grandma's plachindas (pumpkin turnovers) recipe

Name: Grandma's plachindas (PUMPKIN TURNOVERS) RECIPE
Prep time: 2 h
Cook time: 25 min
Cuisine: German
Ingredients: 8 cup(s) shredded pumpkin (can use solid canned pumpkin); 1/2 cup(s) flour; 1 teaspoon(s) salt; 1 teaspoon(s) allspice; 1 1/2 cup(s) brown sugar, firmly packed; 1 teaspoon(s) cinnamon; 1/4 cup(s) maple syrup; 1/2 stick(s) butter (cut into small cubes)

36 Pinches 6 Photos

Connie Deitz

Boise, ID

Updated on Feb 13, 2014

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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prep time 2 Hr

cook time 25 Min

method Bake

yield a couple dozen (Maybe)

Ingredients

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

How To Make grandma's plachindas (pumpkin turnovers) recipe

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.

Step 2

Heat oven to 350 degrees.
Step 3

Dump the pumpkin into a large bowl. Add the rest of the ingredients, and combine well.
Step 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.
Step 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
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