Source: 13smile, AdobeStock For lovers of pies and homemade pastries, Karelian kalitki are a definite must-try – open pies with various fillings. Kalitki can be served as a standalone snack or as an accompaniment to soups. They are delicious hot or cold, and can also be brushed with butter for extra softness. We're sharing 6 of the most delicious recipes!
1. Karelian Kalitki with Potatoes
Source: AdobeStock Traditionally, rye flour is used for Karelian kalitki.
You will need:
For the dough: 250 g rye flour, 150 g wheat flour, 1 tsp baking soda, 120-150 ml water.
For the filling: 3-4 large potatoes, 40 g butter, 1/2 cup milk, 2 eggs, 2 tbsp sour cream, salt, spices.
Preparation: Peel, chop, boil, and mash the potatoes into a puree with butter, hot milk, and one egg. Season the filling with salt and pepper.
Mix both types of flour and salt, pour in the water, and knead the dough thoroughly. Adjust the amount of water as needed. Wrap the dough in plastic wrap and refrigerate for half an hour.
Afterward, divide the dough into portions, roll each piece into a flatbread, and place the potato filling in the center, leaving margins around the edges. Pinch the edges to form "ruffles." Mix sour cream and the second egg, brush over the filling, and bake the kalitki for 15-20 minutes in the oven at 200 degrees Celsius.
2. Karelian Kalitki on Kefir with Potatoes and Mushrooms
Source: AdobeStock Another classic filling option perfect for this type of pastry.
You will need:
For the dough: 350 g rye flour, 250 ml kefir, 2 tbsp sour cream, 2 tbsp vegetable oil, 1 tsp salt.
For the filling: 600 g potatoes, 500 g mushrooms, 1 onion, 200 g cream cheese, 1 bunch of herbs, 1 egg, salt, spices.
Preparation: Knead a stiff dough from all ingredients, wrap it in plastic wrap, and let it rest. In the meantime, boil and mash the potatoes into a puree, finely chop and fry the onion with mushrooms, finely chop the herbs, and mix everything with cream cheese and spices.
Divide the dough into pieces, roll each into a flatbread, and place the filling in the center. Form and pinch the edges, brush the kalitki with beaten egg, and bake for 20-25 minutes in the oven at 180 degrees Celsius.
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3. Karelian Kalitki with Berries
Source: AdobeStock Lingonberries, raspberries, currants – choose your favorite berry.
You will need:
For the dough: 250 g rye flour, 250 g wheat flour, 100 ml buttermilk or kefir, 1 tbsp sour cream, 1 tsp butter, 0.5 tsp baking soda, 0.5 tsp salt.
For the filling: 500 g berries of your choice, 2 tbsp starch, 2-4 tbsp sugar, 100 g sour cream, 1 egg.
Preparation: Mix all dry ingredients for the dough, pour in the wet ingredients, and knead. Let it rest for 20 minutes, and in the meantime, mix the berries with starch and sugar to taste.
Divide and roll the dough into flatbreads, place the berry filling, and form the kalitki with raised edges. Whisk sour cream with an egg and brush over the filling. Bake the pies for 25-30 minutes in the oven at 180 degrees Celsius.
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4. Karelian Kalitki with Rice
Source: AdobeStock The thin but sturdy kalitki dough will hold this filling as well.
You will need:
For the dough: 280 g rye flour, 120 g wheat flour, 200 ml water, 2 tbsp vegetable oil, 0.5 tsp salt.
For the filling: 300 g round-grain rice, 400 ml water, 1 liter milk, salt.
Preparation: Mix wheat flour, water, oil, and salt, gradually add rye flour, and knead a firm dough. Separately, add rice to boiling water, cook until the water is absorbed, then continue cooking, adding milk. Divide the dough into portions and roll out. Place the rice filling, season with salt, form the kalitki edges, and bake for 20 minutes in the oven at 200 degrees Celsius.
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5. Karelian Kalitki with Cottage Cheese
Source: AdobeStock If desired, add dried fruits with sugar or herbs with spices to the cottage cheese.
You will need:
For the dough: 250 g rye flour, 150 ml buttermilk or kefir, 25 ml water, 0.5 tsp salt.
For the filling: 400 g cottage cheese, 1 egg yolk, 1 tbsp butter.
Preparation: Knead a smooth dough from all ingredients and let it rest for 20 minutes. Squeeze out excess liquid from the cottage cheese and mix it with the egg yolk and melted butter. Divide the dough into portions, roll out, place the cottage cheese filling, and form the kalitki; you can additionally brush them with egg or sour cream. Bake for 20 minutes in the oven at 190 degrees Celsius.
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6. Karelian Kalitki with Pearl Barley
Source: AdobeStock An original recipe for a budget-friendly filling when you're out of ideas.
You will need:
For the dough: 250 g rye flour, 150 ml buttermilk or kefir, 25 ml water, 0.5 tsp salt.
For the filling: 120 g pearl barley, 380 ml buttermilk, salt.
Preparation: Rinse the pearl barley and soak it in buttermilk overnight. If there's excess liquid in the morning, drain it. Season the filling with salt to taste.
Knead a smooth, elastic dough from all ingredients, divide and roll into flatbreads. Place the filling on each flatbread, fold up the edges, and form the kalitki. Bake them for 20-25 minutes in the oven at 180 degrees Celsius.