Moldovan placintas with pumpkin in the oven

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   Dough. To prepare the dough we need: flour

2. STEP 2

   

   In a bowl, combine water, salt, vinegar and oil. Mix with a whisk. Vinegar gives the dough elasticity, which allows you to roll it out so thin that you can see the table through it. And at the same time, when the placinda is formed, it does not tear. At the same time, the vinegar itself is not noticeable in the finished baked goods.

3. STEP 3

   

   Sift the flour and knead into a smooth, homogeneous dough. If necessary, add more flour. At first the dough will stick to your hands, but as you knead, the stickiness will go away.

4. STEP 4

   

   Roll the dough into a ball, cover with a kitchen towel and let rest for 15 minutes.

5. STEP 5

   

   Filling. For the filling we need pumpkin and sugar. It is better to take aromatic, sweet pumpkin like Hokkaido.

6. STEP 6

   

   Peel the pumpkin and remove seeds. Grate the pumpkin on a coarse or medium grater.

7. STEP 7

   

   Place grated pumpkin in a bowl and add sugar. Mix everything thoroughly.

8. STEP 8

   

   Leave for 10 minutes so that the pumpkin releases its juice. Drain off the released juice and lightly squeeze the pumpkin.

9. STEP 9

   

   Divide the dough into 4 equal parts.

10. STEP 10

    

    Roll each part into a thin square layer. The dough is very plastic, the main thing is that the surface and rolling pin are well dusted with flour.

11. STEP 11

    

    Place a quarter of the filling in the middle of each layer.

12. STEP 12

    

    Fold the edges of the dough to form an even square. You can slightly pull the ends of the dough to the sides. Fold the edges in the center and press. This way the filling will not leak out during baking. I just folded it into an envelope and nothing leaked out. The main thing is that the edges of the dough should overlap each other so that there are no open spaces with the filling.

13. STEP 13

    

    Transfer the resulting dough onto a baking sheet lined with parchment, seam side down. Bake the placintas for about 30 minutes at 190°C.

14. STEP 14

    

    Grease the finished placintas with butter.

15. STEP 15

    

    Yummy! When it's hot, it's simply irresistible, but when it cools down, it's also delicious. Bon appetit!

Comments on the recipe

Natalia M

08.09.2023

4.7

Indeed, I have never tried such pies before. When kneading the dough, I added apple cider vinegar, but it is not noticeable in the pies. But the dough rolled out very well. It is soft, pliable, pleasant to work with. For the filling, I grated the pumpkin on a coarse grater. After it stood with the sugar, a lot of juice formed, I squeezed the pumpkin with my hands, and then distributed it over the dough. The finished dough is unusual, it seems to be a simple product, but the result was surprising) Of the four pies, only one did not puff up, while the rest puffed up like bubbles. The dough on top is fragile, even after greasing with butter. Somewhat reminiscent of lavash. The placintas are delicious, my husband and I liked them. Kids really don't like pumpkin filling. By the way, I think raw pumpkin filling tastes better than prepared puree. I advise everyone to cook it. I would also try replacing the filling with apples or cottage cheese, I think it will also turn out delicious) Thanks for the new experience, the pies are very tasty!

Mila

08.09.2023

4.6

Hello, please tell me why vinegar is in the dough? Thank you.

Larisa Korotkaya

08.09.2023

4.9

When I was a child, my grandmother often baked these. If you generously coat them with sour cream while warm, they will remain soft and tasty even when cold.

yuliyavita

08.09.2023

4.7

I like them better fried. This recipe turned out to be more dietary.