Best 3 Danish Smalls Klejner Recipes
"Danish Smalls", also known as "Klejner" or "Klenäter", are a traditional Danish pastry that has been enjoyed for centuries. These twisted, deep-fried dough treats are often associated with Christmas time, but they can be enjoyed all year round. The delectable flavor and crispy texture of Danish Smalls make them a favorite among many. If you're looking for a delicious and festive recipe to add to your baking repertoire, look no further. This guide will take you through the steps of making authentic Danish Smalls, ensuring that you get the perfect golden-brown pastry every time.
Check out the recipes below so you can choose the best recipe for yourself!
DANISH SMALLS KLEJNER
This cookie dough is rolled out thin, cut into diamonds, slashed in the center, and twisted into a knot. Some call them "lover's knots."
Provided by Olha7397
Categories Danish
Time 19m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- In the work bowl of the food processor with the steel blade in place, or in a mixing bowl, combine the flour, sugar, and baking powder.
- Slice the butter and add to the dry ingredients.
- Process or blend until the mixture resembles coarse crumbs.
- Add 5 tablespoons of cream, egg, and cardamom (leave out cardamom if you wish) and mix until a dough forms.
- Add more cream if necessary to moisten the dough.
- Chill 30 minutes.
- On a lightly floured board, roll dough out to 1/8-inch thickness and cut into strips about 1 1/4 inches wide.
- Cut the strips diagonally into diamonds about 3 1/2 inches long.
- Make a lengthwise slash through the center of each with the point of a knife.
- Pull one end of the piece through the slash to form a half-knot.
- Heat fat (vegetable oil, lard, or shortening) to 375 F.
- Drop knots into the fat and cook until golden on both sides, turning once or twice.
- Remove from fat and drain on paper toweling.
- Dust with powdered sugar.
- Store in an airtight tin in a cool place Makes about 60 cookies.
- The Great Scandinavian Baking Book.
DANISH "KLEJNER" FRIED TWISTS
These cookies are a staple in Denmark. I can remember at all the Ladies Auxilliary Bazaars these cookies were always there -in the coffee shop, for sale with other baked goods etc. Simple but very good
Provided by Bergy
Categories Dessert
Time 35m
Yield 48 twists
Number Of Ingredients 7
Steps:
- Beat egg Yolks until light.
- Add cream & sugar, beat well.
- Add flour, salt& cinnamon.
- mix.
- Roll out small amount of dough to less than 1/8" thickness.
- Cut into 1x3" strips, cut the edges diagonally.
- Make a lengthwise slit in the middle of the strip and pull one end through.
- Fry in 350F deep oil for 2 minutes or until lightly browned, turning once.
- Drain on paper towel and sprinkle with confectioner's sugar.
DANISH DIAMONDS
Steps:
- Combine unsalted butter and 1 cup sugar in large bowl. Using wooden spoon, stir mixture until well combined. Whisk eggs and whipping cream in small bowl to blend. Gradually mix egg mixture into butter mixture. Sift flour, baking powder, salt, ground cardamom and ground nutmeg into medium bowl. Add to butter mixture and mix until soft dough forms. Divide dough into 4 pieces. Wrap each dough piece tightly in plastic; flatten each into disk. Refrigerate dough pieces overnight.
- Roll out 1 dough piece on floured work surface to thickness of scant 1/4 inch. Cut dough into 2-inch-wide strips. Cut strips crosswise and diagonally at 3-inch intervals to form diamond shapes. Cut 1 1/2-inch-long lengthwise slit in center of each diamond. Gently push one end of one pastry corner through slit and gently pull end back toward its original position. Place on ungreased cookie sheet. Repeat with remaining diamonds. Gather scraps, reroll and cut out additional diamonds. Cover and refrigerate diamonds while rolling and shaping remaining dough disks.
- Pour vegetable oil into heavy deep skillet to depth of 2 inches. Heat to 350°F. Add 5 cookies to oil and fry until puffed and golden brown on both sides, turning once, about 3 minutes. Using slotted spoon, transfer to paper towels and drain. Repeat frying of remaining cookies in batches.
- Fill large plate with powdered sugar. Roll cookies in powdered sugar to coat. (Cookies can be made 1 week ahead. Store between sheets of waxed paper in air-tight containers at room temperature.)
Tips:
- Use cold butter and heavy cream to make the dough easier to handle.
- Chill the dough for at least 30 minutes before rolling and cutting.
- Roll the dough out thinly, about 1/8-inch thick.
- Use a sharp knife or pastry wheel to cut the dough into strips.
- Twist the strips of dough around your fingers to form the traditional klejner shape.
- Fry the klejner in hot oil until they are golden brown and crispy.
- Drain the klejner on paper towels to remove excess oil.
- Serve the klejner warm or at room temperature.
Conclusion:
Danish Smalls, also known as Klejner, are a delicious and traditional Danish pastry. They are made from a simple dough that is rolled out and cut into strips, then twisted and fried. Klejner are typically served warm or at room temperature, and they can be enjoyed on their own or with a variety of toppings, such as powdered sugar, cinnamon sugar, or jam. These pastries are a perfect treat for any occasion, and they are sure to be a hit with family and friends.
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