Skruzdeliene (Lithuanian Honey Walnut Cake)
A unique and visually striking layered cake made from thin, crispy dough strips baked until golden and then layered with a rich honey-walnut filling. It's a festive dessert that's both crunchy and sweet.
🧂 Ingredients
- 500 g All-purpose flour
- 2 large Eggs
- 100 g Butter(melted, plus more for greasing)
- 150 g Sour cream
- 300 g Honey(for the filling)
- 200 g Walnuts(chopped, for the filling)
- 50 g Sugar(for the filling)
- 1 tsp Lemon zest(optional, for the filling)
👨🍳 Instructions
- 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
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
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
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
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
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
Before serving, you can optionally sprinkle with extra chopped walnuts or a dusting of powdered sugar.
💡 Pro Tips
- ✓Ensure the dough is rolled out as thinly as possible for the best texture.
- ✓The quality of honey significantly impacts the flavor of the cake.
- ✓Patience is key for the resting period; it's what makes Skruzdeliene unique.
🔄 Variations
- Add a pinch of cinnamon to the honey-walnut filling.
- Use a mix of nuts like almonds or pecans along with walnuts.