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Classic Danish Klejner | Crispy Christmas pastries
Dessert

Classic Danish Klejner | Crispy Christmas pastries

A recipe for classic Danish klejner passed down from my great-grandmother, over 100 years old. Crispy, golden and simple – made with few ingredients, ammonium carbonate and calm in the process. A piece of Danish Christmas tradition, exactly as it was baked back then.

TraditionalChristmasWinterDessertÆgStandard
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Rate:
1.0 (1)
45 min total
10 servings
Hard

Ingredients

servings
Units
  • 2 stk eggs
  • 4.4 oz icing sugar
  • 13.2 oz wheat flour
  • 4.4 oz margarine, melted and slightly cooled
  • ¼ tsp ammonium carbonate
  • 4¼ cup oil or vegetable fat for frying

Instructions

  1. 1

    Mix eggs and sugar

    1. Stir eggs and icing sugar together in a bowl until the mixture is smooth and even.
    3 min
    Bowl
  2. 2

    Melt the margarine

    1. Melt the margarine gently over low heat and let it cool slightly.
    5 min
    Low heat
    Pot
  3. 3

    Add flour and ammonium carbonate

    1. Stir the wheat flour and ammonium carbonate into the egg mixture.
    5 min
    Bowl
  4. 4

    Bring the dough together

    1. Add the melted margarine a little at a time and bring the dough together until smooth and pliable.
    7 min
    Bowl
  5. 5

    Let the dough rest

    1. Flatten the dough, wrap it and let it rest in a cool place for about 30 minutes.
    30 min
  6. 6

    Roll out and shape the klejner

    1. Roll the dough out thinly on a lightly floured surface.
    2. Cut into diamond shapes, make a slit in the centre and pull one point through.
    10 min
    KnifeCutting Board
  7. 7

    Fry the klejner

    1. Heat oil or vegetable fat to 180°C.
    2. Fry the klejner a few at a time, turning them, until golden.
    3. Let them drain on kitchen paper.
    10 min
    180°C
    Pot

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Details

Nutrition

Calories

200kcal

Protein

3g

Fat

10g

Carbs

25g

Serving Size

30g

Dietary

Allergens

ÆgGlutenMælk

Serving

Suggestions

  • • Dust with icing sugar just before serving
  • • Perfect with coffee or mulled wine
  • • Serve in a bowl in the middle of the table so everyone can nibble

Drink Pairings

  • • Kaffe: Black coffee or latte
  • • Juledrik: Mulled wine with raisins and almonds

Side Pairings

  • • icing sugar

Dessert Pairings

  • • risalamande

Storage

Fresh

  • • Duration: 5 days
  • • Temperature: 20°C
  • • Method: Store in an airtight tin at room temperature. Let them cool completely before closing the lid

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze fully cooled klejner. Warm briefly in the oven to restore crispness

Reheating

  • • Oven: Heat for 3 to 4 minutes at 160°C to crisp them up again (160°C)

Tips

Preparation

  • • Let the dough rest cold – it makes it easier to roll.

Cooking

  • • Keep the oil stable at 180°C, otherwise the klejner absorb too much fat.
  • • Fry a few at a time so the temperature does not drop.

Serving

  • • Dust with icing sugar just before serving.
  • • Warm them briefly in the oven the next day for fresh crispness.

Variations

Flavor

  • Orange zest instead of lemon for a mild citrus note.
  • A touch of vanilla in the dough.
  • A pinch of cinnamon together with the cardamom.

Health

  • Reduce the icing sugar a little for less sweetness.

Method

  • Make the dough the day before and let it rest cold overnight.

Toppings

  • Icing sugar
  • Vanilla sugar

Author

N

Nordmad

Traditionelle danske opskrifter med ro, varme og julens smag.

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Comments

Author

N

Nordmad

Traditionelle danske opskrifter med ro, varme og julens smag.