Recipe: Kling – Traditional Norwegian Pastry
🕒 Total Time: 2 hours 30 minutes
🥧 Yield: 36 pieces
🎄 Category: Dessert
🌟 Keywords: Grains, Norwegian, Scandinavian, European, Christmas, Weeknight, < 4 Hours
Description:
A cherished family recipe passed down through generations, this traditional Norwegian pastry, known as Kling, holds a special place in our holiday traditions. Originating from the kitchens of my grandmother, it’s a labor of love we reserve for Thanksgiving weekend, eagerly anticipating its debut on our Christmas table. Though it requires dedication and effort, the reward is unquestionably worth it, as each bite transports us to the cozy comforts of Norwegian holiday celebrations.
Ingredients:
- 2 cups flour
- 1/2 teaspoon salt
- 1/4 cup water
- 1/4 cup beaten egg
- 1 cup milk
- 3 tablespoons butter
- 3/4 cup sugar
Instructions:
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Blend Flour and Salt: In a mixing bowl, combine the flour and salt, blending them thoroughly to ensure even distribution.
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Cut in Lard: Incorporate the lard into the flour mixture, cutting it in until the mixture resembles coarse crumbs, ensuring the lard is evenly distributed.
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Add Water: Gradually add the water to the flour mixture, mixing until a dough forms. Ensure the water is incorporated evenly throughout the dough.
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Mix Well: Knead the dough until it becomes smooth and elastic, ensuring all ingredients are fully combined.
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Divide Into Balls: Divide the dough into 12 equal-sized balls, shaping each one with care.
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Prepare Egg and Milk Mixture: In a separate bowl, combine the beaten egg and milk, whisking them together until well blended.
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Cream Butter and Sugar: In a third bowl, cream together the butter and sugar until light and fluffy, creating a smooth mixture.
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Roll Out Dough: On a floured surface, roll out each dough ball as thin as possible, forming them into 8 to 10-inch circles.
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Cook Like Pancakes: Heat a seasoned griddle to 400 degrees Fahrenheit. Cook each dough circle on the griddle, treating them like pancakes. When the first side is lightly browned, flip the “pancake” and brush the baked side with the egg and milk mixture. Repeat this process until all sides are cooked, ensuring each side is lightly browned and evenly cooked.
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Stack and Moisturize: As each “pancake” is cooked, stack them with damp washcloths between each layer, ensuring the un-egged side is facing the moist cloth. This helps keep the “pancakes” moist and pliable.
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Spread Butter Mixture: Once the “pancakes” have cooled and become pliable, spread the butter and sugar mixture evenly over the un-egged side of each “pancake.”
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Fold and Cut: Fold each “pancake” into thirds, buttered side in, creating a triangular shape. Cut each folded “pancake” into three wedges.
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Storage: These pastries are best when aged in the freezer for 4 to 8 weeks, allowing the flavors to meld and develop over time. Alternatively, they can be stored in the refrigerator for shorter periods.
Nutritional Information (per serving):
- Calories: 156.7
- Fat Content: 11.1g
- Saturated Fat Content: 6.2g
- Cholesterol Content: 29.4mg
- Sodium Content: 89.5mg
- Carbohydrate Content: 13.7g
- Fiber Content: 0.2g
- Sugar Content: 8.4g
- Protein Content: 1g
Indulge in the time-honored flavors of Norwegian cuisine with this delightful Kling recipe. Perfect for festive gatherings or cozy evenings by the fire, these pastries are sure to become a treasured tradition in your family for years to come.
