Sklandrauši are traditional Latvian open-faced rye tarts filled with mashed potatoes and sweet carrot purée — a beloved treat from the Kurzeme region, perfect for festive tables or cozy snacks.
Ingredients
For the Dough:
- 1000 g rye flour
- 100 g wheat flour
- 120 g margarine or butter
- 400 ml hot water
- Salt (to taste)
For the Filling:
- 1.5 kg potatoes
- 1.5 kg carrots
- 180 g butter
- 700 g sour cream
- 4 eggs
- 250 g sugar (adjust to taste)
- Salt (to taste)
- 50 g semolina or flour
- Caraway seeds or cinnamon (optional)
Instructions
1. Prepare the Dough:
- In a bowl, combine rye flour, wheat flour, and salt.
- Heat water and melt in the butter or margarine.
- Gradually pour the hot mixture into the flour and knead into a smooth dough.
- Roll out to 2–3 mm thickness. Cut circles (8–14 cm) and shape into shallow tart shells using your fingers or tart molds.
- Place on a greased baking sheet.
2. Prepare the Fillings:
- Boil and mash the potatoes.
- Mix with half of the sour cream, 2 eggs, and melted butter.
- Season with salt and stir until smooth.
- Boil and mash the carrots.
- Combine with remaining sour cream, 2 eggs, sugar, and semolina or flour.
- Optionally, flavor with a pinch of cinnamon or caraway.
3. Assemble and Bake:
- Fill each tart shell first with potato layer, then carrot layer (ratio 1:1).
- Bake at 220–250°C (430–480°F) for 15–30 minutes, or until the crust is dry and firm.
- Optionally, brush with sour cream, sprinkle with sugar or herbs after baking.
Notes
🥧 Sklandrauši: Traditional Latvian Rye Tarts with Potato and Carrot Filling
If you've ever wandered through the charming towns of Latvia or tasted Baltic countryside cuisine, chances are you’ve encountered a curious little tart called Sklandrauši. These rustic rye pastries filled with creamy mashed potatoes and sweet carrot purée are a culinary gem of the Kurzeme region. 🇱🇻 Today, I’m beyond excited to share with you a classic Sklandrauši recipe that’s been passed down through generations. As a Latvian food lover (and a passionate cook! 😉), I can promise you — these little savory-sweet tarts are just magical. Perfect with sour cream, a sprinkle of sugar, or even caraway seeds.🧡 A Taste of Latvian Heritage
Sklandrauši are deeply rooted in Latvian culinary traditions, especially in the western region of Kurzeme. This unique combination of earthy rye crust and vegetable filling reflects the country's agricultural roots and its clever use of local ingredients. Originally, these tarts were baked during harvest time or festive winter meals, but today you can find them in bakeries, markets, and cozy kitchens across Latvia. They’re a comforting, hearty treat — somewhere between a savory pie and a soft vegetable tart.🥕 Why You’ll Love Sklandrauši
✅ Naturally vegetarian✅ Uses simple, wholesome ingredients
✅ Offers a nostalgic Baltic flavor
✅ Can be customized with cinnamon, caraway, or even extra herbs! Let’s bake some together, shall we?
🍴 Serving Ideas
Sklandrauši are wonderful served: ✨ Warm with sour cream✨ Lightly dusted with sugar for a sweet twist
✨ With a cup of herbal tea on a chilly day
✨ Alongside hearty Latvian soups or as a festive appetizer
🇱🇻 A Bit More About Latvia
Latvia, nestled along the Baltic Sea, is a land of forests, folklore, and flavors. Its cuisine celebrates both the earth and the sea, with recipes passed through generations — from rye breads and fish dishes to sweet milk-based desserts and tarts like Sklandrauši. If you're ever visiting during the Song and Dance Festival or around Christmas, you’ll likely taste these pastries served with love ❤️ Latvian recipes