Sklandrausis
Sklandrausis is a round pastry with a diameter of 8–14 cm. The base of sklandrausis is made from firm rye flour dough, rolled out to a thickness of 2–3 mm. After rolling out the dough, circles are cut or pressed out—these are the bases of the pastries, with the edges folded upwards. The bases are filled in layers with cooked potato and carrot filling in a ratio of 1 : 2 – 1:1. The potato mixture is spread at the bottom, carrot – on top. The finished sklandrausis is 1.5–2.5 cm thick. It is characterized by a yellowish-orange color from the carrots. The top may also be spread with a layer of sour cream and sprinkled with cinnamon or caraway seeds. The taste of sklandrausis ranges from mildly sweet to very sweet. When eating, the taste of bread is clearly noticeable, given by the dough base, but the dominant flavor is carrot.
Sklandrausis can be eaten warm or cold, accompanied by tea or milk.
D o u g h b a s e p r e p a r a t i o n
600 g coarse and/or wholemeal rye flour
60 g margarine or butter
150–200 g water
A pinch of salt for taste
To make the dough easier to roll, you can add a little wheat flour – 40–60 g to the mentioned amount of coarse and/or wholemeal flour.
Mix the flour with warm water, to which margarine or butter and salt have been added beforehand. The dough should be firm, easy to roll, but not too hard. Roll out the prepared dough to about 1.5–2.5 mm thick, then roll, press, or cut out round bases 10–15 cm in diameter. Fold the edges of the dough bases 1.5–2 cm upwards and place the prepared bases on a greased baking tray. The edges should be firm and
stand upright.
F i l l i n g p r e p a r a t i o n
Potato filling preparation:
Ingredients:
0.8–1 kg potatoes
A pinch of salt for taste
Boil and mash the potatoes into a homogeneous mass, kneading in salt to taste. You can add melted butter 150–200 g or cream 50–100 g, and if desired 1–3 eggs; caraway seeds can be used as a spice. Some of the boiled potatoes can be replaced with raw grated potatoes, from which excess liquid has been squeezed out.
Carrot filling preparation:
Ingredients:
1.5–2 kg carrots
100–300 g sugar
Boil and mash the carrots into a homogeneous mass, kneading in sugar. You can also add sour cream 200–300 g, and if desired 1–2 eggs. You can also use raw grated carrots, from which excess liquid has been squeezed out.
To make the filling firmer in the pastry, when preparing the carrot and potato fillings, you can add semolina.
S k l a n d r a u s i s f i l l i n g a n d b a k i n g
Spread the potato mixture onto the rye flour base, then the carrot mixture on top. The filling proportions are potato to carrot mass in a ratio of 1:2–1:1. The prepared
sklandrausis (fresh or semi-finished) is baked in a hot (220–250 °C) oven until the dough base becomes dry (15–30 minutes).
F o r c o a t i n g
200–300 g sour cream
200–300 g sugar
Spread the finished sklandrausis with sour cream and sprinkle with sugar. As a spice, you can also sprinkle cinnamon or caraway seeds.
For coating, you can also use a mixture of cream, sugar, and egg. To prepare it, mix the mentioned amount of sour cream and sugar with 2 eggs. In this case, the sklandrausis should be baked in a hot oven for at least 5 minutes more.