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 Rye Tartlets with Carrots Recipe
The dishes of Latvian cuisine are not particularly bright, made from ordinary products, but the main thing is that they are hearty and delicious, with their own "zest". Wheat did not grow well in all regions of Latvia, so they baked from rye flour, for example, the famous Kurzeme "sklandrausis". For the detailed recipe, thanks to A. Saulestiba. For 10 pcs. double the serving size. The diameter of each is 11 cm, the height is 2 cm
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Latvian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
From above:
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Latvian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
From above:
Instructions
  1. In rye flour with sugar, grate or chop the frozen butter.
    In rye flour with sugar, grate or chop the frozen butter.
  2. Add water with salt.
    Add water with salt.
  3. Beat in the egg (it is better to beat it first).
    Beat in the egg (it is better to beat it first).
  4. Collect the dough in a lump, then in a sausage, twist it into a film and leave for 30 minutes.
    Collect the dough in a lump, then in a sausage, twist it into a film and leave for 30 minutes.
  5. For the filling, boil the carrots. You can completely, I took it from the freezer, we rub it all in advance, then use it-it's more convenient for us.
    For the filling, boil the carrots. You can completely, I took it from the freezer, we rub it all in advance, then use it-it's more convenient for us.
  6. Beat with a blender with sour cream, semolina, egg, salt.
    Beat with a blender with sour cream, semolina, egg, salt.
  7. Mix with sugar and cinnamon.
    Mix with sugar and cinnamon.
  8. Divide the dough into 5 parts.
    Divide the dough into 5 parts.
  9. Roll each one into a ball and flatten it into a basket with sides. Ideally, you should not try, the sides are needed so that the filling does not leak out.
    Roll each one into a ball and flatten it into a basket with sides. Ideally, you should not try, the sides are needed so that the filling does not leak out.
  10. Distribute the filling into the baskets.
    Distribute the filling into the baskets.
  11. Sprinkle with cinnamon and bake for 15 minutes at 180*.
    Sprinkle with cinnamon and bake for 15 minutes at 180*.
  12. Lubricate liberally with sour cream.
    Lubricate liberally with sour cream.
  13. Top with sugar and cinnamon and put it back in the oven until it is browned.
    Top with sugar and cinnamon and put it back in the oven until it is browned.
  14. We take out the finished tartlets after 20 minutes. Ready-made ones can again be smeared with sour cream or poured with cream.
    We take out the finished tartlets after 20 minutes. Ready-made ones can again be smeared with sour cream or poured with cream.
  15. Cool completely. Served with honey, butter and washed down with milk.
    Cool completely. Served with honey, butter and washed down with milk.
  16. They are perfectly cut, transported, do not crumble.
    They are perfectly cut, transported, do not crumble.
  17. Store covered in a box. The next day they are even tastier. The filling impregnates the rye base, the carrots become creamy thanks to sour cream, all with the aroma of cinnamon. SKLANDRAUSIS is a Latvian national pastry, more common in the Kurzeme region. Sklanda-hedge, rausis-flatbread. Sklandraushi is not a dessert, although it is sweet. More like a peasant snack. They were baked in a fire on coals, so this form of tartlets, with a fence, so that the filling does not flow into the fire. Until the beginning of the 19th century, the filling was only made from carrots, later they began to make potato under the carrot layer. The top was invariably watered with sour cream with cinnamon and sugar. Sklandraushi is the first national dish that was registered by the European Commission on October 11, 2013 as a product with guaranteed traditional values. therefore, pastries called SKLANDRAUSIS can only be sold with special permits.
    Store covered in a box. The next day they are even tastier. The filling impregnates the rye base, the carrots become creamy thanks to sour cream, all with the aroma of cinnamon. SKLANDRAUSIS is a Latvian national pastry, more common in the Kurzeme region. Sklanda-hedge, rausis-flatbread. Sklandraushi is not a dessert, although it is sweet. More like a peasant snack. They were baked in a fire on coals, so this form of tartlets, with a fence, so that the filling does not flow into the fire. Until the beginning of the 19th century, the filling was only made from carrots, later they began to make potato under the carrot layer. The top was invariably watered with sour cream with cinnamon and sugar. Sklandraushi is the first national dish that was registered by the European Commission on October 11, 2013 as a product with guaranteed traditional values. therefore, pastries called SKLANDRAUSIS can only be sold with special permits.
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