Sultsina is a traditional Karelian dish, a cross between a

crêpe A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, ...

and a flatbread, made of unleavened rye dough and a farina (''mannapuuro'') filling.

Rice pudding Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such ...

can also be used as a filling.The Great Scandinavian Baking Book
/ref> The stiff dough is formed by mixing rye flour and water and rolling to form thin circles, much like for

Karelian pasties Karelian pasties, Karelian pies or Karelian pirogs ( krl, kalittoja, singular ''kalitta''; Olonets Karelian: ''šipainiekku''; fi, karjalanpiirakat, singular ''karjalanpiirakka''; russian: карельский пирожок ''karelskiy pirozhok ...

. 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 into a stove or ...

, 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