Sklandrausis

Method 7 steps

1. 1

   Knead a dough from the rye flour, warm water, melted butter and salt and rest it half an hour.

2. 2

   Boil the potatoes and carrots separately until completely soft.

3. 3

   Mash the potatoes with soured cream, an egg, caraway and salt into a smooth purée.

4. 4

   Mash the carrots with soured cream, an egg, sugar and cinnamon into a separate purée.

5. 5

   Roll the dough thin, cut rounds and shape rims with your fingers, folding the edges up.

6. 6

   Spread the potato purée as the first layer and the carrot over it, levelling with a spoon.

7. 7

   Bake at 200 °C for twenty-five minutes and dust them with cinnamon while still hot.