Moldavian cuisine placina. Real Moldavian placintas are divine deliciousness! How to bake moldavian placinta

Pumpkin is one of the healthiest vegetables for the human body. This is a real storehouse of vitamins and minerals. And vitamin T, which is present in pumpkin, you will not find in any other vegetable. Pumpkin can be eaten raw, frozen, boiled and baked. It is useful for the stomach and intestines, and for blood vessels. It is recommended to eat even diabetics.

In our article, we will consider several recipes for placinta with pumpkin and other ingredients. This is a stuffed dough product. There are recipes for fried pies and baked in the oven, and the dough can be used, created according to various recipes. Making them is easy and pretty fast. And how tasty they are, one can only imagine. But with regard to Moldovan cuisine, we drive doubts away. After all, all the dishes invented by this hardworking people are famous for their taste. So let's start with the pumpkin pie recipe.

Kefir dough

Pie dough can be made in a variety of ways. It can be on the water, and custard. We will consider a variant of the kefir test according to the recipe for the placinta.

Prepare the necessary products:

kefir - 1 tbsp.;
egg - 1 pc.;
1 st. l. vegetable oil;
2 tsp Sahara;
1 tsp salt and soda;
flour you need to take 300-350 grams.

All components, except flour, are mixed in a container until smooth. Then gradually add flour and knead the dough to the desired consistency (it should stick well from the hands). When the required density has been reached, the dough should be left alone for a while, after being slightly sprinkled with flour. It is better to cover the container with a cotton napkin or towel so that it does not dry out and a crust does not form.

This dough recipe is good because if there is no kefir at hand, it can be safely replaced with the same amount of plain water. While the dough is resting, let's start filling the pies according to the recipe.

Pumpkin Stuffing

The pumpkin needs to be peeled. It is very hard and is not used in dishes. The pumpkin itself is rubbed on a medium-sized grater. The resulting straw is put in a bowl and sprinkled with salt. Cover with a lid and let stand. After contact with salt, the pumpkin should begin to release juice. Then the filling will be more juicy.

Cooking pies

Take the dough out of the container and divide it into several equal parts. Roll out the cake thinly as follows. The center of the circle is left thicker so that when baking and letting the juice go, the pumpkin leaf does not tear and the filling does not spill out. But the edges are brought to the state of tissue paper. They should be translucent, very thin.

When the sheet is rolled out properly, then the filling is laid out on its middle. They simply take it with their hands, squeeze out the excess liquid formed by merging with salt over the bowl. Then sprinkle a handful of sugar on top. Then begins folding the thin edges to the middle. The filling is completely covered. The shape of the plinth remains round.

When the cake is ready, put it in a hot frying pan with heated vegetable oil. Fry the pies over medium heat on both sides. Before serving, according to the recipe, Moldovan placintas are cut into portions and sprinkled with powdered sugar. As a powder, orange or lemon zest, grated walnuts are often used. They can be added to the filling, like raisins. Here they already show imagination according to the taste preferences of the family.

Placinta in the oven - recipe

For this recipe, the dough is made completely different. Let's prepare the necessary ingredients first:

350 grams of sifted flour;
150 grams of creamy margarine (or you can take the same amount of butter);
egg - 1 piece;
100 grams of sugar;
a pinch of salt;
half a glass of water;
400 grams of pumpkin.

We prepare the filling according to the method already known to us. The pumpkin, previously peeled, is rubbed on a grater. Then sprinkle with salt and mix. It is necessary to let stand for a while so that the pumpkin starts up the juice. Then sprinkle with sugar to taste and mix again. Set the filling aside and start working on preparing the dough.

We cut margarine or butter into pieces and put in an enamel bowl on a slow fire, stirring; bring to a liquid state and remove from heat. Be sure to sift the flour. Then we prepare fresh dough.

Placinda production

Flour, egg, salt, water are taken. All this is thoroughly mixed in a bowl with a spoon until it becomes homogeneous. The dough should be soft.

We form the shape of a ball and give the dough time to "rest" by sprinkling with flour and covering the container with a napkin. Set it aside for 20 minutes. Then we begin to roll out a round cake. Lubricate the entire surface with plenty of melted margarine or butter. Put the mashed pumpkin on top with your hands, after squeezing the juice on a bowl. We close the edges of the cake. However, in the middle you need to leave a small hole for steam to escape.

Bake in the oven at 190 degrees for about half an hour. The baking sheet is pre-greased with butter. You can use parchment paper to make the cake easier to remove.

After the placintas are baked, take them out on a dish and grease them with melted butter on top. They are served with milk or ryazhenka.

Filling options

Moldovan placinda uses not only pumpkin. The filling is made from a wide variety of products. It can be cheese with greens, cottage cheese, both sweet and salty, meat with mashed potatoes and just potatoes. In addition to meat, you can add mushrooms to potatoes, previously stewed with onions.

Very tasty placintas with mushrooms and stewed cabbage are obtained. Can be used as a filling and boiled eggs, chopped with a fork, with the addition of chopped parsley. You can add boiled rice.

Sweet pies are made not only from pumpkin. You can cut apples into slices, add raisins and cinnamon. You can use a mix of apples, cherries and apricots. Sprinkle with sugar. After cooking, such pies are served with sweet syrup or jam, sprinkled with powdered sugar or chopped zest.

As you can see, there are many options for preparing both the dough and the filling. It is hoped that with such a detailed step-by-step recipe for placinta, cooking this pastry will not be a problem even for novice cooks. Good luck!

For the preparation of pies, you can make yeast dough in its various variations. The simplest is 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 pastries will turn out lush and tender.

Pour in 1/3 of the flour and mix the dough with a whisk.

Pour in the tomato sauce.

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

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

Put the finished dough on the table and cut into 5-6 parts. Cover with something, let lie down for 20-25 minutes.

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

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

Fold the edges of the dough towards the center.

Using a rolling pin, make the cake even flatter to make a thin, uniform circle.

Lay the pies on a greased baking sheet, brush with egg on top.

Bake at 170 degrees for about 25-30 minutes.

Choose greens to your taste - parsley or basil are also suitable. If fresh is not available, add dried.

Moldavian placindas are extraordinarily tasty cakes, which are traditionally made with choux pastry. You can choose both salty and sweet fillings: cottage cheese, apples, pumpkin, potatoes, cabbage. This is an analogue of pies, the main thing is to learn how to sculpt them correctly.

How to cook Moldovan pies?

Thin Moldovan pies are the pride of housewives, because it is a special art to roll out the dough well without damaging it. It is also considered a national Romanian dish, but it has taken root more in Moldova, therefore it belongs to the treats of Moldovan cuisine. To make the products juicy and tasty, you should know some secrets:

So that the “envelopes” with the filling do not open during frying, you need to put the blank in the pan with the seam down.
Moldavian pies will turn out more juicy if they are fried in a mixture of vegetable and butter.
So that the onion in the filling does not taste bitter, it must be doused with boiling water.

The biggest difficulty is learning how to sculpt the plinths correctly. There are several methods, the most original is considered to be the "eight-leaf":

The dough for placintas is prepared according to a special recipe, although you can make unleavened or yeast. Of the most proven - time and experience - choux pastry is in demand. There are no special difficulties in its preparation, you only need to carefully follow the recipe and take into account the taste characteristics of the filling.

Ingredients:

flour - 2 cups;
salt - 1 teaspoon;
soda - 0.5 tsp;
vegetable oil - 3 tbsp. spoons;
boiling water - 1 cup.

Cooking

Pour boiling water into a bowl, add oil and salt, stir.
Pour in the flour.
Beat with a whisk, then knead by hand.
Cover with a towel for 20 minutes to cool.

It is believed that they were the first in Moldova to cook pies with pumpkin, since this is the most inexpensive and delicious vegetable that is easy to grow. Salty and sweet products were often prepared at the same time, salt and pepper were added to the pumpkin for hearty ones, and sugar or honey for sweet ones. Sweeteners are added before rolling the cake.

Ingredients:

pumpkin - 300 g;
sugar or honey - 4 tbsp. spoons;
salt - a pinch;
butter - 100 g.

Cooking

Melt butter, cool.
Rub the pumpkin, then simmer until the moisture evaporates. Add salt or sugar.
Make cakes.
Put the filling in the center, fold the dough with an “envelope”.
Fry on both sides.

Moldavian pies are famous not only with pumpkin, but also with potatoes. It can be laid raw, but then it will take longer to fry the products. Easier and faster to use boiled potatoes. Puree with the addition of milk and butter must be prepared in advance, then the pies with potatoes will be easier to sculpt.

Ingredients:

potatoes - 170 g;
parsley greens - a bunch;
butter - 50 g.

Cooking

If potatoes are used raw, grate them, add oil, salt and pepper. Cool the puree filling.
Season with chopped herbs, mix.
Roll out the cakes, put the filling in the center, roll up the “envelope”.
Fry.

In the preparation of sweet placinta, the recipe is simple, the easiest way to do it. You can use raw fruits, but stewed with sugar and cinnamon is much tastier. Apples are soft and tender, with an original taste. Experienced chefs recommend choosing sour varieties that go well with sugar.

Ingredients:

apples - 5-6 pcs;
sugar - 1 tbsp. a spoon;
cinnamon - a quarter teaspoon or a pinch.

Cooking

Peel apples, cut into pieces.
Add sugar and cinnamon, mix. Stew apples with sugar until soft.
Cool, put on cakes.
Form "envelopes", fry.

Placindas with cottage cheese are also prepared in two versions: sweet, with honey or sugar, and salty, with the addition of herbs. For the filling, you can take cottage cheese of any degree of fat content, it is important that it is not liquid or sour. It is advisable to add a tablespoon of oil to the dough, otherwise it will come out too dry, and it will be difficult to knead.

Ingredients:

cottage cheese - 500 g;
onion - 1 bunch;
dill - 1 bunch;
eggs - 2 pcs;
salt pepper.

Cooking

If you chose Moldovan pies - a recipe for a salty filling, you need to grind the cottage cheese with herbs, add raw eggs, pepper. For sweet, put sugar or honey to taste.
Roll out the dough into patties.
Put the filling, form a square.
Fry.

The recipe for placinta with cabbage has several options. In summer, it is better to prepare a fried filling or, you can make minced meat in equal proportions. In winter, when this vegetable is less juicy, Moldovan traditional pies are made from pickled or pickled. It is recommended to add 2 tablespoons of butter to the dough so that it is softer and does not crumble.

Ingredients:

cabbage - 700 g;
onion - 1 pc;
salt pepper.

Cooking

Squeeze the sauerkraut to make a stack of brine.
Fry onion in butter, add cabbage, simmer for 5 minutes. Cool down.
Form thin cakes, spread out the filling, make "envelopes". Fry.

Another traditional Romanian and Moldavian recipe is pies with cheese. The most common option is with herbs, but you can add boiled eggs, cottage cheese, hard cheese. The tastiest product is with brine cheese, you just need to squeeze it a little. Hard cheese is rubbed on a grater, softened too hard with milk.

Ingredients:

cheese - 400 g;
dill - 1 bunch;
eggs - 4 pcs;
salt.

Cooking

Mash soft cheese, grate hard cheese. Salt.
Boil eggs, finely chop, mix with cheese.
Chop the dill, add to the mixture.
Roll out the cakes, spread the filling, form squares.

Baking lovers are better off choosing, only then they will have to cook the pies in the oven. For such a recipe, the shape of kalachik is suitable so that the products are well baked. You can choose any filling, but the most delicious for cooking in the oven is called apple-curd, with the addition of sugar and vanilla.

Ingredients:

dry yeast - 5 g;
sugar - 1 teaspoon;
water - 400 ml;
flour - 800 g;
apples - 5 pcs;
vanilla - 50 g;
cottage cheese - 500 g.

Cooking

Knead the dough from yeast, water, sugar and flour. The dough should rest for 20 minutes.
Form balls.
Grate apples, sprinkle with sugar.
Roll out cakes, brush with oil.
Lay out the filling, roll the cake into a roll along the entire length.
Roll up, place on a greased baking sheet.
Brush with raw egg.
Bake for 35 minutes at 200 degrees.

Puff pastry - recipe

The most difficult to prepare is puff pastry, which is made with yeast or yogurt. But a lot of time will have to be spent on the formation of several layers of treats. According to experienced chefs, the most delicious Moldavian multi-layer pies are made with cheese and garlic filling.

Ingredients:

cottage cheese - 1 kg;
feta cheese - 200 g;
garlic powder - 50-100 g;
parsley - 1 bunch;
dill - 1 bunch;
basil - 1 bunch.

Cooking

Cheese cut, mix with cottage cheese.
Add salt and garlic powder, beaten egg, chopped greens.
To stir thoroughly.
Roll out the dough into a thin layer, up to 1 mm thick.
Lubricate half of the layer with oil, cover with the second half, folding the sheet in half. Lubricate half of the layer again and fold. Repeat the procedure until you reach 5-6 layers.
Press the resulting square lightly with a rolling pin.
Transfer all the products to a baking sheet, each pierce with a fork.
Brush with melted butter.
Bake at 250 degrees until golden brown.

Since the preparation of the dough requires time and experience, many housewives have discovered a quick recipe with pumpkin. This vegetable cooks quickly, gives an original taste. You can add cottage cheese to the mixture. It is better to stew the pumpkin beforehand, since pita bread is fried much faster than dough products.

Moldavian placindas (placinte, placinta) are thin oval or square pies made from puff, yeast, and even exhaust dough with a variety of fillings. You will learn how to cook this dish from our article, and so that the result you get always pleases you, we offer a detailed step-by-step description with a photo of its preparation.

Real Moldovan placinte with potatoes

This is a very tasty and satisfying dish with a calorie content of only 246 kcal. Crispy biscuits simply melt in your mouth, and the unusual filling will definitely appeal to absolutely everyone. To prepare 7 delicious pies, we need simple products.

For crispy shortbreads:

1/2 liter of warm water;
750 g flour;
30 ml of odorless oil;
some salt.

Potato Stuffing:

1 kg of potatoes;
350 g of meat (preferably pork);
2 medium sized onions;
sunflower oil for frying;
salt, ground black pepper to taste.

Step by step description of preparation:

Let's start preparing the pies with potatoes with the base for shortbreads. Sift the flour into a deep bowl. In the middle we make a notch into which we add water, oil and salt. We knead the elastic mass and leave it to lie down, be sure to cover it with a towel.
Let's start preparing potato filling, which will be non-standard. Peel the potatoes, wash and cut into small cubes. We chop the onions. Pork mode into small pieces.
Pour a little oil into a frying pan and heat it up. Pour the meat and fry it for 5 minutes. Then add finely chopped onion and cook for another 10 minutes.
Dry the chopped potatoes and add to the meat. Stew, stirring until the potatoes are ready, be sure to add and crush with ground pepper. We remove the potatoes with meat from the stove and let it cool slightly. We take it out on a plate to get rid of excess fat.
Divide the rested dough into 7 equal balls. To make it more comfortable and they do not stick, lubricate your hands with refined oil. We roll each ball with a rolling pin and stretch it with our hands into a very thin layer. In the middle we spread the potatoes with meat, which we carefully cover with the free edges of the cake. You can watch how to prepare the correct form of pies in the video below.
We will cook our cakes in a pan. It is better to take a pan with low sides. Pour a little oil into it and heat it up. We put our product in a pan and fry at medium temperature until golden brown on both sides.

Plachinta with cottage cheese

Very tasty and healthy will be pies with cottage cheese, baked in the oven. The calorie content of this dish is 200 kcal, so you can safely eat it for those who follow their figure.

To make a yeast base, we need:

1 glass of warm milk;
50 g of sugar;
3 cups flour (no slide);
2 eggs;
1 pinch of salt;
100 g creamy spread;
50 g alcohol yeast (or 1 tablespoon dry).

To prepare the curd mass you need:

800 g of cottage cheese;
on the tip of a knife of salt;
1 large or 2 small eggs;
greens as desired.

Let's start preparing the yeast base with dough. Mix 100 grams of warm milk with sugar, salt and yeast. We remove the mixture in heat for 20 minutes. After the time has elapsed, pour the remaining milk, baked spread into the dough, beat in the eggs, add, sift the flour in parts and knead carefully. We remove the yeast mass in heat for 1 hour.
Let's make the curd filling of our baking. Cottage cheese is well kneaded. Stir in the egg and add it. If you want to make these pies more interesting in taste, then prepare pies with cottage cheese and herbs. To do this, add finely chopped parsley and dill to the curd mass (you can add a green onion).
We divide the dough that has come up for the pies into identical pieces (about 10 medium-sized cakes will come out of this amount of products).
Dust the work surface with flour. We take 1 piece and roll it into a pancake up to 1 cm thick. Put the curd mass in the middle, cover with the free edges of the pancake, put it on a lightly greased baking sheet and put it in the oven, heated to 180 degrees for 10 minutes.

Moldovan pies on kefir

This recipe for placintas is distinguished by an unusual way of cooking - they are fried in a completely dry frying pan without the use of fat. The energy value of this product is 216 kcal.

For pies:

1 kg of homemade cottage cheese;
2 large eggs;
100 g of kefir or low-fat sour cream;
15 g of soda;
150 g of melted creamy margarine;
3-4 cups flour;

For potato-liver minced meat, take:

1 kg of potatoes;
0.5 kg of liver (preferably chicken);
2 bay leaves;
salt, ground pepper to taste;
fat for frying.

Let's start cooking our unusual pies with delicious minced meat. We clean the potatoes, cut into small pieces and set to boil. After boiling, add salt and add bay leaf. We cook until ready.
Dry the washed liver and put it in a pan with fat. We fry it at medium temperature. A few minutes before the end of cooking, add salt, add ground pepper and bay leaf. We remove the fried liver from the stove, let it cool and grind it with a meat grinder.
Drain the water from the potatoes and mash them into a puree. Mix with minced liver. We add if necessary.
Making the dough is very easy. Add eggs, soda, kefir and salt to the cottage cheese. Knead all products until elastic, adding flour in parts.
We cut the finished elastic mass into koloboks of the same size. We roll them out not very thinly, put the potato mass in the middle and form a pie.
We put a frying pan on the stove, and warm it up well, then reduce the temperature a little. Each pie is rolled into a thin pancake and put to fry. Fry on both sides until crispy golden brown.
Remove golden placinta on kefir from heat and coat with melted creamy margarine.

Moldovan puff pastry with pumpkin

Plachinta is a universal dish. Let's make the filling sweet - and we have a delicious, fragrant dessert in front of us. We invite you to try sweet placintas with pumpkin from ready-made puff pastry. The calorie content of this dish is 339 kcal due to the large amount of sugar.

We will need:

1 kg of frozen puff pastry;
800 g of ripe pumpkin;
250 g sugar;
2 egg yolks.

Step by step cooking scheme:

Frozen puff pastry needs to be taken out of the refrigerator so that it melts. It is better to do this 2-3 hours before you start cooking.
Grind the pumpkin, peeled from seeds and peel, on a coarse grater. Sprinkle with a little sugar and set aside for 20 minutes. Drain the extracted juice.
Roll out the dough and cut into equal squares. Put a pumpkin in the middle of each piece and sprinkle with sugar (the more sugar, the sweeter the filling). We pinch the edges so that you get a rhombus.
Place the puff pastries on a sheet lined with parchment paper.
Beat the yolk lightly, grease our products with it and send them to bake for half an hour at 180 degrees.
Ready-made pastries can be lightly crushed with powdered sugar. Better to eat warm.

As you can see, making delicious Moldovan pies is easy. Try it - you will definitely like it.

In Moldovan cuisine, one of the most sought-after, popular dishes are pies. In appearance, they resemble both cakes and pies at the same time, and are round or square in shape. You can cook them from any dough of your choice - yeast, kefir, unleavened and puff. The fillings are also varied: pies with pumpkin, potatoes, meat, apple, sweet or salty cottage cheese... Today you will learn how to cook yeast pies with cabbage in the oven and pies in a pan with cottage cheese and herbs from unleavened dough. Placinda recipes can be classified as basic and you can cook a delicious dish with any other filling on their basis.

Moldavian pies with cottage cheese and egg

You will need:

200-220 ml - refined vegetable oil,
1.2 kg - sifted wheat flour,
750 ml - slightly warm water,
80 g each - dill and green onions,
5 - eggs,
pepper and salt - to taste.

how to cook pies in a pan

Mix flour with a little salt, pour on a work surface in a slide. Make a recess. Gradually add water while kneading the dough. The dough should come out homogeneous, elastic. Then roll into a ball, cover with a napkin.

For the filling, grind the cottage cheese through a sieve. Grind the onion with dill, mix with cottage cheese and eggs, salt and pepper to taste.

Divide the dough into 17-20 servings, roll each into a ball. Roll out thinly into squares or circles.

Put the filling in the middle of the cakes, leaving a little free edges. Bend the edges of the dough to the middle crosswise, pinching in the middle.

Heat up the oil in a frying pan. Lay the pies flat side up. It is necessary to fry on each side no more than 6-8 minutes - until lightly browned.

The pies are great both hot and cold. They look not only appetizing, but also original! But, most importantly, preparing is easy. Enjoy!

Recipe number 2

Placinta in the oven recipe with photo step by step

Yeast cakes in the oven will replace your bread and will be a great snack to take with you. As in the first recipe, you can fry the stuffed tortillas in a pan (dry or with oil).

Braised cabbage pies can be made from traditional yeast dough in milk. Even if you do not add eggs, butter to it, it will turn out lush and tender. There is a long cooking option - on the dough, but there is a quick one. Choose the one you are currently using.
Consider the recipe for pies with dough.

Ingredients:

Dough for pies:

wheat flour (highest grade) - 10 tbsp. heaped spoons,
milk 2.6% - 280-300 ml,
salt - 0.5 tsp,
fast-acting dry yeast - 1.5 tsp,
granulated sugar - 2 tbsp. spoons,
vegetable oil - 2 tbsp. spoons,
chicken egg - 1 pc. for lubrication
oregano (or Italian herbs) - 1 teaspoon.

white cabbage - 1 head,
blue onion - ½ pc.,
carrots - ½ pcs.,
vegetable oil - 40 ml,
homemade tomato sauce - 5 tbsp. spoons
salt - to taste,
spices (universal) - 1-2 teaspoons.

Cooking process:

Pour milk 38 degrees into a bowl. Pour sugar and yeast into the same place, stir and leave for 5-7 minutes.

Then add 5 heaping tablespoons of flour and stir again. Now leave the dough for 1-2 hours.

Pour in vegetable oil.

Knead the dough, it will already have a certain structure, and leave it again for 1 hour.

At this time, take care of the filling. Transfer the chopped onion to a frying pan or bowl of a multicooker with oil and fry it, in a multicooker on the “Frying” mode. Add grated carrots and stir.

Pour chopped cabbage, switch to the "Extinguishing" mode.

Pour in the tomato sauce. Add salt and spices and stir well. Close the lid and simmer for 25-30 minutes.

The filling is ready. Let it cool, otherwise the airy dough will “creep”.

The puff pastry has slightly increased in volume. Add the rest of the flour and knead it again.

Divide the base into 4 parts.

Roll out the workpiece and put the filling on it.

Wrap the edges of the cake towards the center and trim the edges.

Lay out the pies on parchment greased with oil. Top with egg and sprinkle with oregano.

Bake the pies in the oven, warming it up in advance, at a temperature of 170 degrees for 30-40 minutes.

Enjoy your meal!

Evgenia Honovets told how to cook Moldovan pies, recipe and photo of the author.