Placinds with pumpkin - recipe

We offer recipes of the Moldovan dish and prepare delicious placids with pumpkin. Traditionally, they are fried in a frying pan in oil, but you can also make such a dish in the oven, significantly lowering its caloric content and making it more dietary and useful.

Moldovan placids with a pumpkin in a frying pan - recipe

Ingredients:

• water - 320 ml;
• wheat flour - 600-650 g;
• Butter - 220 g;
• vegetable oil - 200 ml;
• salt - 10 g;
• egg yolk - 1 piece;

For filling:

• pumpkin - 520 g;
• brown sugar - 125 g.

Preparation

From fifty grams of vegetable oil, flour, salt, egg yolk and warm water, we set up a steep, completely non-sticky dough and let stand at room temperature for thirty minutes. Then we divide it into nine equal parts. Melt 150 g of butter, add 50 ml of vegetable oil and mix.

Each part of the test for placinds with pumpkin is laid out alternately on a generously oiled surface and stretched almost to transparency, lubricating all the time hands in the same oil. Fold the resulting thin layers of stacks of three pieces, in the center we place the stuffing from the grated pumpkin with brown sugar, cut the edges in the form of beams, turn them up and press them slightly. Total we get three products. Fry placids in a mixture of butter and vegetable oil, initially laying them on the pan with a seam down, and then browning the other side.

Placinds with pumpkin on kefir in the oven - recipe

Ingredients:

• kefir - 420 ml;
• wheat flour of the highest grade - 480-520 g;
• butter - 120 g;
• dry yeast - 15 g;
• granulated sugar - 50 g;
• salt - 10 g;
• egg - 1 piece;
• vegetable oil - 15 ml;

For filling:

• pumpkin - 450 g;
• granulated sugar - 125 g.

Preparation

In a convenient bowl we sift the wheat flour, add dry yeast and mix. Then dissolve in a little warm kefir sugar and salt, pour into a dry mixture and knead a soft, sticky dough, adding at the end of the batch melted butter. We determine the flour in a warm place, covering it with a clean towel. When its volume is doubled, we make a handwash and then let it come again.

We pluck off the ball that came up, about the size of a small apple, and thinly roll it out sprinkled with flour using a rolling pin. On the whole surface we distribute the pumpkin, previously cleaned and passed through a large grater, retreating from the edges one and a half centimeter, rubbing lightly with sugar and turning off the layer with stuffing with rolls. We protect tightly the edges and twist the resulting sausage in the form of a snail in different directions. We get a nice pretzel in the form of a "dollar" with twisted edges. We lay placinds with a pumpkin on a greased pan greased with vegetable oil and lubricate their surface with a beaten egg.

After thirty minutes of staying in the oven heated to 180 degrees, the placids become browned and ready.