As soon as they do not call us this round or rectangular Moldavian pie! — more often pleinche or placinda . Even the one who doesn’t really like baking — there’s so little pastry and so much filling.
- 3 cups flour
- 1 tsp salt
- 3 tbsp. l vegetable oil
- 1 egg and 150 g of ghee for lubrication
- 500 g sweet pumpkin
- 2 pinches of sugar
- 1/2 tsp ground cinnamon
Grate pumpkin on a coarse grater, add sugar and cinnamon, mix.
In the middle of the resulting piece of dough, put the pumpkin filling, level so that the remaining ends can be freely wrapped one above the other on top of the filling. Turn the placinet on a baking sheet upside down, brush with a scrambled egg.
Bake at 190 ° C until golden brown crust for 15–20 minutes.
You can fill a plechinta with cottage cheese with greens, finely chopped meat, mashed potatoes, white cabbage or apples.
All these options are very popular in Moldova.
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This version of the cake is very fragrant, delicate with a cinnamon filling just right for tea and soul.
Pumpkin Queen of Autumn
From it you can cook a variety of dishes. I love pumpkin very much and always wait.
Born and raised in Chisinau.
I have never heard of Placinta) platynsy — yes))) with a pumpkin mother loves.
I will not even talk about the test.
And the form — always the details of the roulette, and then wrap it. Not a snail, but like, I can not describe.
And the filling can be any.
Everything is absolutely wrong.
The recipe from start to finish is not correct.
Unfortunately, I can’t write a recipe in proportions for 500 grams of pumpkin like this, since we always cook it with at least 2-3 kg of pumpkin))) but the dough is made from sunflower oil, flour, yeast, sugar and salt.
Who ever made the usual yeast dough will understand. The dough should be slightly denser than usual. Leave the dough to rest prepare the filling.
Rub a pumpkin on a coarse grater and you can fry lightly with sugar and vanilla, thereby releasing the juice. And you can just mix everything the same and put it raw on the dough. In general, roll out the dough with a rolling pin to the thickness of the newspaper practically. Pumpkin pumpkin can fill the surface and pieces of butter can be put in places to make it juicier.
And we begin to spin the roll to the middle and the other side also turns rolls against each other.
The freer roll the better do not lubricate"The roll itself is a baking sheet of natural butter)))" and in the oven for half an hour. That’s all bon appetit
Natalia, we try not to hide anything, but. maybe the filling was very juicy or the heat in the oven is unevenly distributed.
You do not say something. I made exactly the recipe.
Not baked the middle. the dough just got soaked.
What could be the error?
Called "Placinda" and it looks completely different, not to mention the fact that yeast dough should be
I grew up in Ukraine, our mother often used to bake cakes about this recipe. Were very tasty, I still remember those years! (Uncle Vasya from Kursk)