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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 4 |
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A traditional Norwegian pastry recipe from my grandmother. We make it Thanksgiving weekend to serve at Christmas. Hard work but worth it. Ingredients:
2 cups flour |
1/2 teaspoon salt |
1/4 lb lard |
1/4 cup water |
1 egg, beaten |
3 tablespoons milk |
3/4 lb butter |
1 1/2 cups sugar |
Directions:
1. Blend flour and salt.
2. Cut in lard.
3. Add water.
4. Mix well.
5. Divide into 12 balls.
6. In a separate bowl, combine beaten egg and milk.
7. In a third bowl, cream butter and sugar.
8. On a floured surface, roll dough as thin as possible.
9. 8 to 10 inch circles.
10. Bake like a pancake on a seasoned griddle set at 400 degrees.
11. When the first side is lightly browned flip the pancake and brush the baked side with the egg/milk mixture.
12. When the egged side is dry flip the pancake again and rebake the egged side.
13. You will cook 3 sides.
14. Stack the cooked pieces with very wet washcloths facing the unegged side of the pancakes .
15. When the pancakes are cool and pliable spread the enegged side with the butter mixture and fold, butter side in.
16. Cut into 3 wedges and freeze of refrigerate.
17. These are best when aged in the freezer for 4 to 8 weeks.
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