Juicy, sweet and tasty placinda with pumpkin is not only a national dish of Moldavian or Romanian cuisine, but also an excellent delicacy that brings both satisfaction and benefit!
This dessert is prepared very quickly if you have ready-made puff pastry at your disposal. If it is not there, then you can find the recipe for making the dough on our website. You can make the dough yourself and it will be even cheaper than buying it in the store.
Select pumpkin for placinda that is sweet and aromatic - the taste of the whole dish depends on it!
Ingredients
- 300-400 g pumpkin
- 0.5 kg puff pastry
- 1 chicken yolk
- 150 g granulated sugar
- 2-3 pinches of salt
Preparation
1. Rinse the pumpkin in water and remove seeds. Rinse again.
2. Grate the pumpkin on a coarse grater and place in a container.
3. Add granulated sugar and mix gently. If you like dry baked goods, then wait until the pumpkin releases its juice and squeeze out the rest of the cake.
4. While the pumpkin is waiting in the container, roll out the puff pastry into a rectangular layer using a pinch of flour.
5. Place pumpkin filling with sugar on one edge. This must be done quickly, before the juice has time to spill over the edges.
6. Fold all edges of the dough over the filling.
7. Roll everything up.
8. Place the roll on parchment paper. There is no need to lubricate it.
You can cook a lot of different delicious dishes with pumpkin. Now is the perfect time to prepare dishes with pumpkin, since many people have pumpkin ripening in their gardens. The site has recipes for soups (see recipe) and pies made with pumpkin (see recipe). The recipe for puff pastry roll with pumpkin is as simple as it gets. Active cooking time is no more than 15 minutes, the oven will do the rest.
Ingredients for making pumpkin roll:
- Puff pastry 1 layer 250 grams
- Pumpkin 500 grams
- Raisins 75 grams
- Walnuts or cashews 100 grams
- Powdered sugar 2 tablespoons
How to make pumpkin roll
To prepare the roll, you can make the dough yourself, but you can also use ready-made puff pastry. I had ready-made puff pastry. Finely chop the nuts or grind them in a meat grinder. Grate the pumpkin on a coarse grater. First, pour boiling water over the raisins, leave for 10 minutes, then drain the water and dry the raisins with a paper towel. Thaw the puff pastry and roll out thinly. It is best to roll out the dough on parchment paper to make it easier to roll up later. 
Sprinkle the rolled out dough with powdered sugar, arrange the nuts in the first layer, then pumpkin and raisins, sprinkle everything again with powdered sugar. Roll the dough with filling into a roll, fold the edges of the roll inward. Transfer the roll, along with the paper, to a baking sheet and place in an oven preheated to 180C. 
Bake for 40-50 minutes until golden brown. Remove the finished roll from the oven and sprinkle with powdered sugar. To ensure that the powdered sugar evenly covers the roll, it is best to sift it through a strainer. 
The roll turned out moderately sweet and very tasty. Pumpkin goes very well with raisins and nuts. If you like your baked goods sweeter, you can increase the amount of powdered sugar. Enjoy your tea.
What to cook with pumpkin? Sweet Pumpkin Pie Recipes
Pumpkin is good for everyone - tasty, beautiful, and healthy.
One thing that confuses me is that it is impossible to process several kilograms of pumpkin pulp at once, and you can only store pumpkin cut into pieces for a few days. So good for good, but in order to enjoy pumpkin with pleasure, you need to stock up on a variety of recipes. We offer you a selection of pumpkin pies for those with a sweet tooth, all recipes are quick, uncomplicated, and made from simple ingredients.
Pumpkin pie made from puff pastry
Ingredients: 450 gr. puff pastry, 500 gr. pumpkin, half a glass of raisins, half a glass of sugar (to taste, depends on the sweetness of the pumpkin), a handful of nuts (optional).
How to cook. Grate the pumpkin on a coarse grater and mix with sugar. Roll out the dough, transfer to the mold, trim off the excess. Lightly squeeze the pumpkin, add raisins, nuts, and sprinkle with cinnamon. Place the filling on the dough. Cut strips of dough scraps and make a lattice. Place in an oven preheated to 180 degrees and bake for 40-50 minutes. If the pumpkin is very juicy, then after squeezing out the juice, sprinkle it with starch (a teaspoon is enough).
Upside Down Pie with Pumpkin
For the dough: a glass of flour, a third of a glass of sugar, 2 eggs, 100 gr. margarine, 1 tsp. baking powder, vanilla sugar.
For filling: 300 grams of peeled pumpkin, 50 gr. butter, a quarter cup of sugar, a handful of dried fruits (preferably sour ones - dried apricots, prunes).
How prepare. Cut the pumpkin into slices 2 cm thick. Melt the butter in a mold and sprinkle sugar in an even layer. Place pumpkin pieces close to each other on the sugar. Place in the oven at 200 degrees for 15-20 minutes.
Beat eggs with sugar and soft margarine. Add flour, vanilla sugar, baking powder. Take out the mold with the pumpkin, sprinkle with chopped dried fruits, pour in the dough and place in the oven for another 20-25 minutes. Immediately turn the finished pie upside down onto a plate and carefully remove the pan. When cool, sprinkle with powdered sugar.
Pumpkin and apple pie
For the dough: 1.5 cups flour, 50 gr. sugar, 100 gr. butter, 1.5 tbsp. l. sour cream, one egg, a teaspoon of baking powder.
For filling: 300 gr. peeled pumpkin, 3 apples, 75 gr. sugar, vanilla sugar.
How to cook. Sift flour together with baking powder. Add sugar, cut in butter and use your hands to rub the mixture into bread crumbs. Add egg, sour cream, quickly knead the dough. Cover it and put it in the refrigerator for half an hour.
Cut pumpkin and apples into thin slices. Place the pumpkin in a frying pan, sprinkle with sugar, and simmer for 10 minutes over low heat. Add apples, simmer for another 5 minutes. If you get a lot of juice, drain it, sprinkle the filling with starch or add a spoonful of dry pudding. Stir in vanilla sugar.
Roll out the dough, transfer it to the mold, press tightly against the sides and bottom. Bake over medium heat for 10 minutes. Remove, add filling, bake for another 30-40 minutes.
Pumpkin pie
For dough: 250 gr. flour, 150 gr. margarine, 1 tbsp. l. sugar, a pinch of salt.
For filling: 800 gr. peeled pumpkin, 200 gr. sugar (to taste), 2 eggs, lemon or orange zest.
How to cook. Grind margarine with sugar, add salt and flour, knead the dough. Place in the refrigerator for an hour. Meanwhile, cut the pumpkin into cubes, place on a baking sheet, sprinkle with sugar and bake in the oven over medium heat until soft. Grind the finished pumpkin in a blender, add sugar, yolks, zest and beat everything. Separately, beat the whites and carefully mix with the pumpkin.
Roll out the dough to the size of the mold (taking into account the height of the sides), grease the mold with oil and lay out the dough. Place the filling and place in the oven preheated to 180 degrees. After 10 minutes, reduce the heat and bake the pie at 160 degrees for another 40-45 minutes. Let the finished cake cool in the oven, otherwise it may settle.
The last recipe requires a little more time, but this is not a reason to refuse to prepare it.
You can make the filling and dough in advance, and while the pie is baking, go about your business. The subtle aroma of baked pumpkin will signal the readiness of the pie.
Enjoy your tea!
Hello, dear friends! I just can’t tear myself away from my daily routine to continue sharing with you my unusual and ordinary, but always delicious recipes. 🙂 Today it’s frosty and cold here, and therefore I want the warmth and comfort of home. I decided to bake layer cake with pumpkin. Bright, juicy, and very simple.
Let's take:
- a pack of frozen puff pastry (it’s more convenient if it’s a dough made from two sheets);
- a piece of pumpkin about 500 grams;
- 4-5 table. spoons of honey;
- cinnamon (if you like).
While the dough is defrosting, peel the pumpkin and chop it on a coarse grater (as usual, I use my favorite one ;).
Advice: You can preserve pumpkin well if you freeze pre-peeled and chopped or grated pumpkin. Autumn pumpkin can be stored for quite a long time, but my apartment is warm, and if I start a pumpkin, it usually won’t stay in the refrigerator for more than a week... That’s why I cut some of the pumpkin into pieces, grate some of it and store it in separate bags in the freezer. 😉
When the dough has thawed and becomes pliable, roll out one layer not very thin - I have a mold 41 cm long, and I rolled it out to this length.
Place shredded pumpkin on top, sprinkle with cinnamon (here you can add some other spices you like), pour honey on top of the filling.
Turn on the oven to preheat at 200ºC and roll out the second layer of dough in the image and likeness of the first plate. Here you will need to make small cuts in the dough.
It’s more convenient to do this with a special roller for cutting noodles...
... but I had a pitiful semblance of such a video. 🙂
After making the cuts, carefully transfer the dough into the mold.
Pinch all the edges around pumpkin pie, and put it in the oven for about 30 minutes. We watch the dough, because when the dough rises strongly and browns, it means layer cake with pumpkin ready.
Hi all!
Puff pastry has become a very strong part of our menu; you can buy it without any problems, and it’s not at all difficult to make at home if you prepare it in advance so that it rests.
Today I want to tell you about delicious pies from puff pastry with pumpkin.
People have long known about the benefits of pumpkin; with its beneficial properties, it helps a person maintain health by filling the body with the necessary amino acids and vitamins. After all, it is pumpkin that stimulates the functions of the sex glands, protecting the body from aging.
Of course, not all people love pumpkin, but in vain they simply, apparently, did not have the opportunity to eat delicious pumpkin dishes.
I recommend cooking it at least once pumpkin puff pastry and you will undoubtedly love her. Such pies are also called “samsa” - this is a dish of Uzbek cuisine.
We will need:
- 1 - 2 packages of puff pastry without yeast (calculate how much you will make)
- 500 g pumpkin
- 150 g lamb fat (fat), can be replaced with butter, because not everyone understands the taste of lamb fat
- 2 - 3 onions
- 1 egg
- salt, ground black pepper to taste
- seasoning - cumin or it is also called cumin, cumin
COOKING.
Peel the pumpkin, cut into pieces, and then into plates, which are then cut into small cubes. Of course, you can grate the pumpkin on a coarse grater, it’s faster, but whoever likes it.
Peel, wash and chop the onion, it can be cut into cubes and half rings, there won’t be much difference.
We cut the lamb fat into small pieces (if you make it with fat), and if you use butter, then simply cut it into small pieces.
Combine chopped pumpkin with onion, lard (fat tail), salt, pepper, be sure to add cumin, it gives a special aroma to the pies, mix everything. The filling is ready.
The dough needs to be defrosted in advance.
On a table dusted with flour, lightly roll out the dough and divide it into squares. I divide one layer of dough into 9 parts, that is, I fold it lengthwise three times and then unfold it and fold it again 3 times, making 9 squares.
We should get round cakes, they will be easier to stick to. To get round ones, I cut off the corners of the squares and fold them into the middle. The middle should be thick, then our samsa will turn out lush and beautiful. Roll out small flat cakes.
Place the filling in the middle of each, about a full tablespoon is placed. And fasten it to form a triangle.
Yes, also, if you cook with butter, you don’t need to put it in the minced meat, but add it piece by piece when you are already sculpting it.
Grease a baking sheet with oil and place the prepared samsa pies.
Beat the egg, brush the surface of the pies and, if you have them, sprinkle with sesame seeds.
Place in a preheated oven at 180 degrees for 25 - 30 minutes, bake until golden brown.
Cover the finished samsa with a towel and let it sit for 10 - 15 minutes, and then enjoy delicious puff pastries and pumpkin pies.
