Skantsy and kalitki in Vepsian style - festive weekend pastries!

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Prepared by: Christina

04/04/2020 Cooking time: 1 hour 0 min

Pies for son-in-law or “Matchmaking pies” are baked in Karelia when a son-in-law comes to visit his mother-in-law. I wondered what Karelian mothers-in-law served. It turned out these pies were so delicious! Let's cook!

Karelian Skants - ingredients

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“Pies for son-in-law” - ingredients for cooking

To prepare “pies for son-in-law” you will need:

• rye or wheat flour - 400 g.
• egg - 2 pcs.
• milk - 8 tbsp. l.
• sour cream - 4 tbsp. l.
• powdered sugar - 2 tbsp. l.
• salt - 2 pinches
• sunflower oil.

Nutritional and energy value:

Skanza pies - recipe

» data-medium-file=»https://i1.wp.com/fountravel.ru/wp-content/uploads/2017/03/skantsy-kuhnya-karelii-5.jpg?fit=300%2C203&ssl=1″ data-large-file=”https://i1.wp.com/fountravel.ru/wp-content/uploads/2017/03/skantsy-kuhnya-karelii-5.jpg?fit=640%2C432&ssl=1″ class =»size-full wp-image-9162″ src=»https://i1.wp.com/fountravel.ru/wp-content/uploads/2017/03/skantsy-kuhnya-karelii-5.jpg?resize= 640%2C432″ alt=”Skantsy, Karelia - cooking recipe” width=”640″ height=”432″ srcset=”https://i1.wp.com/fountravel.ru/wp-content/uploads/2017/03 /skantsy-kuhnya-karelii-5.jpg?w=640&ssl=1 640w, https://i1.wp.com/fountravel.ru/wp-content/uploads/2017/03/skantsy-kuhnya-karelii-5. jpg?resize=300%2C203&ssl=1 300w" sizes="(max-width: 640px) 100vw, 640px" data-recalc-dims="1″ />

Skantsy, Karelia - recipe

Skants are easy to prepare and not even a professional can do. The main thing is to observe the proportions, follow the step-by-step recipe and... fill your hand:

1. Beat sour cream and eggs with a whisk. Then pour in milk at room temperature, add powdered sugar, salt and beat again.
2. Add flour by handfuls and knead into an elastic dough. It should be tight and smooth - like dumplings (chebureks). The flour in the ingredients is approximate; you may need less or more.
3. When the dough is ready, wrap it in food grade polyethylene and leave it on the table. After half an hour, remove from the film. Tearing off large pieces, we form sausages. We cut them into smaller pieces, which we flatten and sprinkle with flour.
4. Roll out the blanks with a rolling pin into thin flat cakes (skants). The thinner it is, the tastier it will be, so we show patience and diligence.
5. Sprinkle the rolled out cakes on one side with a small amount of powdered sugar, fold the halves into a crescent shape and pinch them together, helping yourself with a fork. You can trim it for beauty with a cutter that is used when making pizza.
6. Heat the frying pan thoroughly, pour in a moderate portion of oil and fry the scans until golden on both sides - about a minute and a half per side.

Recipe for “Pies for Son-in-Law”:

First you need to prepare unleavened dough. Beat 1 egg, add sour cream, milk (you can take 2 tablespoons of cream + 2 tablespoons of water), a spoonful of granulated sugar, a pinch of salt. You can put a little butter, but do not overdo it, otherwise the pies will not turn out crispy.

Knead into a thick dough.

Let it sit for 10-15 minutes.

Roll the dough into a sausage and cut into equal pieces. This quantity of products usually yields 18-20 pieces.

Roll out thin skants, which need to be dusted with flour so that they do not stick together.

Sprinkle half of each skant with granulated sugar and cover with the other half. Carefully trim the edges with a tea saucer or simply pinch.

Fry in a well-heated frying pan in vegetable oil on both sides.

The pies first swell a little, then fall off. They will taste sweet (the sugar will melt into a syrupy state) and crispy.

Pies for the son-in-law were also served to the house builders when the frame was ready. In some Karelian villages they were baked from the flour of the new harvest after the last sheaf had been harvested.

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Karelian Skans

• 91
• 1941
• 29869

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Fish soup in milky waters

It is impossible to imagine Karelian cuisine without fish dishes, the main one of which is fish soup. In a saucepan with butter, sauté the onion. When it turns golden, add 2 potato slices and simmer until softened. Pour 500 ml of heated milk over the vegetables, and then add 500 g of salmon fillet in pieces. Add salt to taste and cook the soup for 10 minutes. Pour in 100 ml of cream, add ½ bunch of chopped dill, 7-8 peppercorns and bay leaf. Cook the soup for another 5 minutes, then remove from the heat and leave with the lid closed. Before serving, sprinkle the fish soup with fresh dill. It won’t take long to persuade your family to try it.

Scans with sugar

Skantsy is a Karelian dish, also called pies for son-in-law: they were fried when the son-in-law came to visit his mother-in-law. And such pies were filled with porridge - semolina, rice or barley. Well, for those with a sweet tooth, you can prepare skantzes with sugar. I’ll tell you my opinion about the dough - for me this dough is universal and if you move away from traditions, you can make these mini pies with any filling, both sweet and non-sweet. I think Skans would be delicious with sweet cottage cheese, thick jam, fruits and berries, as well as minced meat, mashed potatoes, eggs with onions and any other filling you can think of. It's a pleasure to work with the dough; it doesn't stick to your hands and is great to work with. You need to make skants according to the principles of dumplings, pinch the edges well so that the filling does not leak out. The taste is very tender, soft and tasty. I really liked the scanzes, and I highly recommend making them for you too. I'm sure you'll enjoy the baked goods.

How to prepare skants with sugar recipe with photo:

Melt the butter and cool until warm. Butter can be replaced with high-quality butter margarine.

Pour melted warm butter or margarine into a bowl, add sour cream. You can use sour cream of any fat content, it doesn’t matter. I used 20% fat sour cream. Mix well with a spoon or whisk.

Add 2 eggs, mix again until smooth.

Add salt and wheat flour. Do not add all the flour at once, but gradually add it. The dough should be soft and leave your hands well. There is no need to knead too tightly, otherwise the baked goods will end up being tough.

Place the finished dough in a plastic bag or film and put it in the refrigerator for 30-40 minutes to make it easier to work with the dough in the future.

Roll out the finished dough on a floured table to about 0.5 - 0.3 cm thick. Using a mug, cut out small circles (slightly larger than dumplings).

Place 0.5-1 teaspoon of sugar on each circle, carefully pinch the edges so that the sugar syrup does not leak out when frying.

Pour a little oil into a frying pan, heat it up and add the skants. Fry on one side until golden brown, then turn over and fry on the other side. They fry very quickly.

Place the finished baked goods on a paper towel to remove excess oil.

Serve both hot and cold. Bon appetit.

Rook carrying the sun

Another type of traditional pastry of Karelian cuisine is kalitki, or open pies with filling. We suggest you opt for mashed potatoes. Knead the dough from kefir, rye and wheat flour - take 250 g of each ingredient, not forgetting to add 1 tsp. salt. Prepare mashed potatoes from 5 potatoes, 30 ml milk, 50 g butter, ½ tsp. salt and raw egg. Divide the dough into 10 parts and roll out the scones with a diameter of 15–18 cm. Place 2 tbsp on each. l. puree and pinch the edges to form “boats” with the filling in the center. Lubricate them with yolk and place them in an oven preheated to 200°C for 20 minutes. Elegant gates will decorate any holiday table.

Pies for son-in-law

Pies for son-in-law occupied a special place in ancient Karelian cuisine. They were prepared with sugar in case of matchmaking or the arrival of a distant (dear) son-in-law. It is curious that those living next to the mother-in-law received such an honor only during matchmaking; then the neighbor’s “son” was prepared with simple pies, filled with boiled porridge, dried cottage cheese, and oatmeal diluted with sour cream. It was not for nothing that a rarely visiting son-in-law was called a “pie”, and a particularly poor peasant from the village was called “thick”, as if peasant food would do for that. There was even a proverb: “A bad pie will do for a poor son-in-law”! Discrimination, however! In Karelian cuisine, son-in-law pies had a special ritual significance; they were served to the future son-in-law, matchmakers and guests at the final matchmaking ceremony. According to an ancient tradition, the bride rolled the first pancakes (skants) for pies, and tried to interfere with the rest by any means. For example, they will throw a piece of wood into the dough or push the beauty under a white hand. According to Karelian belief, if a girl can handle the cooking, she will be a good wife.

Vitamin boost in a jar

Desserts are almost never found in Karelian cuisine. , so beloved in the north, is difficult to classify as one of them. But you can bake a delicious pie with it, so a lingonberry preparation will come in handy. In the old days, berries were steamed in a Russian oven, but a slow cooker will help us. Pour 500 g of washed lingonberries into a bowl, select manual mode and temperature 90 °C. After 30 minutes, reduce it to 70 °C and simmer the berries for half an hour. Then we switch the multicooker to the “Warming” mode and keep the lingonberries for another 30 minutes. Now you can put it in jars, tightly closing the lids. By the way, tea with such berries is a thousand times tastier and healthier.

We hope your acquaintance with Karelian national cuisine was productive and inspired you to try some of the dishes offered. And from experienced chefs we expect your favorite recipes with Karelian flavor.