• PlacinteFinal

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    Ingredients:

    6 cups flour
    2 cups lukewarm water
    1 teaspoon dry yeast
    1/2 tablespoon salt
    extra flour to work with
    oil for frying and to work with
    Filling of your choice, recipes found in the “Miscellaneous” category

    PlacinteIngredients

    Directions:

    Mix salt with flour in a bowl. Dissolve the yeast in about 1 cup of the water, then pour it on top of the flour, including the rest of the water as well.

    PlacinteWater

    With hands, knead the dough until well mixed and firm. If it sticks to your hands, sprinkle with a little additional flour. Also, as you work with the dough, detach it from the bowl and sprinkle the bowl with flour, so the dough doesn’t stick to the bowl.

    PlacinteDough1

    PlacinteDough2

    Shape into a ball, as pictured below. If needed, sprinkle with additional flour to get the surface smooth as in the photo.

    PlacinteDoughBall

    Sprinkle the bottom of the bowl with a little more four (to prevent sticking), and place the dough back into the bowl. Cover with a kitchen towel and let it sit in a warm place for at least 30 minutes, for the dough to rise. Meanwhile you can prepare the filling you are planning on using for this recipe. I have 3 different recipes you can use for that, found in the Miscellaneous category.

    PlacinteCoveredDough

    Take the dough out of the bowl and cut/divide it into about 12 pieces of equal sizes.

    PlacinteCutDough

    PlacinteCutDoughSmall

    Shape each piece into a ball, using additional flour to prevent sticking to the working surface or hands.
    Set the dough balls aside, on a surface sprinkled with flour.

    PlacinteDoughBalls

    Spread some oil on each of the dough balls, to prevent it from drying, while you work with it.

    PlacinteOilDoughBall

    Spread some oil on the surface you’re working on. Take one dough ball at a time and place it on the oiled surface. Using a rolling pin, spread the dough into a very thin sheet. Make it as thin as you can, without breaking. Make sure the surface you work on is always oiled, otherwise your dough will stick to it and it will be impossible to get it unstuck without breaking.

    PlacinteRolledDough

    Place about 1/3 cup of the prepared filling in the middle of the sheet and spread as pictured.

    PlacinteCheeseonDough1

    With a knife, make about 8 cuts around the sheet, each about 2/3 long, from the outside toward the middle, as in photo.

    PlacinteSideCuts

    Fold one of the cut sections over the cheese.

    PlacinteCovered2

    Next, fold the opposite side as well, then the rest, as in pictures.

    PlacinteCoveredCheese3

    PlacinteCoveredCheese4

    When you’re done folding all the sections, it should look something like this. This is one uncooked Placinta.

    PlacinteFnishedRaw2

    Pour some oil in a frying pan, enough to cover the bottom. Heat until hot, then add the Placinta. Reduce heat to medium low and cook until golden brown. You want to make sure the heat is not high, otherwise it will quickly cook on the surface and be raw on the inside.

    PlacinteFnishedRaw3

    When done on one side, flip and cook on the other side as well.

    PlacinteFrying

    And here’s your cooked Placinta.

    PlacinteFried

    PlacinteStacked

    Pictured below is a stack of Placinte with cheese, cabbage and potato fillings.

    PlacinteFinishedCut

    Serving Suggestions: Serve hot or cold, as a side to any meal, a snack, or even breakfast. Pofta Buna!

4 Responses

  • Walt says:

    Do you have any suggestion as to what sort of cheese to use in USA? I haven’t had much luck finding branza here. What sort of herbs do you use with the cheese?

  • admin says:

    Go to Categories, choose Miscellaneous, then see recipe named “Placinte – Cheese Filling”.

  • Marina says:

    Arata deliciosss!!!!!!!!

  • valentina says:

    Walt you can make cheese from buttermilk. Thats how i make my cheese for placinte and its really really goood

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