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Sultsina

A Karelian pastry of paper-thin rye flatbread wrapped around warm semolina porridge and brushed with butter. Cooked dry on a hot pan, then rolled and cut into pieces, traditional Karelian coffee-table fare in both Finland and Russian Karelia.

SnacksMainsVegetarian8g+ fibre
40 min20 prep · 20 cookMedium603 kcalper serving
Sultsina

Instructions

  1. Make the filling first so it can cool. Bring 150 ml of milk to the boil in a small heavy pan with 0.25 tsp of the salt and 1 tsp of sugar. Rain in 25 g of fine semolina in a thin stream while whisking hard, then lower the heat and simmer, stirring, for 5-7 minutes until the porridge is thick enough to hold the mark of the spoon.
  2. Beat 5 g of the melted butter into the hot porridge, spread it in a shallow dish and leave to cool to lukewarm, a hot filling would steam and tear the thin flatbreads.
  3. For the dough, mix 60 g of rye flour, 20 g of plain flour and 0.25 tsp of the salt in a bowl, add 50 ml of lukewarm water and work it to a firm, slightly tacky dough. Knead on a rye-floured board for 2-3 minutes until smooth, cover and rest 15 minutes.

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Per serving

603kcal
16gprotein
92gcarbs
19gfat
10gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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