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I will bring some traditional Finnish milk chocolate. Although the Belgian chocolate is often considered the best in the world, many Finns consider this wrong and find our own "Fazer's Blue" the best. I agree on that. To me this chocolate is the best and I can't cope the terrible Finnish autumn and winter without it. The recipe of this chocolate has been the same quite from the beginning. They use the same cocoa bean and fresh milk.

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A simple deep fried bread that comes from slavery times.
How to make a BOKIT Guadeloupe style:

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There is no way you can miss a Bokit's van when coming out of the boat on the port of Grand-Bourg as the smell of the fried bread drags you exactly where the van is. Queues can be huge while...

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The most part of the Finland is covered by forest. That's why I think the most common view of finnish soul is a forest and I would have like to bring the piece of it to you. Bringing the forest is little bit complicated, so I chose to bring the most delicious part of it: blueberrys. In Finland we use it in many ways, for example with jogurt, ice cream, at the pies, smoothies, juices and in many desserts...
Enjoy! -Minna_

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Marja-Leena
Rye bread is a traditional bread in Finland. In western part of Finland it is thin round bread with hole in the middle of the bread and in the east part it is thick bread without hole. In long time ago the thin ones conserves as dried up on the roof.
You can make ray bread youself, but it takes about three days. First you have to make the sourdougt and after a day you have to make dough and let the dought rise and then you can shape and bake it.

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Cinnamon roll (korvapuusti) is a very famous pastry in Finland.  It is sweet and you usually eat it with cup of coffee or tea. When the rolls are warm and just taken from the owen many people like to eat them with glass of gold milk.

https://www.youtube.com/watch?v=b-9C1opurJ4

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Karelian pasties are eaten throughout Finland. They are eaten for breakfast as well as snacks. Not everybody can make them, but they are most delicious when they are hand made, fresh and with butter. Cover is made of rye. Filling is either rice or potato.
https://wn.com/karelian_pasties

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Štefanija PREKMURSKA GIBANICA (OVER-MURA MOVING CAKE)

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Štefanija PREKMURSKA GIBANICA (OVER-MURA MOVING CAKE)

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The Prekmurska gibanica is a peculiarity among desserts and is considered a Slovene national culinary specialty. It prides itself with the European recognition of Traditional Speciality Guaranteed. This old Prekmurian festive and ritual dish derives its name from güba or guba (meaning fold) and has been at home around the Mura river for a very long time.

RECIPE

To make a Prekmurska gibanica in a cake tin (a rectangular baking dish measuring 40 x 35 cm or a round earthenware dish with an upper diameter from 30 to 35 cm and a height of 7 to 9 cm) you need short pastry, filo (strudel) pastry, fillings (poppy seed, cottage cheese, walnut, and apple), and toppings (cream topping and fatty topping).

To prepare the fillings and toppings you need:

The poppy seed filling is prepared with 30 dag of finely ground poppy seeds, 10 dag of granulated sugar, and optionally 1 sachet of vanilla sugar.

The cottage cheese filling is prepared with 1.2 kg of full-fat cottage cheese, 10 dag granulated sugar, 2 eggs, a pinch of salt, and optionally 2 sachets of vanilla sugar.

The walnut filling is prepared with 30 dag of ground walnuts, 10 dag of granulated sugar, and optionally 1 sachet of vanilla sugar.

The apple filling is prepared with 1.5 kg of apples of a rather sour variety, 12 dag of granulated sugar, cinnamon, and optionally 2 sachets of vanilla sugar – if a very juicy variety of apples is used add a pinch of salt.

The cream topping is prepared with 8 dl of cream and 3 eggs.

The fatty topping is prepared with 25 dag of either margarine, butter, lard, or vegetable oil.

A process for preparing and baking

Once the pastry, fillings, and toppings are done, you start by giving the Prekmurska gibanica its form. Start off with a layer of short pastry, put a layer of filo pastry on top of it, and then put one half of the poppy seed filling on top of that. This layer is then topped with the fatty and cream topping. This is then followed by a second layer of filo pastry with cottage cheese filling, a third layer with walnut filling, and a fourth layer with apple filling. Each and every layer of filling is topped with the fatty and cream toppings. The procedure is then repeated in exactly the same succession, at the very end the fatty topping or sour cream is applied to which egg yolk is added. The Prekmurska gibanica is then baked until fully done.

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POTICA

A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise.  Fillings commonly have as their main ingredient ground walnuts or poppy seeds. Regional variations on nut rolls are part of weddings, for Easter and Christmas, as well as other celebrations or holidays.