Rațițe are a clever and delicious way to use up leftover phyllo dough. Depending on the region and family tradition, they can be shaped into spirals/twists or stuffed pockets. Both are equally tasty and worth trying.

Method 1: Crispy Twists

1. Stretch the dough – Take your leftover phyllo sheets and gently stretch them out on a work surface.
2. Brush with butter or oil – Lightly drizzle or brush the dough with melted butter or vegetable oil to keep it soft and add flavor.
3. Roll it up – Starting from one end, roll the dough into a long log.
4. Shape into twists – Take the rolled log and coil it into a pretzel-like or spiral shape.
5. Cook – Fry in hot oil until golden and crispy or bake in the oven until puffed and lightly browned.

The result is a crunchy, flaky pastry with just the right amount of richness. These can be enjoyed as a snack, a side dish, or even a quick dessert when sprinkled with a little sugar.

Method 2: Stuffed Pockets

1. Stretch the dough – Roll or stretch the dough into a round sheet.
2. Add filling – Spread with one of the traditional fillings:
   • Sweet cheese (farm cheese + sugar)
   • Salted cheese (like feta)
   • Mashed potatoes (mixed with butter)
3. Fold & flatten – Fold the dough edges over to form a square “envelope.” Roll lightly with a rolling pin to flatten and seal.
4. Fry until golden – Heat olive oil in a skillet and fry on both sides until golden and crisp.

These stuffed Rațișe are soft inside with a crisp, golden crust — a rustic, comforting food that works as a snack, side, or even light meal.

Cook’s Note

Rațițe vary from region to region in Romania. Some families make them as crispy dough spirals, while others prefer them as pockets filled with cheese or potatoes. Both versions are rooted in tradition, both delicious, and both a perfect way to make use of leftover dough.

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