On the roads of Attractive Romania, stories are written not only through steps and landscapes, but also through flavors that linger long after the journey ends. Whether you're climbing into the Land of Stone, passing through the sweet lands of Covasna, or descending along the Danube, each region leaves its mark on the plate with desserts that tell centuries-old tales. And with Easter just around the corner, it’s the perfect time to be inspired by traditional flavors and bring into our homes recipes that gather heritage, family, and joy around the table.

From the princely cozonac of Botoșani and the beloved kürtőskalács of the Székely people, to the stone-grilled pies of the Apuseni Mountains and the Balkan-scented dolangaci from the country’s south, each dessert is a culinary experience worth discovering at its source. Maybe this Easter you’ll be inspired to prepare one of them with your loved ones – a flavorful and authentic way to bring Romania to the heart of your holiday meal. Join us on a sweet adventure, to be savored with all senses, along the trails that make Romania a truly attractive destination.

The Cozonac Domnesc (The Duke's Sweetcake) from Botoșani is a true gem of traditional Romanian pastry – a recipe passed down and perfected through generations, ideal for Easter celebrations. With its fluffy texture and rich filling, this cozonac is the result of a harmonious blend of natural ingredients and patience. The dough is made using unrefined wheat flour, fresh eggs, butter, cow’s milk, sour cream, sunflower oil, yeast, and sugar. The filling enhances the flavor with dried walnuts, Turkish delight, raisins, and cocoa. All ingredients must be brought to room temperature at least eight hours before preparation to ensure the dough develops proper elasticity. After rising, the dough is divided, rolled out, filled generously, then rolled and braided. The cozonaci are placed in pans and left to rise again before baking transforms them into golden wonders with a crispy crust and aromatic center.

A dessert that brings joy to any home and deserves to be shared with loved ones in a fairy-tale corner of Attractive Romania. It’s part of the Good Taste from Botoșani objective, on the Traditional Romanian Gastronomy Route.

An iconic dessert of the Székely Land, kürtőskalács – also known as the chimney cake – is deeply rooted in Covasna’s local traditions. With its crispy outside and tender inside, this sweet treat is loved by all ages. To make it at home, you’ll need flour, yeast, milk, butter, eggs, sugar, vanilla, and lemon zest. The dough is left to rise, then rolled into long strips that are carefully wrapped around a wooden cylinder, brushed with butter, and sprinkled with sugar. It’s then baked over open fire or in an oven until it forms a golden, caramelized crust.

The result is a spectacular dessert, perfect for festive meals or a sweet break during a journey through Attractive Romania. It’s part of the Taste Covasna objective on the Traditional Romanian Gastronomy Route.

In the heart of the Apuseni Mountains, where stone and time have shaped not only the landscape but also traditions, stone-grilled pies are a true symbol of local hospitality. Baked directly on hot stone slabs, these treats combine simple ingredients with the skill of the women from the Land of Stone. The dough is made from flour, yeast, eggs, milk, salt, and a bit of sugar, kneaded thoroughly and rolled thin. The filling is an original and delicious mix of slightly sour cow cheese, eggs, sugar, vanilla, and dill – creating a fresh and delicate aroma. The pies are carefully cooked on the heated stones, flipped for even baking, then brushed with cream or butter and served hot, alongside a glass of milk or wild berry syrup.

An authentic, simple, and unforgettable taste – just like the journey through the Apuseni Mountains on the trails of Attractive Romania. This dessert is part of the Stone-Grilled Pies from the Apuseni – Land of Stone objective, on the Traditional Romanian Gastronomy Route.

At the gateway to the Balkans, in southern Giurgiu County, the dolangaci tells its story with every twisted layer of dough. This dessert, whose name comes from Turkish and means “tangled” or “labyrinth,” was brought by Bulgarian communities who settled in the region, and it has been lovingly preserved by the housewives of Slobozia and surrounding villages. The dough is patiently kneaded – like a tale told by hand – and the result is a pie with sweet or savory layers, full of charm and rich aromas. The recipe may vary from one household to another, but every dolangaci retains that unforgettable taste that draws you in – and helps you find yourself again, just like on the Vlăscean Traditional Gastronomy Route.

Along the 100 kilometers between the Danube and Comana, you’ll discover not just a dessert with history, but an entire world of stories, flavors, and landscapes that remind you how rich Romania’s culinary heritage truly is. You can find this dessert as part of the Traditional Vlăscean and Giurgiu Gastronomy Route objective on the Traditional Romanian Gastronomy Route.