How to Make Danish Medal Cookies With A Pastry Cream Filling- Medaljer Kage Opskrift

These cream cakes (Medaljer) are very common in Danish bakeries and homes.  These are made in countless variations.  The primary ingredients are the cookies, custard, whipped cream, and icing.  Below is the recipe for each of the primary ingredients.  Once each item is made it just requires assembling to make a delicious treat.  First step is make the cookie.

Cookie Ingredients:

  • 1 1/4 cups of flour
  • 3 tablespoons of powdered sugar
  • 1 egg
  • 5 tablespoons of softened butter

Kitchen Utensils

  • bowl wooden spoon 
  • pastry blender
  • measuring cup
  • rolling pin
  • baking tray
  • parchment paper
Cookie Preparation
Combine sifted confectionery sugar and flour in a large mixing bowl. Mix well by hand or with a wooden spoon. Add softened butter and knead with either a wooden spoon or a pastry blender.   Next add one egg and mix the mixture with a wooden spoon  Continue mixing the dough.  Use your hands to form a smooth round ball of dough.  Wrap in plastic wrap and chill in the refrigerator for one hour.
Preheat oven at 400F. Roll dough on lightly floured work surface to 1/4 or 1/8″ thickness. Cut into round cookie shapes with medium-sized wineglass or a cookie cutter.    Bake on a greased baking sheet or lined with parchment paper for about 8 minutes or until pale golden brown. Place on the center of the oven rack and bake at 4oo degrees.  Remove to a wire rack to cool.  Can be kept in an airtight container until needed.

Custard As a Pastry Cream for the Medal Cookies – Creme budding opskrift

Custard Ingredients:

  • 2 cups of milk
  • 2/3 cups of flour
  • 2 eggs
  • 3/4  cup of sugar
  • 1 teaspoon of vanilla
  • 1 tablespoon of butter
  • pinch of salt

 Kitchen Utensils

  • kitchen pot
  • large bowl
  • measuring cup
  • wooden spoon
 
Click on the YouTube video 
to see how Karen Grete prepares the custard.

Custard Preparation 
Heat milk over the stove at medium heat.  Do not boil the milk. Combine sugar, flour, salt and the two eggs in a bowl  Mix the mixture in the bowl. Add a little of the egg-sugar-flour mixture to the warm pot of milk that is on the stove.  Pour a little more of the mixture into the warm milk, stirring constantly.  Stir constantly to avoid the custard becoming lumpy and to prevent it from burning.  When the custard has thickened pour it into a bowl.  Next add the butter and stir it into the warn mixture.  Then add vanilla into the milk mixture. You don’t want the vanilla to boil. So the vanilla should be added last.

Cover over the bowl of custard with plastic wrap.  Place the bowl in the fridge at least two hours. You can sprinkle sugar over the custard while cooling so that a skin will not form too. Cool custard completely in the refrigerator – a minimum of 2 hours. 

 
Icing Ingredients:

  • 1 cup of confectionery sugar
  • a glass of water
  • almond flavoring (optional)
  • food coloring (optional)

Kitchen utensils

  • bowl
  • spoon
  • measuring cup

 
Icing Preparation
Sift powdered sugar into a bowl.  Add a couple of tablespoons of water into the sugar.  Stir until a smooth mass is obtained.  If need be, add a couple more drops of water.  Optional add flavoring or food coloring. Color and taste can be varied by mixing in lemon flavoring, cocoa. etc. 

 
 Click on the YouTube video 
to see Karen Grete assembles the cookies.

Assembly:
When the cookies and the custard are cool, we are ready to assemble all of the primary ingredients.  Choose half of the nice cookies to be the tops. Glaze half of the cookies with the sugar icing using a knife.  Let the glaze stiffen.

Next on the other cookie use a pastry bag to pipe out whipped cream to create a circular boarder or a ring on the edge of each cookie. Fill the center of the cookie with the custard using a spoon. The whipped cream ring holds the custard in. Place the glazed cookie glazed side up on top of the custard.  Garnish with a dab of whipped cream over the glazed cookie. 

Add a fresh fruit such as strawberries or blueberries on top.

Refrigerate until serving. Serve the same day !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


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How to make Danish Christmas Klejner

It’s not Christmas without Klejner in my family. Klejner is an old fashion fried twisted pastry that has been passed down for many generations. My Danish mom learned how to make Klejner from watching her Danish mother, who learned it from watching her Danish mother etc. As you can see Klejner has been around and enjoyed for many years in Denmark.

Klejners are made each Christmas in Norway, Sweden and northern Germany too. There are klejner references dating back to 1800 by a Swedish poet Anna Maria Lenngren. Also, klejner frequently appeared in Swedish Christmas-stories by famous Swedish author Selma Lagerlöf.





Depending how busy you are sometimes it is easy to break it up into 2 or 3 nights. In our video, we did it in two nights. Another option is to break up the process into three nights – dough one night, shaping the next, frying the last day.

Below are the ingredients and the instructions to make the Danish Christmas Klejner. Makes about aprox 100 Klejners.  If you are new to making Klejners, you might want to use 1/2 of the measurements and make only 50 Klejners. 

Danish Christmas Klejner Recipe Ingredients

  • 4 cups flour 
  • 1 tsp baking powder 
  • 2 cups sugar 
  • 2 1/4 cup softened butter (or margarine) 
  • 4 eggs 
  • 1 1/2 cups of milk 
  • 1 lemon (the grind from the lemon peel) 
  • 1 tsp cardamon Vegetable or peanut oil for deep-frying 
  • A pot for the deep frying 
  • A dinner fork or frying scoop 
  • A mixer with a paddle (if you don’t have a mixer then mix by hand) 
  • A knife or pizza cutter 
  • Wax or parchment paper 

First step is to mix the dry ingredients including flour, sugar and baking powder. Then, crumble the soft butter or margarine into the dry ingredients on medium speed until light and fluffy. On low speed add milk, eggs and cardamon. Continue to Mix. Add grated lemon to give the Klejner a little zest and little lemony flavor.

Once you have everything mixed together pick some of the dough up and feel how sticky it is. If it feels sticky add a tiny bit more flour and mix again. Continue to mix until the dough is still slightly sticky but clears the side of the bowl. You want the dough dry enough so it isn’t sticky, but not so floury that it’ll crack when you roll it out.

Once it is mixed and slightly sticky, divide the dough into 4 parts in a bowl. Dust the dough with a little flour. Cover the dough with plastic wrap and left to rest in a cold place such as a refrigerator for at least 2 hours.

Klejner trivia: Did you know that in Swedish it is Klenät and plural is klenäter?

On a lightly floured surface, roll one of the dough balls into a rectangle about ¼” thick. (Thinner dough is harder to work with and can fall apart when frying. Thicker dough takes longer to cook and can be a bit cakey.)

Using a knife or pizza cutter, cut the dough into lengthwise strips about 1 ½” wide. Then, cut at an angle to make diamonds. Cut a slit in the middle of the diamond shape. Peel off one diamond shape from the outer edge by sliding butter knife under the dough.

Fold the longer end of the diamond strip into itself a little bit. Bend the end towards the slitted hole in the diamond shaped cookie. Insert the end into the hole. Then pull all the way through the slit to make a twist. Place the twisted cookie on a tray lined with wax or parchment paper. Repeat for all diamonds. Continue rolling out, cutting and shaping until you run out of dough.

For your convenience we are including our YouTube video to explain how to make Klejner.


Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you! 

Heat the vegetable oil in a large pot over med-high heat to about 350° F. You only need about 3″ of oil in the bottom of a large pot to fry 3-4 at a time. Make sure the oil doesn’t get too hot so it burns. A great way to test the oil is when a single twist dropped into the hot oil rises to the surface within 3 to 4 seconds.

Deep fry about 4 to 6 twists for 2-3 minutes at a time or until light golden brown on each side. You need to flip them at least once (with a dinner fork or frying scoop), about a minute or so after they float up to the top.

Remove with a slotted spoon and drain on paper towels. Sprinkle powder sugar on the klejners. Best served when slightly warm and eaten the same day.

 If you have leftover dough, it can be preserved in a refrigerator for a week. Glædelig Jul and Merry Christmas♥ !

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!