Sultsina (, ) is a traditional

Karelia Karelia (; Karelian language, Karelian and ; , historically Коре́ла, ''Korela'' []; ) is an area in Northern Europe of historical significance for Russia (including the Soviet Union, Soviet era), Finland, and Sweden. It is currentl ...

n dish, a cross between a crêpe and a

flatbread A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Se ...

, made of unleavened

rye Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than o ...

dough and a

farina Farina may refer to: Places * Farina, South Australia, a former town in outback South Australia * Farina, Illinois, a village in the United States * Farina railway station, a former railway station on the Central Australian Railway, South Australi ...

(''mannapuuro'') filling.

Rice pudding Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly c ...

can also be used as a filling.The Great Scandinavian Baking Book
/ref> The stiff dough is formed by mixing rye

flour Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ...

and water and rolling to form thin circles, much like for

Karelian pasties Karelian pasties, Karelian pies or Karelian pirogs (, singular ; Livvi-Karelian: , singular ; , singular ; or Estonian: ''karjala pirukas'') are traditional Finnish pasties or pirogs originating from the region of Karelia. They are eaten t ...

. It is then cooked directly on a clean burner or in a dry frying pan or

griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as ...

, on relatively high heat. One or both sides are then basted with melted butter or a mixture of melted butter and water and then stacked upon one another. The filling is then spread over the pastry, leaving the edges exposed and the sultsina is folded, bringing one side to the middle, the other side over that. The sultsina is then cut in half. Like most traditional Karelian pastries, sultsinas are best when eaten fresh as they do not keep well.

References

External links

Finnish National Institute for Health and Welfare
Finnish cuisine Karelian cuisine Rye-based dishes {{Finland-cuisine-stub