This recipe is quite different from the plăcinte recipe I posted earlier. My current host mom makes plăcinte this way… it’s much unhealthier but tastes so much better.

Dough Ingredients:
2 eggs
½ tsp salt
¼ cup oil
1 cup warm milk or warm water
3 ½ – 4 cups flour

Filling Ingredients:
Cheese (a white, mild, crumbly cheese)
3 eggs
¼ tsp salt
sugar (optional)
OR
you can use any ingredients you want (vegetables, fruits, jams, etc.)

Beat eggs and salt together rigorously. Stir in oil and ½ cup milk. Add about 3 cups of flour, and mix with your clean hand. Work the rest of the milk and flour together in gradually. When milk is no longer visible, start working the dough by pulling an outer edge into the middle and punching it down. Continue to do this until you get the consistency you desire. When dough is done, your hand should be free of all dough. Dough should not be sticky, but also should not be too hard.

Sprinkle flour on a flat hard surface. Form dough into a log on the table, and cut it into about 8 pieces. Form into balls. Do not roll into balls. Instead, holding the dough in both hands, with your fingers try to move the dough to the bottom and stick it in the middle. Keep rotating the dough in your hands while forming these balls. This creates air pockets in the dough which will make the plăcinte flaky. You should be able to notice tiny air bubbles in the dough. Place on floured surface, cover with a light cloth, and let rest for 15 minutes.

Mix cheese, eggs, and salt together well with a fork.

Roll out dough into a thin circle. Pick it up and stretch the dough with your hands, rotating and stretching, rotating and stretching. When you have it as thin as you want it, put some filling into the center and spread outwards, leaving about 2 inches clean around the edge of the circle. Cut 8 1 to 2 inch slits evenly around the edge. If you want a Susie plăcinte, sprinkle sugar over the filling. Or if you want a Curt plăcinte, just leave it as is.

Starting with one piece of the circle’s edge, stretch the dough out and fold over the top. Do this to the opposite piece as well. Try to make these two pieces touch in the middle. Continue to do this until all pieces are stretched and folded up. Try to have as few layers as possible, meaning, do not make all opposite pieces meet in the middle. If you do this, the layers will not cook through and the plăcinte will likely be doughy.

Heat some oil* in a frying pan until it lightly sizzles. (*some oil = when placed in the pan, the plăcinte should not be submersed in oil.) Place the plăcinte in the pan, folded side up. Fry slowly until lightly brown on the bottom and flip. You want to make sure all the layers cook through, so do not rush it.

Best when served warm, so serve immediately! Makes 8 plăcinte, serving 10-12 people.

Pofta Bună.

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