Plăcinte [plə’t͡ʃinte] – a traditional pastry that resembles a pie and that can have different kinds of stuffing, sweet or savoury.
We have so many types of plăcinte, enough to fill an entire cookbook. Here is the perfect recipe for this time period.
AuthorNata AlbotCategoryBakeryDifficultyIntermediateDissolve the yeast in half a glass of warm water poured into a large bowl. Add one tablespoon of sugar and stir. Add half a glass of flour, sifted, and mix together thoroughly. Sprinkle some flour over the leaven, cover with a clean kitchen towel and set aside to rise in a warm place.
When the leaven doubles in volume, prepare another large bowl with 0.5kg of flour. Dissolve one tablespoon of salt in a glass of warm water and add it to the flour. Add the leaven and start to knead the dough, continuously adding sifted flour in small amounts until the dough becomes soft. Pour 3-4 tablespoons of cooking oil and continue kneading. Sprinkle flour over the dough, cover with a clean kitchen towel and set aside to rise in a warm place.
Meanwhile, prepare the stuffing. Peel and wash the potatoes. Dice the potatoes, season with salt and pepper, add the diced onion and mix well.
When the dough has risen, transfer to a wooden board, knead it some more and cut into equal parts.
Roll each piece until you get paper-thin dough sheets and grease with oil.
Spread the potato stuffing on it and roll, then twist into a coil and transfer to the greased tray. Set aside to rise in volume, brush with egg yolk and bake in the oven at 180-200°C, until golden brown. When the pie is done, remove from the oven and cover with a kitchen towel to soften.
Set aside to rise in volume, brush with egg yolk and bake in the oven at 180-200°C, until golden brown.
When the pie is done, remove from the oven and cover with a kitchen towel to soften.
Ingredients
Directions
Dissolve the yeast in half a glass of warm water poured into a large bowl. Add one tablespoon of sugar and stir. Add half a glass of flour, sifted, and mix together thoroughly. Sprinkle some flour over the leaven, cover with a clean kitchen towel and set aside to rise in a warm place.
When the leaven doubles in volume, prepare another large bowl with 0.5kg of flour. Dissolve one tablespoon of salt in a glass of warm water and add it to the flour. Add the leaven and start to knead the dough, continuously adding sifted flour in small amounts until the dough becomes soft. Pour 3-4 tablespoons of cooking oil and continue kneading. Sprinkle flour over the dough, cover with a clean kitchen towel and set aside to rise in a warm place.
Meanwhile, prepare the stuffing. Peel and wash the potatoes. Dice the potatoes, season with salt and pepper, add the diced onion and mix well.
When the dough has risen, transfer to a wooden board, knead it some more and cut into equal parts.
Roll each piece until you get paper-thin dough sheets and grease with oil.
Spread the potato stuffing on it and roll, then twist into a coil and transfer to the greased tray. Set aside to rise in volume, brush with egg yolk and bake in the oven at 180-200°C, until golden brown. When the pie is done, remove from the oven and cover with a kitchen towel to soften.
Set aside to rise in volume, brush with egg yolk and bake in the oven at 180-200°C, until golden brown.
When the pie is done, remove from the oven and cover with a kitchen towel to soften.
Notes
For the stuffing you can also use cow’s cheese mixed with dill, cabbage, boiled potatoes or apples.
