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Plăcinte cu Brânză și Mărar
Plăcinte cu Brânză și Mărar are traditional Moldovan savory pastries, featuring a flaky dough filled with a delicious mixture of brânză (a salty, crumbly white cheese), fresh dill, and sometimes a hint of green onion. They are typically pan-fried until golden brown and slightly crispy.
🧂 Składniki
- 4 cups All-purpose flour(plus more for dusting)
- 1.5 tsp Baking soda
- 1 tsp Baking powder
- 0.5 tsp Salt
- 1 cup Buttermilk
- 1 cup Milk
- 2 large Eggs
- 3 tbsp Vegetable oil(for the dough)
- 2 cups Feta cheese(crumbled)
- 2 cups Ricotta cheese
- 1 small bunch Fresh dill(finely chopped)
- 0.25 cup Green onions(finely chopped (optional))
- 0.25 tsp Black pepper
- 4-6 tbsp Vegetable oil(for frying)
👨🍳 Instrukcje
- 1
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the buttermilk, milk, eggs, and 3 tablespoons of vegetable oil.
- 2
Pour the wet ingredients into the dry ingredients and mix until a dough comes together. It should be slightly tacky. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- 3
Cover the dough with a damp cloth and let it rest for 30 minutes.
- 4
While the dough is resting, prepare the filling. In a medium bowl, combine the crumbled feta cheese, ricotta cheese, finely chopped dill, optional green onions, and black pepper. Mix well.
- 5
Divide the dough into 8 equal portions. On a lightly floured surface, roll out each portion into a circle about 6-7 inches in diameter.
- 6
Place about 1/4 cup of the cheese filling in the center of each dough circle, leaving a small border around the edge.
- 7
Fold the edges of the dough over the filling, creating 4 to 6 pleats. You can then gently roll the filled dough into a slightly larger circle (about 7-8 inches) if desired, being careful not to tear the dough.
- 8
Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
- 9
Carefully place one or two placinte into the hot skillet (do not overcrowd). Fry for 2-3 minutes per side, until golden brown and crispy. Add more oil as needed for subsequent batches.
- 10
Transfer the cooked placinte to a plate lined with paper towels to drain excess oil. Repeat with the remaining dough and filling.
💡 Wskazówki profesjonalistów
- ✓If the dough is too sticky, add a little more flour, but be careful not to make it too stiff.
- ✓For a milder cheese flavor, you can soak the feta cheese in water for about 30 minutes before using.
- ✓Plăcinte are best served warm, but can also be enjoyed at room temperature.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Potato filling: Boil and mash potatoes, then mix with sautéed onions, salt, and pepper.
- Cabbage filling: Sauté finely chopped cabbage with onions, salt, and pepper until tender.
- Sweet filling: Use sweetened cottage cheese, or a mixture of apples, sugar, and cinnamon.