Moldavian placindas are ideal pies. Moldovan placindas Moldavian placindas recipe in a frying pan

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.

When it comes to the small country of Moldova, one immediately thinks of vineyards, an abundance of vegetables and fruits, pastures with sheep and poultry farms.

Moldova is famous throughout the world for its winemaking, sheep and poultry farming. All these riches, donated by nature, are used in national cuisine. Interesting and unique, tasty and satisfying Moldovan dishes are becoming increasingly in demand in different parts of the globe.

Mamalyga and mititei, zama and chorba, and of course the famous Moldovan placinda, which we will talk about in more detail. This simple and tasty dish is prepared from ordinary unleavened dough, added with various fillings and fried in oil.

In winter, placintas are stuffed with potatoes or pumpkin, mushrooms or cabbage. And with the onset of spring, when a lot of fresh herbs appear, feta cheese or cottage cheese with finely chopped dill, parsley, and cilantro are used as a filling. Placindas are prepared in Moldova all year round; housewives serve this delicacy to their households and guests almost every week.

Dough for Moldovan placinda

The main component of the Moldavian placinda is the dough. And although it is fresh and very simple, still start working with it when there is a good mood in the house, the dough also really loves kind and warm hands.

Ingredients:

white wheat flour – 400 g,
salt – ¼ teaspoon,
warm drinking water – 250 ml,
vegetable oil – 3 tablespoons.

Preparation:

1. Take a wide and deep bowl. Sift flour into it and sprinkle salt on top.

2. Make a small well in the center of the flour and gradually pour lukewarm water into it. The stream of water should be thin. At the same time, gently knead the dough with your hand or using a spoon. Knead the dough for a long time (15-20 minutes) until it is soft, elastic, and pliable. This is the main secret of stretch dough - long kneading.

3. At the end of the kneading, add vegetable oil, mix everything thoroughly again and let the dough rest. In this case, it is necessary to cover the bowl with a towel or cover it with cling film, otherwise the dough may dry out.

Filling options for Moldavian placinda

While the dough is resting, you should start preparing the filling. Several of the most popular options will be discussed below.

With potato

Ingredients:

potatoes – 400 g,
onions – 100 g,
salt – ½ teaspoon,
ground black pepper - to your taste,
fresh parsley and dill - to your taste.

Preparation:

1. Peel and rinse the potatoes thoroughly. Cut it into very small cubes.

2. Peel the onions, rinse and also cut into small cubes.

3. Finely chop fresh parsley and dill.

4. Combine all prepared ingredients, add salt, pepper and mix.

With cabbage

Ingredients:

white cabbage – 400 g,
large onions - 2 pieces,
salt and ground black pepper - to your taste,
vegetable oil – 2 tablespoons.

Preparation:

1. Wash the cabbage, dry it slightly and chop it very thinly.

2. Peel, wash and cut the onions into thin half rings.

3. Combine cabbage with onion, salt and pepper, add vegetable oil and stir.

With pumpkin

Ingredients:

pumpkin pulp – 500 g,
salt - a pinch,
sugar - to your taste.

Preparation:

1. Rinse the pumpkin pulp, dry and grate on a coarse grater. Add a pinch of salt, stir and let stand for about half an hour (during this time the pumpkin will release juice).

2. Squeeze out the pumpkin juice that appears. Now place the pumpkin filling in the middle of the platinum and sprinkle sugar on top (those with a sweet tooth can add more sugar; those watching calories can sprinkle the pumpkin with just a little sugar).

With cottage cheese and herbs

Ingredients:

cottage cheese – 500 g,
green onions – 100-150 g,
salt – 1 teaspoon,
fresh dill – 50-70 g,
chicken eggs - 2 pieces.

Preparation:

1. Wash, dry and very finely chop fresh dill and green onions.

2. In a deep bowl, mix cottage cheese, salt, chopped herbs and raw chicken eggs.

Preparation and baking of placinda

1. Sprinkle the table with flour, lay out the rested dough and divide it into equal pieces (depending on the size of the baked goods you want to get in the end, and also depending on the size of the frying pan in which you will bake the placindas). Roll each piece of dough into a ball.
2. Take one ball and roll it out very thin (the dough is also called stretch dough, because when rolling it stretches as far as possible). First, roll out the dough using a rolling pin, then continue stretching the dough with both hands. If it suddenly breaks, carefully seal it and level the area where it broke.

3. Place the filling in the middle of the rolled out dough. At equal intervals, make seven cuts in the dough from the place where the filling is located to the very edge. It turns out something similar to a flower with separate petals.

4. Now wrap the placinda, placing each petal in turn towards the center on the filling. When all the cut pieces of dough are placed on the center with the filling, carefully flatten the resulting placinda with your hand and then gently roll it out with a rolling pin as thin as possible.

5. Proceed in the same way with all prepared dough balls. Heat the vegetable oil in a frying pan and fry each placinda on both sides until an appetizing golden brown crust forms. Frying will take approximately 5-7 minutes on each side; this should be done over low heat and under the lid (so that the filling has time to prepare). Coat the finished baked goods with vegetable or melted butter and place in a stack.

Adviсe:
- To prevent the dough from getting chapped during rest, you can grease it with a thin layer of vegetable oil and cover it with a warm bowl on top. Heating a bowl is not difficult at all: pour boiling water into it, when it is hot, drain the water, wipe dry and cover the bowl with the dough;

— to prepare stretch dough, it is advisable to use flour with a high gluten content;

- so that the dough petals fit better on top of each other and stick together when wrapped, you can lightly moisten them with water;

- do not put eggs in the dough for the placinda, it will turn out inelastic and will tear when stretched;

- after you roll out the dough with a rolling pin, grease it lightly with vegetable oil and leave for about five minutes. Then stretch it with your hands, it will be more pliable and viscous;

- if you are not against cracklings, then you can finely chop them and add them to the potato filling, due to which the cracklings will turn out more juicy;

— if desired, you can add finely chopped boiled eggs to the cabbage filling;

— in the curd filling you can combine half and half cottage cheese and feta cheese.

What do you think Moldavian placindas are? I was also tormented by this question. The name doesn't really say anything. I don’t know the Moldovan language either, but I have the Internet, and now you have me. Today we will talk about meat dumplings. In addition to the meat filling, I will offer, and even show you a little, other options. First you need to understand what it is and how it is prepared. This dish is a close relative of cheburek or belyash. This is a flatbread made from unleavened dough with filling. Placintas are prepared in a frying pan. I have come across recipes for preparing this dish in the oven, but the flatbread is still first fried in oil, and then baked a little. Well, now let's cook.

Moldovan placinda recipe with photo

The flatbread cooks extremely quickly, so not just any raw filling is suitable. Minced pork and chicken cook quickly, but I would not use raw beef for this dish. You can make placindas with cottage cheese, pumpkin, potatoes, with cottage cheese and herbs, with herbs and eggs, with hard cheese, with suluguni or other cheese that melts. This flatbread can be made with a sweet filling. So, I might suggest using caramelized apples or fruit jam. You can prepare placindas with kefir, but in my step-by-step photo recipe I will show you how to make choux pastry in boiling water and about two filling options.

Number of servings - 6
Cooking time - 30 minutes
Cuisine: Moldavian

how to cook Moldovan placinda recipe with photos

Ingredients:

wheat flour 3 -4 cups,
table salt - 1 teaspoon,
vegetable oil - 100 ml,
minced meat - 500 g,
onion - 1 pc.,
greens - optional
spices and salt for minced meat - to taste,
boiling water - 1 cup.

Cooking process:

In the bowl where we will knead the dough, put 1 teaspoon of salt.

Now pour in boiling water. Add 2 tbsp. spoons of vegetable oil. For cooking, I used extra virgin olive oil. You can use any vegetable oil you prefer. Both olive, sesame and sunflower are suitable. Stir water, oil and salt until the salt is completely dissolved.

Sift 3 cups of flour and add them to the liquid. Knead into a homogeneous dough. It is better to work with a spoon or fork (the latter option is most convenient for me). The choux pastry will be quite hot. It is inconvenient to work with your hands.

The dough for the placinda will look like this. If in your case it is a little liquid, add a little flour. Set aside. It should cool down a little.

Prepare the minced meat in a bowl. You can make it at home yourself or buy it ready-made in the store.

Chop the onion. Add finely chopped onion to the minced meat. Salt and pepper the minced meat to taste.

Add a couple of tablespoons of water to the meat filling and stir until smooth.

Divide the dough into 6-8 parts.

Roll each piece into the thinnest layer.

Use a knife to make cuts along the edge of the layer.

Place a small amount of minced meat in the middle of the flatbread. Approximately 1-2 tbsp. spoons.

Lift each edge of the dough one at a time and cover the meat layer with it.

We should end up with a package like this.

Turn the tortilla over, seam side down. Using your fingers, patting, distribute the minced meat inside the dough, while increasing the size of the cake. We kind of stretch it, roll it out, but without a rolling pin. If you use a rolling pin, the minced meat will come out.

Pour a tablespoon of vegetable oil into the frying pan. Fry the placintas in a frying pan on each side for 2-3 minutes until golden brown. When placing the tortilla on the pan, you must be sure that it is hot. After frying the first tortilla, reduce the heat under the pan to medium (or slightly below). In a frying pan that is too hot, subsequent tortillas will begin to burn quickly. We don't need this.

As a result, I got 6 cakes. I have already said that they can be made with different fillings. To prepare placintas with cheese and herbs, place grated hard cheese in the middle of the flatbread.

Finely chop any available greens and add to the filling. Add some salt and spices. You can squeeze out a little garlic. Form the cake as described above. Fry on both sides, 2 minutes on each side.

Place the fried flatbreads in a stack and serve. Moldavian flatbreads with meat can be served with a salad of fresh vegetables or sour cream.

Bon appetit!

Placinda is one of the popular dishes of Moldovan cuisine. Some chefs compare them to flatbreads, others to pies. Placintas are thin dough products with filling. They are usually made from stretch dough, which is cooked in water. Sometimes a more delicate kefir dough is used or a stretch dough is prepared with the addition of yeast. Products can be baked in the oven or fried in a pan. Placindas made in the oven resemble rolls rolled up like a snail; they look more like pies. Products fried in a frying pan are more like flat cakes, but of a unique shape. The dough for placindas can be made according to different recipes, but it must be elastic so that it can be stretched into the thinnest layer.

Cooking features

To prepare the correct dough for Moldovan placindas, you need not only to follow the recipe, but also to use the appropriate technology. Without knowing some of the subtleties, the result may turn out to be far from the chef’s expectations.

To prepare dough for placindas, you can only use high-quality flour - its high fiber content plays a decisive role. Flour with low fiber content will make the dough inelastic.
To make the dough more elastic, vegetable oil is most often added to it; eggs are rarely used, and even if they are added to the dough, it is in small quantities.
The main secret of stretch dough is kneading it with your hands for a long time. But significant efforts cannot be used when kneading the stretch dough, otherwise it will turn out to be too dense and unyielding.
Before preparing the placintas, the dough must be given the opportunity to rest. It takes at least half an hour for the fiber to swell. As a result, the elasticity of the dough increases noticeably.
The finished (and rested) dough is divided into several parts. For frying in a frying pan, these parts are made larger so that the cake is just the size of the frying pan being used. Half a kilogram of flour usually produces 6–10 such cakes. The fillings are added approximately as much as the dough weighs.
Roll out the stretched dough for placindas in two steps. First, it is made into flatbreads about the size of a snack plate or even smaller. They are greased with oil and laid on top of each other, 4-6 pieces in a stack. After 10 minutes or more, the flatbreads are rolled out one at a time or pulled out by hand, stuffed, formed into products that are fried in oil or baked in the oven. Some housewives prefer to roll out or stretch the cakes not into round, but into rectangular layers.

When forming placintas for cooking in a frying pan, place the filling in the center, then fold the dough into an envelope, pull its corners and fold it towards the center. Another option is to cut the dough from the filling to the edges and fold the “rays” towards the center. When frying, the placintas are placed in a frying pan with the “seams” down, and then turned over.

Simple dough for placindas on water

premium wheat flour – 0.4 kg;
warm water – 0.2 l;
vegetable oil – 50–60 ml;
salt - a large pinch.

Cooking method:

Sift the flour, mix with salt. Make a hole in it.
Boil water and cool it a little. It should be warm, but not hot.
Mix water with 40 ml of oil. Pour the resulting mixture into the center of the flour mound.
Knead the dough. Knead it gently, effortlessly, but for a long time - at least 15 minutes.
Oil the dough, cover it with a warm bowl and leave it for 30-60 minutes.

Video recipe for the occasion:

After the specified time, the dough will acquire the necessary elasticity and will be completely ready for use.

Unusual dough for placintas with yeast and tomato sauce

milk – 0.2 l;
dry yeast – 7 g;
tomato sauce (without pieces of vegetables and spices) – 40–50 ml;
salt - a pinch;
sugar – 7 g;
chicken egg – 1 pc., for greasing the dough when baking products;
olive oil – 20 ml;
wheat flour – 0.25–0.3 kg.

Cooking method:

Heat the milk to 38 degrees. Pour a pinch of salt, yeast and sugar into it, stir.
Wait 10 minutes, during which time the yeast should begin to act. When the milk is covered with a layer of foam, you can move on to the next stage of preparing the dough.
Sift the flour, add a third of it to the milk and yeast. Mix thoroughly with a spoon to prevent lumps from forming.
Add butter and sauce. It is important that it has a smooth consistency, otherwise the dough will be inelastic and will tear when rolled out.
Mix the dough well.
Add the remaining flour and knead into a soft but non-stick dough. If necessary, you can add a little more flour and a little more butter.
Cover the dough with a damp towel and leave in a warm place for 1–1.5 hours.

You can work with the dough when it is suitable, that is, it has increased in volume by at least 2 times. This dough is very suitable for oven-baked placintas filled with cheese or cottage cheese.

Tender kefir dough

wheat flour – 0.45–0.5 kg;
kefir – 0.2 l;
refined vegetable oil – 100 ml;
salt – 2 g;
soda - a pinch;
chicken egg – 1 pc.

Cooking method:

Break the egg into a bowl, add salt to it, beat with a whisk.
Mix kefir with soda, pour into a container with an egg. Stir until smooth.
Gradually add sifted flour and oil, knead the dough.

Let the dough rest for half an hour, cover it with cling film, and begin rolling out and forming the placindas.

Traditional dough for placindas is made with water without adding yeast, but other options for its preparation are possible. Extract dough is made by high-quality flour, vegetable oil and the correct kneading technology.

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.

Your mark:

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

Tender, crispy placintas are easy to cook in the oven. This method will allow you to get a lower-calorie dish that is suitable for the whole family.

You will need:

dill – 45 g;
puff pastry – 950 g;
boiled potatoes – 800 g;
pepper – 4 g;
cottage cheese – 150 g;
salt – 8 g;
onion – 60 g.

How to cook:

Cut the thawed store-bought semi-finished product into 9 pieces. Roll out each one.
Combine chopped onion with cottage cheese.
Puree the potatoes and mix with the curd mixture.
Add chopped dill.
Crush the mixture with a masher until smooth.
Stretch the flatbreads and place the filling in the center of each. Fold into envelopes.
Line a baking tray with baking paper. Lay out the blanks.
Place in the oven, which at this point is heated to 220°. Bake until golden brown.

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