📝 About This Recipe
A cornerstone of the Nordic Christmas 'Syv Slags Kager' (Seven Kinds of Cookies), Klejner are sophisticated fried pastries infused with aromatic cardamom and bright lemon zest. Unlike heavy doughnuts, these traditional treats feature a crisp, delicate exterior and a tender, melt-in-the-mouth crumb. Their iconic twisted diamond shape makes them as beautiful to display on a festive platter as they are delightful to eat alongside a warm mug of gløgg.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 125 grams Unsalted butter (cold and cubed)
- 150 grams Granulated sugar
- 3 large Egg yolks (at room temperature)
- 1/2 cup Heavy cream (cold)
- 1.5 teaspoons Ground cardamom (freshly ground preferred)
- 1 tablespoon Lemon zest (from 1 organic lemon)
- 1 tablespoon Cognac or Brandy (helps prevent oil absorption)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt (fine sea salt)
For Frying & Finishing
- 1 liter Neutral oil or Lard (canola, sunflower, or traditional leaf lard)
- 1/4 cup Powdered sugar (for dusting (optional))
👨🍳 Instructions
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1
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and ground cardamom to ensure even distribution.
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2
Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs with no large lumps.
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3
In a separate small bowl, lightly whisk the egg yolks with the granulated sugar, heavy cream, lemon zest, and cognac until well combined.
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4
Make a well in the center of the flour-butter mixture and pour in the liquid ingredients. Use a wooden spoon or your hands to bring the dough together quickly.
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5
Turn the dough onto a lightly floured surface and knead very briefly—just until smooth. Do not overwork it, or the cookies will become tough.
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6
Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or ideally overnight, to allow the gluten to relax.
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7
On a floured surface, roll out the chilled dough to a thickness of about 3-4 millimeters (roughly 1/8 inch).
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8
Using a pastry wheel (klejnespore) or a sharp knife, cut the dough into diagonal strips about 3cm wide, then cut diagonally again to create diamond shapes roughly 8-10cm long.
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9
Cut a small vertical slit (about 2cm) in the center of each diamond. Gently pull one end of the diamond through the slit and out the other side to create the classic 'knot' or twist.
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10
Heat your oil or lard in a heavy-bottomed pot or deep fryer to 180°C (350°F). Use a thermometer to maintain this temperature throughout the process.
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11
Fry the Klejner in small batches (3-4 at a time) for about 1-2 minutes per side until they are an even, light golden brown. They will puff up significantly.
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12
Use a slotted spoon to remove the cookies and drain them on a wire rack lined with paper towels.
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13
Allow the cookies to cool completely. If desired, dust lightly with powdered sugar before serving.
💡 Chef's Tips
Always keep the dough cold; if it gets too warm, it becomes sticky and loses its crispness when fried. The addition of Cognac or Brandy is a traditional secret—the alcohol evaporates quickly, creating steam that puffs the pastry while preventing the dough from soaking up too much oil. Maintain a steady oil temperature; if the oil is too cold, the Klejner will be greasy; if too hot, they will brown before the center is cooked. Store the cooled cookies in an airtight tin to keep them crisp; they will stay fresh for up to two weeks. If you don't have a pastry wheel, a pizza cutter works well for clean, straight edges.
🍽️ Serving Suggestions
Serve alongside a glass of warm Scandinavian Gløgg (mulled wine) for the ultimate holiday experience. Pair with a strong cup of dark roast coffee to balance the sweetness of the pastry. Arrange on a tiered platter with other Christmas 'småkager' like Pebernødder and Vaniljekranse. Serve with a side of cloudberry or lingonberry jam for a tart, fruity contrast. Enjoy as a mid-afternoon 'Fika' treat during the cold winter months.