2. Carelian pastry is a traditional
Introduction
Finnish baking.
We, the Comenius club from
Kaukajärvi School, Tampere
baked you some.
You can try it in your country
as well.
You only need some rye and
wheat flour, milk and rice…
Give it a try! It tastes delicious!
3. The recipe
(makes 20)
Preparation time: 1-2 hours
Baking time: 5-7 minutes/batch
Oven temperature: 300 degrees C
Pastry:
2 dl water
1 tsp salt
3 dl rye flour
2 dl wheat flour
Filling:
Rice pudding (cook 5dl boiling milk, 1 dl thick rice and 1 tsp salt into a porridge, cooking time 45 min.)
2 dl boiling milk + 3 tbsp melted butter for brushing the pasties after baking
1. Prepare the filling . Cool it down.
2. Mix together the water, salt and flour.
3. Shape the dough into a long rope the thickness of your wrist and cut into 20 equal portions. Shape the pieces into flat
round cakes and form into a pile at the side of the baking table. Roll out each cake into a very thin circle. Set aside, but
not on top of each other or they will stick together. Cover with plastic cellophane in order to avoid drying out.
4. Fill the center of each with the rice pudding, fold over the edges and pinch tightly with your fingertips.
5. Bake for a short time in a hot oven. Brush or dip into milk/butter mixture.
4. STEP 1:
cooking the filling
First you have to prepare a
pudding/porridge out of milk, rice
and salt. Heat the milk, don’t let
it boil for very long. Add the rice
and the salt. Reduce
temperature. Stir every now and
then. It is ready in 45 minutes.
Cool it down.
5. STEP 2: Preparing the dough
Mix water with the flour
and salt. Use enough
flour, the dough
shouldn’t be sticky.
6. STEP 3: shaping the
dough
Shape the dough into a long rope
the thickness of your wrist and
cut into 20 equal portions.
7. In Finland we call this
rolling pin ”pulikka”!
Shape the pieces into flat round
cakes and form into a pile at the side
of the baking table. Roll out each
cake into a very thin circle. Set aside,
but not on top of each other or they
will stick together.
8. STEP 4:
filling and baking
Don’t forget to cover the pieces
with plastic cellophane. They
easily dry out!
Fill the center of
each with the rice
pudding, fold over
the edges and pinch
tightly with your
fingertips.
Bake the pastry in 300
degrees Celsius for about 8
minutes.
9. STEP 5: dipping in milk
and butter mixture
Melt the butter into the
warm milk. Dip the Carelian
pastry in the mixture right
after baking.
10. (STEP 6: Preparing the egg butter)
Cook 3 eggs for 10
minutes, peel them
and use a fork to mix
them up with 200 g
soft butter. Add
some salt, if you like.
The egg butter tastes
delicious on the
Carelian pastry!
