Grandma's plachindas (PUMPKIN TURNOVERS) RECIPE

Connie Deitz

By
@Riven

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 cooking up and shredding her garden pumpkins she noticed she didn't have baking powder for her dough so she just used a vinegar pie crust and created her own version of her Mother's Plachindas. My Mom sat and watched her closely to get this recipe. I hope you enjoy it


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Rating:

Comments:

Serves:

a couple dozen (Maybe)

Prep:

2 Hr

Cook:

25 Min

Method:

Bake

Ingredients

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)

Directions Step-By-Step

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

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: German
Other Tag: Heirloom