This is also a very classical recipe, and I love the crunch of those roses. Those roses were already known int the 17th century and can be found in the first Finnish cookbook from Cajsa Warg 1755. There she fried the dough in cleared butter and not in oil, but that is no longer fitting todays eating habits. Fat fried pastry is typical for Labour Day (1. May) celebrations. While most recipes allow some modifications and add here – change there, this one is not such a recipe. S

These is a traditional delicacy from the Lapland. Those Combs are a cross over between shortbread and English buttermilk scones. If you roll them very thin and make them small they are more in the cookie section, if you make the original 5 cm x 10 cm x 0.5 cm (or even thicker) it is more in the pastry domain. The ones you can find in the shop are more like pastry. Despite not being traditional, they go nicely with cream cheese and strawberry yam. Some recipes use baking powde

Laskiaspulla are eaten during carnival, when its very cold outside and people go sledge ridding or skiing. People discussed whole evenings the fundamental question, which version is better. The one with the almond filling or the one with the strawberry yam filling. Diplomats tend to eat both and be happy. Ingredients 5 dl Milk 50 g Fresh yeast (one cube) 2 dl Sugar 1 Tbsp Cardamom 13-14 dl wheat flour 200 g Soft butter 1 tsp Salt For glazing: 1 Egg Granulated sugar For the F

The 5th of February is the Runeberg Day and named after the national poet Johan Ludvig who was born on the that day in 1804. He wrote the Finnish national anthem “Maamme / Vårt Land” (Our Land). This song was sung at every end-of-school-year closing celebration I have been. Runeberg was already very famous during his lifetime. His wife Frederika Runeberg invented the Runebering Torttu. She was a pioneer of women’s rights and one of Finland’s early novelists. In my very person