Danish Smalls Klejner
Transport your taste buds to a cozy Scandinavian kitchen with this authentic Danish Smalls Klejner recipe. These delicate, golden-hued pastries are a traditional Christmas favorite in Denmark, featuring a buttery, cardamom-scented dough kissed with a hint of fresh lemon zest. The dough is twisted into elegant diamond shapes before being fried to crisp perfection, creating a treat that’s both visually captivating and irresistibly delicious. Perfectly paired with a cup of coffee or mulled wine, these klejner deliver a heavenly balance of light sweetness and warm spices. With their melt-in-your-mouth texture and signature twisted design, they make an impressive addition to any holiday spread or dessert table. Plus, the recipe includes simple ingredients and step-by-step instructions, ensuring you can easily bring a taste of Danish tradition to your home.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 150 grams Unsalted butter
- 2 large Eggs
- 100 ml Heavy cream
- 1 teaspoon Fresh lemon zest
- 1 teaspoon Cardamom powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 liter Vegetable oil (for frying)
Instructions
In a large bowl, sift together the flour, baking powder, cardamom, and salt. Set aside.
In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well between each addition.
Stir in the heavy cream, lemon zest, and the flour mixture a little at a time until a soft dough forms. Wrap the dough in plastic wrap and let it chill for 30 minutes in the refrigerator.
Lightly flour a clean surface and roll out the dough to about 5mm (1/4 inch) thickness. Using a pastry cutter or knife, cut the dough into small diamond shapes, approximately 5cm (2 inches) long.
Carefully cut a small slit in the center of each diamond, then pull one end of the diamond through the slit to create the signature twisted shape of klejner.
Heat the vegetable oil in a deep pot or fryer to 180°C (350°F). Test the oil with a small piece of dough—it should sizzle and turn golden within 1 minute.
Fry the twisted klejner in small batches until golden brown, about 1-2 minutes on each side. Use a slotted spoon to remove them from the oil and place on paper towels to drain excess oil.
Allow the klejner to cool completely and serve them plain, or sprinkle with powdered sugar for added sweetness.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 3.4 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 21 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
