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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Filling: | 2. In a saucepan combine the water and rice. Bring to a boil. | 3. Stir, cover, and cook over low heat for 20 minutes, stirring occasionally. | 4. Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy. | 5. Preheat oven to 450°F | 6. Line a baking sheet with parchment paper. | 7. For the Pastry: | 8. In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough. | 9. Shape the dough into a log and cut into 16 portions and shape each into a round. | 10. On a lightly floured board, roll out each round into a 6-inch circle. | 11. Spread about 3 tablespoons of filling evenly on each round. | 12. Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed. | 13. Place on the prepared baking sheet. | 14. In a small bowl, stir together the melted butter and hot milk and brush on the pastries. | 15. Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges. | 16. Remove from the oven and brush again. | 17. For the Egg Butter: | 18. In a small bowl, cream the butter. Stir in the eggs. | 19. Season with the white pepper and ground ginger, if desired. | 20. Yield: 1 cup. | 21. Cool the pastries and serve with the egg butter at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
water	2	cups		0.0	0.0	0.0	0.0
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
milk	2	cups		297.68	23.3264	15.372	15.9576
salt				-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
rye flour	1	cup		416.0	87.8464	20.3648	2.8416
purpose flour	1/4	cup		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
hard egg	2		chopped boiled	-	-	-	-
white pepper	1	pinch	ground	0.444	0.1029	0.0156	0.0032
ginger	1	pinch	ground	0.1	0.0222	0.0023	0.0009

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.