Kling

A traditional Norwegian pastry recipe from my grandmother. We make it Thanksgiving weekend to serve at Christmas. Hard work but worth it.

Ready In:
2hrs 30mins
Yields:
Units:

ingredients

directions

  • Blend flour and salt.
  • Cut in lard.
  • Add water.
  • Mix well.
  • Divide into 12 balls.
  • In a separate bowl, combine beaten egg and milk.
  • In a third bowl, cream butter and sugar.
  • On a floured surface, roll dough as thin as possible.
  • 8 to 10 inch circles.
  • Bake like a pancake on a seasoned griddle set at 400 degrees.
  • When the first side is lightly browned flip the"pancake" and brush the baked side with the egg/milk mixture.
  • When the egged side is dry flip the"pancake" again and rebake the egged side.
  • You will cook 3 sides.
  • Stack the cooked pieces with very wet washcloths facing the unegged side of the"pancakes".
  • When the"pancakes" are cool and pliable spread the enegged side with the butter mixture and fold, butter side in.
  • Cut into 3 wedges and freeze of refrigerate.
  • These are best when aged in the freezer for 4 to 8 weeks.
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RECIPE MADE WITH LOVE BY

@Chris in Cocoa
Contributor
@Chris in Cocoa
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"A traditional Norwegian pastry recipe from my grandmother. We make it Thanksgiving weekend to serve at Christmas. Hard work but worth it."
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  1. Chris in Cocoa
    A traditional Norwegian pastry recipe from my grandmother. We make it Thanksgiving weekend to serve at Christmas. Hard work but worth it.
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