Recipe: Karelian skants step by step with pictures | Handy.Recipes

Karelian skants

Cooked Karelian Scones

Nutritional Value

Skantsy are very thin, crispy flatbreads, a traditional dish of the Karelians and Veps. A distinction is made between everyday and ritual, depending on the filling. Rite cakes are made with a filling of porridge, ritual "with oatmeal"- with honey or sugar. "Matching" A son-in-law and matchmakers were treated to cakes when they came to visit the bride and future mother-in-law - "Son-in-law's cakes". The slices are quick and easy to make, and they are so delicious and crispy, that I recommend that you make this dessert for tea at least once. I assure you that afterwards your family will ask you to make this dish more than once!

Author of the recipe

Ingredients for the Karelian scones:


  • Chicken egg - 1 pc
  • Sour cream - 2 tablespoon
  • Milk - 4 tablespoon
  • Powdered sugar (1 tsp.l. in the batter and about 20 tsp.l. in the filling) - 1 teaspoon
  • Salt - 1 pinch.
  • Wheat flour / Flour (approx.) - 300 g

How to cook Karelian skanks step by step with photos


Let's cook the first version - "pies for son-in-law". Previously, the dough was kneaded on a mixture of wheat and rye flour, but today only white wheat flour is used in the preparation of scones, this is the variant we will cook today. Mix the egg with the sour cream. Pour in the milk and mix.

Add sugar (I used classic Haas powdered sugar), a pinch of salt, sift out the flour, and knead a stiff dough. You may need a little less or more flour than I have specified. The consistency of the dough should be similar to dumplings. Cover the bowl with cling film, let the dough rest for half an hour.

Dust a table with flour, roll out the dough into sausages and cut into small pieces.

Roll out very thin skanks (hence the name: rolled out - skali). Roll out the dough as thin as possible, as long as you have patience and strength, if you want a lot of crispy pies. However, the dough is very elastic and easy to work, so it is no problem to roll out a thin pancake. The Karelians say that a good skunk, if you blow, should rise above the table. That's exactly what I got.

Sprinkle one half of the cake with sugar, about 1 teaspoon.

Then fold in half, pinch the edges with a finger or fork and trim the edges with a saucer or pizza cutter. I ended up with about 20 pies.

Fry on a hot frying pan with a little oil. The pancakes cook very quickly, about 2 minutes on each side.

Daily made sirloin is stuffed with sweet millet, rice, or semolina. Fry the tortilla without butter on a dry pan on one side only, put it on a saucer and brush the fried side with melted butter. Do not leave the flatbread on the frying pan for too long, otherwise it will be difficult to roll it up. Generally, this type of sirloin is fried in pairs - two tortillas are lightly dusted with flour, put together, and fried on one side and then the other. The result is two scones fried on one side only. Stack the slices and cover with a towel.

Cover the non-fried side with porridge (I had millet)

The edges are folded to the center

And then folded again. During the meal, it was customary to break these scones in half even for yourself or to treat the other half to the person sitting across the table. One who didn't do it was considered greedy) They ate skunks dipped in melted butter or warmed sour cream. Drinking cold milk.

Nutritional Value:

Whole Dish:
Calories
1281.6 Calories
Protein
38.3 g
Fat
20.4 g
Carbohydrates
239.6 g
100g:
Calories
267 Calories
Protein
8 g
Fat
4.3 g
Carbohydrates
49.9 g

Salt, Flour, Wheat Flour, Sugar, Sweet, Sourcream, Milk, Baking, Cakes, Pastry

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