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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



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.


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.



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


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.


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



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.


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


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.


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


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


Fold one of the cut sections over the cheese.


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



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


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.


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


And here’s your cooked Placinta.



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


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

4 thoughts on “Placinte

  • September 7, 2010 at 10:59

    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?

  • September 9, 2010 at 18:38

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

  • January 29, 2012 at 21:36

    Arata deliciosss!!!!!!!!

  • October 17, 2012 at 17:37

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

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