Klenät

Klenät, klena, klejne, kleina, kleyna, and fattigmann are all names for a delightful fried pastry popular in Nordic and Eastern European countries. These pastries are often made around Christmas time and feature dough that is flattened, cut into small trapezoids, slit in the middle, and twisted into a knot before being deep-fried to perfection.

You'll find these treats in Sweden, Norway, Iceland, the Faroe Islands, Greenland, Denmark, the Baltic states, and Northern Germany. Their history dates back to the 14th century in Denmark, with mentions in Danish and Icelandic cookbooks from the 18th and 19th centuries. They even appear in Swedish literature, such as poems by Anna Maria Lenngren and stories by Selma Lagerlöf. In Norway, they are called fattigmann, which means "poor man" because they were originally quite expensive to make. Scandinavian communities in North America also enjoy these pastries.

The dough for klenäter typically includes flour, egg yolks, sugar, and either margarine or butter. After rolling out the dough and cutting it into strips, it is left to rest before frying. Some variations might include spices like cinnamon and cardamom or even a splash of cognac for extra flavor. In Iceland, they use a special cutting wheel called a kleinujárn to shape the dough. While traditional recipes might call for frying in sheep tallow, most people use oil today.

To get the best out of your klenäter, store them in a dry place and enjoy them warm and freshly baked. There are regional variations of this pastry, such as smördegsklenäter (puff pastry klenäter), and in Chile, a similar treat called "calzones rotos" is enjoyed during the winter.