DISH RESEARCH · Dessert

Klejner

Arla’s klejner make a chilled wheat dough with egg, butter, cream, cognac, cardamom and supplied lemon zest and juice, cut and twist it through central slits, then fry the pieces in Palmin and drain them on absorbent paper.

About Klejner

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Arla’s klejner are crisp Christmas dough twists flavoured with ground cardamom, lemon zest, lemon juice and cognac. This recipe fries them in its selected Palmin fat and drains the golden pieces on absorbent paper.

A large egg and sugar are beaten until light and fluffy. Melted butter, cream, cognac, ground cardamom, finely grated lemon zest and freshly pressed lemon juice are mixed in, followed by wheat flour; the covered dough rests in the refrigerator.

On a floured surface, the dough is kneaded lightly and divided in two. Each portion is rolled into a rectangle, cut into diagonal pieces and slit in the centre, then one tip is pulled through the slit to make a twist.

Palmin heats in a small deep pan, and a piece of white bread tests the frying temperature by turning golden. Two or three twists fry at a time and are turned as they become golden.

The cooked klejner are lifted from the fat and laid on absorbent paper. Their twisted shape and cardamom-and-lemon seasoning complete the Christmas biscuits.

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Dish type: Dessert
Preparation: Read the preparation
A large egg and sugar are beaten until light and fluffy. Melted butter, cream, cognac, ground cardamom, finely grated lemon zest and freshly pressed lemon juice are mixed in, followed by wheat flour; the covered dough rests in the refrigerator. On a floured surface, the dough is kneaded lightly and divided in two. Each portion is rolled into a rectangle, cut into diagonal pieces and slit in the centre, then one tip is pulled through the slit to make a twist. Palmin heats in a small deep pan, and a piece of white bread tests the frying temperature by turning golden. Two or three twists fry at a time and are turned as they become golden. The cooked klejner are lifted from the fat and laid on absorbent paper. Their twisted shape and cardamom-and-lemon seasoning complete the Christmas biscuits.

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Ingredients in Klejner

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Wheat flourbase
Buttercooking medium
Eggbinder
Sugarsweetener
Creambinder
Cardamomseasoning
Vegetable Oilcooking medium

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Denmark

Cuisines & regions

Danish Cuisine

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Klejner