An ancient pastry whose name comes from the Latin 'placenta' (flat cake), made across Romania and Moldova in countless regional forms.
Shatteringly flaky layers give way to a warm, lightly sweet cheese center that is soft and faintly tangy. Fresh from the pan it is crisp at the edges and tender within, the kind of breakfast you eat standing in the kitchen.
Stretching the dough paper-thin and folding it creates layers that separate into flakes as trapped fat and steam puff them apart during frying. Semolina or egg in the filling absorbs moisture so the cheese sets rather than running out.
Variations
Sweet cheese, apple, pumpkin or cabbage fillings; the Dobrogea version (plăcintă dobrogeană) is a famous large savory pie of hand-stretched dough filled with brined telemea cheese; some are baked, some pan-fried.
On the Palate
Where Plăcintă Romanian sits in the Romanian flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 30 min
- 18 min
Make a simple dough from flour, water, a little oil, an egg and salt, and knead until soft.
- 230 min
Let the dough rest so it becomes stretchy and relaxed.
- 36 min
Mix the filling from farmer's cheese, egg, sugar and a little semolina (or raisins).
- 46 min
Roll and gently stretch a piece of dough as thin as you can.
Watch outStretch it until you can almost see your hand through it — that thinness is what fries up into flaky layers instead of a thick bready crust.
- 55 min
Spread or spoon filling over the center, then fold the thin edges over to enclose it into a flat parcel.
- 62 min
Heat a little oil in a pan over medium heat.
- 712 min
Fry the plăcintă on both sides until blistered, flaky and golden, or bake until crisp.
Watch outFry until the surface blisters and turns deep golden with brown freckles — those bubbles mean the layers are puffing apart.
- 82 min
Serve warm, dusted with sugar if sweet.
