Romanian Plăcintă cu Brânză
The Quirky Foodster Team
Ingredients
- Plain flour — 375 g (13 oz)
- Warm water — 240 ml (8 fl oz)
- Oil, plus extra for stretching — 1 tbsp
- Salt — 1/2 tsp
- Cottage cheese or urda, well-drained — 500 g (1 lb 2 oz)
- Eggs — 2
- Sugar — 65 g (2.25 oz)
- Vanilla extract — 1 tsp
Method
- Combine the flour, water, oil and salt into a smooth, elastic dough; knead for 8–10 minutes, then rest for 30 minutes.
- Combine the drained cheese, eggs, sugar and vanilla for the filling.
- Divide the dough into portions and stretch each very thin on a floured surface, using oiled hands to pull it as thin as possible without tearing.
- Spread a portion of the cheese filling over the stretched dough.
- Fold and roll into a coil or rectangular parcel, enclosing the filling.
- Place on a baking tray, brush with a little oil, and bake at 190°C (375°F) for 30–35 minutes until golden.
Introduction: Thin, flaky pastry filled with sweet cheese, a beloved traditional Romanian pastry enjoyed for breakfast or as a snack.
Cultural Background: Plăcintă holds a treasured place in Romanian home baking, the thin, hand-stretched dough filled with sweetened cheese reflecting a rustic pastry tradition passed down through generations.
Tips: Stretch the dough as thin as possible, as this is essential to plăcintă's characteristic delicate, flaky layers. Let the dough rest adequately before stretching, as this makes it much more pliable and less likely to tear.
Variations: Add a handful of raisins to the cheese filling for extra sweetness. Use a savoury filling like cabbage or potato for a non-dessert variation.
Storage: Store cooled plăcintă in an airtight container at room temperature for up to 2 days.
Reheating: Reheat briefly in an oven at 160°C (325°F) for 8 minutes to refresh.
FAQs:
Q: Is plăcintă difficult to make?
A: Stretching the dough thin takes some practice, but the technique is similar to strudel or phyllo-based pastries found elsewhere.
Q: Can plăcintă be made with savoury fillings?
A: Yes, cabbage, potato or pumpkin are all popular savoury variations alongside the classic sweet cheese version.
- Plain flour — 375 g (13 oz)
- Warm water — 240 ml (8 fl oz)
- Oil, plus extra for stretching — 1 tbsp
- Salt — 1/2 tsp
- Cottage cheese or urda, well-drained — 500 g (1 lb 2 oz)
- Eggs — 2
- Sugar — 65 g (2.25 oz)
- Vanilla extract — 1 tsp
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