Recipe Image
Blachinda, baked and on a cooling rack


Recipe Type

Blachinda also is spelled Plachinda, Platchenda, Platchinta, Blachinde and Blagenda. Some say Blachinda and some say Plachinda, but we all can agree that it’s a tasty treat. Blachinda is a pastry dessert with a pie crust and pumpkin filling. It is similar to a turnover or a hand-pie.




  • 4 cups flour
  • 4 teaspoons baking powder
  • ½ cup sugar
  • ½ teaspoon salt
  • ⅞ cup oil
  • ¾ cup milk


  • 2 cups pumpkin
  • 1 teaspoon cinnamon
  • ½ cup sugar
  • ¼ cup melted butter


Combine flour, baking powder, sugar and salt and cut in oil with a pastry blender or fork. Add enough milk to make a soft dough. Combine filling ingredients in mixing bowl. Divide dough into small balls about the size of a large walnut. Roll into 3-inch circles. Place 1 tablespoon of filling on circle and fold over and seal by pressing the tines of a form around the edges. Bake at 425 degrees until light brown, about 15 to 20 minutes.

Source: Adapted from Schott (Janke), A. (2012). Alma’s Favorite Recipes: Cooking & Memories from a German-Russian Farm Kitchen. Germans from Russia Heritage Collection.

Dietary and Nutrition


Pumpkin is low in calories, fat and sodium. Pumpkin is a good source of beta-carotene, which our body uses to make vitamin A. It also contains vitamin B, potassium and iron.

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Exploring North Dakota's Foodways: Germans from Russia (FN1940, Sept. 2019)

These recipes are part of the rich heritage of the Germans from Russia culture. The recipes have been modified to create healthier options for salads, rolls, soups, main dishes and desserts.

Field to Fork Pumpkins! (FN1796, Reviewed Jan. 2020)

Pumpkins are one of the colorful symbols of autumn. Most people think of using them solely for the purpose of carving and displaying, but pumpkin can be used in many ways on your menu, including soups and desserts.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.