Bladchinda

Blatchinda is also spelled Blachinda, Plachinda, Platchenda, Platchinta, Blachinde, Blagenda, Bladginda, Plachenden. Alfred Opp, who was born in Bessarabia, said they spelled it "Platschenta" in reference to "Platchta" or blanket. These, of course are rounds of (pie) pastry dough filled with a pumpkin/sugar/cinnamon mixture or even a fried onion mixture, the pastry is folded shut and edges crimped, and these are baked in the oven.

• Ready In: 55 mins
• Serves: 20-24
• Yields: 20-24 Bladchindas

Ingredients

• Pastry

• 4  cups flour
• 1  teaspoon salt
• 1 1⁄2 cups shortening
• 2  teaspoons baking powder
• 1⁄2 cup water

• Filling

• 1  quart canned pumpkin
• 1  cup sugar
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1  dash pepper

Directions

1. Make pastry in small round balls, then roll out the dough flat. Put 1 tablespoon or so of pumpkin mixture on one side and bring over top. Pinch sides and ends together with a fork. Place on cookie sheet. Bake at 350 for about 35 to 45 minutes.