Trying 5 most popular Romanian desserts! 🇷🇴

We finally tried some of the most popular Romanian dessert.
Which one will be our favorite?
Check out our vlog!
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JetLagWarriors is a Canadian couple -- Steve and Ivana. After travelling here and there for a few years, mostly during Canadian winter, we fully caught the travel bug and decided to travel INDEFINITELY! Subscribe to keep up with our journey. Thanks!
TIMESTAMPS:
00:00 - Shoutout to Varza a la Cluj
1:32 - Vargebeles
7:02 - Bird's Milk
12:18 - Papanasi
17:10 - Coliva?
19:41 - Savarina
Music in the Video:
------------------------------
Track: Ensemble - gbry.svg [Audio Library Release]
Music provided by Audio Library Plus
Watch: • Ensemble - gbry.svg | ...
Free Download / Stream: alplus.io/ense...
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[@JetLagWarriors]

Thank you all for your support We produced over 70 videos in Romania. Don’t miss a video, and check out the playlist ➡️ kzbin.info/aero/PL9QdAxhqglB-WCY4HhhRBJP95tf2r59N3

[@celest_light]

In România the foods are very heavy never order more than one meniu în one day....should stay more and order evrey day something good!! Also GO to Danube Delta for eathing special Fish and marine animals food!! Also eat the Hunting Meat în Mountings!!

[@celest_light]

Eat Profiterols Ice Cream here!!

[@adrianm4506]

Do you have the names of the restaurants? I’m thinking of following in your footsteps

[@BltchErica]

The rum I think is actually just rum essence, no actual alcohol, just the aroma of rum, it's very common in desserts here 😃

[@LusioEcarts]

Yeah.. most of the time it's the rum essence.

[@laura69271]

in oras la mine se face savarina dupa reteta originala - care nu este romaneasca- a lucrat nepoata-mea acolo si savarina era cu rom alb si nu cu esenta de rom , rom-ul era amestecat cu apa si se punea peste savarina, da , în general se face cuesenta de rom dar daca se respecta reteta originala - si unele cofetarii o fac - savarina contine rom alb amestecat cu apa .

[@mariamihaelaiamandi9159]

@@laura69271 Da, numai că e foarte departe savarina noastră de ..."baba au rhum" care într-adevăr se face cu rom , (băutură alcoolică). Rețeta originală nu e franțuzească cum s-ar putea crede. Ea este adusă la curtea Franței de soția lui Ludovic al XV-lea , Marie Leszczyńska, de origine poloneză. E de fapt o improvizație, adică bucăți de brioșă uscate , umezite cu rom pentru că ... aristocratele în vârstă ("babele"),, nu mai aveau ... dinți. ☺️ Asta e istoria acestui ... dulce. Variantă ulterioară la "baba au rhum" : acesteia i se pune și un moț de frișcă. Dar nu și dulceață de fructe. Reteta de savarina (originală) care se pare că totuși ne aparține , se prepară însă cu pesmet in loc de făină. Era preparată de brutari patiseri din pesmetul de pâine nevândută, uscată și măcinată. Restul retetei , cum îl știți. Pesmet fin in loc de făină + arome+ zahăr+ etc. După coacere in forme, se taie capac , i se pune MULTĂ frișcă și bineînțeles dulceață. Desigur , se insiropează foarte bine . Dar nu cu rom alcool , căci pe a noastră savarină o consumă si copiii. Daca cofetaria aceasta din film a preparat prăjitura cu rom alcoolizat e altă poveste. E numai o rețetă de savarina ... revizitată.

[@AndreiIleanu]

The papanasi dough actually contains cow cheese - I'm quite surprised that nobody in the comments pointed that out (or at least I didn't see it). They are so special because it's not your regular fried dough. The ratio between the cheese and flour is usually close to 1:1 but some recipes use slightly more cheese or slightly more flour. It is also common to find semolina among the ingredients in some areas of the country. It's quite a complex dish and really easy to mess up if you don't adapt your oil temperature + cooking time to the particularities of the dough. Example: more cheese in the composition will make it cook less fast in the middle, which could increase the chances of burning the beautiful golden brown crust.

[@JetLagWarriors]

This was an insightful comment!! Thanks for this

[@AndreiIleanu]

@@JetLagWarriors I’m glad you saw it! 😍 Also, I’ve been wanting to recomend you to try PICKLES! If you like pickled stuff, Romania is quite famos for its pickles! There are 2 kinds: either sour and salty which most often include green tomatoes (unripe), white cabbage, carrots, beetroot, cauliflower, celery or even watermelons and the other kind is vinagre + sugar - most common with cucumbers and red peppers. Autumn is PRIME season for pickles in Romania, so do search for them (maybe you can find some in the country side). During the comunist era, the crops were so good that people had way too many vegetables, so they started brining them for longer preservation times 🤷‍♂️ Love you guys!

[@tudvalstone]

Great comment! I was sure it's not just a doughnut, since the taste is more complex, but didn't know were it was coming from.

[@rz1967]

@@JetLagWarriors About the first one: they used spaghetti, but usually is made with fusilli or penne or rigatoni (it's a bit more fluffy). you boil the pasta and then cheese mixed with 2-3 eggs, sugar, raisins and vanilla extract. Oil the pan and coat it with bread crumbs, add the mix and bake it. it's also good with some sour cream on top, if you like it.

[@merwizard71]

Actually the dictionary says that "cofetărie" comes from the older Romanian word "cofet" (pl. "cofeturi"), meaning different sorts of sweets, candies. This word, in turn, comes from the (neo) Greek ko[n]féta, meaning, probably, the same. The word „cofet” is no longer in use, but "cofetărie" was here to stay. Currently we say "dulciuri” for "sweets” ("dulce" = "sweet" as a taste). Other related words: "prăjitură/prăjituri" = "cake/cakes" and "bomboană/bomboane" = "candy/candies".

[@ilusion69]

Mai pretene, ''cofetarie'' vine de la ''cafea''.

[@madalinv342]

@@ilusion69 dar oare cofetar vine de la om care face cafeaua?

[@ilusion69]

@@madalinv342 ti'o zice cuvantul in sine!

[@ilusion69]

@@madalinv342 ''cafeteria'' si ''cofetaria''. Nu'ti zice nimic?!

[@cristianc.6302]

@@ilusion69 cauta "cofetarie" in DEX (il gasesti si online) si o sa te convingi ca este corect ce a scris Cristian, deci nici o legatura intre cofetarie si cafea.

[@AlinaAlina-cv3sn]

Ivana has such a great intuition when it comes to food ingredients

[@felini4376]

"Bird's milk" is made only from eggs. The white foam with sugar is boiled in milk and the yolks are made into vanilla cream. The shape of the egg white is usually made in the shape of an egg. Being made only with eggs, hence the name. Have fun !

[@sandaracoti168]

You have to eat Amandina at the cofetaria. Excellent dessert

[@LusioEcarts]

Eh.. it depends. A lot of men for example prefer the vanilla. I am one of them and I rather choose even a Savariana over the Amandina. Not saying that I hate Amandina (good dessert too) but not one of my faves. And I still think that more girls / women love chocolate more or more often than men. A lot of men that I met during my lifetime.. they prefer vanilla more than chocolate. (and viceversa with women) I like chocolate too (I won't say it tastes bad haha).. but not my most favorite.. I rarely buy chocolate or if I do.. it's rather for a girl / woman 😄

[@theobara]

The best desert. Ahead of savarine.

[@TesorosYcarasB2]

You might find Coliva at funeral ¨anniversaries¨ or at some churches in hollydays or sundays. Also on 5 november if you´re still in Romania they celebrate the ¨Mosii de toamna¨ (Autumn elders) where where they share food which always contain coliva.

[@ramonac5600]

Who goes to a church or to a cemetery to have a dessert? 😆

[@cohutioan]

@@ramonac5600 Normal

[@TesorosYcarasB2]

@@ramonac5600 don’t know but I love coliva and want to see their reaction 🤣

[@Fearless-ambassador]

Eu ii spun tort funeral cand mai primesc de pomană de la vecinii sau de sărbători)))

[@mukavelli]

@@ramonac5600 My little cousin used to go to funerals when we were spending our summer vacantion at grandmas just to get Colivă and other sweets.

[@lkl3210]

Found out the international name of 'Bird's milk' as that's just the exact translation from Romanian, but it's called 'Floating island', the floaty stuff would be meringue and the liquid creme anglaise, which i found funny to sound so fancy considering my grandma that grew up in a rural area near Buzau knew to make perfectly

[@Hal-rn2qm]

My grandma used to call it "buldenej" obviously from the french "boule de neige".

[@manuelagmz107]

And also, it's french.

[@ionutpopa5622]

@@Hal-rn2qm snow ball ? :D

[@ionutpopa5622]

"international" could mean that a more powerful nation took the recipe from the original owners and popularized it with their own name. /mayba the original name was birds milk not floating island. Or maybe the recipe is so old that the original name was "hercules balls" and it got lost in the past.

[@lkl3210]

@@ionutpopa5622 I mean, custard is English, the French even call it creme anglaise, but the word custard has Latin origins, and apparently the Romans did have a version of it. Early French/ English versions had sponge cake as the floaty things and Romanians don't bake the meringue they boil it. So yeah finding out who can be exactly credited for sweet floaty things in milk egg sugar mixture is probably impossible

[@cristinaalmasi]

Coliva is -Boiled wheat mixed with sugar and crushed nuts and garnished with candy and powdered sugar, which is distributed in commemoration of the dead, at funerals and memorial services.

[@m0t0b33]

that's one of MANY recipes there are for coliva.

[@SalaKahle]

As someone who grew up with and ate hundreds of savarina, seeing you two tasting it for the first time, put such a large grin on my face 🤤

[@alexaugustaamariutei1074]

Guys, you are the best! I'm Romanian (living in Toronto) and it makes me so happy (and proud) to watch your videos!! I don't know if anyone said anything about the "broscuțe" (aka frogs) pastries, but if you stumble across, they are absolutely delicious! They are like a rum ball coated with a green glaze. It's on the sweeter side, but there is something about it that makes it so good!

[@sorin1346]

Thank you guys, you show the world a beautiful part of Romania! We appreciate it, good luck !

[@m0t0b33]

Savarina has a dough similar to babka, though not sweetened, (at least not in my recipe LOL) it's baked either in a tall tartlet tin or a muffin tin to give it the specific shape, after it's cooked, you cut the "cap" halfway, which is actually the bottom, because you want it to be flat, and the top of the "muffin" becomes the base, and let it soak it simple syrup (1l water : 1kg of sugar) with some rum extract... or lemon extract in some other places. Then, after it sponges off as much liquid, kinda like a beauty blender, you plate it, you smear it with strawberry, apricot, plum or sour cherry jam (you want a jam that is a bit tart, to distract from the sweetness so it's not overwhelming) and then you either scoop a healthy dollop of freshly whipped cream, or if you're feeling fancy, you pipe it on. Lapte-de-pasare is supposed to taste like melted vanilla ice cream and have clouds of egg white floating around. The way I personally like it is, bring the milk to a slow boil, to cook the clouds first (egg white beaten with a pinch of salt... some like to sweeten it, I don't, cause I like the contrast of flavours), then you take them out, and "cook" the yolk sauce you make outta the yolk, sugar and vanilla extract... some put a bit of cinnamon too, either at this part, or sprinkle it on the finished product when served. When the so called sauce is well incorporated into the milk, you can gently put back the dumplings/clouds/ meringue if it's sweetened into the milk concoction. The dessert can be served warm or cold from the fridge.

[@youngshatterhand810]

savarina is supposed to be served cold, in the summer, to cool you down. Weird fact, even during comunist times when there was barely any food in stores, people could buy fresh eclairs every day at the cofeterias. If you're into chocolate, try to find cakes like Dobos, Carpați and Diplomat. You'll go mama mia! Homemade plum dumplings are the best though. Preferably, made by a grandmother

[@ioanamariaconstantin864]

I can recommend you to eat colțunași. Dumplings filled with cheese or you can't put sour cherries. Can be found in Moldovia

[@adistefan]

There is nothing lost in translation for the "Bird's milk". It is equally weird sounding in Romanian as it is in English. It is also a very rare and local desert somewhat popular in places where a lot of German saxons used to live. The thick milk is not condensed milk. The fluffy dumplings are the eggs' white, while the raw yolks are mixed with the cold milk and sugar then slowly heated up until it becomes thicker then added some flavoring, usually lemon peel..

[@mirelaanghel2914]

In engleza se numeste ‘floating island’

[@naomibutulan48]

"Lapte de pasare" is made from egg whites baten with a little bit of sugar and then boiled in milk.in the same milk we mix egg yolk with sugar an boil again. Is simple and tasty.no condensed milk.😉

[@RaduP3]

Man that thing you called Vargabeles is so good, didn't eat it in a while. in my family, it's simply called pudding or budinca. so good. also, by the looks of it, you picked a quality cofetarie, that ecler looks a bit different than usual, in a very good way. I am glad you picked a good place so that you can have a good experience.

[@SD-bw9uv]

Guys , you miss best Romanian dessert ,Cremsmit is delicious 😋 yum 😋 is my favorite one definitely I ll recommend and clatite cu ciocolata ( crepe with nuttela)😋😋😋

[@mihai7465]

+1

[@RaduP3]

he meant Cremsnit

[@Didi38]

I can agree that even tho Papanasi are great I'll eat a Savarina instead anytime. 🥰🥰🥰

[@bac6055]

We have two type of papanasi, one is comercial one, which you already have eaten and another, make from fresh cow's cheese with egg, sugar and semolina, boiled or cooked in a pan, covered at the end with breadcrumbs or cream. This, last one, you can find only house made. Another dessert is "gomboti", made from flour dough or potato dough with plums inside. Better is from potato. All this kind of cheese papanasi and gomboti, looks like little balls.

[@stephaniespring8225]

The Savarină is my favourite,not too sweet and so refreshing. Also it's not real alcohol the rom,it's just essence,like any other,lemon,vanilla ,orange etc. So it's safe for children. The first desert you tried had fidea ( thin noodles). Please if you have time try also Amandina,Tort Diplomat,Alba ca zăpada and salam de biscuiți which this one also have rom essence .The coliva if you visit some churches you might get lucky. Usually people take this to church to bless it before share it to people,it's not just for funerals,people take it to commemorate someone's death or for some Saint's. Enjoy Romania 😊🌺

[@andreeaopran7476]

Omg u really becoming more Romanian each day 😍 I saw many foreigners disliking the rum essence 😆

[@JetLagWarriors]

Who dislikes rum? It's a nice treat for a dessert :)

[@delxdune]

@@JetLagWarriors Most foreigners on youtube that try romanian sweets, hate the rum flavour and think it's alcohool. But most romanians love it. So yeah, you are becoming romanian

[@celest_light]

The fact that România was an izolate country the ingredientes remaind original and pure...soo it is one of The Best places to eat healthy and savory!!

[@alexandru4193]

I don't know if they count as desserts per se but I have three Romanian "sweet foods/" that I like a lot. First starting with cozonac, which is a sweet leavened bread (I put the Wikipedia description cause I don't know how to describe it in English). It usually is eaten in Christmas and it is filled with cocoa and, depending on the person, can also include nuts sometimes or even Turkish delight. I love eating cozonac with hot milk especially. And if you ever want to eat it, please don't buy them from convinience stores (they're kinda not good lol), you'll be much better off if you cook it yourself. Then, pască, an Easter food made with a similar dough to cozonac and it's filled with sweet cheese and raisins. Although cozonac has more of a brick block shape whereas pască usually has more of a pie shape. And finally cornulețe. They're usually eaten in Christmas and they're pastries that can have different fillings, but at least my favourite one is cornulețe stuffed with rahat (Turkish delight). Also, forgot about gogoși cu brânză, which is basically the papanași dough filled with cheese. I recommend trying all of these!

[@ericpmoss]

As someone noted below, the Bird's milk is meringue lightly cooked in vanilla-scented water, and the custard is basically creme-anglais. The French version, "Floating Islands" typically has a dark crackling caramel drizzled over it. Oh, the texture of the papanasi interior is "bouncy".

[@MrAdharus]

Coliva it is not served just at funerals,but allso in various religious celebrations of the past relatives or freands...

[@edinastoica1276]

it really is bird's milk :))) You bring sugar, egg yolk(s), vanilla and milk to a boil. The beaten egg white(s) will be scooped into the boiling milk/mixture, and submerged so that the egg white(s) will be cooked in this mixture. Can be served warm or cold.

[@silviuuno]

The dumplings in Bird's Milk (also named Floating Island) are egg's white boiled in milk. Then the milk is used to make the vanilla sauce.

[@alexcojo2002]

Île flotant en français?

[@silviuuno]

@@alexcojo2002 Île flottante

[@ovidiugorzko4898]

Come to Pitești and let's cook some tradițional food, maybe even coliva

[@marcfaur]

Yet another great video! About savarina and all the sweets that have rum in Romania; they don't really use alcohol. What they do, is they make a sugary syrup and they add what's called "rum essence" that has no alcohol. You can buy it in tiny bottles, it's concentrated and it just adds the rum flavor without the alcohol.

[@Davyyd1]

first desert is called "macaroane cu branza si stafide" haha

[@lucy0310]

Yes true, I did not eat it in restaurants, my mom used to cook macaroane cu branza și stafide in my childhood

[@Davyyd1]

@@lucy0310 same

[@carmenfrunza3557]

Si la noi tot macaroane cu branza sau budinca de macaroane se numeste.

[@elenaochian]

We eat this as a meal not just desert :)

[@civfanatic8853]

The 1st dessert is a ”budinca” which means more or less ”pudding”. The name you put on the screen for it may be another regionalism from a hungarian lent word(like ”gomboți”-”găluște”) and thus not even present in the romanian dictionary. Anyway, you were very right about the ingredients, even about the rum and vanilla flavors 😃 You were also very right about the ingredients of the 2nd dessert(lapte de pasăre/birds milk), made mostly from milk and eggs yolks and whites 👍And Im sure youll find this dessert in other countries too. I doubt its just a romanian dessert.

[@briana2265]

Hi! I am from Romania so I am so proud that you chose to discover my country. I like your videous and I appreciate your courage and your adventure spirit. How long do you stay in Romania? 🇹🇩🇹🇩🇹🇩

[@StefanAlexandruGeogloman]

"Papanasi" is great, love it! "Savarina" is very good, that spongy dough absorbs the syrup that's made of water lots of sugar and a highly concentrated essence of rum - not actually alcohol (but some might put actual alcohol in it) and the whipped cream is also good. I personally like "amandina" a lot being more chocolatey still with a rum taste depending on the recipe. Coliva is not found everywhere but I found at the hypermarket Carrefour - some make it if you ask, maybe found some already made.

[@alifc1082]

Can't believe they are serving noodles pudding in restaurants.. :) yes, it's almost like a meal, for children for sure, used to make it a lot in our home.. Aparantly all home made deserds are now in restaurants(no condensed milk, all boiled,) both easy to make at home

[@Bunga_Bunga69]

I’m Romanian and I’m living since 2010 in Germany 🇩🇪 and I love Savarina ,since i was a small kid this was and will always be my favorite dessert !!! I know that everyone thinks that they have the best cuisine but no offense i was visiting many countries and I’ve been trying many types of food and deserts ,but Romanian food and deserts is Way too good !!!

[@chaw294]

Oh wow, super yummy/"sedaaaaaapp"/"enak" Romanian desserts you both had. What a great experience, Steve lvana 👍

[@claudiubut365]

"Bird Milk" is egg white boiled in milk with vanilla, and becouse its flouting and its like a birds nest its cald "Bird Milk", no rum in there, the egg white is foamed before being boiled The secret for the Papanasi its the dough in which the sweet cheese is put before being fried :) Now for COLIVA in Sibiu you can find it for sale in the grocery store, but you must know that if there is any dessert with the essence of rum, this is the king of them All rum cakes do not contain alcohol, they only contain flavor

[@andreeamarinasi4890]

The “savarină” is the most common cake in Romania, or at least it was when I was growing up… the “cofetărie” was very popular after communism had fallen in Romania up until like 10-15 years ago. I used to go with my mom and sister when I was little. We used to get some to go sometimes. Amandina is also fabulous and just as popular, as well as my personal favourite . The thing with papanasi is that they’re like newer in food trends in Romania… they usually ate them only in the northern parts of Romania mostly for longer, but became popular in the last few years in Romanian restaurants throughout the country

[@catalinapanait2769]

Rum in romanian is "Rom" so, it is called Rumania, but in romanian language :). Cofetaria = cake shop. Some are called "cofetarie si patiserie" = cake and pastry shop

[@alexhagiu8956]

Love you guys, best vloggers so far...and you have a real sense of showing cultures of countrys u ve tralvel. Big cheeres from Bucharest!

[@RayOfRa]

we use rum essence, it's made for cakes, not actualy alcoholic rum drink :)

[@diti9049]

For coliva, go to a cemetery on a Saturday. Must try galusti cu prune, the layered cakes of Ardeal (many thin layers of yum), salam de biscuiti, dulceata de cirese amare, gem de prune. Also beyond desert, during the autumn there are a lot of season foods to try: ardei umpluti, mancare de gutui, salata de ardei copti, ciulama de pui, etc.

[@mihaelac2472]

Dulceata de cirese amare (bitter cherries) is a must try. I have not seen it anywhere else and it has a delicate heavenly taste.

[@dralinutu]

Plum dumplings are called 'Gombotzi' or 'galuste' depending of the area. It'a a dough made with flour and potatoes covered in fried bread crumbs. Inside the dumpling is a plum. The food isn't sweet at all, but sugar is added on top when you eat it. Try googeling 'gomboti cu prune' Cofetaria means mostly a pastry shop

[@petretroaca5651]

First one is called "macaroane" and is made with noodles or pasta(spaghetti) mixed with cheese ofc some eggs rum essence or vanila and baked i eat like half pot at once every time:))

[@LusioEcarts]

I like them especially hot / warm.. but when you are indeed hungry.. you will eat them cold too 😄 (no problem)

[@petretroaca5651]

@@LusioEcarts the other half of pot i eat IT cold:))

[@LusioEcarts]

@@petretroaca5651 😄👍

[@anamariapreda179]

If you are still in Romania and you want to taste the dessert called "coliva" on Saturday, November 5, the "Saturday of the Dead" is celebrated and in all the churches in the country, people who have relatives or friends who have died bring home-made coliva to the church. So on Saturday, November 5, at any church in the country you can taste the coliva. I hope I helped you! I'm glad you like Romania! Welcome!

[@vandatudose2130]

In bird's milk there are basically milk and eggs. The white clouds are made of egg whites beaten to a foam (like meringue), boiled in milk, floating in a sauce made of egg yolks slowly mixed in milk and boiled which thickens it up. Vanilla flavoured of course.

[@madalinv342]

Love it that you enjoy romania so much!

[@droxanas7221]

27:58 Gotta love your comments, Steve! You’re one of a kind! Also, need to add, after decades of living in North America, I have yet to try a PJ sandwich. Kudos, Steve!

[@LuminitaPanaitoaia]

Birds milk is in France called Ile flottante. Easy to make milk, eggs, sugar.

[@dianegreig4627]

All the deserts look delicious!! Now time for the gym! Keep safe, healthy and happy.

[@sandrasorina3820]

Very nice. In Craiova try also Cofetăria Minerva, there are good cakes and the building is gorgeous!

[@EurodanceBlog]

Thanks guys for making this mine is also savarina and ecler you must try Cremeschnitte, Alba ca zapada aka Snow white cake, Negresa , Caise and Nuci! All the best !

[@maxavail]

Coliva is served to the participants at a funeral and is being seen as a sort of offering to the departed. In Orthodox Churches they have periodic services for the dead and their relatives come prepared with wheat cake and wine which the priest blesses before they're being shared with the congregation. So go visit an Orthodox Church and ask for when a service for the dead is due. Alternatively, call a funeral house and tell them you just want some coliva for a Church service. They will promptly prepare and send it to you for the right price. As you might expect, coliva is truly delicious, despite its simple composition: boiled wheat, smashed walnut kernel, raisins and powder sugar.

[@wizardscrollstudio]

Coliva is primarily for memorial service which happens at specific days after the death of someone but is also used for some holidays like Easter, Lent, Christmas and even New Year. I think you can probably buy it from religious stores but is usually home made. It tastes kinda like oatmeal but more rich, sweet, powdery, chunky and less liquidy.

[@danielamocanu3783]

Cofetaria -cake house. Enjoy!

[@laviniaoprea6517]

hi guys, if you can't find plum dumpling I will be more then happy to make them for you when you are back in Canada, you'll visit me in the Waterloo Region and I can spoil you with some sarmale too. Enjoy your time in Europe! You are awesome!

[@cioloca1984]

Coliva is the best desert in Romania,i love it

[@realjx313]

One of the ingredients of the dough for papanasi is cottage cheese so it's not really a doughnut but i think you had home made romanian doughnuts in the countryside at some point.

[@anapur9372]

you are becoming more romanian every video!!! love u guys, have fun!

[@lucy0310]

15:56 "If you don't like this I will eat my shirt "🤣 love your videos

[@Smartti_]

bird's milk, it is egg white whipped into foam and boiled in milk ! you have to try "Crema de zahar ars'" its amazing and alot of calories ! it's a recipe from Catalania ! it is a delicacy among desserts, and birds milk the same ! usually the cakes made in Romania, the cake dough is made with syrup with different flavors, rum, vanilla or simply sugar syrup

[@gicuciobotaru4326]

Thank you so much for your all video who make in Romania, 🇷🇴 ❤ and for promoted our tradition and culture and history....enjoy your holidays in Romania, thank you 😊

[@criss6945]

There's another type of PAPANASI, tasty but very different, made like dumplings from boiled semolina and cottage cheese with sour cream, very light dish. In the past this was the most known one in Romania, now the doughnut one got more popular.

[@G1100L]

I like ice cream too....but all those desserts looked DELICIOUS!!!

[@delxdune]

The rum that we use for sweets is not alcohol, it's just rum flavour

[@realjx313]

Around Xmas try bombe, it's a chocolaty small balls thingy with sour cherries from visinata

[@Benice12]

Bird's milk is made with beaten egg whites, sugar, egg yolks and vanilla mixed with the milk. And the egg whites go on top like floating, while the milk is hot on the stove.. The taste is similar with eggnog. Plum dumplings are also called gomboti cu prune on KZbin recipes. Papanasi are similar, but made with sweet cheese. Maybe creamcheese.

[@cristinabb9956]

First dessert is definitely a cheese pie...cheese is a big thing in Romania...there are so many varieties. The papanasi is "spongy" ...it is like a sponge cake 😀Papanasi is more like a restaurant cake...we rarely make it at home..

[@Manuel-bi7sw]

You can try: Cozonac, Chec, Salam de biscuiți, Cornulețe cu gem.

[@chrismac3696]

The origin of the "Bird's milk" dessert recipe is French...NOT Romanian!!! If you go to a French restaurant it's called "Ile Flotante" or "Floating Island." It's a dessert that contains meringue floating on creme anglaise!! The island is made of egg whites and the creme is made of yolks, vanilla, milk and sugar! BTW, SAVARINA is also of French origin, called: BABA AU RHUM(or RUM BABA), is a classical french dessert of cake soaked in rum syrup and served with whipped cream on top! ENJOY! Furthermore, ECLAIR is also a French pastry, filled with cream and topped with chocolate! In other words, you are enjoying French desserts MADE IN ROMANIA!! Bon Appetit! Love your videos. Keep it up! Chris/NY

[@Hal-rn2qm]

Steve's favorite desert would be mici flavored icecream. 🙃

[@alexandrupatru2892]

OMFG LOL

[@LusioEcarts]

🤣

[@pauldumitrescu1955]

Now that you are in Craiova you should visit Slatina, I recommend CIty Hotel or Ramada, see Olt River! 😃😃😃

[@mihaelamichelle6267]

We call it Macaroni with cheese and raisins. Often there is cow's cheese inserted, but it can also be sheep's or even goat's. It is a very good dessert, excellent with a sweet and salty taste

[@luminitabanyai1847]

Hello🥰 I'm from Romania, Cluj and I am glade thet you have tried Romanian desserts,and engoy our food🥰🥰

[@theophano0074]

Hello guys I just discovered your videos and, because I am of romanian origin and living abroad and, of course I miss so much the food and everything there, your videos are good for home sick. I like your spirit. Make friends in Romania and you will see how rich it is the romanian cuisine. Savarina is the Romanian Dutchess, so exquisite and simple and raffine. Enjoy your stay in my country of origin and be happy. Take care ❤

[@pukavita]

The reason coliva has a cross on it is because traditionally it is given for free to the attendants of a funeral. You can think of it as a funeral cake. In Romanian it is referred to as “colivă de pomană“ or “colivă de pomana mortului”. I think the closest translation to English would be “the funeral cake for the remembrance/commemoration of the dead”.

[@danbarton7731]

For COLIVA, you need to go to churches Sunday morning and ask if somebody bring it there.

[@jhonyenglish1838]

Savarina been created after a french recipe which been adopted and changed into romanian version, so real name in french was “savarine” after the name of the pastry chef who invented and is similar with “baba rum” in Italy. The italian version is coming without whipped cream.

[@ricj9594]

big hugs for this beautiful couple from saõ paulo, brazil

[@comarius100]

OMG! Varzarie, when I was student in the 80's, that was it. Still exists!

[@bur3b1sta]

If you get back to Bucharest, there’s “Cofetaria Alice”, they have “coliva” and it’s very tasty!

[@omuleanu]

Cofetaria: in french Confiture = jam, in russian Konfeta = candy, wiki -> Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates.

[@mihaelaserdenciuc8833]

Yes,the ingredient for Roumanian cheese pie is Rum Essences.,and orange and lemon essence.

[@helix287]

"Lapte de pasăre" is a traditional Romanian dessert that translates to "bird's milk" in English. It is a delightful and light dessert consisting of fluffy meringue floating in a pool of vanilla custard. This dessert is also known in French cuisine as "Île flottante" (floating island). Here's a breakdown of its components and how it's typically prepared: Ingredients: Meringue: Egg whites Sugar A pinch of salt Custard (Crème Anglaise): Egg yolks Milk Sugar Vanilla extract or vanilla bean Preparation: Making the Meringue: Whip Egg Whites: Beat the egg whites with a pinch of salt until they form soft peaks. Add Sugar: Gradually add sugar while continuing to beat until the meringue forms stiff, glossy peaks. Poach the Meringue: Bring a pot of milk to a gentle simmer. Using a spoon, scoop out portions of the meringue and gently drop them into the simmering milk. Poach each meringue for a minute or two on each side until they are firm. Remove them with a slotted spoon and set aside. Making the Custard: Heat Milk: In a separate pot, heat milk until it is just about to simmer. If using a vanilla bean, split it and scrape the seeds into the milk, then add the pod. Mix Yolks and Sugar: In a bowl, whisk the egg yolks with sugar until the mixture is pale and creamy. Temper the Eggs: Slowly pour some of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling. Cook the Custard: Pour the tempered egg mixture back into the pot with the remaining milk. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil to avoid curdling. Strain and Cool: Strain the custard through a fine-mesh sieve to remove any cooked egg bits and vanilla pod (if used). Let it cool slightly. Assemble the Dessert: Serve: Pour the cooled vanilla custard into individual serving bowls or a large serving dish. Float the Meringue: Gently place the poached meringue pieces on top of the custard. Optional Garnish: Sometimes, a drizzle of caramel or a sprinkle of cinnamon is added on top for extra flavor. Serving: "Lapte de pasăre" is usually served chilled, making it a refreshing and light dessert. The combination of the creamy custard and the airy meringue offers a delightful contrast in textures, and the vanilla flavor ties it all together beautifully. This dessert is cherished for its simplicity, elegance, and the comforting combination of flavors and textures. Enjoy :)

[@Nina_user]

Savarina is my favourite too. A very good one you find in Brasov, at cofetaria Saray. Savarina, ecler etc are french influences, with a romanian twist. I love "ecler cu nesscafe" or coffee eclair. Savarina is made from a soft yeast dough, first baked and than cold soaked in a lot of rum flavoured syrup. It is topped with strawberry jam and a lot of natural whipped cream. The cream quality makes the difference.

[@niciodatafarafes8106]

Hey guys, to find coliva all you have to do is go to church on a sunday morning and ask the nice old ladies for some (there are high chances they will offer you some before you can ask), they will be more then glad to give you some

[@dragossh]

You can buy a mix for Colivă at the store and cook it at home and end up with the same product, only the decorations and optional sugar sprinkles, m&ms, walnuts and others are up to your creativity.

[@gabrieladoe5511]

Coliva is so yummy! Used to ask my late nan to make me it for me, even when it wasn't a funeral related event. Now I live in Ireland and will be going home for Christmas and mum will make it for me. You guys need to try it! ^_^

[@mihaelac2472]

The sweet you say that looks like lasagna, I used to eat a lot as a child. A version is to use rice instead of noodles and call it rice pudding. It has cottage cheese, sugar, raisins, eggs, flavours. At the cofetaria Marie Louise they had Indiana, I love that sweet, you must try! By the way, the rhum is just essence of rhum, no alcohol in the sweets. Well, maybe if you make them at home...

[@marlenaeva3813]

Savarina is my second favorite cake in Romania. There is something even better than 'savarina' if you can imagine. It's called 'amandina' cake and it's divine. I tried to find it abroad and I could only spot it in London (of course, at a similar 'cofetaria' place opened by Romanians). You have to try it.

[@andoros100]

The papanash is flufy ...that I shall describe it. Love it, especially with cherry jam. The No. 1 desert in Romania

[@mountainbliss3771]

Steve, you have made me laugh out loud, you have such a wicked sense of humor. 😂😂😂 The "lasagna with sugar on top" is a pasta pudding. It can be made savory or sweet, and you can use any type of pasta. The "bird milk" is an internationaly known recipe called Floating Islands. The papanaşi are springy in the middle because of the farmers cheese used in the dough. For the coliva, you have to go to a funeral or at a church on Christmas or Easter. Savarina is supposed to be soaked in syrup, it is a French dessert called Baba au rhum, and in France the syrup comes on the side and you do the soaking in your plate. The rum is just flavoring, non alcoholic. Eclair is also French. Savarina is my favorite too. Thank you for showcasing Romania in such a positive and fun way. I miss my home country I have not seen in 32 years. Keep up the good work. Ivana, your pronunciation is much better than Steve's... sorry Steve, and you are an amazing connoisseur of flavors and ingredients. I do enjoy hearing your honest opinions. Safe travels!

[@dumitrugotea7588]

you didn't have alcohol it's just a rum flavored extract. confectarie is the Romanian abbreviation of the word cofet, which means sweet products made and sold on the street corner.

[@helix287]

Papanași is a beloved traditional Romanian dessert, often enjoyed as a special treat in restaurants and homes across the country. These delicious fried or boiled cheese doughnuts are typically served with sour cream and jam, creating a delightful combination of flavors and textures. Ingredients: For the Doughnuts: Fresh cow's cheese (or ricotta cheese) Eggs Sugar Vanilla extract Lemon zest (optional) Flour Baking powder A pinch of salt Vegetable oil (for frying) For Serving: Sour cream Fruit jam (common choices are blueberry, cherry, or raspberry) Preparation: Making the Dough: Mix Cheese and Eggs: In a large bowl, combine the fresh cow's cheese, eggs, sugar, vanilla extract, and lemon zest (if using). Mix until well combined. Add Dry Ingredients: Add the flour, baking powder, and a pinch of salt to the mixture. Stir until you form a soft, slightly sticky dough. You may need to adjust the amount of flour depending on the moisture content of the cheese. Shaping the Doughnuts: Form the Main Doughnuts: Divide the dough into equal portions and shape them into balls. Flatten each ball slightly to create a disk. Make the Doughnut Holes: Take a small portion of dough to form smaller balls, which will be the doughnut holes. Frying: Heat the Oil: In a large, deep frying pan or pot, heat vegetable oil over medium heat. The oil should be hot enough to fry but not too hot to burn the doughnuts. Fry the Doughnuts: Carefully place the doughnuts and doughnut holes into the hot oil. Fry them until they are golden brown and cooked through, turning them occasionally to ensure even cooking. This usually takes about 3-5 minutes per side. Drain: Remove the fried doughnuts and doughnut holes with a slotted spoon and place them on paper towels to drain excess oil. Serving: Plate the Doughnuts: Place the fried doughnuts on a serving plate. Add Toppings: Generously spoon sour cream over the doughnuts, followed by a dollop of fruit jam. Garnish: You can garnish with a dusting of powdered sugar if desired. Variations: Boiled Papanași: In some regions, papanași can also be boiled instead of fried. The dough is shaped into balls and boiled until they float to the surface. They are then served with the same toppings of sour cream and jam. Serving: Papanași are typically served warm, making them a comforting and indulgent dessert. The combination of the warm, slightly crispy doughnut with the cool, creamy sour cream and sweet, tangy jam creates a delightful taste experience. This dessert is not only a favorite among locals but also a must-try for visitors wanting to experience authentic Romanian cuisine. Enjoy :)

[@popacosmin3857]

Go to Romania in winter it's completely different and magical

[@vasilicavaduva923]

Papanași is more known because the restaurante can make them in their kitchen but Savarina is in every cofetarie since the old comunist times..I are them since 1976 and are still one of the top romanian cakes.

[@alexandradediu1673]

Bird's mik is just another version of the french dessert Iles Flottantes.

[@JetLagWarriors]

What other Romanian desserts should we try?🍰🧁🍨🍩🍮🍭

[@Alexandra-zz1xj]

Amandina. I also love Pavlova, but I’m pretty sure it’s not a romanian dessert. However, you shoud try it as well ☺️ oh i forgot about “salam de biscuiți”

[@adrianb568]

Savarina? Light dough in sirup with loads of wiped cream. Also in papanași there is fresh cows Cheese, the one you had Seemed to airy to have been made with cheese.

[@alexandruS85]

rice with milk (with raisins, cinnamon and berry jam), semolina with milk, pies (pumpkin, salty cheese, sweet cheese, apples), butter on bread with smoked plum jam, cozonac (served with a glass of red country wine or with milk), oven-baked pumpkin with sugar, Amandina, Poale-n brâu, Coltunasi with smoked plum jam, Biscuit salami

[@johndrg1132]

And I think you can oder a Cozonac also from them or from Cofetaria Aida.

[@Alexey9870]

You are close with the name, Rum in romanian is Rom, so, we are ROMania :))