Sklandrausis (Livonian dialect: sklandrouš, from Curonian: sklanda – 'fence-post, wattle fence, slope, declivity';[2] Livonian: sūrkak (plural: sūr kakūd), žograusis or dižrausis is a traditional Latvian dish of Livonian origin. It is a sweet pie, made of rye dough and filled with potato and carrot paste and caraway.[1] In 2013 European Commission designated sklandrausis with a Traditional specialities guaranteed.[2]

Alternative namesžograusis, dižrausis
Place of originLatvia
Region or stateCourland
Invented16–17th century[1]
Main ingredientsRye dough, potato and carrot paste, caraway


The dough of sklandrausis is made from rye flour, butter, and water. The potato filling consists of potatoes, sour cream, egg, butter, and salt. The carrot filling consists of carrots, butter, sour cream, egg, and sugar.


Traditionally, the dough is cut in 10–20 centimetres (3.9–7.9 in) rounds, then the edges of the dough are turned up. The dough is filled with a thin layer of potato filling, topped with a thicker layer of carrot filling, then baked. Sklandrausis are served with milk and honey or with skābputra (a fermented milk-and-barley gruel).

See alsoEdit


  1. ^ a b "Sklandrausis: Latvian Vegetable Tart". October 4, 2013. Retrieved March 12, 2018.
  2. ^ a b Strautmanis, Andris (March 12, 2018). "European Commission designates sklandrausis as traditional speciality". Latvians Online. Retrieved October 13, 2013.

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