Plăcinte moldovenești

Plăcinte moldovenești are traditional hand-sized pies from Moldova and neighboring regions, shaped as spirals or flat rounds and cooked on a hot surface or baked. They are celebrated for ultra-thin dough layers that cradle savory or sweet fillings and for a technique of stretching the dough until nearly translucent. The pies appear at family gatherings, markets, and country kitchens, and they adapt beautifully to the season: greens in spring, orchard fruits in autumn, or hearty vegetables in winter. What follows is a streamlined approach that respects classic methods while keeping the process accessible at home.

Ingredients

Dough

• 500 g flour (plus extra for dusting)
• 300 ml lukewarm water
• 1 tsp fine salt
• 1 tsp vinegar
• 3–4 tbsp neutral oil (plus extra for greasing and cooking)

Cheese and dill filling

• 400 g fresh cottage cheese (well-drained)
• 2 eggs
• 1 small bunch dill, finely chopped
• 2 green onions, finely sliced
• Pinch of salt to taste

Potato and caramelized onion filling

• 600 g potatoes, peeled and cut into chunks
• 2 large onions, thinly sliced
• 2–3 tbsp oil
• 1–2 tbsp butter (optional, for richness)
• salt and black pepper to taste

Cabbage filling

• 700 g finely shredded cabbage
• 1 large grated carrots
• 1 large sliced onions
• 2–3 tbsp oil
• salt and black pepper to taste

Apple filling

• 600 g tart apples, peeled and grated
• 3–4 tbsp sugar (to taste)
• 1 tsp cinnamon
• 1–2 tbsp butter

Optional accompaniments

• sour cream (for savory pies)
• honey or jam (for sweet pies)

Preparation overview

You will mix an elastic dough, let it relax, prepare one or more fillings, stretch the dough thin with the help of oil, fill and fold, then pan-cook or bake until golden. The dough can be made ahead and kept lightly coated in oil to stay supple.

Step-by-step instructions

Make the dough

1. In a large bowl, whisk the flour with the salt. In a separate vessel, stir the vinegar into the lukewarm water.
2. Pour the liquid into the dry mixture while mixing with your hand until a shaggy mass forms. Drizzle in 2 tbsp oil and knead until smooth and elastic. If sticky, dust with a little more flour; if too firm, add a spoonful of water.
3. Divide into 6–8 equal balls, coat each lightly with oil, and place on a plate. Cover and let rest for about 30 minutes so the gluten relaxes for easier stretching.

Cheese and dill filling

1. In a bowl, combine the drained cottage cheese, beaten eggs, chopped dill, and sliced green onions.
2. Season with a pinch of salt. Mix until creamy but not runny; if needed, add a spoonful of flour to firm it slightly.

Potato and caramelized onion filling

1. Simmer the potatoes in water with a pinch of salt until tender. Drain well and mash.
2. Meanwhile, warm oil in a pan and cook the sliced onions slowly until deeply golden; finish with a knob of butter if using.
3. Fold the caramelized onions into the mash, then season with salt and black pepper to taste.

Cabbage filling

1. Heat oil in a wide pan. Soften the sliced onions, then add the shredded cabbage and grated carrots.
2. Cook, stirring, until the vegetables wilt and any moisture evaporates. Season with salt and black pepper. Cool before using.

Apple filling

1. In a skillet, melt butter, add the grated apples, and sprinkle with sugar and cinnamon.
2. Cook briefly to soften and reduce excess juice. Cool to room temperature.

Stretch, fill, and shape

1. Lightly oil your work surface with a film of oil. Place one rested dough ball, dip your fingertips in oil, and press outward into a thin round. Gently lift and stretch from the edges until the sheet is very thin; lightly brush more oil if needed to prevent sticking and tearing.
2. Trim or fold any thicker edges toward the center for evenness. Place 2–4 tablespoons of chosen filling (cheese and dill; potatoes and onions; cabbage; or apples) just off-center.
3. Fold into a square or roll into a coil: for squares, fold all four sides over the filling to enclose; for spirals, roll into a rope and coil into a snail shape. Lightly brush the surface with oil.

Cook

1. Pan method: Heat a film of oil in a heavy skillet over medium heat. Add a pie and cook until the underside is golden and crisp, then flip and cook the second side. Add a touch more oil if the pan looks dry.
2. Bake method: Arrange on a parchment-lined tray, brush with oil, and bake in a hot oven until puffed and uniformly golden. For extra gloss, you can lightly brush with melted butter right after baking.

Serving

Serve hot or warm. Savory versions pair beautifully with a spoon of cool sour cream. Sweet versions shine with a drizzle of honey or a dollop of jam. For sharing, cut into wedges and stack on a platter so steam escapes and the crust stays crisp.

Tips and variations

• Dough feel: If the dough springs back during stretching, rub on a bit more oil and let it rest a few extra moments to relax.
• Moisture control: Wet fillings can weaken layers. Sauté excess liquid off cabbage and apples, drain cottage cheese well, and mash dry, fluffy potatoes.
• Seasoning: Taste fillings; adjust with salt and a pinch of black pepper where appropriate.
• Finish: A light swipe of melted butter after cooking adds sheen without softening the crust too much.

Storage

Keep leftover pies wrapped and refrigerated. Reheat in a skillet with a few drops of oil to restore crispness, or warm in the oven on a rack. Avoid microwaving, which can soften layers.