Danish Smalls Klejner Recipes

DANISH SMALLS KLEJNER

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

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.)