No.Ingredients Unit Amounts dough 15 pcs.
1Rye flourkg0,225
2Butter 82%kg0,100
3Water kg0,060
4Sugar kg0,020
5Eggpcs./ kg 1/2 /0,020

Dough preparation:
The butter for the dough should be soft, but not melted.
Rye flour is mixed with sugar and salt. Then add butter and a beaten egg and water.
Everything was kneaded in a homogenous dough.
Wrap the dough in cling film and put it in the fridge for 30 minutes.
The rye dough is rolled out to a thickness of 0.5 cm.
Take a round metal mold with a diameter of 9-10 cm and squeeze out the circles.
Fold a small edge from the circles with your fingers.
Arrange the base threads of the dough on a baking sheet.

Potato filling

No.Ingredients Unit Amounts
1Potato kg0,380
2Milk 2%kg0,090
3Butter 82%kg0,010

Filling making:
Rinse the potatoes
Boil the potatoes with their skins on and peel them while they are hot.
Rub hot potatoes through a sieve.
The milk is heated.
Add butter to heated milk.
Milk with butter is added to the mashed potatoes, and mix everything together.
Add salt at the end.
Place the finished filling in a pastry bag.

Carrot filling

No.Ingredients Unit Amounts
2Sour cream 20 %kg0,025
5Wheat flourkg0,008

Filling making:
Carrots are boiled, then cooled and grated on a fine grater or blended.
Add sugar, cream, semolina, flour, egg, salt to the carrots and mix everything.
Place the finished filling in a pastry bag.


No.IngredientsUnit Amounts
1Sour cream 20%kg0,070
2Sugar kg0,070

For the glaze, mix sugar and cream together.

Final creation

First, fill the base with potato mass and top with carrot mass.
Sklandrauši are baked in the oven at a temperature of+200 °C for about 15-20 minutes.
Finished hot products are covered with glaze.


Oven, sieve for sifting flour, cling film, measuring cup for liquids, potato press, bag for stuffing, scales, rolling pin, round metal for cutting out, tablespoon, teaspoon, baking paper, cooking pot, metal bowls, cutting board, knife, baking tray

Recepie PDF download

Prepetation video of the sklandrauši: