This is the best Romanian saratele recipe: short crust cheese crackers sprinkled with caraway seeds, they are the perfect appetizer or snack.
Romanian saratele are quick and easy to make, and theyโll disappear just as fast. Once youโve had one, you wonโt be able to stopโyouโll keep eating them until theyโre all gone. The word "saratele" actually comes from "sare" (salt), so you could call these "salties" in English. ๐
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Kaylene: What a fantastic, tasty treat these are. I used other seasonings I had on hand, and they were all delicious. Hubby said I can make these anytime. Made some with flaky sea salt, ranch powder, rosemary salt, poppy & sesame. They all were delightful. In my gas oven, 10-11 mins was all it took.
This cheese crackers recipe is a variation of the Romanian recipe for covrigei, which are small, pretzel-shaped crackers with cheese and caraway seeds, normally eaten around Christmas or Easter.
I have to thank my beloved cousin Georgi for this recipe. A few more of her delicious recipes are these Romanian Chocolate Bars, the Hungarian Dumplings, the Romanian Papanasi, or the Chicken Schnitzel in Pancake Batter.
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ย Recipe ingredients
Cheese: I use Gouda cheese, but Cheddar cheese is a good substitute.
Butter: You can use either salted or unsalted butter with high fat content - no half butter.
Caraway seeds: The best Romanian saratele are made with caraway seeds - their flavor is incomparable. Add some caraway seeds to this Sweet Soda Bread.
- You can swap caraway seeds for sesame or poppy seeds - the crackers will still be delicious, just a bit different.
Egg: You only need a small egg to brush the saratele. Grab the tiniest egg you can find, and use any leftover for an omelet!
See the recipe card for full information on ingredients and quantities.
ย How to make saratele?
Step #1: Make the dough in the food processor or by hand. Form a ball, wrap it in plastic wrap, and refrigerate it for 1 hour.
Step #2: Roll half of the dough on a floured surface. Cut the dough into strips. You can brush and top the dough before or after cutting it.
Food processor: The easiest way is to make the saratele dough in a food processor: add the cubed cheese and process until crumbled. Add cold, cubed butter, flour, and salt, and process until just combined, leaving small butter dots for flakiness.
If you don't have a food processor: Freeze the butter for 15 minutes, then grate it. Grate the cheese, too. Quickly combine the ingredients, using cold hands to knead the dough briefly with your fingers.
Step #3: Carefully transfer them to the prepared baking trays.
Step #4: Bake saratele until golden - NOT brown. Let them rest on the tray for 5 minutes to firm up.
Tip: If you use a convection oven, you can bake two trays of Romanian saratele at once. Otherwise, bake the trays one at a time, and youโll likely need three trays or batches to bake them all.
ย Storage
The homemade saratele with caraway seeds will stay fresh for 3-4 days in an airtight container, though theyโre likely to disappear within an hour or two - theyโre just that good!
Romanian Saratele - Cheese Caraway Crackers
Equipment
- Food processor optional
- 2-3 Baking sheets
Ingredients
Dough:
- 9 oz Gouda or Cheddar, Note 1
- 1ยพ sticks butter very cold, Note 2
- 1โ cups all-purpose flour
- ยฝ teaspoon fine sea salt
Topping:
- 1 small egg
- caraway seeds Note 3
- ยฝ cup cheese or just enough to lightly top the crackers
- a sprinkle of flaky salt
Instructions
Saratele dough:
- In a food processor: Grate the cheese and cut the very cold butter into small cubes. Place the cheese, butter, flour, and salt in a food processor and pulse a few times until the mixture is crumbly. The butter should not be fully blended into the dough; you should still see tiny butter dots, which will make the crackers flaky and delicious. 9 oz Gouda + 1ยพ sticks butter + 1โ cups all-purpose flour + ยฝ teaspoon fine sea salt
- Make the dough by hand: Freeze the butter for 15 minutes, then grate it. Grate the cheese, too. Quickly combine the ingredients, using cold hands to knead the dough briefly with your fingers.
- Chill the dough: Form a ball, flatten it, wrap in plastic wrap, and refrigerate for 1 hour.
Cut saratele:
- Preheat the oven to 350ยฐF/ 180ยฐC. Line two baking sheets with parchment paper. I actually have to bake the crackers in 3 batches, but most people only have 1 or 2 baking sheets.If using a convection oven, preheat it to 320ยฐF/ 160ยฐC. This type of oven will allow you to bake two trays at a time. In a regular oven, only bake one tray at a time.
- Roll the dough: Divide the dough into two equal pieces. Flour your work surface and rolling pin. Press one piece of dough into a rough, thick rectangle, then roll it out to a size of about 13x7 inches/ 32x22 cm and a thickness of about โ inch( 3-4 mm. Lift and turn the dough a few times while rolling, and sprinkle a little more flour on the work surface if needed. This will help prevent the dough from sticking.
- Top saratele: Lightly beat the egg in a small bowl. Brush the pastry rectangle with the egg and generously sprinkle it with caraway seeds and just a little bit more grated cheese and flaky salt - not too much! You can brush and top the strips before or after cutting them.1 small egg + caraway seeds + ยฝ cup cheese + a sprinkle of flaky salt
- Cut the pastry into strips using a very sharp knife. Carefully lift the strips and place them on the prepared baking sheets.
- Bake saratele: Set the timer for 17-18 minutes. Check if the crackers are golden - if not, give them two more minutes. Avoid overbaking; they should be shiny and golden, not brown.
- Rest crackers: Once done, let them rest on the tray for 5 minutes to firm up. Lifting them immediately may cause them to break.
- Cool saratele: Carefully transfer them to wire racks with a plastic spatula and let them cool completely.
- Bake remaining batches: While the first batch is baking, roll out and cut the second piece of dough.
Notes
- Cheese: I prefer to give the amount of cheese in ounces and grams because accuracy is important. The cup measurements can vary significantly depending on how finely you grate the cheese.
- Butter: You can use either salted or unsalted butter. If using salted butter, reduce the added salt slightly.
- Topping: You can replace the caraway seeds with esame seeds or flaky salt.
Nutrition
Miska Knezevic says
EXCELLENT!
mae cheah says
i'm planning to make this for christmas gift. may i know how long can i make ahead?
Adina says
Hi Mae. About 3 days.
Kaylene says
What a fantastic tasty treat these are. I used other seasonings I had on hand and they were all delicious. Hubby said I can make these anytime. Made some with flaky sea salt, ranch powder, rosemary salt, poppy & sesame. They all were delightful. In my gas oven, 10-11 min was all it took.
Adina says
Hi Kaylene, so happy to hear it. These crackers are always a recipe to impress, I notice that every time I make them for people, who haven't had them before. And yet they are so easy and cheap to make. The seasoning you use sounds great!
Phyll says
My son-in-law is Romanian and I can' t wait to make these for him. Thank you.
Adina says
Welcome. You will love them, they are addictive. ๐
Stephanie Baker says
NOT GOOD! Not good because we've eaten them already, they barely had chance to cool down. Yum!
Adina says
Thank you, Stephanie. You make me crave them again. ?
Stephanie Baker says
NOT GOOD! Not good because we've eaten them already. Yum, Just love the caraway.
Thao @ In Good Flavor says
These crackers look crispy and delicious! And the fact that they are cheesier than the original makes them even better! I can see them disappearing fast in my house.
Adina says
They rarely last two days around here... ๐
Kate @ Framed Cooks says
These look positively addictive in the best way! Happy New Year! ๐
Adina says
Thank you, Kate. A happy new year to you too.
Angie@Angie's Recipes says
I would probably eat the whole batch by myself! Happy New Year!
Kathy @ Beyond the Chicken Coop says
I can't believe the short list of ingredients! I love how you've made it easy to make without sacrificing quality. These look truly delightful and I'm certain I would have no restraint in the amount I would eat!
Adina says
Thank you, Kathy! I am not good in restraining myself either! ๐
rebecca says
these look wonderful, happy new year
Adina says
Thank you and a happy new year to you too!
Melanie @ Melanie Cooks says
I love cheese crackers! And caraway seeds make them even more addictive! Nothing beats homemade crackers, I can eat them all in one sitting!
Adina says
I love the taste of caraway and I am always amazed that so many people don't (my husband included). That is why I always make some with sesame seeds as well.
Meghan | Fox and Briar says
The more cheese the better is my motto ๐ These crackers look so tasty, the perfect treat for New Year's Eve! I love that you simplified the recipe, more time for eating delicious crackers.
Adina says
They are all gone already, I think I might have to make some more today...