Papanasi: Romanian Sweet Cheese Donuts with Blueberries & Cream

When I was small, my grandmother used to make a mountain of warm cheese fritters on Sunday mornings and the whole house smelled like lemon and frying oil — pure comfort. Those little puffy discs disappeared faster than she could dust them with sugar, and I still remember the way the sour cream topping cooled the warm center with a silky contrast. Papanasi brings that exact feeling: a tender, slightly tangy cheese dough fried until golden, then crowned with sweet blueberries and glossy cream. If you want a recipe that tastes like a hug and can double as brunch show-off food, this is it. Pull on an apron, grab your favorite skillet, and let’s make something that smells like home.

Quick Facts

• Yield: Serves 4 (about 10–12 papanasi)
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

These Romanian sweet cheese donuts hit the jackpot of texture and flavor: pillowy, slightly tangy centers with crisp, golden exteriors and a cool, creamy blueberry topping. They taste fancy but they don’t demand fancy ingredients or techniques. Who doesn’t love a warm, tender bite that gives way to sweet-tart blueberries and a velvety dollop of cream? It’s so easy even your nervous pot of oil will calm down and behave.

Ingredients

For the Main Dish:

• 1 1/2 cups whole-milk ricotta (about 12 oz)
• 1 large egg
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 cup all-purpose flour (plus a little extra for dusting)
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1 tbsp unsalted butter, melted (optional, for richness)
• Vegetable oil for frying (about 2 cups)

For the Sauce / Garnish (if applicable):

• 1 cup sour cream or Greek yogurt
• 2 tbsp powdered sugar (adjust to taste)
• 1 cup fresh blueberries (plus extra for garnish)
• 1 tbsp lemon juice
• Powdered sugar for dusting
• Optional: 1–2 tbsp blueberry jam, warmed for drizzle

How I Make It

Step 1:

In a bowl, whisk together ricotta, egg, sugar, vanilla, and lemon zest until smooth. In a separate bowl, stir flour, baking powder, and salt. Fold the dry ingredients into the ricotta mixture until a soft dough forms — it should feel tacky but hold its shape. If you overwork it, the dough will tighten, so mix just until combined.

Step 2:

Lightly flour your hands and shape the dough into small patties (about 2–2½ inches across). Traditional papanasi have a small indentation or a little donut hole — I like to make a shallow well in the center of each patty for a dollop of cream later. Chill the shaped dough for 10–15 minutes to firm up; chilled dough fries more evenly and won’t fall apart.

Step 3:

Pour oil into a heavy skillet to reach about 1–1½ inches deep and heat to 325–350°F. Use a candy or instant-read thermometer if you have one — the oil should shimmer but not smoke. Fry the papanasi in batches so they don’t crowd the pan; you should hear a lively sizzle when they hit the oil. Fry each side for 2–3 minutes per side, turning once, until each reaches a warm golden brown.

Step 4:

Remove the donuts to a paper towel-lined rack to drain and cool a couple minutes. You want them hot but not scalding for the cream. They should feel springy when you press gently and sound slightly hollow if you tap the underside. If the centers feel doughy, fry a bit longer in small increments.

Step 5:

Whisk sour cream (or yogurt) with powdered sugar until smooth. Toss blueberries with lemon juice and a little sugar if they’re not tart enough; warm the jam and fold it in for glossy shine. Spoon cream into the little center wells and pile on blueberries, then dust with powdered sugar and add a few extra berries on top. Serve immediately while the edges stay crisp and the interior stays tender.

Pro Tips

• Use whole-milk ricotta for the best texture; low-fat versions make dense results.
• Keep oil temperature at 325–350°F. Too hot browns the outside before the inside cooks; too cool makes greasy donuts.
• If the dough seems too sticky to handle, chill it a bit longer or dust with a little flour — but don’t add too much flour or you’ll lose tenderness.
• Want a hands-off option? Bake at 400°F for 12–15 minutes until golden, though frying gives the classic crisp edge.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ricotta for well-drained cottage cheese or farmer’s cheese; blend briefly for a smoother texture. This slightly alters tang and moisture.
• Use 1:1 gluten-free flour blend to make them gluten-free — expect a bit more crumbly texture.
• For dairy-free, blend firm or use a store-bought vegan ricotta; texture will be softer and less tangy.
• Replace blueberries with raspberries, chopped strawberries, or a spoonful of apricot jam for different flavor profiles.