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Sultsina is a traditional Karelian dish, a cross between a crêpe and a flatbread, made of unleavened rye dough and a farina (mannapuuro) filling. Rice pudding can also be used as a filling. The stiff dough is formed by mixing rye flour 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

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  • Sultsina (it)
  • Sultsina (pl)
  • Sultsina (en)
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  • Sultsina è un dolce tradizionale careliano, una via di mezzo tra una crêpe e pane azzimo, fatto con un ripieno di segale non fermentata e una particolare farina (mannapuuro) oppure anche di riso al latte. (it)
  • Sultsina to tradycyjna kareliańska potrawa, placek przypominający francuskie crêpes, z ciasta z przaśnego żyta i nadzieniem z kaszy manny lub puddingu ryżowego Twarde ciasto jest utworzone przez zmieszanie mąki żytniej i wody i walcowanie do postaci cienkiego koła, podobnie jak w pierogach karelskich. Jest następnie smażone na suchej patelni, na stosunkowo wysokim ogniu. Po jednej lub obu stronach są następnie polewane roztopionym masłem lub mieszaniną roztopionego masła i wody, a następnie ułożone na siebie. Nadzienie nakłada się na rozłożone ciasto, pozostawiając krawędzie puste i składa się sultsinę. Podobnie jak większość tradycyjnych kareliańskich wypieków, sultsina smakuje najlepiej świeża, nieprzechowywana. (pl)
  • Sultsina is a traditional Karelian dish, a cross between a crêpe and a flatbread, made of unleavened rye dough and a farina (mannapuuro) filling. Rice pudding can also be used as a filling. The stiff dough is formed by mixing rye flour 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 (en)
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  • Sultsina is a traditional Karelian dish, a cross between a crêpe and a flatbread, made of unleavened rye dough and a farina (mannapuuro) filling. Rice pudding can also be used as a filling. The stiff dough is formed by mixing rye flour 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. (en)
  • Sultsina è un dolce tradizionale careliano, una via di mezzo tra una crêpe e pane azzimo, fatto con un ripieno di segale non fermentata e una particolare farina (mannapuuro) oppure anche di riso al latte. (it)
  • Sultsina to tradycyjna kareliańska potrawa, placek przypominający francuskie crêpes, z ciasta z przaśnego żyta i nadzieniem z kaszy manny lub puddingu ryżowego Twarde ciasto jest utworzone przez zmieszanie mąki żytniej i wody i walcowanie do postaci cienkiego koła, podobnie jak w pierogach karelskich. Jest następnie smażone na suchej patelni, na stosunkowo wysokim ogniu. Po jednej lub obu stronach są następnie polewane roztopionym masłem lub mieszaniną roztopionego masła i wody, a następnie ułożone na siebie. Nadzienie nakłada się na rozłożone ciasto, pozostawiając krawędzie puste i składa się sultsinę. Podobnie jak większość tradycyjnych kareliańskich wypieków, sultsina smakuje najlepiej świeża, nieprzechowywana. (pl)
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