Napoleon’s hats

20131022-205250.jpgLast summer, as we were traveling through the islands in the south of Denmark, we stopped by a bakery and picked up assorted baked goods. The Napoleon’s hat, or Napoleonshatte in Danish, was one of them.

I used this recipe from DR.dk as the foundation when I made mine. It was much easier to make than what I expected. If you can buy kransekage/almond cake dough pre-made, it makes even easier. Definitely buy the marzipan. (Or take a look here for a home made version.)

 

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Cinnamon snails

As I said with the raspberry slices – there are certain things I miss about Denmark. The Kanelsnegle – or cinnamon snail – is one of them. It is slightly more cake-y than a regular cinnamon bun, and usually dripping with icing.

I tried to make my own. And failed.

 

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I tried my hand with this recipe from DR – but somehow, along the process, something went wrong. It definitely does not have the taste or texture like any cinnamon snail I’ve had in Denmark.

I suspect there are many reasons for this.

The yeast might have rebelled against my Norwegian cold kitchen.

The filling, which unlike the Norwegian recipe does not require melted butter, but softened butter whipped with cinnamon and sugar to a spread, which is then schmeared on the dough before rolling and cutting – also ended up being a problem – as the butter melted and sank to the bottom in the proofing time. (This might be because I used a slightly warm oven for proofing place as my kitchen is kind of cold.)

There was also confusion (for me at least) when to add the milk to the yeast, as I couldn’t tell when the recipe said for it to be added.

I debated whether or not to post this, as it is a failure – but since I’m definitely not perfect…

Anyone have a kanelsnegle recipe they use and love?

Raspberry slice

Raspberry sliceApart from the people, (and how flat it is, so you can easily bike anywhere) the thing I miss about Copenhagen most frequently, is how you can walk into a 7-11 and get rather decent pastry. Sure, it’s probably better at the local bakery or bakeshop, but the 7-11 is almost everywhere and open when the other places aren’t.

In Norway… well,  the pastry is okay at 7-11 here as well.  But true to Norwegian traditions, it is mostly buns and cinnamon buns, and more doughy buns. (It has branched out to cookies, it should be said.) But it isn’t that flaky, Danish pastry that is so delicious and leaves crumbs everywhere.

Another thing that is missing is the raspberry slice.

Americans will probably say that it looks like a home made pop tart. Which it kind of does, except the pop tarts I’ve had have been closed at the edges. This isn’t that.

I went back and forth on which recipe I should try. And I decided to adapt a grandmother recipe. Not my grandmother’s recipe, as she isn’t Danish. But the one posted by Lone Landmand here.

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Scandinavian cooking: Wales kringle

WaleskringleOddly enough named Waleskringle – I have no idea where the name comes from. If I were to hazard a guess, as it is an old Danish dessert, I would guess that it might have been named when Princess Alexandra of Denmark married the Prince of Wales, although one dictionary say that it is an old Welsh dessert… Can anyone shed some light?

This is actually a family recipe. My grandmother dictated it to my Dad when he went off to uni, so he’d be able to make it himself. Whenever we would stop at my paternal great aunt’s house, we would also get it – and it would get scarfed down like we were wild animals in training.

It is basically a profiterole dough, but instead of making profiteroles, you make three rectangular stripes of dough.

My grandmother’s recipe did not include the frozen puffed pastry underneath – I’ve seen other recipes with it, so I thought I would try. Include, exclude – it makes very little difference to the end result.

Other recipes include filling it with custard or jam – we’ve never had that, so I didn’t try doing it this time around.

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Plum chutney

We’ve had a fair bit of plums outside this year. They’re not as tasty-looking as in previous years,  (I am really picky when it comes to eating plums from the tree – they have to look just right, or else I won’t bother) so the obvious thing is to use them as an ingredient in something.

I found this recipe in Danish newspaper Politiken’s online archive of recipes. I have adapted it to suit my cupboards (I have limited spices, and as a result, it got a flavor-profile of Christmas/Autumn). Experiment with a bit of chili if you have if. The original recipe states Danish plums, which might be a bit difficult to find elsewhere, so I have adapted. And, apart from taking the stones out of the plums, it is really the simplest recipe there is.

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