Plăcinte and Moldovan Pastry

Plăcinte

Specialised

Thin stretched or rolled dough, filled and baked or griddled — the most characteristic Moldovan food after mămăligă. Fillings: brânză with dill, sweetened curd, cabbage, pumpkin, potato, sour cherries, apple, or greens and lovage. Round, square, coiled or folded depending on the house. Vertuta is the coiled rolled form. Related continuously to Gagauz and Bulgarian layered pastry on one side and to Romanian and Ukrainian pies on the other.