Dish

Sklandrausis

Sklandrausis is a type of pie that is made with a rye flour crust and filled with a mixture of mashed potatoes, carrots, and sweetened with honey or sugar. The filling is then topped with a lattice crust made from the same rye flour dough. The pie is then baked until the crust is golden brown and the filling is hot and bubbly. Sklandrausis is a popular dessert in Latvia and is often served during holidays and special occasions.

European cuisine› Northern European cuisine› Baltic cuisines› Latvian cuisine

Pie› Savory Pie

Origins and history

Sklandrausis has been a traditional Latvian dessert for centuries, with recipes dating back to the 16th century. It is believed to have originated in the rural areas of Latvia, where rye flour was a staple ingredient in many dishes.

Dietary considerations

Sklandrausis is not suitable for those with gluten intolerance or celiac disease due to the rye flour crust. It is also not suitable for those with a honey allergy.

Variations

There are many variations of sklandrausis, with some recipes calling for different fillings such as cottage cheese or fruit. Some recipes also use a different type of flour for the crust, such as wheat flour or a combination of rye and wheat flour.

Presentation and garnishing

Sklandrausis is traditionally served in a small, individual size. It is often garnished with a sprinkle of cinnamon or powdered sugar.

Tips & Tricks

When making the rye flour crust, it is important to use cold butter and water to ensure a flaky crust. It is also important to let the dough rest in the refrigerator for at least 30 minutes before rolling it out.