Baking placinda. Moldavian pies – Placinta. Filling of Moldavian pies

Want to cook something interesting? We suggest preparing Moldovan placintas. The recipe for preparing placintas with cottage cheese and herbs is very simple; it will take about 40 minutes to prepare.
Placindas are pies that are baked in Moldova, they look like flatbread with filling, they are baked in the oven, and fried in a frying pan until golden brown.
Placindas are baked with various fillings: cottage cheese, pumpkin, potatoes, feta cheese, eggs, herbs, and other fruits and vegetables. Placindas are prepared from the thinnest dough; this dish can be called both daily and festive. In real Moldavian wedding placintas, the dough is so thin that the filling can be seen through it. These pies are also called placinte; we offer you a step-by-step recipe with photos of this delicious pastry.

Taste Info Pumpkin dishes / Pies

Ingredients

For fresh dough:
550 grams of premium wheat flour;
300 ml water;
90 ml refined vegetable oil.
For filling:
1 selected chicken egg;
600 grams of cottage cheese;
30 grams of green dill;
30 grams of green onions (optional);
a level teaspoon of coarse salt;
Vegetable oil for frying.

How to cook placintas with cottage cheese and herbs in Moldavian style

Take a deep bowl in which it will be convenient to knead the dough. Sift flour into it. It is best to sift the flour twice, this will make the dough softer. Make a small depression in the center of the flour slide and pour in vegetable oil to make the dough more elastic.

Next, pour in 300 ml of filtered warm water, add salt. Since placintas with cottage cheese and herbs are prepared from unleavened dough, we don’t add anything else to it.

Knead elastic, smooth dough. Cover the bowl with the dough with a towel and leave it on the table for about 15 minutes.
You can also use phyllo dough for the placinda.

In the meantime, while the dough for the placindas is “resting,” let’s start preparing the filling. Rinse the dill and green onions well if you decide to add that too. Pat the greens dry with a paper towel. Usually dill has rather thick stems, they will be inappropriate. Therefore, you will have to pick off the dill sprigs and then chop them finely. Place cottage cheese in a bowl. It is better to use granular cottage cheese. Ideally, homemade. Fat content doesn't really matter - it's up to you. When buying cottage cheese in a store, pay attention to the fact that it says “cottage cheese” and not “curd product”. It is very important! Beat an egg into the cottage cheese. Either choice, or a couple of second-class eggs. Add salt and mix well.

Divide the dough into 8 equal parts and roll into balls. Roll out each ball thinly on a floured table surface or on a silicone mat, as you prefer. The cake should be round and very thin. Place the filling in the center of the flatbread so that the edges remain free.

Fold to make a square.

Now round the corners so that the cake becomes round again. If you roll the dough exactly as in the photo, then the Moldavian placinda will not be too thick.
The diameter of the finished cake should match the diameter of your frying pan, not exceed it, but not be significantly smaller.

Heat the frying pan well and grease with vegetable oil using a brush. It is best to use a cast iron frying pan for cooking. Place the curd placinda seam side down and fry for 7 minutes until golden brown.

...well, when will I decide to bake such delicious things... because it’s delicious... just... mmm
Placintas are a dish of Moldovan cuisine, and what a dish! Tender and crispy dough that is not felt in the mouth and only the taste of the filling remains, which, by the way, is varied (today we will have placindas with potatoes and pumpkin

There are many recipes for placinda, but I think this one is the most delicious and simple!

(based on 11 large placintas)

For the test:

* 800 ml water;
* 2 - 2, 100 kg of flour (excluding powder when rolling out placindas);
* 2-3 tbsp. vegetable oil;
* a pinch of salt

For filling

* 2.5 kg of potatoes (it is advisable to take boiled potatoes, so the placindas will fry faster);
* 100 - 150 grams of meat (more is possible, here it was put “for flavor”)
* 2 onions
* salt, freshly ground black pepper
* pumpkin - 300 grams
*sugar to taste

Pour water into a bowl, add vegetable oil, a pinch of salt and knead the dough. The dough should not stick to your hands and at the same time be very stiff. Soft, pleasant to the touch. You can add a little more flour than the recipe calls for, but don't get carried away.

So, knead the dough

We divided it into portioned “balls” based on the size of your frying pan. I got 11 pieces.

Covered with a towel and left to rest for 10-15 minutes.

At this time, let's make the filling. Finely chop the meat and fry with 1 onion.

Finely chop the potatoes.

Add the fried meat with onions and all the vegetable oil from the frying pan to the potatoes after frying them.

Cut the second onion and also add to our filling

Salt and pepper to taste.

We put the frying pan on the stove to heat up and return to our dough.

I don’t know how clearly you can see, but the dough should be about this thick

Spread the filling in a thin layer in the center. At the same time, we leave a small distance from the edge. And we make 8 cuts on the dough: 2 vertically, 2 horizontally and 4 diagonally

Now we take the lower cut piece of dough (let’s call it a petal) and, slightly stretching, cover our placinda blank with it (don’t be afraid to stretch - the dough stretches very well). In the same way, pull a piece of dough opposite it.

We repeat the “stretch-close” procedure with horizontal petals

And now with those petals that we have diagonally

There is no need to roll out the top. Press lightly with your hands and fry.

Fry in vegetable oil over low-medium heat for about 5-7 minutes on each side.

When our first filling is finished, let's prepare the pumpkin filling.

To do this, peel the pumpkin and grate it on a coarse grater.

Roll out the dough into a circle and place the grated pumpkin on it

And already on the dough itself, sprinkle the pumpkin with sugar

Then we do everything by analogy with potato dumplings.

True, they fry harder.

But they're worth it.

There are no photos with all 11 placindas, as they immediately went to waste.

Some people associate Moldovan placintas with a glass of wine, but we like them with compote or tea. Yes or just like that.

2-4 servings

1 hour 10 minutes

178.9 kcal

5 /5 (2 )

Each country has its own traditional dishes. Fans of Moldovan cuisine should already be familiar with the name “placintas”. This is a variant of the most common round-shaped pies. Moldavian housewives bake them in the oven or in a frying pan. Placindas can be made with a variety of fillings: potatoes, meat, cottage cheese and herbs, pumpkin, etc. And the dough can be made with either yeast or kefir.

Today I will tell you very simple recipes for delicious Moldavian placindas with various fillings and provide photos of the resulting dishes.

Placindas with potatoes

Kitchen appliances and utensils: cutting board, knife, 2 deep bowls, rolling pin, frying pan.

Ingredients

How to choose the right ingredients

When purchasing flour, pay attention to the following points:

To prepare placindas, give preference to premium or first grade flour, then the dough will be more tender.
It is better to choose goods in paper or cardboard packaging.
Always check the packaging for quality and certification marks.
The color of the flour should be white when mixed with water, it should not turn gray.
A good product has no odor (the presence of foreign odors indicates that the flour is spoiled).
The raw product tastes a little sweet.
Also, there should be no foreign matter or small particles in the flour.

Step-by-step preparation

Take a deep bowl and pour 1 cup into it. premium flour and 1 pinch of salt. Mix everything well.
Make a small well in the center and pour 2 tbsp into it. l. sunflower oil and ½ cup. water.
Mix the mass well. Add more flour or water if necessary.
Leave the dough at room temperature while you make the filling.
Peel and cut 2 potatoes into small cubes.
Peel and finely chop 1 onion.
In a deep bowl, mix the potatoes with onions, add salt and pepper (to taste), mix everything well.
Knead the dough well again, sprinkling flour on top.
Cut the dough into 2 equal pieces and roll each of them to a thickness of 2 mm.
Place an equal amount of filling in the center of the resulting circles.
Open each corner of the resulting “envelope”, wrap it and glue them without reaching the middle.
Heat a frying pan, pour a small amount of sunflower oil into it and fry the placintas on each side (first on the side where the seams are located).

Video recipe for preparing Moldovan placintas with potatoes

I invite you to look at the recipe for preparing dough and filling for placintas, which then need to be fried in a frying pan.

Moldavian placintas with cottage cheese and herbs

Cooking time- 1 hour.
Number of servings – 10.
Kitchen appliances and utensils: cutting board, knife, deep bowl, food container, frying pan, fork, spoon, rolling pin.

Ingredients

Step-by-step preparation

Sift 800 g of flour through a sieve. Pour it into a deep bowl, add a pinch of salt, mix everything.
Add 50 ml of vegetable oil, 400 ml of warm water and mix everything until smooth.
Turn the dough out onto the counter or large cutting board and knead it for 5 minutes.
Place it in a food container or any other container and leave it at a temperature of 18-20 degrees for 20-30 minutes.
Pour 1 kg of cottage cheese, 4 chicken eggs and 2 tsp into a deep bowl. salt.
Grind everything well with a fork.
Wash well under running water and finely chop 100 g of fresh dill and 140 g of green onions.
Pour the chopped herbs into the curd mass and mix everything well again.
Take the dough and knead it again. Then divide it into 5 equal parts.
Grease your hands and work surface with sunflower oil.
Form small circles from all the balls and grease them on the front and back with vegetable oil (place the circles on a plate on top of each other).
Leave them at room temperature for 10 minutes.
Roll out each of the flatbreads well so that your work surface can be seen through the edges and the dough is a little thicker in the center.
Grease the flatbreads with vegetable oil.
Place an equal amount of filling in the center.
Fold the ends of the dough from the four edges to the middle of the filling so that it is completely closed (you should get a square “envelope”).
Open each corner of the resulting “envelope”.
Wrap and glue them without reaching the middle.
Heat a frying pan, pour sunflower oil into it and fry the placintas on each side (first on the side where there are no seams).

Video recipe for preparing Moldovan placindas with cottage cheese and herbs

I invite you to look at the recipe for the step-by-step preparation of placintas with cottage cheese and herbs.

Moldavian placintas on kefir with potatoes and chicken

Cooking time– 70-80 minutes.
Number of servings – 10.
Kitchen appliances and utensils: cutting board, knife, frying pan, saucepan, spoon, potato masher, 2 deep bowls, spatula for the frying pan.

Ingredients

Step-by-step preparation

Mix 500 ml of kefir and 500 ml of matsoni and pour the resulting mixture into a container.
Add 4 tbsp. l. sugar, 2 tsp. salt, 2 tsp. baking soda and stir.
Melt 400-500 g of butter and after it has cooled, pour it into kefir with matsoni and stir the resulting mixture.
Add 1200 g of flour to the kefir mass and knead the dough.
Peel 1400 g of potatoes, cut into small cubes, boil and mash.
Boil 4 chicken legs in salted water. Let the mashed potatoes and ham hocks cool.
Peel the skin from the ham, separate the chicken meat from the bone and disassemble it into small pieces.
Peel and finely chop 4 onions.
Pour 4-6 tbsp into a hot frying pan. l. sunflower oil and put onions there.
Add chicken, salt and pepper to taste to the onion and fry everything together.
Place mashed potatoes and chicken with onions in a deep bowl, mix everything well.
Place the frying pan over low heat to preheat it.
Sprinkle a small amount of flour onto your work surface and grease your hands with vegetable oil.
Place the dough on the work surface and divide it into 20 equal parts.
Roll out each resulting circle with a rolling pin or knead with your hands to a thickness of 1 cm.
Place 1 tbsp in the center of the resulting circles. l. fillings.
Pinch the ends of the dough over the filling and roll out the already formed placintas again into flat cakes.
Fry the placintas on each side in a hot dry frying pan with the lid closed.
Grease the hot placintas on each side with melted vegetable oil.

Video recipe for making placintas with potatoes and chicken

I invite you to look at the recipe for the step-by-step preparation of placindas on kefir with potatoes and chicken.

How to decorate a dish

If you decide to serve the dish without cutting, then I recommend just choosing a suitable plate and beautifully laying out your placintas. You can also cut the dish into squares and sprinkle herbs on top. On the holiday table, it is better to place the placintas next to all other baked goods.

Basic truths

The dough for Moldavian placinda should not be kneaded for too long.
If your dish has cooled down, then without compromising its taste, you can heat it in a frying pan with the addition of a small amount of vegetable oil.
For placintas that are baked in the oven, do not close the edges of the dough too tightly, but do not allow the filling to fall out.
When frying a dish in a pan, the side with the seams is always fried first.

How to serve a dish and with what

Placindas can be served both on a regular day and on holidays. They have excellent taste both cold and hot. More often they are used as an appetizer or addition to the main dish. In Moldova, placintas with salty filling are very popular served with red wine.

It is better to serve them for lunch or dinner. The sweet dish goes very well with green and black tea, juice, and compote.

Other possible preparation and filling options

The sweetness will not leave you and your family indifferent.
Be sure to try to cook, I am sure that this dish will make a very good impression on you.
You can also cook such a wonderful Spanish dish as.
But my grandmother remains a supporter of Ukrainian cuisine and always cooks when I come.

Thank you for your attention to the recipes! If you have useful tips and improvements to the recipes outlined in this article, I invite you to discuss them in the comments.

To prepare placintas, you can make yeast dough in various variations. The simplest thing is with milk. To diversify its taste, you can add tomato sauce or ketchup. It turns out quite interesting.

Pour milk heated to 38 degrees into a deep bowl. Then immediately add dry yeast and sugar. Stir to dissolve the yeast and leave for 10 minutes. The yeast should bloom and then your baked goods will turn out fluffy and tender.

Add 1/3 of the flour and stir the dough with a whisk.

Pour in tomato sauce.

Add oil. It is better to take refined, odorless.

Gradually add the remaining flour, kneading the soft dough. It should not stick to your hands.

Place the finished dough on the table and cut into 5-6 pieces. Cover with something and let it sit for 20-25 minutes.

Grate the cheese on a coarse grater, chop the dill. Add a little salt and stir.

Roll out one part of the dough and place the filling on it as in the photo.

Fold the edges of the dough towards the center.

Using a rolling pin, flatten the cake even more so that you get a thin, uniform circle.

Place the placintas on a greased baking sheet and brush the top with egg.

Bake at 170 degrees for about 25-30 minutes.

Choose greens to suit your taste - parsley or basil will also work. If you don't have fresh, add dried.

I decided - the filling will be cottage cheese + 1/3 salted cheese + greens like dill and green onions + raw egg

mix everything well.

Preparing stretch dough

you will need 4 of these things

2 cups sifted flour,

half a glass of water at room temperature

3 tablespoons vegetable oil

1 spoon of vinegar

salt sugar.

Knead the dough. It should not be too soft and elastic. Let it rest for about 20 minutes.

then we divide it into koloboks the size of a fist.

I roll out the bun and then stretch it out with my palms (if you have a manicure, be careful because it breaks, it’s delicate here), in short, the thinner the better.

Once we have achieved the desired result, grease the rolled out dough with a little vegetable oil.

Lay out the filling,

roll it into a roll, just not tightly so that the air lingers there a little, then roll it like a snail - like this

I fry in vegetable oil, don’t be greedy - calculate so that 1/3 of the still raw placinda drowns in the heated oil. The heat is very moderate (so that the layers have time to bake and the crust does not burn)

When I turn it over to the other side, I cover it with a lid. It still turns out crispy.

Serve piping hot.

On the contrary, we take it out of the refrigerator, i.e. beetroot soup.

This is a Balkan style lunch.

We also have the following homemade traditional fillings:

Raw potatoes on a grater, squeeze, add cracklings, raw egg, salt and pepper.

Boiled crushed potatoes with fried (until nice golden brown) onions, salt and pepper,

Stewed cabbage with a boiled egg - where without it;)

Grated pumpkin, raw with sugar.

Grated apples + sugar + cinnamon

Grated apples + crumbled halva.

Grated apples + crushed walnuts,

proportions are taken optionally. Something like that;)

Yes! Where there are raw potatoes or pumpkin in the filling, you need to calculate the frying time and temperature so that the filling also has time to bake.