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Festive Foods: Krumkaker Filled with Cloudberry Cream

Every country has its own set of traditional holiday food. Here in America we pig out on turkey, ham, sugar cookies, gingerbread houses and the beloved (or not so beloved) fruitcake. But what about the rest of the world? Are they decorating gingerbread houses and adding cinnamon to their pumpkin pie? I decided to do some investigating and find out. Every day this week, I'll spotlight a holiday cooking tradition from around the globe.

Today we'll begin with our friends in Norway. This time of year their nights are long and their climate is cold. Although traditionally more meat than treats for the holidays, modern-day Norwegian families now take refuge from their long cold nights with baked goods. One of the traditional favorites is a Krumkaker filled with cloudberry cream. Its got a few specialty ingredients and requires the use of a specialized pan, but if you're interested in the recipe,




Krumkaker Filled with Cloudberry Cream
From Norway.org

4 tbs sugar
2 cups all purpose wheat flour
1/2 quarter heavy whipping cream
2 tbs water

Cookies

  1. Whip cream and sugar
  2. Add flour and mix. Then, add water
  3. Let the dough rest in a cool place for one hour
  4. Fry the cookies in a krumkake iron [which is a specialty iron, along the lines of a waffle iron]
  5. Roll the cookies quickly while they are still hot, as shown above.

1 cup cream
5 tbsp cloudberry jam [let's face it, you're not going to find this easy. Try specialty food shops or substitute with your favorite tart berry jam]
1 tbsp cloudberry liqueur [again, try substituting with a favorite berry liqueur]

Filling

  1. Whip cream.
  2. Stir in jam and liqueur
  3. Fill each cookie with approximately 2 tbsp of cream mixture

If you've tried these before, or have even made them, leave a comment and let us know how it was!

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Join The Conversation
rcc328 rcc328 8 years
In my family we call them cones, saying KrumKaker(sounds like Krum Kaga) was harder for kids to say. I have so many fond memories of making these with my grandma, who had her mother's iron from Norway that we heated over the stove top and used a shot glass to make the cone shape. These are excellent plain-which is the only way we ever had them, b/c they are very delicate and very sweet, so they basically are a sugar cookie spead out in the shape of a cone. They're a great gift around the holiday for parties and family/friends!
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