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| Alternative names | Klena, Klejne, Kleina, Kleyna, Fattigmann |
|---|---|
| Type | Doughnut |
| Region or state | Northern Europe |
| Main ingredients | Flour,egg yolks,sugar,margarine orbutter |
Klenät,kleinur,klena,klejne,kleina,kleyna, andfattigmann are all names forangel wings, afriedpastry common in the Nordic countries as well as the rest of Europe and the United States. In nearby countries (such asLithuania, is found under the namežagarėliai or inLatvia under the namežagariņi orzaķauši depends on region) and Eastern European countries (such asRomania under the name ofminciunele orPoland under the name ‘’faworki ‘’ orRussia, under the namekrepli,Russian:крепли). The name is related toklen, the Swedish term for "weak",[1] but is originally of Low German origin, which may indicate that the pastry was originally German. It is made from flatteneddough cut into small trapezoids. A slit is cut in the middle and then one or both ends pulled through the slit to form a "knot". The kleina is then deep-fried in oil or another kind of fat. Subsequently can be sprinkled with powdered sugar and cinnamon.
In Scandinavia, klenäter are traditionally eaten aroundChristmas,[2][3] most commonly in the southern parts ofSweden, andIceland,Norway, theFaroe Islands,Greenland andDenmark, theBaltic states, as well asNorthern Germany.[4] They may be sprinkled with sugar. IcelandicKleinur are a very common everyday pastry, sold in bakeries (singly) and stores (in bags of ten or so) all around the country, and eaten plain.[5]
Klenäter are similar to the Americancruller.
Klenäter are an old type of pastry[4] and are mentioned in Denmark as early as the 14th century and appearing in Danish and Icelandic cookbooks in the 18th century and 19th century.[6][7] They are also referenced in a Swedish poem byAnna Maria Lenngren from 1800, calledGrevinnans besök (English:The Countess' Visit). In the poem, a countess is invited to a dinner party at the home of a pastor, where she is served klenäter as part of theentrée.[8][9] Klenäter also frequently appear in Christmas stories by famous Swedish authorSelma Lagerlöf, winner of theNobel Prize in Literature in 1909.[10]
In Norway, klenäter are known asfattigmann (English:poor man), orfattigmannsbakkels (English:poor man's pastry), because, it was said, the high cost of making the cookies could leave you impoverished (fattig). This is however a myth.[11] Fattigmann tend to be made withcinnamon,cardamom, and a dash ofcognac as well as the other ingredients listed below.[12]
They are also eaten in the areas of North America whereScandinavians settled during the nineteenth century and the beginning of the twentieth century.[13][14]
A similar pastry called "calzones rotos" (literally "broken panties") is eaten during winter in Chile, another similar pastry is commonly eaten in southern Brazil called "cueca virada" (meaning "twisted panties").
The dough for klenäter is made fromflour,egg yolks,sugar,[3][15] andmargarine orbutter.[16] Thedough is rolled out and then cut into strips,[4] in Iceland often with a special cutting wheel called akleinujárn. (A pizza cutter can also be used.) The size may vary, but about 10 centimetres (4 in) long is typical. The uncooked strips are covered with plastic wrap and left to rest for two hours in a cold place.[17] They are then fried in oil or sometimeslard and the dough expands into shape.[3] Traditionally, Icelanders friedkleinur in sheeptallow, but today oil is typically used.
Lemon juice,[16]brännvin, orcognac are optional ingredients in klenäter. Water mixed withacetic acid can be used instead.[4][16] An alternative type of klenäter issmördegsklenätter (English:puff pastry klenäter).
Klenäter should be kept in a dry place.[4] The non-fried dough can be preserved in a refrigerator for a week. Klenäter are best served medium-warm and newly baked.[18]
Fattigmann.
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