Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons cold water
- 2 cups pumpkin puree
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Special Equipment Needed:
- Rolling pin
- 9-inch pie plate
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg, then stir in the cold water.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Divide the dough in half and roll out each half on a lightly floured surface to a 12-inch circle.
7. Place one of the circles in the pie plate, pressing it into the sides and bottom.
8. In a medium bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and allspice.
9. Spread the pumpkin mixture evenly over the bottom crust.
10. Place the second circle of dough over the pumpkin mixture and press the edges together to seal.
11. Cut several slits in the top crust to allow steam to escape.
12. Brush the top crust with a little cold water and sprinkle with a little sugar.
13. Bake for 30 minutes, or until golden brown.
Time:
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Temperature: 375°F
Serving Size: 8-10 servings
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 36g
Protein: 4g
Substitutions for Ingredients:
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Light brown sugar can be substituted with dark brown sugar.
- Pumpkin puree can be substituted with sweet potato puree.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the filling for a crunchy texture.
- Substitute the spices with 1 teaspoon of pumpkin pie spice.
- Add 1/2 cup of raisins or dried cranberries to the filling for a sweet and tart flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Roll the dough out on a lightly floured surface to prevent sticking.
- Use a pastry brush to brush the top crust with cold water and sprinkle with sugar.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 10 minutes.
Presentation Ideas:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Garnish with a sprinkle of cinnamon or nutmeg.
Pairings:
Pair with a hot cup of coffee or a glass of cold milk.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
- If the crust is too dry, add a tablespoon of cold water at a time until the desired consistency is reached.
- If the crust is too wet, add a tablespoon of flour at a time until the desired consistency is reached.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store in an airtight container in the refrigerator.
- Reheat in a 350°F oven for 10 minutes.
Food History:
Plăcintă is a traditional Romanian dessert that dates back to the 16th century. It is typically made with a sweet filling, such as pumpkin, and is served with a dollop of whipped cream or a scoop of ice cream.
Flavor Profiles:
This dessert has a sweet and spiced flavor with notes of cinnamon, nutmeg, ginger, cloves, and allspice.
Serving Suggestions:
Serve as a dessert or as a sweet treat with coffee or tea.
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Region: Romanian