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Traditional in Norway (Fattigmann) and Sweden (Klenät) as well as most other Northern European countries under various names, see note*, below. Rolled out and fried in oil, dusted with powdered sugar.
Ingredients
3 egg yolks
3 tablespoons sugar
3 tablespoons heavy cream
1/4 teaspoon crushed cardamom
or 1 teaspoon brandy
1-1/4 to 1-1/2 cup flour
powdered sugar
Directions
- Beat egg yolks until light. Add sugar and cream, beat well. Blend in cardamom or brandy. Add flour and mix well to make a smooth dough. Roll out to 1/16″ thickness (if you have a pasta maker, you can use your roller for this). Cut in strips about 1-1/2″ wide. Cut diagonally at 4″ intervals. Make 2″ slit crosswise in centre and slip one end through slit, to make a “bow”. Deep fry in hot deep fat (350 F) until delicately browned, about 1-1/2 minutes. Drain on paper towels. Cool and sprinkle with powdered sugar.
Notes
- If you plan to make these often, you can get a special Fattigmann Cutter that does all this for you.
- * These are traditional in parts of the US that were settled by Northern Europeans. Fatigmann or Fattigmannbakkels is the Norwegian name for them. In Sweden they are also known as klenät, and they can be found in all Scandinavian and Northern European countries under the names klena, klejne, kleina, kleyna (and more), as well as Chrusciki or Angel Wings...among others…depending on country and tradition.