Oma means my own in Finnish. This is one of those recipes my Mother had to make up when she came from Finland. Blueberries are plentiful in August in Finland and grow well along the bushes nearby the also plentiful granite. It's a wonderful thing to pick blueberries there. Well, it's not August and we didn't have blueberries on the ranch, but yet she craved that taste. Here is her recipe. Again, I'm making this now because she was wishing she could make some.
Mustikka Piirakka
1 can Wyman's blueberries, with juice
1 reg. size cool whil carton full of frozen blueberries (or huckleberries)
1/3 c. potato starch, scant
1 c sugar
Put berries and sugar in a kettle and let them boil gently for 5-10 minutes. Let it come to a boil. In a little bit of cold water, dissolve potato starch. Add to berries. Stir well until thick. let cool. Spread this on pulla dough crust or another Finnish pie crust.
Raijan Rahka Piirakka
1 T dry yeast
1/4 c. warm water
1 c. milk, scalded and cooled
1 tsp. salt
2 eggs, well beaten
4.5 - 5 c. flour
1/2 c. melted margarine
1 egg, for basting
cheese filling (see below)
In a large mixing bowl, dissolve yeast in warm water. Stir in milk, salt, sugar and eggs. Add 2 cups flour to yeast mixture; beat until smooth. Add melted margarine, stirring to mix well. Add remaining flour gradually, beating to keep dough smooth. After added all the flour and the dough is stiff, cover and let rest 15 minutes. Knead until smooth. Place in lightly greased bowl, cover and let rise in a warm place until doubles (1 to 1.5 hours).
Pinch off balls of dough about 2 inches in diameter and place on a greased cookie sheet, leaving at least 3 inches in between the balls. Let raise until puffy, about 10 minutes, in a warm place. Flatten each ball of dough with fingers to about 3/8 inch thick. Let raise again until puffy, about 10 minutes; flatten centers of rounds, leaving edges slightly higher to hold in the filling. Brush with beaten egg and spoon 2 or 3 Tbs. of the filling into center of each round.
Bake in 375 degreen oven for 12 to 15 minutes or until filling is set and crust is golden brown. Cool and served plain or with a little red jam spread on top. (Sometimes I add a few raisins to the cheese filling before baking, as is customary in Finland.)
These freeze well. Thaw out and serve. You may also reheat in a 375 degree oven for 5 minutes.
Cheese filling:
2 eggs
1/3-1/2 c sugar
1/2 c sour cream
8 oz. package softened cream cheese,
1 Tbs. lemon juice
1 Tbs. lemon peel
In a small bowl with our electric beaters, combine the eggs, sugar, sour cream, cream cheese, lemon juice and lemon peel, beating until thick and smooth. Fills 20 to 24 buns.
These savory cheese buns originated in eastern Finland, but anymore they are available in even the smallest towns. usually can be found at the outdoor markets (toris).
OR you can use this other type of crust, her sister's recipe.
Rahkapiirakka Crust
150 gr. voita 1 1/3 cubes butter
1 dl. sokeria 3/4 c sugar
1 kanamuna 1 egg
4 dl vehnäjauhoja 3 cups flour
1 tl. levinjauhetta 1 tsp. baking powder
Mix the ingredients above together and press it into a lightly sprayed round quiche pan, including up the sides, to form the crust. Now make the filling below.
