Skruzdėlynas -- Lythuanian "ant hill" cake/pastry

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar crunch with less cost.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie alternative.

Welcome to World Traveler Cooking, today we're making skrugdelnis, a Lithuanian pastry.

Start by adding 4 eggs into a mixing bowl.

Add 5 tablespoons of sour cream to the eggs and mix together.

Add a pinch of salt to the egg and sour cream mixture.

Gradually mix in flour until you achieve a soft, pliable, non-sticky dough.

Let the dough sit for about 2 hours to mature.

After 2 hours, oil a cutting board and rolling pin, and heat oil for frying.

Roll the dough as thin as possible, ideally almost transparent.

Fry the rolled dough in the hot oil until golden brown, about 1-2 minutes per side.

Remove the fried layers and place them on a plate to cool.

In a separate pot, combine 200 grams of sugar, 200 grams of honey, 2 spoonfuls of water, and 1 spoonful of sour cream to make the syrup.

Heat the mixture until it boils and thickens, stirring until it solidifies when dropped in ice water.

Begin assembling the cake by placing one of the larger fried layers on a plate.

Drizzle syrup over the layer and repeat the process with additional layers, stacking them to resemble an anthill.

Let the assembled cake cool down to solidify before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens