Latvian · Snack
Rye pastry cups layered with potato and spiced carrot.
Sklandrausis are distinctive Latvian open tarts with sturdy rye crusts, a potato layer and a gently sweet carrot topping. Their crimped edges and orange centers make them instantly recognizable.
Technique notes
Latvian kitchen
Latvian sklandrausis are small open rye tarts filled with potato and sweet, caraway-scented carrot.
Boil potatoes and carrots in separate pots until tender. Mash potatoes with milk; purée carrots with sour cream, sugar and spices.
Combine flours and salt. Add butter and enough hot water for a firm flexible dough; rest 15 minutes.
Heat oven to 400°F (200°C). Roll 12 small rounds, turn up and crimp ¾-inch rims. Add potato, then carrot.
Bake 25–30 minutes until rims are firm and lightly browned. Cool on a rack.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Sklandrausis are distinctive Latvian open tarts with sturdy rye crusts, a potato layer and a gently sweet carrot topping. Their crimped edges and orange centers make them instantly recognizable.
Refrigerate for up to 3 days and refresh in a 325°F (165°C) oven.
Serve at room temperature with milk, tea or a spoonful of sour cream.
