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Latvian

Sklandrausis

Contains egg (no meat or fish)

Open rye-crust tarts filled with a layer of mashed potato and a layer of sweet, cinnamon-spiced carrot. A distinctive traditional Latvian pastry.

Sklandrausis is a Latvian pastry, ready in about 1 hour 35 minutes and made with rye flour, potato and carrot. It serves 10 and is rated intermediate to cook.

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Prep
35 min
Cook
50 min
Rest
10 min
Total
1 h 35 min
Serves
10
Level
Intermediate
Calories
211

Ingredients

10 tarts

For the crust

For the potato layer

For the carrot layer

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) and carrots (opens in a new tab) separately until soft, then drain. Mash the potatoes with the butter (opens in a new tab) and salt. Mash or blend the carrots and, once slightly cooled, beat in the sugar (opens in a new tab), egg (opens in a new tab), cinnamon (opens in a new tab) and sour cream (opens in a new tab).

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Mix the rye flour (opens in a new tab) and salt with the melted butter (opens in a new tab) and warm water to a firm, pliable dough.

    • 5 min

  3. Step 3

    Roll the dough thinly and cut into 10 rounds about 12 cm across. Pinch the edges up to form a low rim.

  4. Step 4

    Spread a layer of potato (opens in a new tab) inside each crust, then top with a domed layer of carrot (opens in a new tab). Bake until the crust is crisp and the carrot lightly coloured.

  5. Step 5

    Cool for 10 minutes before eating; they are good warm or cold, sprinkled with a little extra cinnamon (opens in a new tab) sugar (opens in a new tab).

    About this dish

    Origin
    Kurzeme, Latvia · Well documentedHolds EU Traditional Speciality Guaranteed status.More food from Latvia
    Dish
    Snack · Dessert · Pastries
    Cooking method
    Oven-baked, Boiled
    Taste
    sweet, earthy, aromatic / warmly spiced
    Diet
    Vegetarian (lacto-ovo) · No nut ingredients
    All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Pork-free · Beef-free
    Worked out from the ingredients. How labels work
    Good for
    Make-ahead · Portable / lunchbox
    Cook more with
    Rye flour · Potato · Carrot · Butter · Sugar · Egg
    Techniques
    Baking · Boiling

    Allergens

    • Contains: Milkfrom butter, sour cream
    • Contains: Eggsfrom egg
    • May contain: Wheatfrom rye flour
    • Contains: Glutenfrom rye flour

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    211 kcal per serving

    Calculated

    1 serving ≈ 141 g · recipe makes 10

    Where the energy comes from

    • Protein 8%
    • Carbohydrate 59%
    • Fat 33%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy211 kcal150 kcal
    Protein4.2 g3 g
    Carbohydrate32.3 g22.9 g
    Net carbohydrate27.5 g19.6 g
    Sugars8 g5.7 g
    Added sugars5 g3.6 g
    Fibre4.7 g3.4 g
    Fat8 g5.7 g
    Saturated fat4.6 g3.3 g
    Trans fat0.3 g0.2 g
    Cholesterol38 mg27 mg
    Sodium272 mg193 mg
    Salt equivalent0.7 g0.5 g
    Vitamins & minerals per serving
    Potassium
    419 mg
    Calcium
    37 mg
    Iron
    1.1 mg
    Magnesium
    29 mg
    Vitamin A (RAE)
    484 µg
    Vitamin C
    11 mg
    Vitamin D
    0.1 µg
    Vitamin B12
    0.1 µg
    Folate (DFE)
    25 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Rye dough has little gluten, so patch any cracks by pressing them together rather than re-rolling.

    Storage

    • Keep 3 days in a tin or freeze.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    Structure

    For the crust

    Used in steps 1, 2

    Baker’s notes

    Customise in Bread & Bakery

    Timeline and readiness cues

    1. Mix and knead · about 40 min

      Knead until smooth and soft; it should feel like an earlobe.

    2. Bake · about 25 min at 200 °C

      Puffed with golden-brown spots on both sides.

    3. Cool · about 10 min

      Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.

    4. Start to finish: about 1 h 15 min. Times are a guide — warmth changes everything; follow the cues.

    The dough

    The dough in baker's percentages. Flour = 100%.
    IngredientRoleWeightBaker’s %
    Rye flourFlour200 g100%
    WaterWater90 g45%
    ButterFat60 g30%
    SaltSalt3 g1.5%
    Total flour
    200 g
    Hydration
    45%
    With milk, eggs…
    45%
    Wholegrain
    100%

    Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

    • Stiff dough (under 55% hydration) — firm, easy to roll; typical of bagels, pretzels and many flatbreads.
    • Salt 1.5% — normal for bread.
    • Fat 30% — a rich, tender dough.
    • 100% wholegrain — absorbs more water and gives a denser, nuttier loaf.

    If something goes wrong

    • Pale crust

      Likely causes

      • Oven too cool
      • Too little sugar or no milk/egg for browning
      • Over-fermented (yeast ate the sugars)

      What to do

      • Check the oven with a thermometer
      • Brush with egg wash or milk
      • Shorten the fermentation
    • Burnt bottom

      Likely causes

      • Tray too close to the heat
      • Dark tray absorbs more heat
      • Too much sugar in the dough

      What to do

      • Bake on the middle shelf
      • Double up trays or use a light-coloured one
      • Lower the temperature 10–15 °C and bake a little longer

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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