Sklandrausis
Sklandrausis, a traditional Latvian dish, is renowned for its unique blend of sweet and savory flavors, and it holds a special place in Latvia's culinary heritage. Commonly referred to as "Kurzeme pie," it has been relished for centuries, especially in the western region of Latvia, known as Kurzeme. Let’s dive into this delightful recipe and explore its history, ingredients, and preparation techniques.
History
The origins of sklandrausis date back to the 15th century, reflecting the agricultural practices of Latvian culture. Historically, this pie was made by farmers using the produce readily available to them, including rye flour, carrots, and potatoes. This hearty pie became a staple during festive occasions and was traditionally prepared in large amounts to be shared among family and friends. Passed down through generations, sklandrausis has retained its cultural significance and is celebrated during Latvian festivals and regional culinary days.
Ingredients
To recreate this classic Latvian dish, you will need the following ingredients:
- Rye Flour - 200g
- Wheat Flour - 50g
- Unsalted Butter - 100g
- Sugar - 3 tablespoons
- Salt - 1 teaspoon
- Water - 100ml
- Carrots - 500g
- Potatoes - 300g
- Sour Cream - 100g
- Egg Yolks - 2
- Honey - 2 tablespoons
- Cinnamon - 1 teaspoon
- Caraway Seeds - 1 teaspoon
Preparation
Step 1: Preparing the Dough
Begin by preparing the dough. In a mixing bowl, combine rye flour, wheat flour, sugar, and salt. Add unsalted butter in cubes and blend until the mixture resembles coarse crumbs. Gradually add water until the dough comes together. Chill the dough for 30 minutes.
Step 2: Preparing the Filling
While the dough is chilling, peel and grate the carrots. Boil them until tender, then mash into a smooth puree. Peel and boil potatoes separately, then mash them as well. In a bowl, mix the mashed carrots, sour cream, honey, egg yolks, cinnamon, and caraway seeds to form a smooth filling.
Cooking Process
- Preheat your oven to 180°C (356°F). Grease a baking pan or line it with parchment paper.
- Roll out the chilled dough to a thickness of about 5mm and cut it into rounds slightly larger than the size of your baking forms.
- Place each dough circle into a small pie or muffin tin, pressing it to fit the shape. Spoon the carrot potato filling into each dough base, filling them generously.
Bake in the preheated oven for about 35 to 40 minutes. If you're uncertain about the sklandrausis being done, use a cooking timer to ensure it bakes to perfection.
Step 4: Serving
Let the sklandrausis cool slightly before serving. The contrast between the crispy crust and the creamy filling is best enjoyed warm. You can sprinkle additional cinnamon before serving for added warmth and aroma.
Enjoying Sklandrausis
Sklandrausis is often enjoyed with a cup of tea or coffee, making it a delightful treat for breakfast or as a dessert. Its balanced flavor profile, combining sweet carrots and savory spices, makes it a versatile dish that reflects Latvia’s rich culinary tradition.
By delving into this recipe, you not only create a dish but also partake in a cultural journey that celebrates the history and traditions of Latvia with every bite of the delicious sklandrausis.