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.