Festive baked goods
Lithuanian Tatar layered pastry with poppy seeds
Lithuanian Tatar gastronomic tradition
Lithuanian Tatars, yeast dough, butter, poppy seeds, raisins, layers, celebrations
Tatar šimtalapis
A Lithuanian Tatar pastry
Šimtalapis is an important pastry of the Lithuanian Tatar gastronomic tradition. Lithuanian Tatar cuisine is part of Lithuania's food culture, with its own history and festive dishes. Lithuanian Tatars have lived in the country since the time of Vytautas in the late fourteenth century, so their cuisine is one of the oldest parts of Lithuania's multicultural heritage, and šimtalapis is included in the intangible cultural heritage inventory as part of the Lithuanian Tatar gastronomic tradition.
Today šimtalapis is widely recognized beyond the Tatar community, but its context of origin should not be forgotten.
Why is it called šimtalapis?
The name speaks of many layers. They form by stretching the dough thinly, brushing it with butter, and rolling it with filling.
This is not a quick cake but a pastry of technique. Hand work determines both the taste and the beauty of the slice.
Poppy seeds, butter, and raisins
Poppy seeds give the filling density and aroma, raisins add sweet pockets, and butter separates the layers.
The amount of butter looks large, but it is necessary for the traditional texture.
Serving
Šimtalapis is sliced when completely cooled. It suits weddings, family celebrations, Christmas, and other feasts.
It is kept covered so it does not dry out, but a fresh slice always looks best.
Recipe
How to bake šimtalapis
Šimtalapis requires elastic dough and patient stretching. The layers are formed not only by rolling but also by stretching the dough thinly and brushing it with butter.
Ingredients
- 700 g wheat flour
- 250 ml warm milk
- 25 g fresh yeast
- 4 eggs
- 120 g sugar for the dough
- 400 g melted butter
- 250 g ground poppy seeds
- 150 g sugar for the filling
- 150 g raisins
- A pinch of salt
Method
- Stir the yeast into warm milk with a spoonful of sugar and leave until foamy.
- Knead an elastic dough from flour, eggs, the yeast mixture, sugar, and salt. Let it rise.
- Divide the dough, roll each piece very thinly, and carefully stretch it.
- Brush the sheets with butter, sprinkle with poppy seeds, sugar, and raisins, and layer them.
- Roll up, place in a pan, let rise, and bake at 170-180 °C until the inside is done.
Notes
If the dough tears, it needs more rest or is too firm.
Šimtalapis is sliced only when fully cooled so the layers do not compress.
