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Placinta From The South – My Mom’s Recipe

Yields1 ServingPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Placinta is the traditional pastry of the Moldovan cuisine, resembling a thin, small round or square-shaped galette, usually filled with cottage cheese and herbs, fermented cabbage, potatoes or pumpkin, apples, sour cherries.

Placinta from Moldova

For the dough
 500 g all purpose flour
 ½ tsp salt
 ¼ tsp baking soda
 200 ml water
 100 g lard or canola oil
Salty stuffing
 300 g cottage cheese
 150 g feta cheese
 2 eggs
 fresh dill

Mix the flour, a pinch of salt, baking soda and water. Knead the dough until it doesn't stick to your fingers. Let it rest for about 10 minutes.

Placinta masterclass


Stretch the dough over a wooden board. Grease the dough´s surface with a very thin layer of
softened lard.


Roll the dough and let it rest for 10 minutes; cut it into small pieces of 6-7 cm each.

Placinta dough


Stick the edges of each individual piece together and slightly press into the middle to form a ball. Coat each ball in flour.

Placinta dough


For the stuffing start by mixing cottage cheese, feta cheese , eggs, minced, scallion stalks and dill. Stir everything together. Peel and grate the boiled potatoes. For a different stuffing you can use: mashed potatoes
with browned onion, sautéed cabbage with onion, pitted cherries, pumpkin or grated apples with cinnamon.

Placinta dough


One by one, roll out each dough ball and give it a slight oval shape. Cover half of each oval with stuffing and
fold with the other half, press well to stick the edges together.

Placinta dough masterclass


Fry the pies in a preheated skillet on both sides. If you fry them over high heat, it will result in crispy pies.

Placinta masterclass