Sultsina is a traditional

Karelia Karelia ( Karelian and fi, Karjala, ; rus, Каре́лия, links=y, r=Karélija, p=kɐˈrʲelʲɪjə, historically ''Korjela''; sv, Karelen), the land of the Karelian people, is an area in Northern Europe of historical significance for ...

n dish, a cross between a crêpe and a

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

, made of unleavened

rye Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (''Triticum'') and barley (genus ''Hordeum''). Rye grain is u ...

dough and a farina (''mannapuuro'') filling. Rice pudding 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 grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

and water and rolling to form thin circles, much like for Karelian pasties. It is then cooked directly on a clean burner or in a dry frying pan or griddle, 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-stub