Print

Crispy Finnish Karjalanpiirakka Rice Pastries

Karjalanpiirakka rice pastries - featured image
Print Recipe

Authentic Finnish rice pastries with a thin, crispy rye crust and creamy rice porridge filling, perfect for cozy gatherings and easy homemade baking.

Ingredients

Scale
  • 1 ½ cups (180 g) rye flour (preferably Finnish rye flour or finely ground rye)
  • ½ cup (60 g) all-purpose flour
  • ½ tsp salt
  • ¾ cup (180 ml) warm water
  • 2 tbsp unsalted butter, melted (for brushing)
  • 1 cup (200 g) short-grain rice (arborio rice recommended)
  • 3 cups (720 ml) whole milk
  • ½ tsp salt
  • 2 tbsp unsalted butter (for rice filling)
  • Optional: Butter mixed with boiled egg (Munavoi) for traditional spread

Instructions

  1. Rinse 1 cup (200 g) short-grain rice under cold water until clear.
  2. In a medium saucepan, bring 3 cups (720 ml) whole milk and ½ tsp salt to a gentle simmer over medium heat.
  3. Add the rice, reduce heat to low, and cook uncovered, stirring often, for about 35-40 minutes until creamy and soft but not mushy.
  4. Stir in 2 tbsp unsalted butter. Set aside to cool slightly.
  5. In a large bowl, mix 1 ½ cups (180 g) rye flour, ½ cup (60 g) all-purpose flour, and ½ tsp salt.
  6. Slowly add about ¾ cup (180 ml) warm water, stirring with a spoon until combined.
  7. Knead lightly in the bowl or on a floured surface for 2-3 minutes until dough is smooth but not sticky.
  8. Cover with a clean towel and let rest for 20 minutes.
  9. Preheat oven to 450°F (230°C).
  10. Divide dough into 12 equal pieces (about 1.5 oz / 45 g each).
  11. On a lightly floured surface, roll each piece into a thin oval or circle about 5 inches (12 cm) wide.
  12. Place 2 tbsp of rice filling in the center of each circle.
  13. Carefully fold the dough edges toward the center over the filling, pinching small pleats along the edge to create a neat, slightly open boat shape.
  14. Place pastries on a parchment-lined baking sheet.
  15. Bake at 450°F (230°C) for 15-17 minutes until crust is crisp and golden brown on edges.
  16. Remove from oven and immediately brush with melted butter.
  17. Let cool slightly before serving or enjoy warm with Munavoi (butter mixed with chopped boiled egg) spread.

Notes

If dough feels too dry, add water a teaspoon at a time. If too sticky, dust lightly with rye flour. Stir rice frequently and keep heat low to avoid burning. Brush pastries immediately after baking with butter for shine and flavor. Dough can rest up to 1 hour before shaping. Rice filling can be made a day ahead and refrigerated.

Nutrition

Keywords: Karjalanpiirakka, Finnish rice pastries, rye crust, rice porridge filling, traditional Finnish recipe, homemade pastries, easy Finnish snacks

Find it online: https://flurpchef.com/crispy-finnish-karjalanpiirakka-rice-pastries-recipe-easy-homemade-guide/