Traditional Latvian Sklandrausis Recipe

Ingredients

2 cups rye flour
1/2 cup all purpose flour
1/2 cup warm water
1 tsp salt
1/2 cup lard or vegetable shortening
1 large carrot
1 large potato
1/4 cup milk
2 tbsp sugar
1 tsp ground caraway seeds
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1 egg for egg wash

Steps and instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Combine the rye flour, all purpose flour, and salt in a large mixing bowl.
Add the lard or vegetable shortening to the flour mixture and blend with your fingers until it resembles coarse crumbs.
Slowly add the warm water, mixing until the dough comes together. Add more water if needed.
Knead the dough on a lightly floured surface until smooth, then wrap in plastic wrap and set aside.
Peel and grate the carrot and potato, then place in a saucepan with the milk. Cook over medium heat until soft.
Add the sugar, caraway seeds, cinnamon, allspice, and cloves to the carrot and potato mixture. Stir until well combined and set aside.
Divide the dough into small balls, then roll each out into a thin circle. Place a spoonful of the carrot and potato mixture in the center of each circle.
Fold the edges of the dough over the filling, leaving the center exposed. Brush the edges with egg wash.
Place the sklandrausis on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the crust is golden and the filling is set.
Remove from the oven and let cool before serving.

Tools for making

Rolling pin - Used to roll out the dough into thin circles.
Grater - Used to grate the carrot and potato.
Saucepan - Used to cook the grated carrot and potato mixture.
Mixing bowl - Used to mix the flour, salt, and lard/shortening.
Baking sheet - Used to bake the sklandrausis in the oven.
Parchment paper - Placed on the baking sheet to prevent sticking.
Plastic wrap - Used to wrap and rest the dough.
Brush - Used to apply egg wash on the sklandrausis before baking.

Recipe variations

Use a different type of flour, such as wheat flour or spelt flour, instead of rye flour.
Experiment with different spices in the filling, such as nutmeg or cardamom.
Add raisins or dried cranberries to the filling for added sweetness.
Try using vegetable oil instead of lard or vegetable shortening for a vegan option.
Replace the carrot and potato filling with a fruit filling, such as apples or berries.
Add chopped nuts, such as walnuts or almonds, to the filling for extra texture.
Create a gluten-free version by using a gluten-free flour blend instead of rye and all-purpose flour.
Make mini sklandrausis by dividing the dough into smaller portions and creating individual-sized pastries.
For a savory option, substitute the sweet filling with a combination of cheese, onions, and herbs.
Add a touch of lemon zest or orange zest to the dough for a citrusy twist.

Recipe overview

Latvian Sklandrausis is a traditional dish that's a delightful fusion of sweet and savory flavors. A staple of Latvian cuisine, it's basically a small, single-serving pie with a rye crust and a filling of carrots and potatoes, seasoned with sugar and spices like caraway, cinnamon, allspice, and cloves. Though the preparation is simple, the resultant dish is absolutely divine, and strikes the perfect balance between the earthy rye, the sweetness of the carrots and potatoes, and the heady mix of spices. In this recipe, you'll start by preparing a crumbly rye flour dough that forms the base of the Sklandrausis. Then, you'll cook a mixture of grated carrot and potato in milk, enhancing its flavor with sugar and a variety of spices. The filling is spooned onto the dough circles, which are then folded and baked to golden perfection. The final step is to let the pies cool, after which they're ready to serve. Whether you're new to Latvian cuisine or a seasoned pro, this Sklandrausis recipe is a must-try!

Common questions

Can I use a different type of flour for this recipe? Yes, you can use different types of flour, but keep in mind that rye flour is traditional and gives sklandrausis its authentic taste and texture.
Can I substitute the lard or vegetable shortening with butter? Yes, you can use butter as a substitute for lard or vegetable shortening, but it may alter the flavor slightly.
Can I make sklandrausis in advance? Yes, sklandrausis can be made in advance. Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze sklandrausis? Yes, sklandrausis can be frozen. Once baked, let it cool completely, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Can I reheat sklandrausis? Yes, you can reheat sklandrausis in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes, or until warmed through.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining ingredients and mixing the dough.
Grater - To grate the carrot and potato for the filling.
Saucepan - Used to cook the grated carrot and potato with milk.
Baking Sheet - A sheet pan or baking tray to place the sklandrausis in the oven.
Parchment Paper - To line the baking sheet and prevent the sklandrausis from sticking.
Plastic Wrap - To wrap the dough while it rests.
Flour - Used for dusting the surface while kneading the dough.
Egg Wash Brush - To brush the edges of the sklandrausis with the egg wash.

Origin stories

Sklandrausis, a sweet pie made from rye dough and filled with potato and carrot, holds a special place in the culinary heritage of Latvia. Its origin dates back to the 18th century, and it has been part of the Latvian diet since then. Known for its distinctive round shape with an open top, sklandrausis has not only been a staple food but also a symbol of prosperity in Latvian households. In fact, in 2013, the traditional pie received the European Union's "Traditional Speciality Guaranteed" designation, a status that celebrates and protects unique regional foods. This is not just a pie; it is an emblem of Latvian heritage, a testament to the country's rich and diverse culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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