Romanian Cheese Plăcintă (Plăcintă cu brânză)
Plăcintă cu brânză Say it: pluh-CHEEN-tuh koo BRUN-zuh
Plăcintă cu brânză is a Romanian stuffed pastry made from a thin, pliable dough wrapped around a savory filling of sheep’s cheese, fresh cheese, eggs and dill. It belongs to a wide family of plăcintă — sweet or savory — sold at markets, made at home and eaten as a snack, light meal or breakfast. Pan-fried until crisp and golden, it has a tender chew inside and a rich, salty cheese center. The dill and black pepper keep the filling fresh, while the hot crust makes it deeply comforting.
Romanian Cheese Plăcintă (Plăcintă cu brânză)
Plăcintă cu brânză
Pronounced pluh-CHEEN-tuh koo BRUN-zuh
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the cheese filling
For frying
Method
In a large bowl, whisk the flour and salt. Add the warm water, sunflower oil and vinegar, mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth, elastic and no longer sticky; cover and rest for 20 minutes.
In a bowl, combine the crumbled telemea, brânză de vaci, eggs, sour cream, dill and black pepper. Mix until spreadable but not runny; if the mixture looks wet, drain the cheeses well before mixing.
Divide the dough into 8 equal pieces and keep them covered. On a lightly floured surface, roll one piece into a thin 8-inch (20 cm) circle, then repeat with the remaining dough as you work.
Spoon about 1/3 cup (75 g) of the filling onto one half of each circle, leaving a 1/2-inch (1 cm) border. Fold the dough over, press out any air, and seal the edge with a fork or your fingers.
Heat 2 tbsp (30 ml) of the sunflower oil in a large skillet over medium heat. Fry the pastries in batches, adding more oil as needed, for 2–3 minutes per side until deep golden and crisp at the edges; drain on paper towels.
Serve warm, while the crust is still crisp and the cheese filling is hot.
Regional variants
Sweet versions use grated apples with cinnamon or sweetened pumpkin purée; cabbage plăcintă is filled with sautéed cabbage and onion. The same pastries can be baked at 400°F (200°C) for 20–25 minutes instead of pan-fried.
Cook's notes
- Drain the telemea and fresh cheese well; a wet filling can make the dough tear during frying.
- Press out air before sealing each pastry and crimp the edges firmly so the cheese does not leak into the oil.
- Keep the pan at medium heat; too-high heat browns the crust before the filling is heated through.
Serve with
Serve warm with sour cream or plain yogurt and a simple tomato-cucumber salad.
Make ahead and storage
Unbaked pastries can be refrigerated for up to 1 day; fry or bake just before serving. Reheat leftovers in a dry skillet over medium heat or in a 350°F (175°C) oven until crisp.
