Author: American Field Service International cookbook
Ingredients
1hard boiled egg
1raw egg
2ozsugar
7ozflour
4 1/2 ozbutterunsalted
someegg whites
lumps of sugar
Instructions
Mash the yolk of the hardboiled egg finely. Add the raw egg; whip these with sugar; knead in butter and flour. Make a good dough. Do not overwork it.
Have some lightly whipped white of eggs on a saucer. Crushed sugar on another. Roll out the dough to fairly thin, round strops. Cut them in lengths, about 5 to 6 inches. Make a ring, flip one side of these rings in white of egg, then in sugar and place them on a baking plate.
Bake in a moderate oven for about 10 minutes until they are pale yellow.
Klenät, klena, klejne, kleina, kleyna, and fattigmann are all names for a fried pastry common in the Nordic countries. It is also found in nearby countries (such as Lithuania, under the name Žagarėliai). The name is related to klen, the Swedish term for “slender”, but is originally of Low German origin, which may indicate that the pastry was originally German. It is made from flattened dough cut into small trapezoids. A slit is cut in the middle and then one end pulled through the slit to form a “knot”. The kleina is then deep-fried in oil or another kind of fat.
In Scandinavia, klenäter are traditionally eaten around Christmas, most commonly in the southern parts of Sweden, Iceland, Norway and Denmark, the Baltic states, as well as Northern Germany. They may be sprinkled with sugar. Icelandic Kleinur 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.
By Mycoleptodiscus (Own work) [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
