Recipe
From the Emerald Queen of the Seas
Kleinur (Cardamom Twisted Pastries)
Hello! Trixie here, reporting from Reykjavik with contraband pastry intel!
These cardamom-kissed beauties are basically doughnuts that went to finishing school—crispy, golden, and just exotic enough to make your friends think you’ve been holding out on them.
Naturally, it was while eating a plateful of these that we cracked the case of our latest homicide.
In my world, fried pastries and homicide investigations tend to keep the same social calendar.
Ingredients:
For the Kleina:
3 cups all-purpose flour
1 teaspoon baking powder
⒈／⒉ teaspoon cardamom
⒈／⒋ teaspoon nutmeg
? cup sugar
3 tablespoons butter, softened
2 eggs
⒈／⒉ cup milk
1 teaspoon vanilla
Oil for frying
Powdered sugar for dusting
For the Lingonberry Glaze (optional):
1 cup powdered sugar
3 tablespoons lingonberry preserves
2-3 tablespoons milk
Pinch of salt
Instructions:
Make dough: Mix flour, baking powder, spices, and sugar. Cut in butter. Beat eggs with milk and vanilla. Add to dry ingredients, mixing until smooth dough forms. Wrap and chill 1 hour.
Shape: Roll dough ⒈／⒋-inch thick. Cut into rectangles (about 2x4 inches). Cut a slit lengthwise in center of each. Pull one end through slit to create twisted shape.
Fry: Heat 2 inches oil to 375°F. Fry kleina 1-2 minutes per side until golden. Drain on paper towels.
Finish: Dust with powdered sugar OR whisk glaze ingredients and drizzle over cooled kleina.
Enjoy!