This post may contain affiliate links
to companies I know and trust. If you purchase something through one of those
links I will receive a few pennies to help fund my yarn, fabric and vintage
cookbook habit
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
Klenät, klena, klejne, kleina, kleyna, and fattigmann are all names for a fried pastry common in the Nordic countries. It is also found in nearby countries (such as Lithuania, under the name Žagarėliai). The name is related to klen, the Swedish term for “slender”, but is originally of Low German origin, which may indicate that the pastry was originally German. It is made from flattened dough cut into small trapezoids. A slit is cut in the middle and then one end pulled through the slit to form a “knot”. The kleina is then deep-fried in oil or another kind of fat.
In Scandinavia, klenäter are traditionally eaten around Christmas, most commonly in the southern parts of Sweden, Iceland, Norway and Denmark, the Baltic states, as well as Northern Germany. They may be sprinkled with sugar. Icelandic Kleinur are a very common everyday pastry, sold in bakeries (singly) and stores (in bags of ten or so) all around the country, and eaten plain.
Klejner (Smalls) as in German "Kleiner"
Ingredients
- 2 eggs
- 4 egg yolks
- 1 cup sugar
- 1 tbsp sugar
- 6 tbsp butter melted
- 1 tsp lemon flavor (optional)
- 1/2 tsp baking soda
- 1/2 tsp baking ammonia
- 6 tbsp cream
- 5 cups flour
Instructions
- Cream eggs and sugar, add melted butter & lemon flavoring
- Mix the baking soda and baking ammonia with 2 teaspoons of water & cream. Add along with the flour.
- Mix well
- Divide dough into four parts for rolling.
- Roll out thin and cut into long strips about 1" wide..
- Cut the strips across diagonally in 2"-3" long strips.
- Make a slit in the center of the strips. Pull one end of the piece through the slash to form a half knot.
- Drop into boiling fat (about 375 degree F) and cook until golden brown, turning with a fork.
- Lift out with slotted spoon, drain on paper towels.
- Sprinkle with powdered sugar or a cinnamon/ sugar blend.
Printer Friendly copies:
[amazon_link asins=’B005GLXRC6′ template=’ProductAd’ store=’instither-20′ marketplace=’US’ link_id=’362a38b2-d7d2-11e7-ae7e-59d3809ca010′]
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
