Best 9 Swedish Krumkake Recipes

SCANDINAVIAN CHRISTMAS CRISPY KRUMKAKE

Steps:

• In a medium bowl, cream the sugar with the butter. Beat in the eggs until mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes.
• Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
• Open iron; lightly brush inside top and bottom with shortening, oil or melted butter. Spoon 1 tablespoon batter onto center of hot iron. Close iron. Bake about 1 minute on each side until cookie is lightly browned. Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cigar or cone shape. Cool on rack. Cookies become crisp as they cool. Repeat with remaining batter. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. Store baked cookies in airtight containers. You can also keep them frozen for several months.
• The Great Scandinavian Baking Book B. Ojakangas.

SWEDISH KROPPKAKOR

Steps:

• Mash the potatoes.
• Stir in egg and flour making a smooth dough.
• Fry onion and bacon in some butter.
• Add allspice or white pepper to taste, set aside.
• Shape the dough into a log with floured hands cut into 12 pieces.
• Make a little pocket and fill with about 1 tablespoon of filling.
• Close and shape into a ball.
• Put about 4-5 at a time in simmering salted water, big pot, and let simmer for 5 minutes.
• kakorna will sink and when they have floated to the top they are ready.
• Serve with a thin béchamel sauce or melted butter.
• A must is lingonsylt.

KRUMKAKE

Steps:

• Beat the eggs and add flour while continuously stirring. Then add the sugar, vanilla, almond extract and evaporated milk. Beat in melted butter. Heat krumkake maker and drop 1 tablespoon on the iron and press. Hold for about 30 seconds. Remove and immediately roll into a cylinder shape. Dip the finished cookie in chocolate or fill with whipped cream and berries. ***Krumkake maker available at Kitchen Classics: 1-888-954-3877
• Note: The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

WHIPPED CREAM KRUMKAKE

Steps:

• Beat eggs in a bowl until very light. Add sugar gradually, beating to blend. Slowly add melted butter, then whipped cream and nutmeg. Mix in flour. (Dough will be consistency of cookie dough.) Chill dough thoroughly. , Preheat krumkake iron over medium heat for about 10 minutes or until a drop of water "dances" when dropped onto plates. Brush plates with butter; place 1 tablespoon dough in center of lower plate. Close iron and press handles together. If excess dough comes out sides, remove with a table knife. , Bake for about 30 seconds; flip iron and bake for about 30 seconds on the other side. Remove krumkake and immediately roll over a cone-shaped form. Place seam side down on parchment to cool; remove form. , If desired, fill some or all of the cooled cones with sweetened whipped cream. Serve immediately.

KRUMKAKE

Steps:

• Heat ungreased krumkake iron over medium-high heat on smallest surface unit of electric or gas range (for electric irons, follow manufacturer's directions). Beat all ingredients until smooth. Test iron with a few drops of water; if they skitter around, iron is correct temperature.
• Lightly brush inside top and bottom of iron with shortening or vegetable oil. Drop 1/2 tablespoon batter onto iron; close gently. Cook about 15 seconds on each side or until light golden brown. Keep iron over heat at all times. Remove cookie with knife. Immediately roll cookie around roller or handle of large wooden spoon. Cool on wire rack.

NORWEGIAN KRUMKAKE

Steps:

• Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
• Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
• Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.

KRANSEKAKE

Steps:

• Dough: Place almonds in a food processor and process to form fine crumbs, about 2 minutes. Add sugar and salt and process until well combined and powder-like, about 1 minute. Add egg whites and process until a dough forms (it will have the texture of cookie dough). Wrap tightly in plastic wrap and refrigerate overnight.
• Preheat oven to 300°F with oven rack in the middle. Brush a set of 6 kransekake molds with butter. Divide dough in half. Working with one half of dough at a time, cut into small portions and roll into ropes that are slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick). Fit ropes into rings of 3 molds, trimming to fit. Place molds on an unrimmed baking sheet and bake until puffed and lightly golden brown, about 30 minutes.
• Transfer molds to a wire rack and let cool completely on baking sheet. Repeat shaping and baking process with remaining half of dough and remaining 3 molds. Carefully remove rings from molds.
• Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.
• To Assemble: Sort rings in order of size. Fill a piping bag with icing and pipe a few dots onto the base of the largest ring and adhere to a cake plate. Pipe icing onto the base of next largest ring, and stack on top of the first ring. Repeat process, continuing to stack rings in decreasing size to form a tower of 18 rings. Decorate as desired. Allow icing to set before serving.

KRUMKAKE II

Steps:

• In a medium bowl, beat the eggs and sugar with an electric mixer until very thick, about 5 minutes. Stir together the flour and cardamom, add it to the egg mixture alternately with the heavy cream.
• Heat the krumkake iron over the stovetop on medium high heat. When it is hot enough a drop of water will dance around on the surface. Drop batter by tablespoons onto the center of the iron. Close the cover and cook over medium heat for about 30 seconds on each side. Carefully peel the cookie from the iron, and roll in a tight roll or cornucopia shape using metal forms or wooden dowels. Remove from forms and continue with more batter.

KROPPKAKOR

Steps:

• Place potatoes in a large saucepan, and cover with cold water by about 2 inches. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 30 minutes. Drain, and immediately return to pan. Return to stove (with burner off), and let dry for 15 minutes. Peel potatoes, and pass through a ricer or a food mill, into a large bowl. Let cool completely, at least 2 hours (or cover and refrigerate overnight).
• Meanwhile, cook bacon in a medium skillet over medium-high heat for 2 to 4 minutes. Add onion and allspice, reduce heat to medium, and cook until onion is soft, about 4 minutes. Add ham, and cook until both bacon and ham are lightly browned, about 10 minutes. Let cool.
• Toss cooled potatoes with flour and 1 1/2 teaspoons salt. Gradually add egg yolks, stirring until incorporated. Using your hands, gather mixture in a mound.
• Place about 1/4 of the potato mixture on a lightly floured work surface. Shape into a log that is 1 1/4 inches in diameter, then cut it crosswise into five 2-inch pieces. With floured hands, roll each portion into a ball, and use 2 fingers to make a deep indentation in center. Place 1 heaping tablespoon bacon filling in center, pinch to enclose filling, and press to seal. Flatten slightly into a disc. Place on a parchment-lined baking sheet, and cover with a clean kitchen towel. Repeat with remaining dumplings.
• Bring a large pot of salted water to a boil. Add 5 dumplings. Cook, stirring occasionally, until dumplings rise to the surface, about 5 minutes. Using a slotted spoon, transfer to a clean kitchen towel to drain. Repeat.
• Heat 3 tablespoons butter in a large skillet until foamy. Fry dumplings in batches, being careful not to overcrowd them, until golden brown, about 3 minutes per side. Cover loosely with parchment and then foil to keep warm. If butter browns between batches, wipe out skillet, and add more butter. Meanwhile, fry bacon slices for serving on the side if desired. Serve immediately.