Kalitki (Karelian pies) with filling
4 servings
30 minutes
Kalitki are traditional Karelian pies that have gained popularity far beyond their homeland. Their roots trace back to northern regions where rye flour is the basis of many dishes. Due to their simplicity and versatility, kalitki have also become popular in Swedish cuisine. Their thin rye dough gives the pies a pleasant density, while the filling adds tenderness and rich flavor. After baking, they become crispy, and when served with hot milk or butter, they are soft and aromatic. Kalitki are perfect for breakfasts, cozy family lunches, and traditional celebrations. They have a rich taste with a slight tang from sour cream, creating a harmonious blend of textures. This is a simple yet surprisingly delicious recipe infused with the spirit of northern traditions.
1
Mix sour cream and milk in a glass.
- Sour cream: 6.5 tablespoons
- Milk: 0.6 glass
2
Sift rye flour into a bowl, add a little salt, and gradually add the mixture of milk and sour cream, mixing it with the flour.
- Rye flour: 2 glasss
- Salt: to taste
- Milk: 0.6 glass
- Sour cream: 6.5 tablespoons
3
Our goal is to add as much sour cream and milk as the flour takes, achieving elastic, pliable dough.
- Sour cream: 6.5 tablespoons
- Milk: 0.6 glass
4
Knead such dough, wrap it in film, and let it 'rest' for 20-30 minutes.
5
Form a sausage from the dough and, cutting off pieces the size of a walnut, roll them on a floured surface into round discs 1-1.5 mm thick (this becomes easy and effortless after some practice; initially, you can use a small plate to get discs of the right shape).
- Rye flour: 2 glasss
6
Place 2 tablespoons of filling in the center of each scone, fold the edges towards the center from both sides, and pinch them with a gap of about 1 cm.
7
Place the kalitki on a greased baking sheet and bake for 20 minutes at 200 degrees.
8
They eat kalitki soaked in hot milk or spread with room temperature butter mixed with chopped hard-boiled egg - it turns out very tasty.
- Milk: 0.6 glass