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Raccoon Kitchen

Karelian Kalitki

Traditional open rye pastries filled with creamy mashed potatoes. One of Karelia's best-known dishes.

CountryKareliaTime60 minutes
Karelian Kalitki
The raccoon carefully pinched every edge until the kalitki looked just right.

Ingredients

  • rye flour
  • wheat flour
  • warm water
  • salt
  • potatoes
  • butter
  • milk

Method

  1. Mix rye flour, wheat flour, warm water, and salt into a soft dough.
  2. Prepare creamy mashed potatoes with milk and butter.
  3. Roll the dough into small oval flatbreads.
  4. Place the potato filling in the center.
  5. Pinch the edges while leaving the filling uncovered.
  6. Bake for 15–20 minutes until the edges are golden.
  7. Brush the hot pastries with melted butter.

Fact

Kalitki have been baked in Karelia for centuries and are still made today using treasured family recipes.

Raccoon advice

Roll the dough as thin as possible for the most authentic texture.

Serving

Serve warm with butter, sour cream, or hot tea.

Save this recipe and discover one of Karelia's most famous traditional dishes.