page_title: Romanian cuisine
section_title: List of desserts
hierarchical_section_title: Romanian cuisine / List of desserts
caption_attribution_description: English: Amandines is the Romanian name, probably of French origin, of those chocolate cakes Română: Amandine este denumirea romaneasca pentru aceste prajituri cu ciocolata
context_page_description: Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines such as the Austrian cuisine, German cuisine, Greek cuisine, or Hungarian cuisine as well as culinary elements stemming from the cuisines of the Slavic-speaking countries of Eastern and Central Europe.
  There are quite a few different types of dishes, which are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or borș. The category țuică is a name for a strong alcoholic spirit in Romania.
context_section_description: Alivenci, corn and cheese pie in sweet and salted variants. Traditional dessert in Eastern Romania and Moldova.
   
  Amandine - chocolate sponge cake with almond and chocolate filling, glazed in chocolate
  Baclava
  Brânzoaice (Poale-n brâu moldovenești) - traditional Moldavian soft cakes filled with sweet cheese
  Chec - pound cake
  Clătite - crêpes (literally: pancakes)
  Colivă - boiled wheat, mixed with sugar and walnuts (often decorated with candy and icing sugar; distributed at funerals and memorial ceremonies)
  Colțunași
  Cornulețe - pastries filled with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, or raisins, with the shape representing a crescent
  Covrigi - pretzel
  Cozonac - a kind of Stollen made from leavened dough, into which milk, eggs, sugar, butter, and other ingredients are mixed together before baking
  Cremă de zahăr ars - Crème brûlée
  Găluști cu prune - dumplings with plums, a dessert made of mashed potatoes and flour dough and filled with fresh plums
  Gogoși - literally "doughnuts", but more akin to fried dough
  Griș cu lapte
  Halva
  Lapte de pasăre - literally "bird's milk", vanilla custard garnished with "floating islands" of whipped egg whites
  Magiun of Topoloveni - a type of plum jam, registered as a Romanian protected geographical indication (PGI) product in the European Union
  Mucenici/sfințișori - sweet pastries (shaped like "8", made from boiled or baked dough, garnished with walnuts, sugar, or honey, eaten on a single day of the year, on 9 March)
  Orez cu lapte - Rice pudding
  Pandișpan - Sponge cake
  Papanași - a kind of doughnut made from a mixture of sweet cheese, eggs, and semolina, boiled or fried and served with fruit syrup or jam and sour cream
  Pelincile Domnului - a Moldavian type of pie made of honey-flavoured thin wheat cakes and hemp seed cream. Less and less exposure because of the confusion between Cannabis sativa (traditionally cultivated in Romania) and Cannabis indica (the THC-rich variety)
  Plăcintă - pie
  Prăjituri - assorted pastries
  Rahat - Turkish delight
  Salam de biscuiți - literally „salami of biscuits", made from biscuits, chocolate, Turkish delight, and rum essence. The cylindrical shape resembles a sausage, hence the name.
  Savarine - savarina
  Scovergi - flat fried dough. It is eaten with honey, jam or cheese.
  Șarlotă - a custard made from milk, eggs, sugar, whipped cream, gelatin, fruits, and ladyfingers; from the French Charlotte
  Tort - cake
  Tort Joffre - Joffre cake - invented at the Casa Capșa restaurant in Bucharest
  Turtă dulce - gingerbread
caption: Amandine, Romanian chocolate sponge cake.
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