Klenät

Nordic fried pastry KleinaAlternative namesKlena, Klejne, Kleina, Kleyna, FattigmannTypeDoughnutRegion or stateNorthern EuropeMain ingredientsFlour, egg yolks, sugar, margarine or butter  Media: Kleina Klenät, kleinur, klena, klejne, kleina, kleyna, and fattigmann are all names for angel wings, a fried pastry common in the Nordic countries as well as the rest of Europe and the United States. In nearby countries (such as Lithuania, is found under the name žagarėliai or in Latvia under the name žagariņi or zaķauši depends on region) and Eastern European countries (such as Romania under the name of minciunele or Poland under the name ‘’faworki ‘’ or Russia, under the name krepli, Russian: крепли). The name originates from Low German "Kleinet" meaning "little object" or "present", which may indicate that the pastry was originally German. It is made from flattened dough cut into small trapezoids. A slit is cut in the middle and then one or both ends pulled through the slit to form a "knot". The kleina is then deep-fried in oil or another kind of fat. Subsequently can be sprinkled with powdered sugar and cinnamon. In Spain they are called pestiños and are usually glazed with honey or cinnamon sugar. In Scandinavia, klenäter are traditionally eaten around Christmas, most commonly in the southern parts of Sweden, and Iceland, Norway, the Faroe Islands, Greenland and Denmark, the Baltic states, as well as Northern Germany. They may be sprinkled with sugar. Icelandic Kleinur are a very common everyday pastry, sold in bakeries (singly) and stores (in bags of ten or so) all around the country, and eaten plain. Kleinur are similar to the American cruller.

[edit] Klenäter are an old type of pastry and are mentioned in Denmark as early as the 14th century and appearing in Danish and Icelandic cookbooks in the 18th century and 19th century. They are also referenced in a Swedish poem by Anna Maria Lenngren from 1800, called Grevinnans besök (English: The Countess' Visit). In the poem, a countess is invited to a dinner party at the home of a pastor, where she is served klenäter as part of the entrée. Klenäter also frequently appear in Christmas stories by famous Swedish author Selma Lagerlöf, winner of the Nobel Prize in Literature in 1909.

[edit] In Norway, klenäter are known as Fattigmann and tend to be made with cardamom. In Norway, klenäter are known as fattigmann (English: poor man), or fattigmannsbakkels (English: poor man's pastry), because, it was said, the high cost of making the cookies could leave you impoverished (fattig). This is however a myth. Fattigmann tend to be made with cinnamon, cardamom, and a dash of cognac as well as the other ingredients listed below. They are also eaten in the areas of North America where Scandinavians settled during the nineteenth century and the beginning of the twentieth century. A similar pastry called "calzones rotos" (literally "broken panties") is eaten during winter in Chile, another similar pastry is commonly eaten in southern Brazil called "cueca virada" (meaning "twisted panties").

[edit] Preparing klejner in Denmark The dough for klenäter is made from flour, egg yolks, sugar, and margarine or butter. The dough is rolled out and then cut into strips, in Iceland often with a special cutting wheel called a kleinujárn. (A pizza cutter can also be used.) The size may vary, but about 10 centimetres (4 in) long is typical. The uncooked strips are covered with plastic wrap and left to rest for two hours in a cold place. They are then fried in oil or sometimes lard and the dough expands into shape. Traditionally, Icelanders fried kleinur in sheep tallow, but today oil is typically used. Lemon juice, brännvin, or cognac are optional ingredients in klenäter. Water mixed with acetic acid can be used instead. An alternative type of klenäter is smördegsklenätter (English: puff pastry klenäter). Klenäter should be kept in a dry place. The non-fried dough can be preserved in a refrigerator for a week. Klenäter are best served medium-warm and newly baked.

Klenät’s crisp, melt‑in‑the‑mouth texture makes them the perfect counterpoint to the richer, buttery treats that dominate the winter feast. Their light, airy structure means they can be enjoyed in larger numbers without feeling over‑indulgent, which is ideal for the endless rounds of tea and mulled wine that fill a British household at Christmas. The tradition of dusting them with powdered sugar adds a festive sparkle that mirrors the glint of tinsel on the tree, while the subtle hint of cinnamon links them to other seasonal flavours such as mulled cider and Christmas pudding. Because they’re fried rather than baked, they also bring a cosy, hearth‑like aroma to the kitchen, reminding families of old‑fashioned winter markets across the North Sea.

When selecting klenät, look for a uniform golden colour and a slight puff in the centre – signs they’ve been fried at the right temperature and have retained a light crumb. Avoid pieces that are overly dark or greasy, as they will lack the delicate crunch that defines the pastry. For a home‑made touch, pick up a tin of ready‑made dough from a specialist Scandinavian shop; it usually comes pre‑cut with the signature slit, saving you the fiddly shaping. If you prefer fresh‑made, choose a bakery that fries the pastries in a neutral oil such as canola rather than lard, which keeps the flavour clean and lets the sugar dust shine through. Store any leftovers in an airtight container and re‑heat briefly in a low oven to revive the crispness.

To keep klenät at their best, serve them shortly after frying or reheating. Arrange the pastries on a large platter, then dust a fine layer of icing sugar using a fine mesh sieve – this creates an even coating and prevents clumps. Pair them with a small bowl of warm, spiced mulled wine or a hot chocolate with a dollop of cream; the moisture from the drink highlights their crisp edge while the flavours complement the cinnamon and butter notes. For a modern twist, offer a selection of dipping sauces – a hint of orange marmalade or a drizzle of dark chocolate – but keep the dips light so the pastry’s delicate texture remains the star. A few sprigs of fresh rosemary or a dusting of nutmeg can add an aromatic garnish without overwhelming the traditional taste.