Authentic Moldovan Placinte Recipe: Delicious Fried Cheese Pastries (Brinza)
Embark on a culinary journey to Moldova with this beloved Placinte recipe, a treasured family staple passed down through generations. These delightful, round, cheese-filled fried pastries, known locally as Placinte or sometimes affectionately referred to as “Brinza” cakes, are a testament to simple ingredients creating extraordinary flavor. My mother received this cherished recipe from a Moldavian friend many years ago, and since then, these golden-brown pockets of savory goodness have become a highly requested dish at every family gathering. What makes this recipe particularly appealing is its ease of preparation; there’s no yeast involved, meaning no lengthy rising times, allowing you to whip up a batch of these delectable treats whenever the craving strikes.
While the classic filling of creamy feta and rich mozzarella remains my personal favorite, Placinte offers incredible versatility. Feel free to experiment with other soft cheeses, or explore sweet and savory alternatives like thinly sliced apples, tender sautéed cabbage, or even mashed potatoes. The possibilities are truly endless, catering to every palate. If you’re concerned about the inherent saltiness of feta cheese, don’t worry – I’ve included a handy tip below to mellow its flavor, ensuring a perfectly balanced and utterly delicious filling every time. These Moldovan cheese pastries are more than just a snack; they are a comforting taste of Eastern European tradition that will undoubtedly become a new favorite in your home.
What are Placinte? Exploring Moldovan Cheese Pastries
Placinte are much more than just a pastry; they are a significant part of Moldovan, Romanian, and Ukrainian culinary heritage. Essentially, Placinte are a type of round, flatbread or pastry, traditionally stuffed with various fillings and often pan-fried until golden and crispy. Unlike many pastries that rely on yeast for their airy texture, Placinte typically achieve their rise through baking soda or baking powder, resulting in a distinctively tender yet slightly chewy dough. They can be enjoyed at any time of day – as a hearty breakfast, a satisfying lunch, a delightful snack, or even a comforting dinner. Each region, and often each family, has its own cherished version, showcasing the rich diversity of this simple yet profound dish.
The history of Placinte is deeply intertwined with the agricultural rhythms and traditions of the region. Made from readily available ingredients like flour, milk, and cheese, they represent an economical and delicious way to feed families. The process of making Placinte, from kneading the dough to carefully folding in the fillings and frying them to perfection, is often a communal activity, bringing families together in the kitchen. This tradition continues to thrive, with Placinte being a beloved comfort food and a staple at celebrations and everyday meals alike.
The Name Game: Placinte vs. Brinza
For many years, my family affectionately referred to these pastries as “Brinza.” However, a kind Moldavian friend enlightened me about the true meaning behind the name. “Brinza” (or “Brânză” in Romanian) actually translates to “feta cheese” or simply “cheese” in a broader sense. While it’s perfectly understandable why the name stuck, given the prominent cheese filling, “Placinte” is indeed the correct and widely recognized term for these delicious cheese-filled cakes or pastries across Moldova and neighboring regions. Understanding this distinction adds a layer of authenticity and appreciation for the culinary terminology, though rest assured, no matter what you call them, their incredible taste remains the same!
Mastering the Dough: The Heart of Your Placinte
The dough for these Moldovan cheese pastries is wonderfully forgiving and a joy to work with. Since it’s a yeast-free dough, you’re spared the waiting time for proofing, making this recipe much quicker to execute than many traditional bread or pastry recipes. The combination of buttermilk, milk, egg, and a touch of oil creates a soft, pliable dough that’s easy to roll out. Baking soda and baking powder provide the necessary lift, giving the finished Placinte a light, slightly fluffy interior that beautifully contrasts with its crisp, fried exterior. The key is to achieve a dough that is soft and slightly tacky, but not overly sticky, allowing it to be easily handled and shaped. Don’t be afraid to adjust the flour slightly during the kneading process until you reach this ideal consistency.
Unleashing Flavor: Placinta Fillings & Tips
While our featured recipe highlights a delightful feta and mozzarella blend, the true beauty of Placinte lies in its adaptability. You can truly customize these pastries to suit any preference, whether savory or sweet. Here’s a deeper dive into the world of Placinta fillings:
- Cheese: Beyond feta and mozzarella, consider a mix of ricotta and dill for a creamier, herbaceous profile, or a mild farmer’s cheese for a more traditional Moldovan taste. A sprinkle of black pepper or red pepper flakes can add a subtle kick.
- Apples: For a sweet treat, grate fresh apples and sauté them lightly with cinnamon and a touch of sugar. This creates a warm, fragrant filling that’s perfect for dessert Placinte.
- Cabbage: Finely shred green cabbage and sauté it until tender and slightly caramelized with a hint of onion. This savory filling offers a comforting, earthy flavor.
- Potatoes: Mashed potatoes, seasoned with salt, pepper, and perhaps some sautéed onions or fresh herbs, make for a surprisingly hearty and satisfying filling.
- Ricotta: Creamy ricotta cheese, often mixed with sugar and sometimes a hint of vanilla or lemon zest, creates a delicate, sweet filling reminiscent of a cheesecake.
- Dill: Fresh dill pairs wonderfully with cheese fillings, adding a vibrant, aromatic note.
- Raisins: Sweeten things up by adding plump raisins to a cheese (like ricotta) or apple filling for a delightful textural and flavor contrast.
- Chocolate: For a modern twist, a spoonful of chocolate hazelnut spread or chopped chocolate can turn Placinte into an irresistible dessert.
How to Make Feta Cheese Less Salty: The Milk Soak Trick
Feta cheese, with its distinct tangy and salty flavor, is a star ingredient in many Placinte. However, some varieties can be overly salty for certain palates. To achieve a milder, creamier feta that still retains its characteristic flavor without overwhelming the pastry, try this simple trick:
Remove feta cheese from its brine and soak it in fresh milk for approximately 24 hours. Change the milk once or twice during this period for best results. The milk helps draw out excess salt, resulting in a more balanced flavor and a wonderfully smooth texture that melts beautifully within your Placinte.
The Best Way to Reheat Placinte for Optimal Freshness
While Placinte are undeniably at their absolute best when fresh off the frying pan, still warm and with a perfectly crisp crust, sometimes you might have leftovers (though that’s a rare occurrence!). To enjoy them again without sacrificing their delicious texture, reheating them correctly is key. Microwaving them will likely result in a softer, less desirable crust. Instead, to maintain that delightful crispness, we recommend:
Reheating Placinte in a toaster oven or conventional oven. A few minutes at a moderate temperature (around 350°F or 175°C) will warm them through and restore that coveted crispy exterior. You can also lightly pan-fry them again for a minute or two on each side.
Ingredients for Placinte Recipe:
How to Make Placinte (Moldavian Brinza): Step-by-Step Guide
Crafting these Moldovan cheese pastries is a rewarding experience. Follow these simple steps to create perfectly golden and delicious Placinte that will transport your taste buds straight to Eastern Europe.
1. In a large mixing bowl, combine the dry ingredients for the dough: begin by whisking together 4 cups of all-purpose flour, baking soda, baking powder, and salt. Once these are well combined, create a well in the center and stir in the wet ingredients: the egg, buttermilk, milk, and 3 tablespoons of oil. Mix until the dough just comes together, forming a shaggy, slightly tacky consistency. At this point, gradually knead in the remaining 1/2 cup of flour, adding small amounts as needed, until a soft, elastic dough forms that is no longer overly sticky but still pliable. This process usually takes about 5-7 minutes of gentle kneading.
2. Next, prepare your dough for shaping. Divide the freshly kneaded dough into 8 equal portions. For uniform Placinte, use a 1/2 cup measuring scoop to ensure each ball is roughly the same size. Roll each portion into a smooth, tight ball and set aside. Cover the dough balls with a clean kitchen towel to prevent them from drying out while you work.
3. Now it’s time to fill and cook your Placinte. On a lightly floured work surface, take one dough ball and roll it out into a thin, approximately 9-inch diameter circle. Place about 1 cup of your prepared cheese blend (or any other desired filling) directly in the center of the dough circle. Carefully fold the edges of the dough over the filling, gathering them towards the top center and pinching them together securely to seal the filling inside. Once sealed, gently roll out the filled dough again, aiming for an 8-inch circle. Be careful not to press too hard, as this can cause the filling to break through. Heat about 1/2 inch of canola oil (or your preferred frying oil) in a large skillet over medium-low heat. Once the oil is hot, carefully place one or two Placinte in the pan, ensuring not to overcrowd it. Fry until golden brown and puffed, which typically takes about 2 minutes per side. The internal cheese should be melted and gooey. Remove the cooked Placinte from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve warm and enjoy the savory goodness!
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Moldovan Placinte (Fried Cheese Pastries)
Ingredients
Placinte Dough:
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1 cup buttermilk
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1 cup milk
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1 egg
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3 tbsp oil
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1/2 tsp salt
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1 tsp baking powder
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1 1/2 tsp baking soda
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4 1/2 cups all-purpose flour plus more for dusting
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1/2 cup canola oil or any neutral oil for frying
Placinte Cheese Filling:
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3 cups feta cheese crumbled, optionally soaked in milk to reduce saltiness (see tips above)
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2 cups mozzarella cheese finely shredded
Instructions
How to make Placinta:
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In a large bowl, whisk together 4 cups of all-purpose flour, baking soda, baking powder, and salt. Create a well in the center. Stir in the egg, buttermilk, milk, and 3 tbsp of oil until the dough begins to come together. Gradually knead in the remaining 1/2 cup of flour until a soft, pliable, and slightly tacky dough forms. Avoid over-kneading.
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Divide the dough evenly into 8 balls. For consistent sizing, use a 1/2 cup measuring scoop for each portion. Cover the dough balls to prevent drying.
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On a lightly floured surface, roll out each dough ball into a 9-inch circle. Place approximately 1 cup of the combined feta and mozzarella cheese filling in the center. Fold the edges of the dough over the filling, pinching them securely together at the top to seal. Gently roll the filled dough again to flatten it into an 8-inch circle. In a large skillet, heat 1/2 cup of canola oil over medium-low heat. Fry each Placinta for about 2 minutes per side, or until it is beautifully golden brown and cooked through. Remove and drain on paper towels before serving hot.
Nutrition per serving
Discover More European Comfort Food Recipes:
If you’ve enjoyed making these Moldovan Placinte, you’ll love exploring other delightful European dishes that offer warmth and flavor. Here are a few recommendations to expand your culinary horizons:
- Cabbage Belyashi: These savory meat and cabbage filled pastries are a hearty Russian classic, perfect for a fulfilling meal.
- Classic Fried Piroshki Recipe: Dive into another beloved Eastern European comfort food with these fried buns, often filled with meat, potatoes, or cabbage.
- Vareniki Dough Recipe (Blueberry or Cheese Filling): Explore the sweet and savory possibilities of Ukrainian dumplings with this versatile dough, perfect for fruit or cheese fillings.