Plăcinte pe fitău (pan-cooked pastries)
Plăcinte (Romanian pastries) rolled out into thin sheets, plain or filled.
Classic method
Ingredients
- 450 g white flour
- 260 ml lukewarm water
- 8 g salt
- 30 ml oil for the dough
- 160 g thick fruit preserve, for the filling (optional)
- Oil for cooking in the frying pan
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How to make it
- Knead the flour with the water, salt and oil until you have a smooth dough; leave it covered for 20 minutes.
- Divide it into 8 pieces. Roll them out into thin sheets on a floured table.
- If you want filled pastries, add 20 g of thick preserve to each one, fold them over and seal the edges; otherwise cook them plain.
- Brown them in a hot frying pan over a medium heat, turning them until they are cooked through.
Nutritional values
Estimare automată din ingrediente: 4 din 5 recunoscute; fără valori pentru: Ulei pentru copt în tigaie.
Source: Inspired by the book Povești și bucate de la Luna (Stories and dishes from Luna, p. 14). The weights, times and TM6/TM7 instructions are an editorial adaptation for today's kitchen, not a tr
Part of: Stories and dishes from Luna
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