Plăcintă

Plăcintă cu Brânză și Mere (Moldovan Cheese and Apple Pastry)

A classic Moldovan plăcintă is a thin, flexible yeast dough stretched by hand and folded around sweet or savory fillings, then pan-fried in butter until golden and flaky. This version layers fresh cheese and apple, a popular sweet-and-savory combination found in village bakeries across Moldova.

Prep

40 min

Cook

25 min

Total

65 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) all-purpose flour, plus extra for dusting
• •7 g (¼ oz) instant yeast, 1 packet
• •10 g (2 tsp) granulated sugar
• •5 g (1 tsp) fine salt
• •300 ml (1¼ cups) warm whole milk, about 38°C / 100°F
• •60 g (¼ cup) unsalted butter, melted, for the dough, plus more for frying
• •1 whole large egg, room temperature
• •400 g (14 oz) fresh farmer's cheese (brânză de vaci), or full-fat ricotta, drained for 30 minutes
• •2 whole medium apples, tart variety like Granny Smith, peeled and grated
• •30 g (2 tbsp) granulated sugar, for the filling, adjust to taste
• •5 g (1 tsp) vanilla sugar, optional, traditional in sweet fillings
• •1 whole egg yolk, for brushing

Steps

1. 1 In a large bowl, whisk the flour, yeast, sugar and salt. Make a well in the center and pour in the warm milk, melted butter and whole egg. Mix with a wooden spoon, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
2. 2 While the dough rises, prepare the filling. In a bowl, mash the farmer's cheese with the grated apple, sugar and vanilla sugar (if using) until you have a thick, slightly chunky paste. Set aside.
3. 3 Punch down the dough and divide into 6 equal balls (about 120 g each). Roll each ball on a floured surface into a thin round about 25 cm (10 in) in diameter; the dough should be almost translucent when lifted.
4. 4 Spread a generous tablespoon of filling over two-thirds of each round, leaving a border of about 1.5 cm. Fold the uncovered third over the filling, then fold the opposite side over to form a flat rectangular or triangular packet. Press the edges firmly to seal.
5. 5 Heat a large non-stick or cast-iron skillet over medium heat and add a knob of butter (about 10 g). When the butter foams, place a plăcintă in the pan and cook for 2–3 minutes per side until deep golden brown spots appear. Add more butter for each batch. Keep cooked plăcinte warm on a plate covered with a clean towel.
6. 6 Brush each cooked plăcintă lightly with beaten egg yolk mixed with a teaspoon of milk for a glossy finish, then serve warm. They are best eaten the day they are made, though leftovers keep for 1 day at room temperature and reheat well in a dry skillet.