👨‍🍳 Instructions

1. 1

   For the dough: In a large bowl, combine flour and a pinch of salt. In a separate bowl, whisk together eggs, melted butter, and sour cream. Gradually add the wet ingredients to the dry ingredients, mixing until a firm dough forms. Knead for a few minutes until smooth.

   💡 Tip: The dough should be firm but pliable. Add a little more flour if too sticky, or a touch of milk if too dry.
2. 2

   Divide the dough into 10-12 equal portions. Roll each portion out very thinly on a lightly floured surface into a rectangular shape (approximately 20x30 cm).

3. 3

   Preheat oven to 180°C (350°F). Place the rolled-out dough sheets onto baking sheets lined with parchment paper. Prick them all over with a fork to prevent puffing. Bake for 5-7 minutes, or until lightly golden and crisp. Let them cool completely.

   💡 Tip: Bake in batches if necessary. Watch carefully to avoid burning.
4. 4

   For the filling: In a saucepan, gently heat the honey and sugar until the sugar dissolves. Stir in the chopped walnuts and lemon zest (if using). Cook for a few minutes until the mixture thickens slightly.

5. 5

   To assemble: Grease a serving platter or a cake mold with butter. Place one baked dough sheet on the bottom. Spread a layer of the honey-walnut mixture over it. Continue layering dough sheets and filling, ending with a layer of filling.

6. 6

   Let the cake sit for at least 2-3 hours, or preferably overnight, to allow the filling to soften the dough layers slightly and meld the flavors. This process is key to achieving the characteristic texture of Skruzdeliene.

   💡 Tip: Cover the cake loosely with plastic wrap while it rests.
7. 7

   Before serving, you can optionally sprinkle with extra chopped walnuts or a dusting of powdered sugar.