Fried Pastries

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

The Scandinavian dessert repertoire includes a variety of fried goods, many of which date back to the days before ovens were common. Using cast-iron molds, they could be prepared over an open fire. Today these traditional cookies and cakes are rarely made at home, usually only at Christmas. Klejner or fattigman are crisp, twisted strips of dough often flavored with lemon zest and fried in hot oil. They vary from region to region: in Norway they are made with yeast and frequently decorated with icing after cooling; in Denmark they have no yeast and are served plain. Æbleskiver, with their pancake-like batter, are a Danish Christmas tradition. Traditionally, these plump pancakes are baked with either a slice of apple or prune sauce inside, though that practice is no longer common. They are fried in a little shortening or butter in a special cast-iron pan with round indentations. Sadly, very few Danes make œbleskiver by hand anymore, generally choosing to buy them frozen and reheat them in the oven. Æbleskiver are served with raspberry jam and powdered sugar; a glass of gløgg or mulled wine is the classic accompaniment. See mulled wine.