Kleina (deep-fried pastries)
Klenät, klena, klejne, kleina, kleyna and fattigmann are different names for deep-fried pastries that are widespread in Scandinavian countries .
The name klenät (plural: klenäter ) comes from the Swedish word klen for slim or tender. Originally, this word is of Low German origin, which could indicate that the pastry originally came from Germany.
The dough is rolled out and cut into small trapezoids. A slot is cut out in the middle and then one end is pulled through the slot to create a "knot". The pastries are then fried in oil or other fat .
In most of Scandinavia, klenat is traditionally eaten at Christmas time , most often in southern Sweden , but also in northern Germany , Norway and Denmark . Sometimes they are still sprinkled with sugar.
In Iceland , kleinur are an everyday pastry and are sold individually in bakeries across the country or in larger packs in supermarkets.
In Scandinavian culture, the baked goods are often used for a Christmas game. One attaches a klenät to a string and then hangs it in an open doorway. Two people take part in this game, but other guests usually watch it to create a good mood. One participant has to try to bite the kleina off the string with just his mouth, while the other participant moves the other end of the string back and forth to make it harder for the other.
preparation
The dough for youngsters consists of flour , egg yolk , sugar and margarine or butter . It is rolled out and then cut into strips. In Iceland this is usually done with a special cutting wheel , the kleinujárn (a pizza cutter can also be used). The size of the strips varies, but about 4 inches is common. Then the unbaked strips are covered with cling film and stored in a cold place for about two hours. Then they are deep-fried in oil or sometimes in lard , where they expand and take on their typical shape. Traditionally, Icelandic kleinur are deep-fried in sheep tallow, but now oil is the main ingredient. Lemon juice, Brännvin or Cognac can optionally be used as ingredients for the pastry. Acetic acid diluted with water is also possible. An alternative to klenäter are so-called Smördegsklenätter ( puff pastry bags).
Kleinur and Klenäter should be stored in a dry place. The not yet fried dough can be stored in the refrigerator for a week. Kleinur are best freshly baked and served lukewarm.
history
Kleinur have been known for a very long time. A recipe for kleinur can already be found in the first Icelandic cookbook, which was published by the lawyer and publisher Magnús Stephensen (1762–1833) in 1800 under the name of Marta María Stephensen, his brother's wife. Also in the Swedish poem " Grevinnans besök " (German: The Countess' Visit) by Anna Maria Lenngren from 1800 on klenäter is referred to. In this poem, a countess is invited to dinner in a pastor's house, where she is served a small meal as part of the starter . Klenäter also frequently appear in Christmas stories by the well-known Swedish author and Nobel Prize winner for literature (1909) Selma Lagerlöf .
Regional differences
In Norway, the pastry is called Fattigman (German: poor man ) or Fattigmann Bakkels (German: poor man's pastry ) because it was said that the expensive ingredients left you impoverished ( fatty ) after preparation . Fattigmann are usually baked with cinnamon and cardamom in addition to the other ingredients .
In the areas of North America where Scandinavians settled during the 19th century and early 20th century , this pastry is also known.
Web links
Individual evidence
- ↑ Magnús Stephensen: Einfaldt Matreidslu Vasa-Qver, fyrir heldri manna Húss-freyjur . Islands konúnglega Uppfrædíngar Stiptun, Leirárgørdum vid Leirá 1800, p. 87–88 ( baekur.is [accessed on March 26, 2011] Marta María Stephensen is named as the author, Magnús Stephensen is the real author).
- ^ Anna Maria Lenngren: The Countess' Visit. In: Maximilian Bern (ed.): The tenth muse. Seals from the board and for the board . Otto Eisner, Berlin 1904, pp. 208-210.