Plăcinte (Moldovan Stuffed Flatbread Pockets) 🥟

Name: Plăcinte (Moldovan Stuffed Flatbread Pockets)
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Moldovan
Ingredients: 500 g flour; 7 g dry yeast; 1 tsp sugar; 250 ml warm milk (or half milk / half sour cream); 1 egg; 60 g soft butter; 1 tsp salt; Filling A (classic): 300 g salty white cheese (feta + ricotta blend works), 2 tbsp sour cream, 1 egg, dill; Filling B: 400 g boiled potato mashed with 1 char-fried onion, salt, pepper; Filling C (sweet): pitted sour cherries or roasted pumpkin with a spoon of sugar and cinnamon; Oil for frying; sour cream to finish; more dill

The soft, pillow-shaped answer to every filling in the garden: plăcinte are leavened flatbread parcels pinched closed around brânză (a salty sheep-and-cow cheese that's Moldova's birthright), mashed potato with caramelized onion, sour cherries, pumpkin, cabbage or green beans, then fried — or baked and brushed with sour cream on the way out. In Chișinău you'll eat them at a market counter with a glass of dvinn or kefir, fingers first, plate optional. The dough is enriched just enough to stay tender for hours; the real technique is the seal — a tight pleat, so the cheese holds its shape when you bite.

Eastern Europe Moldovan ⏱ 90 Min Einfach

Zubereitung

1

Dissolve yeast and sugar in warm milk, rest 10 minutes until foamy. Mix with flour, egg, salt, soft butter into a smooth, slightly tacky dough.
2

Knead 8 minutes; cover and rise 45-60 minutes until doubled.
3

Make the cheese filling: mash cheese with sour cream, egg and dill until spreadable but thick. Potato filling: fold mashed potato into deeply caramelized onion; season.
4

Divide dough into 12 fists. Roll each to a 12 cm round, spoon 2 tbsp filling off-center.
5

Fold into an oval or circle and pinch a tight pleated seam — roll the edge shut so no filling peeks. Rest 15 minutes on a floured tray.
6

Fry in 1 cm oil over medium-low, 3 minutes per side, until blistered gold. (Bake version: 200°C, 18-20 minutes, then flood with sour cream and 5 more minutes in the oven.)
7

Stack them hot, brush with sour cream, scatter dill. Eat within the hour if you can — impossible, so eat them reheated too.

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