Plăcintă cu Dovleac

Name: Plăcintă cu Dovleac
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 10
Cuisine: Moldova
Ingredients: Plain flour — 2 cups (250 g / 9 oz); Warm water — 1/2 cup (120 ml / 4 fl oz); Oil, plus extra for brushing — 1 tbsp; Of salt — pinch; Pumpkin, grated — 500 g (1 lb 2 oz); Sugar — 3 tbsp; Ground cinnamon — 1/2 tsp; Semolina — 1 tbsp (to absorb moisture)

The Quirky Foodster Team

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35 min

Prep

25 min

Cook

Servings

Ingredients

Plain flour — 2 cups (250 g / 9 oz)
Warm water — 1/2 cup (120 ml / 4 fl oz)
Oil, plus extra for brushing — 1 tbsp
Of salt — pinch
Pumpkin, grated — 500 g (1 lb 2 oz)
Sugar — 3 tbsp
Ground cinnamon — 1/2 tsp
Semolina — 1 tbsp (to absorb moisture)

Method

Combine the flour, 1 tbsp oil, salt and warm water into a smooth, soft dough; rest for 20 minutes.
Mix the grated pumpkin with the sugar, cinnamon and semolina for the filling, letting it sit for 10 minutes to release some liquid, then drain slightly if very wet.
Divide the dough into portions and roll each out thinly.
Spread a portion of filling over each rolled sheet, leaving a border, then fold or roll into a flat parcel, sealing the edges.
Brush with oil and place on a baking tray.
Preheat the oven to 190°C (375°F) and bake for 20–25 minutes until golden.

Introduction: A thin, flaky pastry filled with sweetened, spiced pumpkin, a favourite autumn dessert found across Moldovan kitchens.

Cultural Background: As pumpkins are harvested in autumn, Moldovan households turn them into this beloved sweet pastry, its warm spicing and flaky crust making it a seasonal comfort food enjoyed for dessert or an afternoon treat.

Tips: Drain the grated pumpkin if it releases a lot of liquid, so the pastry doesn’t turn soggy. Roll the dough thinly for the classic delicate, flaky texture.

Variations: Add a handful of raisins or chopped walnuts to the filling. Dust with a little extra sugar once baked.

Storage: Store cooled plăcinte in an airtight container at room temperature for up to 1 day, or refrigerate for 3 days.

Reheating: Reheat in an oven at 180°C (350°F) for 8–10 minutes until warmed through.

Nutrition: Per serving (approx., 1 piece): 260 kcal, 5 g protein, 8 g fat, 42 g carbohydrate.

FAQs:

Q: Can butternut squash be used instead of pumpkin?

A: Yes, it makes a good substitute with a

Q: Is this dessert very sweet?

A: It has a moderate sweetness, balanced by the warm spicing rather