Pumpkin Turnovers German Plachinda Recipes

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GRANDMA'S PLACHINDAS (PUMPKIN TURNOVERS) RECIPE



Grandma's plachindas (PUMPKIN TURNOVERS) RECIPE image

My Mother calls these, "Lady Slippers" because they reminded her of the ballet shoes she used to wear as a young girl. My Grandmother was an amazing cook and baker. She had no cookbooks to follow, just a scoop of this, a little of these and a handful of that, was her routine to feed 9 hungry kids and a hard working husband. After...

Provided by Connie Deitz

Categories     Fruit Desserts

Time 2h25m

Number Of Ingredients 8

8 c shredded pumpkin (can use solid canned pumpkin)
1/2 c flour
1 tsp salt
1 tsp allspice
1 1/2 c brown sugar, firmly packed
1 tsp cinnamon
1/4 c maple syrup
1/2 stick butter (cut into small cubes)

Steps:

  • 1. I use my Best Pie Crust recipe for these. Make up 2 batches of the recipe and set aside while you prepare the pumpkin filling.
  • 2. Heat oven to 350 degrees.
  • 3. Dump the pumpkin into a large bowl. Add the rest of the ingredients, and combine well.
  • 4. On a floured surface, roll a chunk of the crust to about 7-8 inches in diameter. Scoop a big spoonful (or more) onto the center of the rolled out piece. Lift the sides up together and crimp closed.
  • 5. Place on a baking sheet. Lightly brush the crust with water and sprinkle with sugar. Bake for about 15-20 minutes, keeping an eye on the plachindas after 15 minutes. You want to get a nice deep golden brown color. Remove, and serve. (my Dad and his siblings love to drizzle maple syrup over these when they eat them) I love them warm or cold. Enjoy

PUMPKIN TURNOVERS GERMAN PLACHINDA



Pumpkin Turnovers German Plachinda image

I have seen this spelled Blachinda, Plachinda and Plachenda. Recipe by: Idella Ruff Schott Wilson Posted on an old messageboard about 1998 for a request. The original poster stated "this is how my aunt makes it." Amount unknown because I have never made it so I won't begin to tell you the servings. Note the caculations on the side will be for the entire recipe not single servings.

Provided by drhousespcatcher

Categories     Dessert

Time 20m

Yield 1 recipe

Number Of Ingredients 14

3 eggs
1 cup cream
1/2 cup milk
1/4 cup sugar
1/4 teaspoon salt
1/2 cup oil
2 teaspoons baking powder
flour
4 cups pumpkin
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt

Steps:

  • Use enough flour to make the dough stiff.
  • Mix well. Take portions of dough (about 1/4 cup), roll out to about 6-7" in diameter.
  • Put 2-3 tablespoons filling on half of diameter. Fold the other half over filling.
  • Crimp dough around edge. Sprinkle with sugar and bake at 350 about 20 minutes or until nicely browned.

Nutrition Facts : Calories 3068.1, Fat 203.3, SaturatedFat 70.5, Cholesterol 916.9, Sodium 2245.6, Carbohydrate 299.3, Fiber 3.9, Sugar 257.9, Protein 33

PUMPKIN TURNOVERS



Pumpkin Turnovers image

Provided by Yvette Marquez-Sharpnack

Categories     Dessert     Halloween     Pumpkin     Fall     Party     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 empanadas

Number Of Ingredients 18

Fresh Pumpkin Filling
4 to 5 pound pumpkin (orange or striped)
2 cups water
3 cinnamon sticks
5 whole cloves
16 ounces piloncillo or 2 cups packed dark brown sugar
Empanada Dough
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
2 eggs
1/2 cup milk
2 tablespoons granulated sugar
1 teaspoon cinnamon (optional)
Glaze
Canned evaporated milk or egg white
Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)

Steps:

  • Make pumpkin filling:
  • Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
  • In a steamer or large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
  • Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher and strain the liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
  • In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2/3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
  • Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
  • Once the piloncillo has melted, lower the heat to low and let simmer uncovered until all the water evaporates. Remove from heat and allow pumpkin puree to cool down before refrigerating, about 15 minutes.
  • To help puree set, place in the refrigerator for 3 hours or overnight. If some liquid separates, remove it with a spoon before using so the filling is not watery.
  • You can make the empanada dough after your filling has chilled.
  • Make empanada dough:
  • Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
  • Assemble and bake empanadas:
  • Preheat the oven to 350 degrees F.
  • Take out half the dough and split it into 12 equal balls of dough.
  • On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling.
  • Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
  • Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
  • Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.

EASY PUMPKIN TURNOVERS



Easy Pumpkin Turnovers image

These turnovers are easy to do, and everyone I've made them for has loved them. I use store-bought puff pastry for the convenience. I also like a lot of spices, but you can cut back if you don't.

Provided by SaraSunshine

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 18

Number Of Ingredients 5

1 cup canned pumpkin
¼ cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
2 sheets frozen puff pastry, thawed

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
  • Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
  • Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
  • Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 16.5 g, Fat 10.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 100.5 mg, Sugar 3.6 g

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