GERMAN PLACHINDA (PUMPKIN TURNOVERS) RECIPE

by Barry Ingenthron
(Airdrie, AB, Canada)

GERMAN PLACHINDA (PUMPKIN TURNOVERS)

Filling:
4 cups shredded fresh pumpkin
1 cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt

Dough:
1 cup cream
½ cup milk
½ cup oil
3 eggs
¼ cup sugar (plus additional for topping)
2 teaspoons baking powder
¼ teaspoon salt flour (as needed)

Combine the ingredients for the filling; set aside. Combine the ingredients for the dough, using enough flour to make the dough stiff. Mix well. Take portions of dough (about ¼ cup), roll out to about 6-7-inches in diameter. Put 2-3 tablespoons filling on half of diameter. Fold the other half over filling. Crimp dough around edge. Sprinkle with sugar. Place on a baking sheet. Bake at 350˚ about 20 minutes or until nicely browned.

This recipe was made by my grandmother Jean while I was growing up.

Comments for GERMAN PLACHINDA (PUMPKIN TURNOVERS) RECIPE

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Mar 16, 2024
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Plachinda
by: Ruth Enderle Prouty

German Plachinda.
Very good German recipe!

Oct 18, 2021
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Baked pumpkin
by: Anonymous

The baked pumpkin is pureed after baking. My great Grandma's recipe has sugar, cinnamon, salt and pepper. My mom said they are just a bit spicy. My other great grandmother made one with onion but it was call strudla. I miss them.

Nov 22, 2019
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Plachinda
by: Marie Klein

Pumpkin or Apple Both are Wonderful
Plachinda are German all the way. In our part or the world we use cooked pumpkin. Either store bought or garden grown

6 C. pumpkin 1 t. Cinnamon, 1/2 C sugar 1/2 t salt
sometimes if it is fresh pumpkin and a bit too soft I will add 1/4 C. flour to this mixture. Mix well.

Apple: 6 apples peeled and cut finely. 1/2 C sugar 1 t. Cinnamon 1/8 C flour. Mix well.

Dough: 1/2 C Shortening ( I suppose the cooks of the turn of the century used lard, but we now use what we have at hand),2 C. cream, 1 C sugar, 3 eggs, 1T baking powder, 5 C flour 1/2 t. salt.
sometimes I use a t. vanilla.

I sprinkle with sugar before I bake 18 to 20 mins @ 350.

My husband's great grandma's recipe makes 18 plachinda (portioned 1/3 C each). They are tender and oh-so good. This from someone I never knew
I am told a lovely German Lady who brought to the Dakota land, some family pleasing ways from Germany, then Russia and then to U.S.A. I feel close to her when I make these. I hope they will make your family happy too.

Dough Recipe"

Jul 17, 2017
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wouldl like the onion and pepper recipe.
by: Karen Beffert

could someone please give me the recipe for making Placinda with the onion and pepper. I loved them as a child and they were made with the onion and pepper. Actually my grandmother never used a recipe but she was the best cook. I would rather eat pumpkin pie than the pumpkin with the cinnamon and sugar. I like the original with the onion and pepper if someone has the correct proportions.
Thank you

Mar 04, 2017
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Interesting
by: Rita Hajek-Scott

Our Grandmother used canned pumpkin with sugar & spices including pepper. Dough is flour, baking powder, salt, butter cut in & water sprinkled over to be mixed similar to a pie dough. Still I would like to try this recipe & add the bit of onion.

Nov 14, 2016
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Shredded or cooked?
by: jenn

I have never actually made these, but my grandmother makes them every year and puts onion and black pepper in hers. Well, this year I am determined. I have all the ingredients, and I have the same question. Cooked or just shredded on the pumpkin? Also, Ive heard you can use butternut squash as well. Which is better?

Nov 01, 2015
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Kraut Brot
by: Anonymous

With the hamburger and cabbage (or we like ground pork)we Germans call them Kraut Brot

Oct 26, 2014
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various ways.
by: Anonymous

When you add hamburger and cabbage they are called Runza but that recipe is a little different as it is a yeast dough.

Dec 15, 2013
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I love plachindas
by: Anna P.

My ukrainian grandmother makes is so good!!! It reminds me childhood. She makes the dough with buttermilk though and with different fillings like cottage cheese, fried bacon or apples. Delicious!!!

Oct 19, 2013
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My recipe now
by: Jerry

My grandmother and my mother made these all the time. As they are both no longer with us, it is now my recipe. I add a 1/4 tsp black pepper to the filing for just a bite to the taste buds. I will also in the future make some with hamburger and cabbage.

Sep 19, 2013
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Served with Borscht
by: Maedche

We always ate them with Borscht. Still do! It's fall and it's time! Yumm!

Feb 12, 2013
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Grew up on these!
by: Anonymous

My grandmother used to make these but they were larger - four per recipe - and she turned them before they were baked so that the seam was on top. Then she sprinkled sugar and cinnamon on top before they went into the oven. I've never made them but plan to soon!

Nov 02, 2012
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Thank you for this recipe
by: Robin Allen

After 40 yrs, finally I found this recipe. My mother lost it and couldn't remember how to make it anymore. We used to have this every year while I was growing up and we had the spicy version with the pepper. My Mother, The Zeitners from South Dakota, learned to make this from her mother Katerine Joachim Zeitner. I'm so grateful that this was put on your website. Thank you very much.

Oct 20, 2012
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Savory Plachinda
by: Jen M

We always made them with cooked (pureed) pumpkin and salt, pepper and onion! We also made them with hamburger and saurkraut!

Dec 08, 2011
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Spicy and love it.
by: Anonymous

I have made this recipe for years, but misplaced it. My filling also had black pepper and onions in it. It is a bit spicy!! My family loves it!

Nov 18, 2011
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PUMPKIN TURNOVERS
by: Anonymous

My mother used to make this for our family quite alot while we were growing up and she always used fresh shreded (uncooked or unbaked)pumpkin. Hope this helps :)

Nov 04, 2011
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Baked Pumkin??
by: Midsib

Is the ingredient " fresh pumkin" referring to not canned or is it baked then shredded? Or meaning uncooked and shredded?

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Zachary - USA Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!