Olsson Recipes

Finnish recipe 2025 Bake 375° 9″ pan

INGREDIENTS

CREAM: 1/2 C (115 g) butter

2/3 C (130g) sugar

1 egg

1/2 tsp vanilla

Blend dry ingredients:

1C (125 g) flour (add oats or rye flour)

1 tsp baking powder

Pinch cardamom

1 C (250 g) blueberries

Filling mixture:

1 C sour cream or greek yogurt

1/4 C sugar

1 egg

1 tsp vanilla

1/2 tsp cardamom.

DIRECTIONS

Cream 1/2 C butter, 2/3 C sugar until light & fluffy

Add 1 egg and 1/2 tsp vanilla.

Add dry ingredients: 1 C flour, 1 tsp baking powder & pinch cardamom to butter mixture, blend. Roll into ball, press mixed dough into greased pie/tarte pan.

Make filling: blend 1 C sour cream/yogurt, 1/4 C sugar, 1 egg, 1 tsp vanilla, 1/2 tsp cardamom.

Sprinkle blueberries onto dough in pie pan. Pour sour cream filling over blueberries.

Bake 30-35 min until crust golden, slightly loose center. Cool. Top with vanilla sauce if desired.

VANILLA SAUCE

INGREDIENTS

1 c milk

1/3 C heavy cream

1 egg YOLK

1/4 C sugar

1/4 C sugar

2 TB corn startch

1 tsp vanilla

DIRECTIONS

Low simmer milk & cream.

Beat egg yolk & sugar together in a bowl.

Add 2 TB corn startch to milk in saucepan. Whisk until smooth.

Slowly Add half of warm milk mixture to egg mixture in bowl, whisk constantly. Pour this bowl into warm milk in saucepan. cook over low heat, whisking until thickened. DO NOT boil!

Remove saucepan from heat. Stir in vanilla extract. Strain using fine mesh sieve. Cool before serving.