How to cook placintas with pumpkin according to a step-by-step recipe and photos

How to cook placintas with pumpkin according to a step-by-step recipe and photos

Placinda is a special type of Moldavian pie that is known and adored far beyond the borders of sunny Moldova. My financially expensive grandmother baked a stack of fragrant and savory placindas every Sunday, because such a beautiful dish is very simple to prepare, and is eaten quickly and with pleasure.

There are a huge number of options for the inside and preparation of this delicious dish, but I will share with you the usual recipe for Moldovan placindas with pumpkin. This recipe is time-tested and has been used in my family for many years, and I will gladly share it with all lovers of this beautiful dish.

Placindas in the oven

This is a traditional method of making placintas, because the baking process in the oven is similar to baking in an oven, and the most delicious placindas are obtained in it. Naturally, no oven can replicate that great smell and tender taste of a dish from the oven, but in urban conditions you don’t have to choose.

Ingredients

• The traditional version of the interior for the placinda consists of pumpkin, so choose a suitable vegetable in advance. Give preference to nutmeg varieties, because the pulp of such pumpkin is more aromatic and softer, and it is also easier to peel off the hard skin.
• Pay attention to the amount of flour: its properties vary among different manufacturers, so you may need less or more flour than indicated in the table.
• I also draw your attention to the fact that the volume of the glass in this recipe is equal to the usual 200 ml. This is exactly how much a regular faceted glass can hold.

Manufacturing

Knead the dough

1. Classic pumpkin placindas are prepared with kefir, so pour the drink at room temperature into a deep bowl and add soda slaked with vinegar;
   
2. Add sugar and salt, beaten egg to kefir and stir well;
   
3. Kneading thoroughly, add flour to the drink and knead into a thick dough;
   
4. Add vegetable oil to the dough, knead well again and leave to “rest” under a clean, dry towel for 10-20 minutes.
   

Prepare the filling

1. Cut the pumpkin and remove the skin and seeds;
2. Grate the pumpkin on a large grater.
   

Form placintas

1. Divide the dough into 4 equal parts;
   
2. Take 1 piece of dough and roll it into a round layer 3-5 mm wide;
   
3. Place 1/4 of the grated pumpkin in the center and sprinkle with sugar to taste;
   
4. Cover the filling with the edges of the dough and form a placinda;
   
5. Repeat these manipulations with other parts of the dough and form 3 more placindas.

Bake a placinda

1. Cover the baking sheet with parchment paper and place the formed placinda on it;
   
2. Bake the placinda for 30 minutes at 180 degrees;
   
   
3. Thickly grease a large sheet of unstained parchment paper with butter and place the prepared fried placinta onto it. Grease the crust of the placinta with oil.
   
4. Wrap with parchment paper and cover the placinda with a towel for 10-15 minutes.
   

Bake the remaining 3 placintas.

Video recipe

In this wonderful detailed video tutorial you can see how to properly knead the dough and form a placinta using the usual method.

Placindas in a frying pan

The recipe for placinda with pumpkin in a frying pan is not much different from the recipe for the oven, but it is prepared more quickly.

Ingredients

Manufacturing

1. Cut the pumpkin, remove the skin and seeds. Grate the pulp on a large grater.
   
2. Add egg, baking powder, softened butter to a warm drink and mix until smooth.
   
3. Sift the required amount of flour into the drink and knead the dough. The correct dough will be soft and elastic.
   
4. Knead the dough on a smooth surface until smooth.
   
5. Form the dough into a sausage and divide it into 6 parts.
   
6. Roll each part into a narrow layer, place 1/6 of the grated pumpkin in the center, sprinkle with sugar to taste and form a placinda.
   
7. Fry each placinta on both sides until crispy.
   
   

Video recipe

In this wonderful video you will see a nice recipe for placinda with pumpkin in a frying pan.

Adviсe

• Moldavian placintas will be a beautiful addition to your autumn table, because pumpkin season falls specifically at this time. This vegetable is very healthy and stores well, so dishes from it can be prepared until spring.
• Fans of oriental cuisine will certainly enjoy the delicious samsa with pumpkin; pumpkin is also good in pies, porridges and baked with honey or sugar. Its fragrant orange pulp is useful for adding raw to vegetable salads, and also for preparing amazing hot dishes, for example, manti with pumpkin.
• It is best to eat the prepared placintas hot, but they can be prepared for future use and eaten cool or reheated. Moldavian placindas are not bad on their own and do not need to be supplemented with other dishes or sauce, although almost everyone loves to eat this pumpkin pie with sour cream or honey.

Interior options

Pumpkin is a common filling for placindas, but in Moldavian cuisine there are a huge number of other recipes for making this tasty pie. You can add any spices to your taste to the grated pumpkin for the inside: cinnamon, ginger, cloves and orange zest. Grated apples, carrots and raisins are also good in placinda. My family also really loves placintas with potatoes, cabbage, cheese and herbs.

The interior made from eggs and fried onions is very good, and lovers of dairy products will certainly appreciate the placintas with salty and sweet cottage cheese. Use your imagination and cook the insides to your own taste!

Moldavian placintas with pumpkin: step-by-step recipe for making

In every state kitchen there is a common dish that is a kind of calling card. Placindas with pumpkin are a national Moldovan dish with a long history. Translated into Russian it means “flat cakes”. They are prepared with different innards using several methods.

About the dish

You can prepare placintas with pumpkin in Moldavian style in the oven or in a frying pan. Depending on the dough used and the inside, the taste may vary. In the traditional version, placintas are prepared with pumpkin innards. Not a single Moldavian feast is complete without fragrant flatbreads, which are prepared quite simply and quickly.

Thanks to the unique chemical composition of placinda pumpkin, even adherents of proper nutrition can indulge themselves from time to time. After all, for them you can use different types of dough: kefir, unleavened, puff pastry, yeast, different types of entrails. The classic recipe, which has been used in Moldova since ancient times, uses unleavened dough. Products made from it were taken with them when grazing livestock and on the road.

In addition to pumpkins, apples are often used as insides. Placintas in Moldova are prepared on weekdays and holidays; the inside of such flatbreads can be any kind. For making a traditional dish, any type of pumpkin is perfect, as it boils perfectly. Muscat varieties are considered the most suitable. They cook quickly and have the most delicate taste, pronounced sweetness and juiciness.

Making Tips

In the traditional recipe, placindas with pumpkin are prepared in a frying pan using kefir dough. Sour milk is used as a base. The main condition is the introduction of premium wheat flour, sifted through a fine sieve.

Soda must be added to the unleavened dough, slaked with a tablespoon of vinegar. If a drink or sour milk is used as a base, there is no need to extinguish it. The acid contained in dairy products will cope with the task given to us. In some cases, the dough can be prepared in water.

According to a long-standing tradition, the dough for placinda with pumpkin in a frying pan is prepared with kefir. The amount of flour is not strictly defined in the recipe; you need to take enough of it to make an elastic, tender dough.

It becomes most elastic with the addition of eggs. Eggs are not added to lean placintas. If during kneading the dough is not flexible enough, you can add a small amount of vegetable oil to it.

Eggs can be added to the dough at the rate of 1 piece. by 2.5 tbsp. flour. The manufacturing process is not easy, despite several steps. This unusual dish will appeal to adults and children and will add plenty to the regular home diet. In addition, placintas can be considered as a snack option during the working day or as a dish for outdoor recreation.

Placindas with pumpkin in the oven

Placinda is a common dish of Moldovan cuisine, which is a narrow round flatbread with entrails. It can be prepared from yeast, puff pastry or unleavened dough. And cottage cheese, potatoes, meat, etc. are most often used as entrails. We will tell you how to cook placintas with pumpkin in the oven.

Recipe for placinda with pumpkin in the oven

Ingredients:

• sugar – 2 tbsp. spoons;
• drink – 400 ml;
• butter – 100 g;
• small salt - 1 teaspoon;
• instant yeast - 1 tbsp. spoon;
• flour – 3 tbsp;
• testicle – 1 pc.;
• vegetable oil – 1 tbsp. spoon.

• sugar – 5 tbsp. spoon;
• pumpkin – 400 g.

Manufacturing

So, first, let’s prepare the dough for the pumpkin placinda and preheat the oven in advance. Sift flour, slightly heated drink into a bowl, add a little salt, sugar and dry yeast. Then add a piece of softened butter, mix thoroughly and cover with a towel. Place the dough in the warmest space and wait for it to rise. This time we process the pumpkin, grate it on a large grater and put it in the refrigerator. Next, take the dough, knead it and roll it out on the table with a rolling pin. Then randomly lay out the cooked pumpkin, sprinkle with sugar and roll one end into a sausage. We wrap the resulting workpiece in a circle, place it on a baking sheet and coat the top with beaten egg. Place in the oven and bake the yeast placinda with pumpkin for 30 minutes.

Placinda with pumpkin in the oven made from puff pastry

Ingredients:

• drink – 400 ml;
• pumpkin – 500 g;
• flour – 5 tbsp;
• testicle – 2 pcs.;
• soda - a pinch;
• butter – 200 g;
• sugar and salt - to taste.

Manufacturing

Peel the pumpkin, chop it on a large grater, sprinkle it lightly with salt and set it aside. Add a little salt and soda to the drink, add eggs and stir. Sift the flour, add it to the main mass and knead the soft dough. We divide it into several parts and form a ball from each. Then roll out in a thin layer, coat half of the dough with melted butter and fold in half. Using a rolling pin, lightly roll out the pancake, grease it again with oil and distribute the pumpkin on top and sprinkle with sugar. Cover with a second layer, prepared literally the same way, and form a platinum. Transfer the dish to a baking sheet and place in the oven for 25 minutes. After this, cut the food into small pieces, cool slightly and serve.

Placindas with pumpkin

Ingredients

Wheat flour – 2.5 cups

Drink – 1 glass

Butter – 100 g

Chicken egg – 1 pc.

Vegetable oil for frying – 4 tbsp.

For the inside:

• 266 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

Placinda is a Moldovan flatbread with entrails that is fried in a frying pan. The most popular entrails for placinda are pumpkin and feta cheese with herbs. Dough for placinda is usually used either stretched or puff pastry. The results are very tasty and juicy flatbreads. I prepared the dough like puff pastry, very simply and did not take much time.

Ingredients for making pumpkin pies.

Sift the flour with salt and combine with the egg. Mix.

Heat the drink until slightly warm and combine with soda. As the drink begins to foam, immediately pour it into the dough and stir.

Knead into a soft dough that does not stick to your hands.

Roll out the dough into a 1 cm layer on a table sprinkled with flour.

Melt the butter. Using a pastry brush, brush the layer with melted butter.

Fold the dough in half and roll out with a rolling pin.

Grease the rolled out half with butter, fold in half again and roll out with a rolling pin.

So you need to create 8 layers of dough. Divide the outermost layer into 4 parts.

It can be seen that the dough consists of several layers.

Roll any piece into a round cake. Peel and grate the pumpkin. Place the grated pumpkin in the middle of the flatbread, leaving the edges empty. Add sugar.

The edges of the cake must be folded, pinched like a frill, and the middle tightly closed.

Fry in a hot frying pan in vegetable oil, cover with a lid, over low heat. Fry the placintas slowly, on both sides, so that the pinches of the dough are fried.

Pumpkin dumplings are ready. Serve hot or cool - placintas are good in any form.