papanas. I'll be back later with a post
Bella 8 years ago - November 4, 2009 12:40 PM
Ioana's delicious papanas were really fluffy. it's true that I absorb a lot of oil. but it is absorbed with kitchen paper. this time I also put sour cream and blueberry jam as we usually eat them simple and I really liked them.
Mara Manole 8 years ago - November 8, 2009 08:13
I made papanas last night, they are meticulous but they are worth the effort. they are better than all the papanas eaten so far by who knows what restaurant. But I have a question, Ioana, please tell me if I did well: because the dough was very sticky, I couldn't form the balls until I put them in the flour (so on the meatballs), otherwise they wouldn't come out and peace. Didn't I put enough flour in it? the idea is that the ones I did in the last round came out the best, because they had time to grow a little from baking soda and were the fluffiest. When I'm done, after I shape the bulbs, I'll leave them for about 15 minutes until I fry them, so they come out fluffier. In conclusion, they all ate, and there was more.
kiss the housewives
eva roman 8 years ago - 17 November 2009 13:02
thanks for the recipe I really tried it. super super worth it. I made the big girl happy. I received the recipe from a professional chef and I can't describe what came out but that's a sure success. Once again thousands of thanks
deea 8 years ago - 19 November 2009 14:44
mss. I needed it for school.the title was the recipe.
cipry 8 years ago - 23 November 2009 15:15
very good I go with cherry jam to madness today I also made with pr and I am also easy to make. good appetite.
Christiana 8 years ago - November 29, 2009 17:12
My mother and I want to surprise my father and we will make him papanasi
worlds 8 years ago - 12 December 2009 19:35
I made the best and fluffiest papanas using yeast
For younger children you can boil them and give them breadcrumbs with sugar
elena 8 years ago - 13 December 2009 14:56
My mother and I want to make them today. And they would work with plum jam, I think they are delicious. I CAN'T WAIT TO TASTE THEM.
Anca 8 years ago - 19 December 2009 11:42
/ I hope they are good, now I'm trying for the first time1
CristinutzaGirl 8 years ago - 20 December 2009 21:31
Very good. I recommend this recipe. They came out like a book.
irinutza 8 years ago - 22 December 2009 23:46
teodora 8 years ago - 1 January 2010 19:45
I did and meow came out as you said and they are very good
eduard 8 years ago - 3 January 2010 16:20
it's the best cake I've ever eaten
deea 8 years ago - 5 January 2010 18:06
valina sam 7 years ago - 15 January 2010 15:49
I start cooking them. I'll let you know how they turned out.
valinasam 7 years ago - 15 January 2010 17:22
LUMINITA 7 years ago - 16 January 2010 13:24
Papanas are delicious, especially those with sour cream and blueberry jam. Try them!
VIORICA 7 years ago - 19 January 2010 17:04
Ah, what a craving you made me !! now I'm starting to make delicious papanasi too !!
VIORICA 7 years ago - 19 January 2010 17:05
laura 7 years ago - 20 January 2010 18:08
I am in Austria. does anyone know what cheese here I can use for these papanas. . thank you girls!
ady 7 years ago - 23 January 2010 19:07
I will try the recipe too and I am looking for new recipes
veronika 7 years ago - 28 January 2010 16:40
whoaa now I took the recipe and the next days I will make them with my dads.
I'm sure they will like it !!
I ate papanasi a few times at a restaurant "Ambassador" and I can say that they were excellent ..and I had no idea that they were made with cheese ..I do not eat cheese ..NOTHING!
how good they were they made me want the recipe and make it !!
jeni 7 years ago - 1 February 2010 13:46
super good, and the recipe is great and simple, try with confidence. good appetite (my husband is crazy about them)
Bebelusha 7 years ago - 1 February 2010 15:57
must the cheese be sweet?
ela 7 years ago - 6 February 2010 09:00
can I replace baking soda with baking powder?
if so, how much baking powder should I put?
Monica Mihaly 7 years ago - 12 February 2010 18:28
wow it looks good and I read the comments here, I will try it and I hope to convince my husband that he is not a good friend with cheese, but considering that others have * converted * I hope to succeed too
Anca 7 years ago - 13 February 2010 20:00
I made them. it smells so good in the house but mine are unripe inside. the fire was medium to small and I even took it out brown. but they still didn't bake me. any advice for the future? ms and kisses
worlds 7 years ago - 16 February 2010 16:09
Hello! I don't have sweet cheese and I can't find it here either! Can I put yogurt or sour cream?
cosmina 7 years ago - 17 February 2010 19:23
My husband is crazy about papanasi but considering that all the recipes I have tried so far have been a failure, I avoid making them. But this recipe was a real success! Thank you!
gioni 7 years ago - 19 February 2010 12:06
I tried the recipe but they came out strong on the outside and a bit raw on the inside (they didn't even swell). What is the method so that it does not harden and swell? To put yeast?
ebyka 7 years ago - 20 February 2010 12:35
I made papanasi according to your recipe. but it was not made inside
moni 7 years ago - 21 February 2010 15:40
I respected the written quantities and the papanas turned out delicious, it was a success.
Countesse 7 years ago - 9 March 2010 19:10
I'll try tonight too. Let's see what comes out
rebecca 7 years ago - 9 March 2010 22:23
super papanasi more recipes
Marinescu Raluca 7 years ago - March 12, 2010 10:46
Very recipe and very explicit, so to speak, I haven't tried so far. I'll tell you how it turned out, although I'm 100% sure that it will work out great because the recipe is very good.
marcu 7 years ago - 12 March 2010 11:33
they are super strong. It's my husband's favorite recipe
amalia 7 years ago - 13 March 2010 12:27
super good. I just finished making and tasting them. they are fluffy and tasty. and the cheese almost doesn't feel.
lili 7 years ago - 15 March 2010 21:03
niky 7 years ago - 18 March 2010 14:00
I made papanasi according to this recipe 2 weeks ago for me and my husband, indeed they came out very good. The first round I made a bit big and it was harder to fry but then I recovered.
We praised our friends and tonight we visit them at papanasi. I beg you to come out just as good as not to make me kko: D.
A trick I use berry jam is good (as well as blueberry) and I put the cream in a bowl and put a teaspoon of vanilla powdered sugar. It gives it a better taste.
I hope it's good tonight !!
Keep you up to date
maria_vienna 7 years ago - 18 March 2010 23:16
I will try tomorrow. It will be the first time I eat something like this. You made me curious. I will keep you informed with details.
ionut 7 years ago - 19 March 2010 11:25
adina 7 years ago - 23 March 2010 13:13
you can make cow's cheese at home from milk. search the net for the recipe COW CHEESE AT HOME. success
raly 7 years ago - 14 April 2010 13:40
super good and quick recipe thanks
andreea 7 years ago - 16 April 2010 14:44
but at paapnasi there is also a guguloi up. I am dead after papanasi.
ionela 7 years ago - 16 April 2010 18:42
I want to tell you that papanas are my favorites but unfortunately I haven't had time so far to make such delicacies at home. but tomorrow, I will wish you success :!
emi 7 years ago - 27 April 2010 10:31
I have eaten them before and they are very good, I like them more if someone makes them
oana 7 years ago - 5 May 2010 22:13
Are fried papanas good to eat for an 11-month-old baby?
Ioana 7 years ago - May 6, 2010 10:34
only a mother can tell you that, but from what I've seen, my friends give their children up to a year only cooked food, nothing fried.
dida 7 years ago - 6 May 2010 12:48
suuuuuper good papanasii, I copied the recipe and I made papanasi (I had fresh thawed cheese), mamaaaa, what good papanasi, I got my husband and son ready, they came out so fluffy
WORTH TRYING - thanks for the recipe
Geanina 7 years ago - May 9, 2010 09:38
Honestly, I'm a little scared to do them. but I'll take a risk and I'll try! I'll come back with a comment
Geanina 7 years ago - 10 May 2010 14:42
Hello again. These papanas have come out very good. even though I'm on a diet, I ate one like that. out of breath. I sprinkled a little cinnamon on top. sour cream from in-laws from the country I had. I have a mother-in-law, my head. I look forward to it. today I take the test. if he likes. I got married in the fall: Thank you very much for the recipe!
Ana Ancuta 7 years ago - 11 May 2010 20:06
THX. saved my topic: DDD.
marius 7 years ago - 13 May 2010 20:08
Today I also made papanasi.
My daughter ate 3 pieces, although she doesn't eat cheese or strawberry jam.
I'm waiting for the criticism from my wife (it's shift 2)
Super recipe! Great appetite!
Mihai 7 years ago - 14 May 2010 20:36
As Marius did, I also made papanasi today, the recipe above of course. my "girl", future wife) did not eat at all but I will almost crack before I finish writing this comment.
antonia 7 years ago - 17 May 2010 15:14
I ate like that a month ago. f buni..ia did my aunt: X. I do not risk: d. I also ate fresh and good in the morning. miami: X
mihaela 7 years ago - 17 May 2010 19:46
I am a beginner in the kitchen and I followed the recipe and they came out super good and good looking. anyone can try with confidence. if I succeeded, everyone succeeds
Andra 7 years ago - 4 June 2010 20:11
Ioana, it seemed to me that they came out a little cruel in the middle. Is that how it should turn out or did I do something wrong? How should it be inside?
geanina 7 years ago - 17 June 2010 18:09
very good recipe that I tried
Adriana 7 years ago - 25 June 2010 18:21
What a wonderful recipe! I don't really want to be a housewife, but in a relatively short time, some beautifully browned and very tasty papanashi came out!
kinga 7 years ago - 10 July 2010 20:01
I also made papanasi today according to your recipe and they came out sooooper fine. I thanked them all a lot
claudiu 7 years ago - 14 July 2010 18:32
a simple recipe that does not require much work and can be to the taste of the whole family
andrei 7 years ago - 15 July 2010 16:39
Extraordinary these papnasi. I cooked it for my sweetheart, and as you know, it's a good aphrodisiac. goes well with a glass of wine. I don't think I need to tell you how happy my girlfriend was .. (if you understand what I mean)
Mihaela 7 years ago - 19 July 2010 21:48
Papanasi with semolina is not fried, it is boiled and given through breadcrumbs hardened with sugar! If you can't find cow's cheese, make it, it's very simple to make. , after it is caught, put it in a pot on low heat. Leave it until it is hot, do not boil it, empty the contents of the pot in a large sieve or in a gauze and let the whey drain.
Mara 7 years ago - 20 July 2010 07:51
I wanted to prepare my papanasi for a long time, but I didn't know the network, but now. I will make a very pleasant surprise for them, I know they like it. Thanks.
natalia 7 years ago - 31 July 2010 19:33
a worse recipe that wouldn't even exist.
I think you don't know what a dessert needle means.
Raluca Dumitrescu 7 years ago - 31 July 2010 20:03
I think you are a person totally devoid of good manners.
If there's something you don't like, it doesn't mean that everyone else who likes this recipe is a "lock."
PS: ioana, I want to say that the first time I made this recipe, I made it with string cheese (I had just started making culinary "surprises" to my husband, and I don't eat cheese at all), and even so , was highly appreciated.
violeta 7 years ago - 2 August 2010 21:28
I think I didn't put enough flour and they came out a bit unleavened (soft in the middle) but very tasty.
Ioana 7 years ago - 3 August 2010 10:47
only if the cheese is drained well does this happen. I always take Napolact cheese, I have no surprises from it being too watery for papanasi.
daniela 7 years ago - 7 August 2010 00:26
Nelly Coman 7 years ago - 8 August 2010 14:37
I know I haven't written in a long time, but that doesn't mean I haven't followed you, "out of the shadows."
I see that no recipe manages to outperform the papanasii votes, so I have to try it too.
ok, now what do you recommend instead of cow cheese, something I can find in Germany?
I read all the comments, I understood that mozzarella, philadelphia works ?? What do you say?
violeta 7 years ago - 8 August 2010 21:09
I don't think it was the cheese's fault. I buy it from a private individual and it's good. from the flour it was like I did again and they came out very good
Andreea 7 years ago - 9 August 2010 17:42
I don't know if you still come here to read, I saw that your post is from a year ago. But I'm looking for exactly the same papanasi as you! We also eat at kindergarten, more precisely at the dormitory, because it was with an extended program. What kindergarten did you go to? Are you from Constanta? I am also looking for the papanas of my childhood but I did not find them! I ate in different places and I didn't meet them. They weren't super swollen, not mottled, and they didn't taste like donuts. , and we eat them only with sour cream. They had a special taste.
Cristi 7 years ago - 14 August 2010 15:04
I did it with my friend papanasi..well, she did and they turned out very good. I taste it now
Dana 7 years ago - 29 August 2010 12:10
Very good papanasii. Thanks for the recipe
szasz 7 years ago - 5 September 2010 21:16
I hope it works out for me too
gab 7 years ago - 8 September 2010 21:08
dajny 7 years ago - 14 September 2010 13:41
I will try this recipe too. I find it interesting and I think quite delicious
dr flip 7 years ago - 14 September 2010 23:50
ok great! my husband ate homemade papanasi for the first time and said that they are genius1 so for the pleasure of taste the Arabs also sign11
try the recipe with confidence!
gab 7 years ago - 18 September 2010 21:22
Anonimus 7 years ago - 19 September 2010 12:48
raluca 7 years ago - 19 September 2010 19:48
I have a question.
What can I replace the cottage cheese with? (I live in France and they don't think they have anything equivalent to cottage cheese, so I don't know what to use.
thank you very much, I am waiting for your answers.
Ioana 7 years ago - 20 September 2010 10:13
Isn't fromage frais or fromage blanc about the same thing? or maybe find a quark.
raluca 7 years ago - 20 September 2010 10:27
thank you ioana for such a prompt answer
it's not exactly the same fromage blanc it's much more liquid and like a paste so I doubt it will come out the same quark I have nowhere to go, because I don't live in a very big city so it's harder to find.
I'll try with fromage frais ... but it probably won't taste the same as my mother's papanas at home.
Ioana 7 years ago - 20 September 2010 11:07
if fromage frais is softer, you can put it in a gauze and let it drain a little. the French have good cheeses so something good still has to come out.
raluca 7 years ago - 20 September 2010 12:53
OK. tomorrow I'm going to research for ingredients and I'll keep you posted, thank you again, Ioana, very prompt!
gabriela 7 years ago - 29 September 2010 16:30
I also tried to make papanasi and my composition didn't work out. I kept mixing with the mixer but my composition is sticky and can't be shaped. I followed the specified steps. Where do you think I was wrong?
Ioana 7 years ago - 29 September 2010 16:36
First of all, it may be the cheese's fault, if you took the creamy one in the package, it certainly won't come out, the cheese must be well drained of whey. I also tried the finest and they didn't come out, I had to put a lot more flour, which ruined their taste. indicatively, I tell you that I use Napolact cheese that is well drained, try it or a similar cheese as a texture.
the second row when you mix with the mixer, mix briefly, only until smooth, otherwise the dough becomes too "pasty".
Dorin 7 years ago - 6 October 2010 11:46
I did too. Disaster, some rubber style came out. What I think I did wrong:
1. I used kneaded cheese, fresh, taken from the market, as they give it a hundred names, I let it drain (about an hour), as the recipe says, but it 'swallowed' the flour almost twice. Conclusion the cheese was not good.
2. I put it in hot oil. What 5 minutes, my family browned in a minute. Conclusion is not called hot oil, but hot oil, because if it is hot you can not fry it for 5 minutes.
I threw everything away, and how beautiful they looked
Ioana 7 years ago - 6 October 2010 11:54
Yes, you suffered exactly what I wrote above, when I bought a kind of cow's cheese cream and it took a lot of flour and it was a small disaster.
when frying, the oil must be hot so that the papanas do not come out fat, but even before putting them in the oil, turn the heat to low under the pan and this is how you fry them. just like you do with meatballs. I will specify this in the recipe as well.
mirela 7 years ago - 8 October 2010 12:20
Hello. On the 6th of this month it was my concubine's birthday (as I like to call it) and I couldn't celebrate the day because it fell on a Wednesday and everyone is at work, but today we spend and I decided to the sweets made and the cake to make his beloved papanas. I saw this recipe and this afternoon I will try it too. I hope it goes well. Tomorrow I will come back I will take a picture and show you how they iesit.Va pup
amalia 7 years ago - 9 October 2010 23:32
sall. they are delicious. very good and tasty. I tasted them, they are super good. good idea. you invented the recipe. if congratulations.super recipe. .
Ioana 7 years ago - 11 October 2010 09:53
is a traditional Romanian recipe.
nelutzu69 7 years ago - 14 October 2010 19:56
Does anyone help me? At 500g of cottage cheese and 200g of flour (plus the rest of the ingredients of course) I got a composition so soft that I added too much flour and some hard and unripe papanas were made! Maybe someone can better explain to me what I have to do!
dr flip 7 years ago - 17 October 2010 11:26
I think I made the biggest mistake of my life. I cooked papanasi !! and now mazen (my husband) wants to eat papanasi every day. very good. Too bad my Arab now knows I can cook ((
din houston / tx / usa, corina & mazen baltagi
gabica 7 years ago - 17 October 2010 12:09
Cheesecakes are my boy's favorite. I make them the same, but if I have a softer cheese, I add a spoonful of semolina from the beginning and then I put flour in my eyes so that it doesn't come out too hard or too soft. The gray has the role of pulling from the surprise of the moisture of the cheese. To mix, simple mixture with a spoon, even if the pieces of cheese remain in the dough. It's like they're better that way. And the jam, mmm, the blueberries are great, but also the cherries or raspberries are perfectly good.
Andreea 7 years ago - October 19, 2010 10:20
Yesterday was my birthday and I made papanas for dessert, they were a great success. Inadvertently I did not read the line that says that 10 pieces come out of the composition so I doubled the quantities I still have enough composition for the next birthday
Thank you Ioana for the delicious recipe!
andrei 7 years ago - 24 October 2010 13:17
I try papanasi payments all from the same composition and I get clichés. I did the test with all kinds of sizes at the stove fire but in vain
Bianca 7 years ago - November 2, 2010 6:57 PM
I took the recipe and I will make it and I can't wait because the image looks very good
Lovely: X 7 years ago - 4 November 2010 00:57
super I also tried the recipe ..good appetite
coco.cluj 7 years ago - 10 November 2010 00:18
I made papanasi according to the recipe above, and as the pictures show..and the papanas ssuuppeerr came out ..dortal..as at the restaurant.
thank you very much to those who posted the recipe on the site.
Cristina 7 years ago - 20 November 2010 20:09
Now I try to do: -I hope they are good)))
flory 7 years ago - November 23, 2010 10:38
Now I have found this recipe and I am very happy with it and also eager to try it. Although I am not a "master" in the field of culinary art, I hope I will not fail.
b1c1 7 years ago - 12 December 2010 16:33
I'm going to make papanasi for a contest at school. My big problem is that I'm fasting and I can't taste it, so I don't know how it will turn out.
Gina 7 years ago - 14 December 2010 00:21
thanks for the recipe. I amazed everyone with the papanas made after this recipe. My dough came out a little sticky, I think from the cheese, but I gave each papanas through the flour, and after I fried them, I couldn't wait let it cool down a bit to serve it like in a restaurant. just that) and at the end I put the cherry jam, because I didn't have blueberries. I received a grade of 10.
Gina 7 years ago - 14 December 2010 23:20
I made papanasi today, at the request of the whole family. I can say that I experimented, from the quantity given above I got 12 papanasi. Manufacturing time 1 hour, cooking time 15 min (we are 5 in the family) , and as a price I can say that it didn't cost me more than 10 RON, including in this cream and jam, the oil in which you fry, etc. It is clear that it will remain one of the favorite recipes of the family.
ina 7 years ago - 16 December 2010 09:57
I will read the recipe and I will do it soon. I hope it goes well, although I do not doubt so many congratulations.
ramona 7 years ago - 19 December 2010 16:47
papanasii are very good, but first try to prepare the cheese so that it is not salty, as I did not try it, I took it after the seller that it is good and it was very salty.
ionut 7 years ago - 20 December 2010 17:53
they are huge good I tried, worth a try.
gabi 7 years ago - 26 December 2010 15:33
I don't have the patience to try the recipe anymore. But without any doubt it will come out after how many greeting cards you received.
geti 7 years ago - 5 January 2011 15:13
very good, now I'm done and I like them. super tasty and looks even better than in the picture), thanks ioana!
Flory 6 years ago - 8 January 2011 13:21
I saw the recipe yesterday and today I tried it.
They turned out really delicious!: X
protopopescu 6 years ago - January 8, 2011 16:55
how good they are! I like one very much I would eat every day!
MARIA 6 years ago - 8 January 2011 23:32
THEY ARE VERY GOOD AND I THINK ECONOMIES FOR THE CRISIS THAT HAVE COME OUT SUPER DELICIOUS
Ellena 6 years ago - 9 January 2011 22:52
Hi, can you tell me what kind of cheese you used? Sweet, salty? and can it be replaced with what ammonium? THX
Ioana 6 years ago - January 10, 2011 08:33
it's about baking soda. I will complete in the recipe
ionela 6 years ago - 13 January 2011 15:42
try with half a pack of baking powder by dr oetker instead of baking soda how much about the addition of sour cream is ok make them fluffier and tastier even if you have around the house sour cream does not spoil about 2 tablespoons or more
corina 6 years ago - 20 January 2011 09:39
I live in London, I don't have cottage cheese either, but I found a similar cheese in Polish stores. it is also dietetic and tastes better than cottage cheese
dam question though.
can I bake them in the oven?
I don't want oil, I'm on treatment, please try to make me healthier
Ioana 6 years ago - 20 January 2011 10:02
when you're on the go, I recommend boiled papanas: [link]
Mihaela 6 years ago - January 23, 2011 9:23 PM
Hi! I'm glad I found this site - I made some recipes and I was really happy with the result. Tonight I tried the papanas - but they didn't come out exactly as they say. Maybe you advise me and tell me if I did something wrong - they came out a bit 'sticky' and I didn't manage to make the shape out of the pictures (did I put too much or too little flour?).
Thank you for the recipes and I wish you a wonderful evening!
ANTONIA 6 years ago - 24 January 2011 17:47
Well, prepare the cottage cheese at home.
Doesn't Ioana know any recipes?
1 liter of milk is boiled and when it starts to boil add the juice of 1 lemon. milk as fat as possible, 3.5% fat
2 liters of milk are boiled and when it starts to boil add a yogurt. 250 gr or 500gr
I do this for children when they have problems with their belly + toast
ANTONIA 6 years ago - 24 January 2011 17:49
Or from the yogurt cheese from Ioana's recipes
ionela 6 years ago - 24 January 2011 22:15
girls I didn't know that papemasi can be made from telemea and credetimacoc laei for about 8 years
since I worked in a restaurant and I found out about them and I believe they are so good and tasty but it was hard to make the cheese alone because many of you say you can't find cheese in stores see my recipe is the classic sweet cheese
so be careful
-3kg of sweet sweet milk if you can find it at any grocery store 2 yogurts put the milk on low heat until it warms up be careful not to burn so you can keep your finger in it turn off the heat and add the yogurt while chewing bn with a
after 24 hours awake at room temperature you have a milk caught depends on the room temperature if the milk becomes solid let's say in quotes it is only good to prepare the breeze and we start we take the bowl with the milk caught
boil it in a strainer, put a piece of gauze and strain that boiled milk, lightly squeeze the gauze from the corners and with a spoon lightly press the whey cheese, let it cool in the strainer and at the same time drain the whey after about 1 hour you have 500g of fresh cheese 7 years for papanasi and they came out super tasty incercatio aaa and this is the cleanest cheese for babies attention moms
CATALIN 6 years ago - 29 January 2011 18:32
HM K GOOD DAD, I DID IT AND I AND IT CAME OUT DELICIOUS BUT I DIDN'T FIND THE SWEET CHEESE BUT I WAS TAKING A LOT MORE BUT I DID A LOT MORE
Alex 6 years ago - 29 January 2011 21:28
They are delicious. you can find mega cheese (catalina) in bags of 250 gr
aiduta 6 years ago - 1 February 2011 11:58
I tried it and I went out here to find everything I need and all the recipes are super good
eu papanasul 6 years ago - 4 February 2011 15:53
Super good papanasi from this recipe I like
BV ptr el)
jasmin 6 years ago - 4 February 2011 22:26
I had the cottage cheese my mother sent me. 10 minutes ago I finished papanasi. what can I tell you a treat, my husband is never tired of eating, a big BRAVO Ioana..cards
nicoleta 6 years ago - 6 February 2011 13:11
Thanks a lot for the recipe. I put fruit yogurt on top, super.
My husband is Italian and instead of cottage cheese, which I don't have, I put fresh ricotta, he ate almost all my papanas.
but you know I'm a great cook and I made a big surprise for her
cristina 6 years ago - 18 February 2011 12:03
I don't live in Romania, so I don't have cottage cheese. Do you think my milk cheese is just as good? Could I try Philadelphia cheese? Maybe it's too soft. ? Thank you in advance
Ioana 6 years ago - 18 February 2011 12:22
it's very good cheese made by you! let it drain well of whey
madalina 6 years ago - 24 February 2011 14:43
are very good papanasi another recipe do not you have?
Ioana 6 years ago - 24 February 2011 14:45
yes, here's a recipe for boiled papanasi: [link]
Laura 6 years ago - 25 February 2011 10:34
Goodbye diet with these goodies!
persida 6 years ago - 25 February 2011 22:13
today I made two of your recipes. papanasi and ostropel chicken. I came out super good. thanks for the posted networks.
geanina 6 years ago - 7 March 2011 14:28
I'll try to see if I succeed. I think they are delicious.
gabriela 6 years ago - March 13, 2011 02:57
offf you have no idea how long it took me to find the cheese because I didn't know what it was called here in Italy..I have known the papanasi recipe for a long time because I only worked in Romanian restaurants. but I do not recommend. Instead I would add lemon peel to your recipe.
nicoleta 6 years ago - March 26, 2011 13:00
yami. yami. very good this recipe suuuper
dede 6 years ago - 28 March 2011 20:14
so good that they make you salivate just thinking about them. these delicious papanasii: X: X: Xi I made exactly according to your recipe..and I recommend them to everyone with a lot of warmth especially since my husband was very excited: X: X: X ms once again: *
karina 6 years ago - 3 April 2011 20:37
I make them for my love and I have never eaten them before but he likes mss
nico 6 years ago - 2 May 2011 12:38
super great recipe. Enjoy it with pleasure
tala 6 years ago - 5 May 2011 08:24
Oana Maria 6 years ago - 28 May 2011 21:10
offf I don't know where I'm wrong, I also read the posts of the girls above, I have no idea what I was wrong with (and I was waiting so long to taste them, and they were cruel as if. I think it warmed up, then I put it on low heat, then they didn't cook anymore. the dough, were they too big? I got 12 pieces of this composition so you wrote that I get 10. I don't know, I have a real bad luck when I do something in the kitchen with cheese or sour cream I can't get it ((((maybe see This comment Ioana and help me, I won't let them do it again
lau 6 years ago - 2 June 2011 20:00
very good when ready
mihaela 6 years ago - 5 June 2011 18:14
superb recipe. just like my mother did at home
Andreea 6 years ago - June 17, 2011 19:19
Roxanna Mika 6 years ago - 26 June 2011 20:58
ooofff, I'm so disappointed that I tried to make papanasi and they didn't come out ((
hfghfhf 6 years ago - 26 June 2011 21:51
Aluas Maria 6 years ago - 13 July 2011 14:29
Wonderful papanasi. I'm glad they came out. And the next day they are very good. Thank you Ioana.
emilia 6 years ago - 17 July 2011 17:23
I'm only 12 years old so I don't really know how to do them
I'm crazy about papanasi. I'll ask my mother
simona 6 years ago - 4 August 2011 21:53
very good and papanasii, I had another recipe similar to yours, but by far yours is much better. Tip for those who can't handle papanasi: to choose a dry cow's cheese like the one from Napolact, it's very good for papanasi.
cata 6 years ago - 5 August 2011 22:23
they are very good an extraordinary recipe
Florina Ghinararu 6 years ago - 6 August 2011 15:59
No comment. Congratulations.
mihaela 6 years ago - 22 August 2011 23:17
emy 6 years ago - 26 August 2011 21:02
I do tomorrow I hope it will be good
claudia 6 years ago - 27 August 2011 14:32
I also put a baking powder or a little yeast
Analia 6 years ago - 1 September 2011 20:21
are delicious!: X: Xe my daily breakfast.!
can you believe it?
and I am 10 years old: D
irina 6 years ago - 9 September 2011 12:03
excellent, extraordinary, I have no words of praise for you Ioana
I made them after I came from vacation from logs, sinaia, brasov, where I ate a portion every day at different restaurants, I had heard that in that area are the best.
yours were just as good. maybe even more.
rsimona 6 years ago - 10 September 2011 21:49
The first time I made papanasi according to this recipe a month ago and unfortunately they didn't turn out good, because of the cow's cheese which was very watery and because of me I put more flour and I set the fire a bit hard. Today I got my revenge and I made 2 servings of papanasi with napolact cheese which is much drier. Flour (because I have no measure) I put 8 tablespoons per serving. They came out very good, their gulst reminded me of my childhood. M Thank you Ioana!
anonymous 6 years ago - 12 September 2011 16:09
papanasi for me is the best dessert
Cris Blue 6 years ago - 13 September 2011 00:41
Substitute for cottage cheese for those who do not live in Romania as is my case - ricotta or cottage, cottage is the closest to cottage cheese but is harder to find, ricotta instead we find it easy, bon app tit
miha 6 years ago - 2 October 2011 18:18
it sounds too good and I have to do it too. I have everything I need, so wish me success.
Ioana 6 years ago - October 3, 2011 10:18
success, although I think they are already eaten
Alex 6 years ago - 17 October 2011 16:33
About how many papanasi come out ... to this recipe? taking into account the weight mentioned in the ingredients.
I intend to show my culinary talent
Ioana 6 years ago - 17 October 2011 16:50
mihaela 6 years ago - 18 October 2011 12:24
I leave my mouth watering, I start immediately.
Alyce 6 years ago - 19 October 2011 15:36
Papanasi are the only dessert I eat even when I'm on a diet. and for angela. where exactly are you in Calabria. I, for example, buy Romanian cow's cheese from Romanian stores. you find Rosarno. Villa San Givanni. Taurianuova. Gioia Tauro. Reggio Calabria.
dorina 6 years ago - 26 October 2011 09:33
they are a delight, the cheese should be fresh and sprinkled with apricot topping. Even husbands will like it.
Biia 6 years ago - 2 November 2011 16:23
so I swear it's super good: x
ana 6 years ago - 4 November 2011 12:04
Ioana, do you have any idea what baking soda is called in French? That I've been struggling for two months to make some pancakes in this country, and now you've challenged me to papanasi!
Ioana 6 years ago - November 4, 2011 12:11 PM
baking soda or baking soda = baking soda
powder paste = baking powder
if you can't find baking soda (you can also try it in pharmacies) then replace it with baking powder (baking powder contains baking soda)
zita 6 years ago - 5 November 2011 16:05
Adriana 6 years ago - 16 November 2011 22:48
Hi. I wanted to tell you that these papanasi look more than delicious. And I couldn't help but try. and the result was surprising: from papanasi I ended up making pancakes. so I still had a taste for them
Ioana 6 years ago - November 17, 2011 09:33
you mean, your dough came out too soft? or did you just decide to make pancakes and fill them with cheese?
Adriana 6 years ago - 17 November 2011 21:16
My dough came out too soft because, of course, I didn't put fresh cow's cheese but pasteurized cow's cheese (Burgus, from Spain). And I put enough flour but no chance. so in the end I put milk and made pancakes: D
App if anyone knows any kind of cheese from Spain that would be ideal for these papanasi, I would be grateful .. Ms in advance.
lupu adelina 6 years ago - 7 December 2011 17:54
they are fff good I tried the recipe the third time and it's always perfect, thanks
gabi 6 years ago - 18 December 2011 17:52
They are wonderful! I ate them with real whipped cream made from special whipped cream for whipped cream and with bitter cherry jam!
dani 5 years ago - 21 January 2012 15:04
papanas are very good and I like them
adyadutza 5 years ago - 6 February 2012 20:01
papanas are very good thanks to the recipe
Catalin Angelo 5 years ago - 8 February 2012 18:13
Hi, I want to say my opinion, I've been in Spain for 8 years, and we eat papanasi in romania fest, at the restaurant yesterday I came up with the idea to look for the recipe on the net to put my mother to experiment, they came out great, they really are Delighted by the taste, although I complain that I did not find what I imagined. , I just think.! but this recipe is wonderful! thanks a 10!
Ioana 5 years ago - 8 February 2012 18:24
I think these are the papanas you are looking for: [link]
stelutza 5 years ago - 13 February 2012 15:26
danusia 5 years ago - 8 March 2012 18:09
and I made the recipe is delicious and for those who do not know in Italy it is made with ricotta papanasii are as good as fresh cottage cheese from Romania.
Cristina 5 years ago - 9 March 2012 12:03
When you say cow's cheese, do you mean Telemea or crushed cheese? At that crumb, he calls it a bellows.
Ioana 5 years ago - 9 March 2012 12:07
neither one nor the other. fresh cow's cheese (also called sweet cheese).
Diana 5 years ago - 9 March 2012 14:08
I made them with cow's milk, twice even, and they came out excellent! Only I put more flour because I couldn't shape them.
Gabriela 5 years ago - 19 March 2012 05:06
A very good recipe.
I'm in Korea, you can't find fresh cow's cheese here. You can make cottage cheese at home. You need to make a nest from a yogurt, 100 gr. and 1-2 tablespoons of sour cream. Put warm milk over this nest and you can put it in the stove oven, which you have heated a little and keep it in the evening until the next morning. That's how I make yogurt. If I want cheese, I boil this yogurt and then strain it and let it drain in a bag.
monna 5 years ago - 21 March 2012 09:23
fff your good recipe. very tasty, I put raspberry jam over the sour cream topping berry. they were a wonder.
anna marya 5 years ago - 24 March 2012 17:50
they are very good, they leave your mouth watering and right now I eat them
ely 5 years ago - 1 April 2012 07:13
you should "work" on the amount of flour. It's too little 200 grams of flour. and expressions such as "chicken after the eyes" until the shell comes off the hand "" how much it contains "does not guarantee the success of the recipe. provided that the recipe is followed.
Ioana 5 years ago - 1 April 2012 14:52
the flour must be adapted very little considering that I can't guess the consistency of the cheese you use. that would be ideal, but the cheese is drier or more watery depending on the producer. here you need a well drained cheese.
but if it requires a large amount of flour in addition to what I wrote, it means that the cheese is too watery, has not been drained enough and is not good for papanasi. next time either drain it or buy cheese from another place.
jellyfish 5 years ago - 6 April 2012 23:59
I live in Greece
and today I did papanasi for the first time. the beasts came out, I put a little flour and I was a bit tired of "modeling" but they came out
Of course, we didn't find cow's cheese here either, just something similar and our sour cream isn't like the one from Ro., but they have a yogurt ... satisfactory
Anyway. the recipe is millions. many millions.
raluca 5 years ago - 7 April 2012 15:29
Mine have grown very little and are not fluffy as in the pictures. Is it possible that you put too much flour?
Ioana 5 years ago - 7 April 2012 17:59
did you put more flour than specified in the recipe?
raluca 5 years ago - 7 April 2012 23:30
Yes, I put more flour than in the recipe. My composition with 200 gr was too soft and it was impossible to model them, so I added another 3 tablespoons (until I reached the right consistency for modeling.). I will also try with drier cheese and smaller eggs (I have already thawed the cheese). Thanks for the recipe!
Damalina 5 years ago - 15 May 2012 18:11
Hello. I also made papanasi today according to your recipe and they were delicious! I came across your site by chance some time ago and since then it has saved me from many depressions caused by the question "What am I cooking today?" yes, I really came to love cooking. Thank you very much for sharing your passion with us.
Beginner 5 years ago - May 20, 2012 10:35 PM
memet 5 years ago - 29 May 2012 15:13
Hi. What kind of fat should cow's cheese have.
Ioana 5 years ago - 29 May 2012 15:41
I use fatter cheese because it's tastier. it is not obligatory, but this is how the taste of the cheese in the final product feels pleasant.
Ralu 5 years ago - 31 May 2012 23:14
Today I made papanasi according to your recipe. they came out incredible.
memet 5 years ago - 2 June 2012 18:11
Thanks a lot for the reply, it's the coolest
no name 5 years ago - 12 June 2012 22:09
however, I think you forgot to mention that egg yolk and vanilla sugar should be added to the cream and that the currant jam works well.
Ioana 5 years ago - 13 June 2012 08:32
I do not add yolks or sugar to the cream. I use it as such because it is sour, I think the sugar in the jam is enough. the jam is good for anyone, it can also be sour (of berries, cherries, currants).
deria 5 years ago - 19 June 2012 18:43
I liked you very much, no
carmen 5 years ago - 2 July 2012 18:36
Hi Ioana, I'm Carmen and I'm new.
I tried 5 times to make papanasi, I know it's not hard but they never turned out well. Last night I found your recipe and I started working with my husband, I followed your instructions and I came out with a soft crust, I added a little more flour but in vain I finally took them with a spoon like dumplings and made them so. What do I have to do to get my papanas out and tell me rooog
Ioana 5 years ago - 2 July 2012 18:50
to use good cheese, drained well. even a little if it's "wetter" it won't do well, you have to put flour. use test Napolact or Oke cheese, fat, in the bag. These are very good for papanasi. Then you will know what consistency the cheese must have and you will be able to make homemade cheese (you will know how much to drain).
do not use packaged cheese like butter in any form.
if you have to put more than a tablespoon of flour in the dough compared to the amount given by me, then the cheese is not good for this recipe.
the shell is a bit sticky (see in picture 4 it stays on the fingers a bit when modeling) but this is normal.
how did they come out with a spoon? I mean taste, not shape.
carmen 5 years ago - 3 July 2012 12:08
Thank you very much for the guidance, I will do the same for next weekend and I will tell you if I succeeded.
With the spoon they tasted good, but they were not fluffy at all because we put a lot of flour, and as if it had a ton of one, we ate anyway because we were hungry especially after seeing your pictures, we both did mm mm !
cristina 5 years ago - 2 September 2012 14:46
and I did are very good especially with word
Oana 5 years ago - 2 September 2012 14:57
I tried and they are very good: X: x
ella 5 years ago - 7 October 2012 17:57
I would like to know if cow's cheese must be sweet cheese because I live in Greece and sweet cow's cheese is very rare.
Ioana 5 years ago - October 8, 2012 10:21
Elena 5 years ago - 14 October 2012 19:56
They are the most delicious homemade cakes
Cristina Geangu 5 years ago - 18 October 2012 20:13
They were great! Congratulations for the recipes are for everyone to understand!
daniela 5 years ago - 2 November 2012 23:07
Hi! I have a question if I don't have fresh cow's cheese, what other kind of cheese can be made with papanasi?
oana 5 years ago - 19 November 2012 10:49
delicious. I never get tired of them, I would eat every day if I could! I knew from my grandmother how to make boiled but fried papanasi, I ate it for the first time last week when I tried your recipe and they conquered me. I made a double portion and I still didn't eat to my heart's content .Thanks for the recipe!
Tupa 5 years ago - 4 December 2012 22:49
pt. how many people is the recipe from above, that is, how many papanasi come out. I want to show sarbilo what good dessert means! thanks
maria dolanescu 5 years ago - 16 December 2012 10:23
They are very tasty and they turned out superb
ana 4 years ago - 12 January 2013 01:17
I liked the papanasi recipe, thank you
Lumi 4 years ago - 17 January 2013 15:44
I live in Germany and I found cottage cheese only at the Russian food store. Tonight I will make this recipe for papanasi.
Ramona P. 4 years ago - January 28, 2013 09:38
This recipe is delicious. I tried it on the weekend. I live in Prague and I managed to "turn around" 7 Czechs with this recipe! thanks!
Mihai 4 years ago - 16 February 2013 18:10
Ha they are good and the recipe is good
jenica 4 years ago - 21 February 2013 21:06
It's very good, I really like papanas.
Simona 4 years ago - 16 March 2013 14:24
I just did it, I admit I was encouraged by the comments. They came out and are delicious.
moga 4 years ago - 4 April 2013 16:06
I also made them today, they turned out very delicious, only they are not made with cheese, but with the shell, it's not the same
CakeDesign 4 years ago - 5 April 2013 16:33
Very good papanasi recipe. I tried it too, they came out great
Ella 4 years ago - 6 April 2013 15:20
I also tried the recipe and they are very good, but I have a question. according to this recipe, papanasis can't be baked in the oven because I have an 11-month-old boy and I would like to give them to him too, only I wouldn't give them fried in oil. Thank you very much
Ioana 4 years ago - 7 April 2013 12:57
for small children, I recommend boiled papanas: [link]
cristina 4 years ago - 23 April 2013 09:38
what can i say i hope sami comes out the technology sheet about papanasi that anyway i become a cook in august with a diploma
ms for help ioana
Ioana 4 years ago - April 23, 2013 10:03
cristina 4 years ago - 23 April 2013 12:35
I would like the recipe for caramel sugar cream
dear ioana we appreciate you for your work I would like the recipe for caramel sugar cream to work it I miss the portfolio thank you in advance
Ioana 4 years ago - April 23, 2013 1:18 PM
cristina, this is the recipe you are looking for: [link]
cristina 4 years ago - 26 April 2013 17:24
Thank you very much for your help
very precise and detailed
alexandra 4 years ago - 15 May 2013 10:07
I am 13 years old and I have often eaten papanasis being my favorite dessert. they are very tasty and good to try.
emiliana 4 years ago - 10 July 2013 14:21
Alexandra 4 years ago - July 19, 2013 9:30 p.m.
Super good recipe. I did it today and they turned out super good! Thanks!
Bogdan Pavel 4 years ago - 20 July 2013 00:02
brilliant. Thanks a lot for the idea. I hadn't eaten in a long time and I was hungry. they came out great. instead of sour cream I made a homemade whipped cream
Ioana 4 years ago - July 21, 2013 11:27
Bogdan, I see that you don't go halfway. mmm, homemade whipped cream, it's the best
iris7535 4 years ago - 23 July 2013 19:06
In France must be used: fromage faisselle! left to drain before.
Veronica 4 years ago - July 29, 2013 09:22
I prepared the recipe. Very quickly, so, as in a break, and they came out very good. I also had the blueberry + sour jam made by me! Congratulations and thanks.
Manu 4 years ago - 13 August 2013 10:14
I did it last night and the best papanas came out. Thank you!
Gya 4 years ago - 22 August 2013 14:19
I will try to prepare this recipe today. You all praised
alina 4 years ago - 3 September 2013 22:56
very very good, I prepared this recipe and I was praised by my boyfriend, I will redo it as soon as possible, I recommend it to everyone, it is not difficult to make, the recipe must be followed exactly and there is no way it won't work out for you.
Bostanescu Vasiloiu 4 years ago - 14 September 2013 20:51
Andreea 4 years ago - 10 October 2013 16:25
Hi, I'm in the uk and I found the cheese very hard (good luck with the Polish store), I have a question does the baking soda go out or is it put directly in the composition? Does a little rum essence in the cream work because I didn't find vanilla sugar? I'm waiting for an answer that I want to start working on them as soon as possible
Ioana 4 years ago - 10 October 2013 16:27
unquenched baking soda.
you can put a little rum in the cream.
Alina 4 years ago - November 15, 2013 11:39
I also tried the recipe but instead of vanilla I added the juice from a small lemon and grated peel. They sound absolutely extraordinarily good. Thanks for the recipe!
bianca 4 years ago - 16 November 2013 12:44
Ioana Moldovan 4 years ago - November 28, 2013 23:09
Hello! Can I put finetti instead of jam?
Ioana 4 years ago - November 29, 2013 09:09
of course, especially if you like sweet desserts. I prefer the sour jam to balance the frying.
Gabriel 4 years ago - 4 December 2013 19:40
I came out strong
Right now I'm done with the papanas and they came out a little hard. Was it because the cheese was finer? or that I mixed the dough too much with the mixer? My dough looks like a loaf of bread, soft and losing its shape. Or that out of half the amount, only two big papanas and 2 balls came out
Ioana 4 years ago - 5 December 2013 09:31
Gabriel, I didn't understand: the dough was too firm, like bread dough or soft and you couldn't shape it? Did you add more flour than what was specified in the recipe?
From what you described to me, the first problem is that for this recipe you must have well drained cheese, not creamy (it must crumble). the second problem is that you mixed too vigorously with the mixer, you can use it but you only give a few short flashes, otherwise whey comes out of the cheese and the composition softens. if you fix these problems you will get the perfect papanas
Bianca 4 years ago - December 27, 2013 14:30
I see that the recipe is very appreciated. I would try it too and I hope that this time it will work out. I made it a few more times, it's true that according to other recipes, but every time I had the same problem: after I took them out of the frying pan, they flattened.
Has anyone encountered this problem before?
Dana 4 years ago - 28 December 2013 14:13
I started reading the comments about halfway through, I stopped because they didn't end. I'll do it now. I'll tell you how they came out
Miky 3 years ago - 8 February 2014 14:56
Mine came out a little nauseous.
cipri 3 years ago - 26 February 2014 19:01
mine don't fry inside. where am i wrong?
Ioana 3 years ago - 26 February 2014 20:10
usually the problem is too much fire during frying.
cipri 3 years ago - 26 February 2014 20:43
Popa Florina 3 years ago - 18 March 2014 20:23
super good papanasii. terrific
Nikolaos 3 years ago - 21 March 2014 21:34
Re: Papanasi :(
Ioana 3 years ago - 24 March 2014 09:12
did you put more flour than specified?
Nikolaos 3 years ago - 24 March 2014 11:24
I tried several times ... when the dough was soft, up to a harder dough. They all came out just as strong.
Ioana 3 years ago - 24 March 2014 11:29
OK. but did you make the first attempt with 200 gr of flour for 500 gr of cheese?
Nikolaos 3 years ago - 24 March 2014 11:39
Of course! Fry over low-medium heat.
Ioana 3 years ago - 24 March 2014 11:49
then I really have no idea what it could be. too much flour strengthens them.
Georgeta 3 years ago - April 5, 2014 5:30 PM
Au ie & # 537it demen & # 539iali. Re & # 539eta e perfect & # 259. Thank you for your altruism in sharing your recipes with us.
Ioana 3 years ago - April 5, 2014 5:40 PM
with great pleasure, may you be well!
Ida 3 years ago - 10 April 2014 11:38
Does it go with 0.1% cheese? That's what I have in the fridge now. possibly I have some more 12% Muller cream, should I add a spoon or two?
Ioana 3 years ago - 10 April 2014 11:49
if it's "dry" (Bulgarians break up), yes.
Ida 3 years ago - 10 April 2014 12:24
Sorry, what? Yes, does it work, or do I add sour cream? And don't answer "yes") it's not dry, but not too creamy either
vio 3 years ago - 30 April 2014 17:54
very good! thanks for the recipe! I have already eaten 3 and I would still eat!
todea daniela maria 3 years ago - 2 May 2014 14:51
they look great I think they are tasty and I will definitely try them
Raluca Niculescu Busuioc 3 years ago - 28 May 2014 16:12
Congratulations for the recipe: *.
Yesterday I was looking for a cake recipe based on cottage cheese, I had it in the fridge and since the little girl didn't want to eat it, I thought of doing something with it instead of throwing it away. And suddenly I remembered that I ate papanasi in the city and they contained cow's cheese. Luckily I found your recipe, simple, easy to make and understandable to everyone! It's the first time I made papanasi at home and they turned out incredibly good. I also tried them with cherry jam, plums, and now quince jam: X: X: X they are delicious!
Thank you for choosing to share your recipe with others: *
simo 3 years ago - July 1, 2014 00:20
Dana 3 years ago - 2 July 2014 13:16
It looks great. I can't wait to get the cheese.
costy 3 years ago - 14 August 2014 20:58
I came out with some hard-shelled keels to break your head with and they are also soaked in a lot of oil, being nauseous. I HAD MY LEMON SHELL, BUT THEY WERE FLUFFY.
Ioana 3 years ago - 15 August 2014 09:06
Did they turn out that way even though you strictly adhered to the weights?
emilia 3 years ago - 11 October 2014 13:24
Very good papanasii! Congratulations! I'm not tired of them anymore
alexandra 3 years ago - 21 October 2014 21:18
buonaaaaa. I prepared the recipe for papanasi and I can say that I am very satisfied with their taste but I have only one ambiguity
so my question is: are they made correctly if the contents of the papanas after frying are soft as a cream. considering that it has flour in consistency ??
That's how it turned out for me and I don't know how correct it is.
Ioana 3 years ago - 22 October 2014 09:26
alexandra, it's not really fair, but it happens. next time choose a drier cheese, it has too much whey of yours. for example, Oke or Napolact cheese in the bag is perfect for papanasi. do it with one of these and then you will know how it should be.
mihaela 3 years ago - 19 November 2014 12:58
today at noon I do and I found a Greek princess considering that I am in Italy and it is a bit difficult to find Romanian stores but what I bought is the same as our cows I hope for the best
Ioana 3 years ago - 19 November 2014 13:09
Cristina 3 years ago - 12 December 2014 17:11
Hi Ioana, I was curious about this recipe, but I have a question, can I even buy made cheese, or is the homemade one tastier? if the cheese is a little sweet, how much sugar should I add. Thank you very much
Ioana 3 years ago - 12 December 2014 17:27
what is made at home is always tastier. so if you make cheese at home I recommend you use it. just drain it well of whey, until the bulbs dissolve when you take it between your fingers.
Cristina 3 years ago - December 12, 2014 5:30 p.m.
thank you for answering me, I will definitely try this recipe
florina 2 years ago - 11 February 2015 23:37
Hello!! I would like to make this recipe, but I now live in the USA, and I CANNOT find fresh cottage cheese. Can you tell me please, what else can I replace the cheese with ?? Thank you
iulian 2 years ago - 26 May 2015 14:35
I also made very good ones and I am a 12 year old child
Adriano 2 years ago - 23 July 2015 15:08
Hi, I distanced myself a bit from the recipe, I put 4 eggs because they seemed a bit small and I put more flour, 300-350 grams, a sticky dough resulted and I didn't manage to make those rolls. I put the dough with the spoon in the pan and they turned out quite good in the end. What should I do in this situation, which results in a sticky dough? I tried to put oil on my hands to make that ball but I didn't succeed. Thanks for the recipe and please give me some tips for the future.
Ioana 2 years ago - July 23, 2015 15:46
for a start you should follow the recipe. you put 4 eggs instead of 2. you added flour, which reduced the proportion of cheese. it's not good at all. do it next time exactly as it says, use well drained cheese and your dough will come out only good for shaping.
Crina a year ago - 5 March 2016 13:36
I have dough left and I would like to fry it later, can I put the dough in the fridge?
Ioana a year ago - 5 March 2016 17:19
Ioana a year ago - 17 May 2016 12:50
It's an excellent recipe. I made a double portion, they came out great. My in-laws were impressed) thanks for the recipe?
Ioana a year ago - 17 May 2016 13:24
flowers a year ago - 13 November 2016 05:48
Can cottage cheese be used? You can't find fresh cheese here. Thank you
Ioana a year ago - 14 November 2016 10:29
in general it is too humid for papanasi. but if you find it any drier then it may work.
Alice 8 months ago - 1 June 2017 10:12
yesterday I made papanasii and they came out great. I only had some kind of Bulgarian cottage cheese (korniger Frischkaese), I can't find anything else here. after I drained the cheese, about 1/3 of the quantity went). I put about 3 instead of + 1 tablespoon of flour and another could be shaped quite easily. I made the donuts like meatballs, given through flour and the hole only when I fried them (otherwise I could hardly detach them from the plate).
the taste was good, like any papanasi you buy at the restaurant. DAAAR, the next day, they had exactly the taste of papanas made by my grandmother. I can't believe I discovered her recipe through your recipe. she also put lemon or grated orange peel. Thank you very much for the recipe
Wash the fruits, remove the stalk, cut them into smaller pieces or in half and put them in a bowl with a double bottom if you have them. Peel the apples, put them on the large grater and transfer them to the strawberry bowl. Sprinkle with lemon juice.
- Choose ripe, sweet and juicy fruits. The final taste will depend only on the sweetness of the fruit used.
With the mashing tool and a vertical blender, chop the fruit.
Then put the pot on the fire and simmer over low to medium heat until it is thick. Stir constantly and gather the foam formed.
After 30-40 minutes, the jam should be ready.
Prepare the jars as well. Wash them very well and sterilize them correctly, so the jam will keep perfectly over the winter.
A detailed article on sterilizing canning jars can be found here (click).
Transfer the jam to the jars, screw the lids on and put them upside down, then cover them with kitchen towels or something thick to keep warm.
After they have cooled completely, label them and place them in the pantry. From the given quantities we obtained two jars of 250 g and one of 125 g.
Good appetite and good work!
If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".
1. Wash the strawberries, clean the leaves and let them dry a little, then sprinkle with lemon juice and leave for about 1 hour.
2. Make the syrup from the sugar and water, putting it on the fire over a medium flame and always removing the foam formed. We will know when the syrup is ready after the fact that it "binds", it becomes sticky, and if we take a teaspoon a little and put it on a plate, it hardens in a regular shape (it does not salt in splashes).
3. To the syrup thus obtained, add the strawberries and let everything boil over low heat until the strawberries are penetrated by the syrup, but they should not be left long to maintain their shape and not crush (reference time, I would say 30 minutes ) during which time, we always take the resulting foam.
4. When you think the jam is ready, take the pot in which it boiled off the heat, cover with a damp napkin and leave to cool.
5. When it is still warm, distribute it in jars and put it in a cool, dark place.
Strawberry jam & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
My dears, because it's strawberry season, I couldn't help but take advantage of the sweet and fragrant strawberries to make Strawberry jam. Strawberry jam is my and my husband's favorite, and the homemade one is extraordinarily good and fragrant. For a successful jam you need sweet strawberries, preferably Romanian, to which you add sugar and leave overnight to leave their natural juice.
When the sugar has melted and the syrup has formed, bring the strawberries to a boil over low heat and boil them well until the liquid drops by almost half. The strawberries leave a lot of juice so we boil the jam until the liquid decreases and the strawberry jam changes its color to dark red. If you prefer, you can leave the strawberries whole and boil them over medium heat until the sea is well bound.
The fruits will not stay whole because they are very delicate, but the jam will be a little more liquid and lighter in color. You can boil the jam even less, if you want to have more syrup, but you have to be careful because the jam must last over the winter, and the more it is boiled, the better it will keep in the cellar or pantry. I prefer slightly better bound and thicker jam, but you can make it to your liking. When the jam is ready, wash and sterilize the jars.
To sterilize them, put them in the oven at 100 degrees for about an hour, take them out and put the hot jam in them. Screw on the lids and turn the jars upside down to create a vacuum. Let the jam reach room temperature, then you can put it in the pantry. Strawberry jam can be used in many recipes, cakes, cakes, pancakes or doughnuts.
How about a strawberry jam that contains only 400 g of sugar per 1 kg of fruit? We all grew up with the sweets of my mother or grandmother, cooked according to the classic recipe in which the ratio of fruit and white sugar was 1: 1. Today we offer you a healthier strawberry jam: no commercial preservatives (food pectin), using well-ripened, sweet and fragrant fruits, and less than half the classic amount of sugar, because we believe that delicious jam can also be healthy ).
This strawberry jam recipe is based on sour apples to get the curd: these fruits naturally contain pectin, the fiber that ensures the perfect texture. Some recipes add lemon juice instead of pectin, but its flavor can exceed that of strawberries, so apples are more suitable. Try to make strawberry jam, the result is delicious!
What are the differences between jam and jam?
If the jam (see here the strawberry jam recipe) The fruits are covered with caster sugar and left for a few hours to release their juices, for the jam, first prepare the hot sugar syrup and then put the fruits in it. The operation can be repeated 2-10 times, until the desired result is reached: translucent, firm fruit, surrounded by a thick, thick syrup. As a labor, it is much easier to prepare a jam than a jam because you do not have to stick to the stove for hours, stirring in the pot. As for costs, it is more expensive because for each kilogram of fruit, at least 1 kilogram of sugar is calculated (for some more sour fruits, 1.5 or 2 kg of sugar are added).
To keep the beautiful color of the fruit I use lemon salt (see here more about it & do not panic because it is crystallized citric acid, acid that is found naturally in citrus and other fruits and is also synthesized by our body) or lemon juice (less efficient). I intentionally used lemon salt for strawberry jam and lemon for this strawberry jam & # 8211 to see how effective lemon salt is and how beautiful and red they are. fruits from jam- see recipe here & # 8211 compared to those in jam that have a slightly darker color. I put only 300-500 g of sugar per 1 kg of fruit in the strawberry jam.
Jams and jams are beautiful if they have a light color, close to that of natural fruit. I didn't use a fixed gel because I didn't need anything like that & # 8211 the syrup bound itself by boiling. Care must be taken that the syrup does not drop excessively and begins to caramelize. Also, for jams, stronger fruits are chosen, without defects, preferably not completely ripe (not to be flea).
Powered by Juicer.io
(5 points / total votes: 23)
elena 7 years ago - 16 June 2011 11:33
Re: Strawberry jam
If I had Cointreau I'm not sure I would endure putting it in jam, but salt and pepper ?? great idea. to try! After all, if chocolate with hot peppers works. why not?!
Original as always, dear Ioana! Thanks!
iulianic 7 years ago - 16 June 2011 11:49
Re: Strawberry jam
Until now I knew that strawberry jam is made by first preparing the syrup (1 kg of sugar per 1.2 kg of peeled fruit), and when it is almost bound, put the whole fruit. The jam is made with less sugar and chopped fruit. The final product is different: the jam has a fine syrup and whole fruits, the jam has crushed fruit and is less sweet.
Regardless of all this, I did not understand the purpose of salt and especially of black pepper, freshly ground, in a composition that wants to be sweet.
Ioana 7 years ago - 16 June 2011 12:01
Re: Strawberry jam
it comes out too sweet with 1 kg of sugar! and with 500 gr of new sugar it seems sweet to us, so here comes the answer of the two intriguing ingredients: salt, I put it in anything that is very sweet to intensify the aroma (strawberries in this case) and pepper to "cut" the jam. the spicy note is very pleasant in this combination. together with the bitter-sour aroma of Cointreau I managed this. however, it is a "gourmet" jam, only for lovers of such a thing.
for me the difference between jam and jam is that in jam they do not crush the fruits and they remain somewhat whole, and in jam they crush them and everything becomes like a paste. but in terms of sugar I use about the same amount for both.
Mari Ana 7 years ago - 16 June 2011 14:34
Re: Strawberry jam
I am also intrigued by the combination you used, but that is why I will try the recipe, after all there are only two jars and I can try others after that. We'll see what comes out.
Ioana 7 years ago - 16 June 2011 14:50
Re: Strawberry jam
and if you like, know that I'm preparing two more interesting jams this summer, although not as intriguing as this one. only to appear more ripe and fragrant apricots and peaches. now I'm a little tasteless.
Mari Ana 7 years ago - 16 June 2011 20:32
Re: Strawberry jam
Oh, I can't wait for the apricots. I make some good cakes with apricot jam, I will send you the recipe, maybe you will be delighted.
iulia 7 years ago - 20 June 2011 22:19
Re: Strawberry jam
The recipe sounds great! I bought the second round of strawberries for the second round of jam, so I will have two types of strawberry jam, one classic and one gourmet.
I don't have Cointreau in the house now, what can I replace it with?
Ioana 7 years ago - 21 June 2011 09:09
Re: Strawberry jam
iulia, put about 3 slices of orange from the beginning, to leave the aroma in the jam and after you see that the jam starts to thicken, take them out. I can't wait to hear how it turned out for you.
Mari Ana 7 years ago - 22 June 2011 10:56
Re: Strawberry jam
Five small jars came out and one has already been used for pancakes. I only put 40 ml of Cointreau, that's all I had, but I don't think the difference is too big. I'm sorry I didn't think to put some orange slices, but I'll do it next time. When the cherry jam? I've already made it according to the classic recipe, but you always add "something" that makes them special. I will have two shelves, the normal jam and the "Ioana" jam.
Ioana 7 years ago - 22 June 2011 11:03
Re: Strawberry jam
what about pepper? how is pepper I'm curious how you found the "infamous" ingredient in combination with strawberries.
cherry jam does not make this year unfortunately, it is not on the "List". but I will put some cherries in alcohol syrup. I made it for the first time last year, but I didn't post the recipe because I didn't know how it would turn out. and when I opened the first jar, the cherry season was over.
Simona-Adina Hotea 7 years ago - 22 June 2011 13:26
Re: Strawberry jam
I can't wait for the cherries in the syrup. I put them without alcohol, they "stay" perfectly for several years, but, well, we just won't turn away from a recipe with some alcohol.
Ioana 7 years ago - 22 June 2011 13:41
Re: Strawberry jam
yes, my mother puts them in plain syrup, she also gives me a few jars every year, but I "alcoholized" them because I like cherries in cherries and I wanted something similar to come out.
Simona-Adina Hotea 7 years ago - 23 June 2011 11:13
Re: Strawberry jam
And what a chocolate cake can be made with these cherries, a little "drunk".
Ioana 7 years ago - 23 June 2011 11:41
Re: Strawberry jam
simona, another good idea! Do you have a recipe? hi hi. if you give a finger your whole hand is taken
Mari Ana 7 years ago - 23 June 2011 11:47
Re: Strawberry jam
A great idea. the cake with "drunk" cherries, mmm, what do you say, Ioana? Do you get rid of the promise until the holidays?
As for the sweet pepper, I think the slightly spicy taste comes from there, it's "different" anyway. The idea is that the combination works.
Ioana 7 years ago - 23 June 2011 11:57
Re: Strawberry jam
MariAna, on account of the promise, I want to make a more meticulous cake
Simona-Adina Hotea 7 years ago - June 23, 2011 12:15 PM
Re: Strawberry jam
Sure, I'm happy to send you the recipe tonight.
It's not complicated, but it's addictive, as are many of your recipes, by the way (and I'm sure you'll give it a personal note, for our own gain).
Ioana 7 years ago - 23 June 2011 15:11
Re: Strawberry jam
ioana 7 years ago - 5 September 2011 05:21
Re: Strawberry jam
God forgive me for dying of laughter, I haven't heard of salt and pepper being added to the jam, how much you can be locked in your mind and ask such aberrations. I think that even a child realizes that for what is called sweet to be sweet, not salty or peppery, then it would be called salty, or peppery.
Ioana 7 years ago - 5 September 2011 11:24
Re: Strawberry jam
rather, preconceptions are a feature of those locked in the head.
Laura 6 years ago - 6 June 2012 02:47
Re: Strawberry jam
Your sweetness looks great! If I had the recipe last year, I was valuable. Yes, do you have a recipe for cherry jam? that the time is coming to harvest immediately (at least with us) and I really miss someone like the world.
olga 6 years ago - 21 May 2013 20:06
Re: Strawberry jam
I would like to make jam, but I noticed that I only have tangerine liqueur. Do you think it's okay?
Irina Vacarasu 6 years ago - 29 May 2013 12:41
Re: Strawberry jam
Dear Ioana, I'm glad you're bringing something new to an old recipe. I also made this jam and I was pleasantly surprised by the delicate sweet-spicy taste that remains in the mouth after eating it. Congratulations on your openness to stand out!
maria 5 years ago - 5 June 2013 17:44
Re: Strawberry jam
I made strawberry jam 2 days ago. before reading this recipe. I added lemon slices and anise seeds. it turned out interesting.
Maria 5 years ago - June 19, 2013 7:20 PM
Re: Strawberry jam
Splendid !! Bravo !!
What is it used for?
Can I think it's a chutney?
Give me permission and forgiveness. We have a lot of strawberries
fragrant, use Cointreau for emphasis
Monica 5 years ago - 20 June 2013 08:48
Re: Rose jam
Dear Ioana, I was looking forward to making rose jam.
Please help me with the recipe, thank you.
Ioana 5 years ago - 20 June 2013 13:38
Re: Strawberry jam
no, it's a gourmet jam. it is used like any jam: in pancakes, with butter, you can mix it with yogurt.
I use the pepper to "cut" a little of the jam and the jam, as well, brings a note of sour-bitter. Cointreau also acts as "salt in dishes" (just like lemon juice, that's why I didn't even add lemon juice to this recipe)
In general, I use flavors to make gourmet jams / jams. I only like a few simple jams (blueberries), so I try every year to put something that I will gladly eat in winter. this explains the combinations you find on my site
Maria 5 years ago - 20 June 2013 20:36
Re: Strawberry jam
to grow many many Likes.
Mihaela 5 years ago - July 9, 2013 13:00
Re: Strawberry jam
I've already started work. The strawberries are on the fire in a pot ... unfortunately I didn't have Contreau but I used oranges even with a little peel. I'm thinking of adding about 3-4 mint leaves to see how it comes out. Wish me much success /
Ioana 5 years ago - 9 July 2013 14:11
Re: Strawberry jam
when experimenting with spices / flavors in jam, you can try the combinations on small samples. take 1 teaspoon of jam and add a little of the desired flavor and see how it combines. so you can't go wrong with the whole amount. and when you add spices (if you don't follow an exact recipe, like the one here, but you do it by instinct), gradually add the flavors and stop when you think it's ok, taking into account that on cooling the aroma will soften a bit.
Mihaela 5 years ago - 27 July 2013 00:08
Re: Strawberry jam
It came out great, with a special aroma. In addition to mint leaves, I added two lavender flowers. The result is as I expected.
Simona-Adina Hotea 5 years ago - 12 August 2013 15:06
Re: Strawberry jam
The first recipe after the holidays. I had 1.8 kg of peeled fruit and I put 800 g of sugar, I hope it "stays", as they say. The strangest thing is that I have syrup left - 0.5 l - I put it in a bottle (I got 3 jars and they have enough syrup).
eva 5 years ago - 8 October 2013 18:16
Re: Strawberry jam
to try quince jam. and divine. only quince would be too dry and the apple is a bit weak in taste. my mother puts a slice of lemon in a jar and the jam next to the lemon is so good: I can't wait to try your recipe, because from now on I'm not staying with my mother. thanks!
Ioana 5 years ago - 9 October 2013 11:14
Re: Strawberry jam
Eva, what a great idea! I really have a few quinces and I hadn't decided what to do with them, but your combination sounds great.
tino 5 years ago - 5 November 2013 21:55
Re: Strawberry jam
do you have something for strawberries too?
olga 5 years ago - 6 May 2014 10:29
Re: Strawberry jam
I'm at the market all day to see if there are strawberries. I can not wait. I've been longing for this jam all winter. This year I make 5 servings. It is absolutely phenomenal.
Every time I cook I say "Thank you Ioana" my family says (jokingly), but Ioana didn't cook.
But they and I know that life has become more delicious.
Ioana 5 years ago - 6 May 2014 11:14
Re: Strawberry jam
know. just yesterday I asked the lady from Satu-Mare in the market if it is long before the strawberries come. he told me about 2 weeks
Ioana 5 years ago - 6 May 2014 15:31
Re: Strawberry jam
Olgaaaa, they came! strawberries from Satu Mare invaded the market today. yesterday they were not and today they were on all the stalls. Very fragrant, in my opinion they should have stayed a few days to ripen (a little pink to the tail), but they are excellent. A little expensive for jam (14 lei in Cluj).
olga 5 years ago - 20 May 2014 14:34
Re: Strawberry jam
if you want I'll take them from here and send them to you.
Seriously, I'm sending you on the bus.
Now, for this very reason I am writing to you, my husband surprised me (he knew how long I had been waiting to make jam) and brought me 10 kg of strawberries. The lady he bought from said they were good for jam.
And now my question because they are not very, very ripe, will not diminish the quality of the jam?
Ioana 5 years ago - 21 May 2014 11:28
Re: Strawberry jam
now what to do obviously the best jams come from ripe fruit (without being soft though). but now if you have these and they are fragrant it will be ok. you can add a little more sugar to make sure they stay in the winter. about 100 gr extra should be enough.
olga 5 years ago - 22 May 2014 15:28
Re: Strawberry jam
1000 votes and as many thanks.
Mary 4 years ago - 5 June 2014 21:18
Re: Strawberry jam
Congratulations on all your "inventions", that it helps us to get out of the way. All the recipes I tried came out. I follow you with pleasure and I wish you continued success.
I hug you dearly!
Madalina 4 years ago - 20 June 2014 22:52
Re: Strawberry jam
Ioana, you're used to my blunders, aren't you? I, after I'm not very good in the kitchen, do more things at the same time (in most cases, I have to.) So I hit it on the bar with strawberry jam. The result was very tasty, but I only got a jar and a quarter, because I didn't time it well, and I let it boil for more than an hour. It still seemed liquid to me, I don't know. And it stuck to the bottom of my pan. That's it, at least I have a jar to give Grandma a sweet surprise.
Thanks for the recipe. I didn't have the courage to put pepper, but I added salt. Sssst, it's a secret. If I tell my family, they'll say I'm crazy.
Ioana 4 years ago - 22 June 2014 11:12
Re: Strawberry jam
do the saucer test every time, don't rely on what your eyes tell you, especially if you're doing it for the first time. you do the test starting right 10 minutes before the time indicated by me (it also depends on the thickness, the size of your pot, the intensity of the fire) and when it is cold gelatinized it is ready. it is valid for any jam. strawberries have less natural pectin, so they boil more until they bind, they drop quite a lot and in the end you need to watch it and mix it more because the risk of six catches the bottom is higher. at the strawberry jam with currants posted this week, this risk decreases a lot, nor should it be mixed at all until the end, this is due to the currants that have a lot of pectin. and when you put it in jars it is very liquid, but it gelatinizes after cooling.
at this amount you could put pepper in at least 1/4 jar, the contrast is great, the best I tried in combination with strawberries.
Madalina 4 years ago - 22 June 2014 20:27
Re: Strawberry jam
Thanks for the detailed directions. Now, what to do. remains for next year. Or, let's see the harvest from the cellar (we have some strawberries planted above the cellar, but they are barely in bloom). If I can make it again this year, I will definitely add pepper. But it will still be a secret
Mihaela 4 years ago - 27 April 2015 23:41
Re: Strawberry jam
This jam is very good!
I just prepared 2 jars, one of which was finished
I did not use liqueur, instead the combination with salt and pepper makes it special! Thanks for the recipe!
Ioana 4 years ago - April 28, 2015 08:59
Re: Strawberry jam
dear Mihaela, may you be well!
Mari Ana 3 years ago - 11 June 2015 13:10
Re: Strawberry jam
And done with strawberry jam and strawberry and banana jam. 4 jam and 2 jam. Aren't you trying anything with cherries?
Ioana 3 years ago - 11 June 2015 13:12
Re: Strawberry jam
I was thinking of making black cherries.
Marian Bogorodea 3 years ago - 17 May 2016 01:29
Re: Strawberry jam
Did you make Goji jam?
Ioana 3 years ago - 17 May 2016 08:44
Re: Strawberry jam
Cori Cj 3 years ago - 1 June 2016 16:13
Re: Strawberry jam
I would do it in the "oven" of bread .. There the program shows an hour and a half .. What do you say? Do you recommend me or not?
Ioana 3 years ago - June 1, 2016 5:17 PM
Re: Strawberry jam
I recommend the bread oven keeps the temperature lower and boils slowly. however, you can check it at any time if you think it thickens too much and you can stop it.
Cori Cj 3 years ago - 1 June 2016 17:29
Re: Strawberry jam
So good. Now I'm going to look for liqueur (last year I forgot about it and I just put the pepper) .. and I hope to be able to do it tomorrow or Friday!
Thank you for the answer! Many kisses
Ioana 3 years ago - June 1, 2016 5:32 PM
Re: Strawberry jam
if you can't find it, you can put a little orange peel.
Cori Cj 2 years ago - May 25, 2017 10:39
Re: Strawberry jam
I want to do it on Saturday (I didn't find it in 2016) .. maybe this year you'll be lucky and I'll find this liqueur too (I definitely missed it on the shelf, otherwise I can't explain) .. And now reading here I realize that it's the 3rd year I make this jam. Thank you
On Tuesday (I think) I will try the one in combination with bananas.
R.M. a year ago - 20 July 2017 19:31
Re: Strawberry jam
I learned from someone how to make strawberry jam by boiling it for three days.
From evening to morning I leave it with sugar (about 400 gr for a kg of fruit), when I boil it for about 20-25 minutes, I leave it until the next day, when I boil it again for about 20-25 minutes, and the third same day, 20-25 minutes of boiling (so it cools, heats, cools. and so on). Apparently it resembles your recipe (sugar / fruit ratio, cooking time, do not use large quantities, the dish has a large evaporation surface, I leave the jars to dry dust - instead I put the jam as soon as I take it off the fire in cold jars, and the fruits remain more formed, whole as they say). I have been doing this for many years and I have never had the courage to leave a single boil (or two), but longer, for fear of spoiling (do not put aspirin or preservative). The truth is that I learned with this recipe, how to learn with the habit, which you do not want or can not change. I let it boil on the fire without too much supervision, on a lower heat. I still spin in it, just out of duty not because I should, because it never got to the bottom. I admit that I usually do not respect the cooking time (I leave more time to cook), but I respect the three days with holiness. The person who taught me said that this would be the secret to staying sweet. I suffered to forget? for a jar two years and did not break. Anyway, whoever hears about the three days, gives up from the start, I don't. I couldn't even convince my sister to do the same.
On the same system I prepared blueberry jam in one year and cherry jam in several years. I prepare quince jam differently.
If you have any argument to reduce the three days of boiling, please let me know. Maybe, maybe, I'm in the world too.
olga a year ago - 26 May 2018 16:33
Re: Strawberry jam
What can I replace Cointreau with? I beat the city long and wide and found no bottle
Ioana a year ago - May 28, 2018 07:49
Re: Strawberry jam
Olga, with a little grated orange peel.
Alice 21 hours ago - 2 June 2019 11:18
Re: Strawberry jam
I cooked the jam for the first time for only an hour, until now I didn't have the courage. Looks great, deep red. I made another round of strawberry jam in combination with shock flowers. Put 3-4 flowers per 1 kg of strawberries and 0.5 kg of 2: 1 gelling sugar. After 3 hours of standing, remove the flowers and boil for 4 minutes. It's very fragrant.
Ioana 39 seconds ago - June 3, 2019 08:23
Re: Strawberry jam
Alice, the only small problem (not from my point of view, but I saw that for some it matters) with ducts with low sugar content and less cooked is that their warranty period decreases, meaning they will not keep you 2-3 years like those with 1: 1 sugar. But I keep it over the winter and that's important.
Savarine from old recipe house
For the syrup, boil the water and sugar, froth with impurities, after boiling, turn off the heat and add the rum essence and lemon peel. Leave to cool.
The savarins are put in the cold syrup, they are turned on all sides, until they are well syruped. Be careful not to leave them too long, as they will crumble.
Place on a plate with a large base down, cut a lid on top, decorate with whipped cream, put the lid on and put a teaspoon of jam, jelly or fresh fruit on top, as desired. I invite you to see it too how to make perfect whipped cream .
Another old confectionery recipe from the Galati Braila area is also Danube or Sinaia cake .
The complete video recipe where you can watch closely how I prepare everything can be found here:
How do we make the best and fluffiest muffins?
For the cocoa muffin recipe, I obviously chose to use cocoa, a fairly large amount. Cocoa is very easy to find on the market, is of good quality and is much easier to work with. For butter, I reduced its amount and used a new technique for muffins, that of incorporating cold butter into dry ingredients and the subsequent addition of liquid ingredients, eggs, and yogurt. You can use the yogurt you want, either fatter or leaner, and if necessary you can also put sour cream. Remember that in addition to butter, the rest of the ingredients must be at room temperature.
After you have made the composition for these cocoa muffins, check that they have the consistency of the clip. If you think it is more liquid, add one or two tablespoons of flour. Then put it in the muffin tray in which you put papers. As I told you, we served the muffins with homemade strawberry jam. Cocoa muffins can be served hot or cold, glazed, filled or served as such, along with a coffee or a glass of milk. You can also try my recipe muffins with chocolate flakes or blueberry muffins.
Vanilla Diet Ice Cream (sugar free, low fat, Dukan, 100% healthy)
Can stevia extract be used instead of erythritol with stevia? If so, how much? Thanks/>Tatiana Bobeica say:
You can also use stevia extract, but the recommended amount depends on the sweetener (there is stevia extract both in liquid form and in powder form). I do not usually use stevia, because, most of the time, it has a specific taste. If you could tell me what brand and what type of sweetener you use, I could tell you the recommended amount for this recipe.
Hi, do you keep the jam over the winter?/>Tatiana Bobeica say:
Hi, Anca, it lasted, but I didn't like the taste (made after the first version). You can try to make it with Green Sugar gelling agent, but I recommend you make a few test jars.
Due to serious digestive problems (although I have not eaten meat, fried foods, fats for over 20 years, I do not eat any pastry, sugar in any form, I do not eat any dairy except dietary yogurt and very rarely & # 8211 urda de vaca), I ended up being able to consume, in the last week, only plum jam (Topolovni, without sugar) and hot teas or chicory.