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.
Pour sugar, yeast and salt into a deep bowl. Add warm water and mix well until the yeast dissolves.
Gradually add flour, mix with a spatula and then with your hands. Mix the dough. Grease your hands with vegetable oil and roll the dough into a ball. Cover with a towel and leave warm for 1 hour.
While the dough is resting, prepare the filling. Chop the onion and dill. Put it in a bowl. Add cottage cheese, salt and eggs. Mix well.
After time, divide the dough into 6 parts. Roll each piece into a rectangular layer. You need to roll it out as thin as possible.
Grease the surface of the dough with sunflower oil and place the filling on the edge. Roll the dough into a roll, and then roll the finished roll into an “S” shape.
Place on a baking sheet and bake in an oven preheated to 200 degrees for 30-40 minutes. It all depends on your oven. Make sure they turn golden, but don't burn.
Delicious Moldavian saraglias are ready. Bon appetit. You can see how I prepare them in the video. Thank you!
Placintas are a national type of Moldavian pies in the shape of a flatbread or envelope. The filling is made from a wide variety of products. Sweet placintas are prepared with cottage cheese, cherries, pumpkin or peaches. Moldavian flatbreads with cabbage, feta cheese, meat or fish are incredibly tasty.
For placindas, yeast, puff pastry or unleavened stretch dough is used. Prepared flatbreads with minced meat are baked in the oven or fried in a frying pan. The average calorie content of baked goods with a delicious golden brown crust is 246 kcal per 100 grams.
Dough for placindas
The love for Moldovan placindas appears the first time and remains for life. The key to success is properly prepared dough. Traditionally it is unleavened and must rest for half an hour before cooking. There are various variations in the preparation of semi-finished products for baking.
Exhaust
- flour – 330 g;
- vinegar – 30 ml;
- vegetable oil – 50 ml;
- water – 140 ml;
- salt – 4 g.
Cooking method:
- Pour the indicated amount of flour onto the table in a heap. Make a depression in the center.
- Pour oil, vinegar and water into it. Knead.
- Cut the workpiece into equal pieces and roll each one out. You should get thin plates.
- Cover them with a bag and set aside for a quarter of an hour.
- Stretch each cake evenly in all directions until it becomes thin, like a piece of paper.
Puff
- flour – 590 g;
- ice water;
- vegetable oil – 15 ml;
- butter – 220 g;
- egg – 1 pc.;
- salt – 7 g;
- granulated sugar – 7 g;
- vinegar – 15 ml.
What to do:
- Pour oil and vinegar into a measuring cup. Beat in the egg, add sugar and salt.
- Fill the components with water to a volume of 270 ml. Mix.
- Combine with flour and knead the dough.
- Cover with a bag and leave for half an hour.
- Cut into 4 pieces. Roll out separately and coat with butter.
- Fold each part into an envelope and put it in the refrigerator for 4 hours.
Yeast
- warm milk – 240 ml;
- pressed yeast – 50 g;
- sugar – 55 g;
- spread – 100 g;
- flour – 510 g;
- egg – 2 pcs.;
- salt – 2 g.
Instructions:
- Crumble the yeast into warm milk (100 ml). Add sugar and salt. Stir and leave for a quarter of an hour.
- Pour in the remaining milk and melted spread. Add eggs and flour.
- Knead the dough and set aside for a couple of hours, first covering it with a bag.
On kefir
- soda – 15 g;
- cottage cheese – 900 g;
- flour – 540 g;
- egg – 2 pcs.;
- melted spread – 150 g;
- kefir – 110 ml.
How to cook:
- Combine cottage cheese with eggs.
- Mix soda with kefir and salt.
- Mix the two masses.
- Pour in the spread. Stir. Add flour in portions and knead into an elastic dough.
Products prepared with this dough can be fried in a dry frying pan.
Moldavian placindas in a frying pan with cottage cheese - step-by-step photo recipe
The unleavened dough for this recipe is rolled out thinly and then gently stretched until transparent. The thinner, the more tender the placintas are.
Cooking time: 1 hour 30 minutes
Quantity: 6 servings
Ingredients
- Flour: 300 g
- Water: 180 ml
- Sunflower oil:30 ml for dough and 100 ml for frying
- Granulated sugar: 50-100 g
- Raisins: 40-60 g
- Cottage cheese: 275 g
Cooking instructions
First sift the flour into a deep container.
Add water and gradually knead the dough, then add sunflower oil and continue kneading. You should get a dense and pliable lump.
Cover with a towel and leave warm for 20 minutes.
Meanwhile, pour warm water over the raisins, leave for a quarter of an hour, and rinse.
Sweeten the cottage cheese and mix with raisins.
Grease the table and hands with a drop of vegetable oil, and thoroughly knead the dough for 10-15 minutes. Then form a rope 20-25 cm long from it.
Wipe the dry knife with oil, cut the rope into 6 equal parts.
Using a rolling pin, roll out each piece into a thin layer. Using your fingers, pull out the edges to make a very thin square with a side of about 30 cm. If the workpieces stick to the table, add a handful of flour.
Fold each corner of the square towards the center (envelope shape). Since the placintas will have a sweet filling, you can additionally sprinkle the surface with a pinch of sugar.
Place the curd filling on the resulting flatbread.
Fold opposite corners into the middle of the envelope.
Then repeat on the other side to create a square.
Heat the oil in a frying pan, fry the placintas on each side until browned.
Serve hot tea or dried fruit compote with ready-made Moldavian placindas. Pour sour cream into a gravy boat.
With pumpkin
The delicate, juicy filling allows you to make placindas that taste unforgettable.
- pumpkin – 320 g;
- salt – 5 g;
- sugar – 80 g.
Dough:
- flour – 420 g;
- kefir – 220 ml;
- sea salt – 5 g;
- butter – 110 g;
- soda – 5 g;
- egg – 1 pc.
How to cook:
- Warm up the kefir a little. Add soda and salt. Stir and leave for 5 minutes.
- Beat in the egg and add flour. Knead.
- Melt the butter and cool.
- Grate the pumpkin. It is best to use a coarse grater. Sweeten and salt. The amount of granulated sugar can be adjusted according to your own preferences. Mix.
- Cut the dough into 4 parts and roll out into elongated flat cakes.
- Coat half of each piece with melted butter and cover with the dry part.
- Then coat half again and cover with the dry part. Roll.
- Distribute the pumpkin and form an envelope.
- Fry the preparations in a frying pan with vegetable fat until golden brown.
With potato
Potatoes do not need to be heat treated before cooking. The filling is made from raw vegetables, so the dish is prepared quickly and turns out incredibly tasty and nutritious.
Ingredients:
- potatoes – 180 g;
- chopped parsley – 15 g;
- salt;
- spices;
- water – 130 ml;
- soda – 4 g;
- vegetable oil – 15 ml;
- salt;
- flour – 240 g.
What to do:
- Combine and remove the components intended for the test. Leave under a cloth for half an hour.
- Then cut into three parts and roll out into thin flat cakes.
- Grate the potatoes using a coarse grater. Add a little bit of any oil for juiciness. Sprinkle with spices and salt. Add parsley and stir.
- Grease the flatbreads with butter and stretch them in different directions. Place the potatoes in the center and form into envelopes.
- Heat a frying pan with fat. Place the pieces seam side down and fry for 5 minutes.
- Turn over and cook for another 4 minutes. The fire should be medium.
With cabbage
We suggest preparing a delicious filling from sauerkraut, but if you wish, you can use regular fresh, fried or stewed cabbage.
Filling:
- sauerkraut – 750 g;
- onion – 280 g.
Dough:
- water – 220 ml;
- flour – 480 g;
- soda – 4 g;
- refined oil – 30 ml;
- salt – 4 g.
Step by step process:
- Heat the water. Add baking soda and salt. Pour in the oil. Stir and combine with flour.
- Knead elastic, pliable dough. Cover with a cloth and set aside for half an hour.
- Squeeze the brine from the cabbage. Chop and fry the onion.
- Add cabbage and simmer over low heat for 8 minutes.
- Cool completely.
- Cut the dough into 7 pieces and roll out very thin flat cakes.
- Distribute the filling and form envelopes.
- Fry in hot oil until golden brown on both sides.
Meat placintas
Minced meat from any meat is suitable for cooking. It is desirable that the composition contains lard. In this case, the filling will be the most juicy.
You will need:
- minced meat – 540 g;
- vegetable oil – 60 ml and 15 ml in the dough;
- salt;
- onion – 280 g;
- water – 240 ml;
- flour – 480-560 g;
- pepper.
Preparation:
- Salt the water and add vegetable oil.
- Pour flour through a sieve and knead the dough. Leave for half an hour.
- Chop the onion. Pour boiling water over it to get rid of bitterness. Fry if desired.
- Mix with minced meat. Salt and sprinkle with pepper.
- Cut the dough into 5 pieces. Roll out and coat with butter. Set aside for 5 minutes. During this time they will become softer. Roll each one out again.
- Lay out the minced meat, form the products, roll them out.
- Immediately place in hot fat in a frying pan and fry each side for 4 minutes.
Features of cooking in the oven
Moldavian placintas are incredibly tasty flatbreads, which are traditionally made using choux pastry. You can choose either salty or sweet filling: cottage cheese, apples, pumpkin, potatoes, cabbage. This is analogous to pies, the main thing is to learn how to sculpt them correctly.
How to prepare Moldovan placintas?
Thin Moldavian placintas are a source of pride for housewives, since rolling out the dough well without damaging it is a special art. It is also considered a national Romanian dish, but it has taken root more in Moldova, therefore it is considered a treat of Moldavian cuisine. To make the products juicy and tasty, you should know some secrets:
- To prevent the “envelopes” with the filling from opening during frying, place the workpiece in the frying pan, seam side down.
- Moldavian placindas will turn out more juicy if they are fried in a mixture of vegetable and butter.
- To prevent the onion in the filling from becoming bitter, you need to pour boiling water over it.
The biggest difficulty is learning how to sculpt placindas correctly. There are several methods, the most original is the “eight-leaf” method:
Placinda dough is prepared according to a special recipe, although you can make it unleavened or with yeast. Of the most proven - time and experience - choux pastry is in demand. There are no particular difficulties in preparing it; you just 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 teaspoon;
- vegetable oil - 3 tbsp. spoons;
- boiling water – 1 cup.
Preparation
- Pour boiling water into a bowl, add oil and salt, stir.
- Add flour.
- Beat with a whisk, then knead by hand.
- Cover with a towel for 20 minutes to cool.
It is believed that placintas with pumpkin were the first to be prepared in Moldova, 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 the savory ones, and sugar or honey for the 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.
Preparation
- Melt the butter, cool.
- Grate the pumpkin, then simmer until the moisture evaporates. Add salt or sugar.
- Make tortillas.
- Place the filling in the center and fold the dough into an “envelope”.
- Fry on both sides.
Moldovan placintas are famous not only with pumpkin, but also with potatoes. It can be placed raw, but then it will take longer to fry the products. It's easier and faster to use boiled potatoes. Mashed potatoes with the addition of milk and butter must be prepared in advance, then the potato dumplings will be easier to sculpt.
Ingredients:
- potatoes – 170 g;
- parsley - a bunch;
- butter – 50 g.
Preparation
- If potatoes are used raw, grate them, add oil, salt and pepper. Cool the puree filling.
- Season with chopped herbs and stir.
- Roll out the flatbreads, place the filling in the center, and roll up like an envelope.
- Fry.
The recipe for preparing sweet placinda is not complicated; the easiest way is to make it. You can use raw fruits, but they are much tastier when stewed with sugar and cinnamon. The 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. spoon;
- cinnamon - a quarter of a teaspoon or a pinch.
Preparation
- Peel the apples and cut into pieces.
- Add sugar and cinnamon, stir. Stew the apples with sugar until they become soft.
- Cool and place on flatbreads.
- Form “envelopes” and 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 use cottage cheese of any fat content; it is important that it is not liquid or sour. It is advisable to add a tablespoon of butter to the dough, otherwise it will be too dry and difficult to knead.
Ingredients:
- cottage cheese – 500 g;
- onion – 1 bunch;
- dill – 1 bunch;
- eggs – 2 pcs;
- salt pepper.
Preparation
- If you chose Moldavian placindas, the recipe for the salty filling is to grind the cottage cheese with herbs, add raw eggs and pepper. For sweets, add sugar or honey to taste.
- Roll out the dough into flat cakes.
- Place the filling and form into a square.
- Fry.
The recipe for placinda with cabbage has several options. In summer, it is better to prepare the filling from fried or, you can make minced meat in equal parts. In winter, when this vegetable is less juicy, Moldovan traditional placindas are prepared from pickled or pickled varieties. It is recommended to add 2 tablespoons of butter to the dough to make it softer and not crumble.
Ingredients:
- cabbage – 700 g;
- onion – 1 piece;
- salt pepper.
Preparation
- Squeeze the sauerkraut to drain the brine.
- Fry the onion in butter, add cabbage, simmer for 5 minutes. Cool.
- Form thin cakes, spread out the filling, and form “envelopes”. Fry.
Another traditional Romanian and Moldavian recipe is placinda with cheese. The most common option is with herbs, but you can add boiled eggs, cottage cheese, and hard cheese. The tastiest product is made with brine cheese, you just need to squeeze it out a little. Hard cheese is grated; too hard cheese is softened with milk.
Ingredients:
- feta cheese – 400 g;
- dill – 1 bunch;
- eggs – 4 pcs;
- salt.
Preparation
- Mash soft cheese, grate hard cheese. Add salt.
- Boil the eggs, chop finely, mix with cheese.
- Chop the dill and add to the mixture.
- Roll out the flatbreads, spread out the filling, form into squares.
Baking lovers are better off choosing, only then they will have to cook the placintas in the oven. For this recipe, the shape of balls 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.
Preparation
- Knead the dough from yeast, water, sugar and flour. The dough should rest for 20 minutes.
- Form into balls.
- Grate the apples and sprinkle with sugar.
- Roll out the flatbreads and grease with butter.
- Place the filling and roll the flatbread along its entire length.
- Fold into a ball and 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 considered to be placinda made from puff pastry, which is made with yeast or yogurt. But you will have to spend a lot of time creating several layers of treats. According to experienced chefs, the most delicious Moldovan multi-layer placindas 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.
Preparation
- Cut the cheese and mix with cottage cheese.
- Add salt and garlic powder, beaten egg, chopped herbs.
- To stir thoroughly.
- Roll out the dough into a thin layer, up to 1 mm thick.
- Grease half of the layer with oil, cover with the other half, folding the sheet in half. Grease half the layer again and fold. Repeat the procedure until you reach 5-6 layers.
- Lightly press the resulting square with a rolling pin.
- Place all the products on a baking sheet, pierce each with a fork.
- Brush with melted butter.
- Bake at 250 degrees until golden brown.
Since preparing the dough takes time and experience, many housewives have discovered a quick recipe with pumpkin. This vegetable cooks quickly and gives an original taste. You can add cottage cheese to the mixture. It is better to stew the pumpkin first, since pita bread is fried much faster than dough products.
I love baking pies! I always succeed in making pies, unlike confectionery masterpieces with cream. Pies and all kinds of flatbreads are an amazing invention of mankind. It is very interesting to try more and more new national dishes, and I have collected enough recipes. Surely, there are already Delicious notes about your favorite pies.
Today's highlight – placintas (Moldovian pies – Placinta) – the most popular and very tasty pies of Moldavian and Romanian cuisine with young cheese, green onions and dill, original eight-pointed shape due to an interesting method of preparation.
The dough for placindas should be moderately dense, soft, not stick to your hands and be pliable.
Moldavian pies are fried in a frying pan in a small amount of oil.
Filling of Moldavian pies
Placindas filled with homemade cottage cheese (or very young cheese) with dill and green onions, potatoes (mashed boiled or shredded raw), fresh or sauerkraut are very tasty. I prepared sweet placintas with apple and peach jam. How much filling goes into pies? How do you like it? Some people like it thick, others go thinner. In any case, you need to try both options. For greens, it is preferable to use onions and aromatic dill.
Go to the market!
Platsynda should be served with homemade sour cream, thick, viscous and sweet, such a warm, warm creamy color. You can put it on a plate and dip it, or you can take it with a spoon straight from the jar, breaking all the rules... but why those rules when in front of us is a stack of hot pies!
Get up early on a cool Saturday morning, go to the market, buy real cottage cheese and sour cream, then your placindas will turn out amazing! Yes, and besides cottage cheese with sour cream, there is a lot of tasty stuff there, really...
