Happy St. Lucia day! Today, is a very special day in Scandinavia and Christmas festivities. I thought I would share one of my family’s Norwegian holiday traditions. Krumkake is a traditional Norwegian Christmas pastry and loved by my family.
This year, we received a very special gift. My aunt passed away in 2010 after a courageous battle with ALS. She loved all things Norwegian and had a very special Vitantonio Krumkake electric baker. My uncle gave the baker to my sisters and I. It is a wonderful memory and very precious to us.
This is the recipe we use for the krumkake batter. It makes about 35-40 krumkake cones.
1 cup sugar
1/2 cup margarine (do not use any more than this and don't use oil as a substitute)
2 tbsp corn starch
11/2 cup flour
1/2 tsp vanilla (or 1/2 tsp cardamon)
Beat eggs lightly. Add sugar and beat lightly. Do not overbeat.
add cooled melted margarine and vanilla (or cardamon).
Sift flour and cornstarch and add to egg mixture.
The batter will be sticky enough to be dropped by spoon. Use a dinner spoon and drop it in the center of each rosette.
Close the iron for about 25 seconds
Open the iron and quickly roll the pastry around the cone. It will be hot to the fingertips! This task works much better if you have a helper.
The rolls can be served plain or filled with cream.
We like to use Ikea’s SYLT LINGON jam, fresh raspberries and fresh whipped cream.
If you have a canister icing tool, these work well to fill the krumkake cones.
Happy Santa Lucia Day,
Scandinavian Christmas kicks off over at the Pickled Herring today. I am really looking forward to this series!