Flaky, thin-layered pastries filled with brânză cheese and fresh dill, baked or fried until golden and crisp.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, salt, water, and oil into a smooth, elastic dough. Rest 30 min covered.
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2
Divide into 8 balls. Roll each very thin on an oiled surface — the dough should be nearly translucent.
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3
Mix crumbled cheese with eggs and fresh dill for the filling.
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4
Place filling on each round and fold into squares or half-moons, pressing edges to seal.
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5
Fry in a lightly oiled skillet over medium heat for 3-4 min per side until golden, or bake at 200°C for 20 min.
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6
Brush with melted butter while still hot. Serve warm.
Did You Know?
In Moldova region, grandmothers stretch plăcintă dough over their fists until it is thin enough to read a newspaper through.
Chef's Notes
Equipment Tips
- rolling pin
- large skillet or oven
- mixing bowl
Garnishing
sour cream
Accompaniments
tea, yogurt
The Story Behind Plăcinte
Plăcinte are one of Romania's oldest and most versatile pastries, with variations found across all regions. The cheese-and-dill version is most iconic, but apple, pumpkin, and cabbage fillings are equally traditional. They connect Romanian cuisine to the broader Balkan and Turkish pastry traditions.
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