Platzindy with cottage cheese, herbs and potatoes

We love the Moldavian plains! Thin dough and lots of filling - perfect for breakfast. Pumpkin and apples are our favourites, but now we also add cottage cheese, herbs and potatoes.

I found this recipe in a book and it was so delicious, I made some potatoes to try!

I also have a version without potatoes, just with cottage cheese and herbs. But the version with potatoes is much "fuller" and fills up much more:)

Ingredients:

For the dough:

400 g flour (3 cups 200 ml flour without gluten and 1 tablespoon extra),

1 cup of slightly warm water (200 ml),

2 tablespoons vegetable oil,

¼ teaspoon salt.

For the filling:

300 g cottage cheese,

400 g mashed potatoes,

400 g potatoes,

400 g cottage cheese.

How to bake:

If you don't have the mashed potatoes ready, boil the potatoes in advance to cool them down - the hot filling will make the dough runny. And when the mashed potatoes are ready, you can prepare the pasta. Sift the flour into a bowl, add the salt, hot water and vegetable oil, mix first with a fork or spoon, then knead the dough by hand. The ingredients here are perfect - at least with the flour I used, I didn't need to add or supplement anything. The dough is very fine and doesn't stick to your hands.

At first it is uniform, but as you knead it, it becomes more smooth and elastic. Knead it for about 5 minutes as you would knead an strudel plate. A long knead is good for this type of dough - like puff pastry. After kneading, leave it in a bowl under a towel for 30 minutes.

During this time, prepare the cottage cheese and potato filling. Mash the potatoes. Grate the cottage cheese through a fine sieve. Mix the potatoes, cottage cheese, chopped herbs (fresh or frozen), salt and pepper.

Divide the dough into 8 parts. Form into balls and make a small cake of 15 cm in diameter from each ball. Then brush the dough with vegetable oil, place on top of each other and rest for 10 minutes. I forgot a bit and left them for more than 10 minutes. Either because of this or because of something else, the flatbreads stick together:) I tied them again and divided them into 8 pieces... However, I think you can skip the stacking and make the flatbreads together.

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Brush the table lightly with vegetable oil and roll out some of the dough as thin as you can, you can stretch it a bit with your hands - so the design on the table can be seen through the dough. Meanwhile, heat a frying pan over medium heat with a thin layer of vegetable oil.

Place 3-4 tablespoons of the filling in the middle of the bread and spread with a fork.

Carefully fold the edges of the dough and gather it in the middle.

Place the bread on a pan and brown one side, then the other.

They will be puffy when baked, just like our favorite potato cakes.

When you want to make the next spring roll, put it in the pan immediately after you remove the previous spring roll, because if the raw spring roll sits too long on the table, the dough can stick together.

Place the cooked cheese and potatoes on a plate.

They have a crispy crust when fresh, and after a while they become soft and tender in the middle and on the outside.

My grandmother made them all the time, and now my mother and I make them. The food is delicious. But my grandmother always baked them in a very dry cast iron skillet (my mother-in-law taught me how), then she greased each one with hot placciunta (that's what she called it) and set them aside to bake. My favorite filling was green onion and egg. The idea is to beat the egg lightly with a fork, add salt and a handful of chopped green onions. Carefully pour the filling into the center of the bowl, and immediately fold the edges to secure the filling inside and on the tray.

Try it, the filling is delicious, but you have to be careful when "packing" so the filling doesn't spill out.