|
''Klenät,'' ''klena,'' ''klejne,'' ''kleina,'' ''kleyna,'' and ''fattigmann'' are all names for a fried pastry common in the Scandinavian countries. 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 mainland Scandinavia, klenäter are traditionally eaten around Christmas,〔 most commonly in the southern parts of Sweden,〔〔 but also in Norway and Denmark, 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.〔Inés Pacheco, ''Let's Go: Europe on a Budget 2008'', New York: Macmillan, 2008, ISBN 978-0-312-37858-5, (p. 536 ).〕 The pastries are used as part of a Christmas game in Scandinavian culture. They are tied to a string and hung in an open doorway. The game requires two people to play, but a crowd must be present to enjoy. One participant must attempt to bite the kleina off the string, using only his or her mouth (no hands!), while the other participant manipulates the unadorned end of the string. ==Preparation== The dough for klenäter is made from flour, egg yolks, sugar, and margarine or butter. It dough is rolled out and then cut into strips,〔 in Iceland often with a special cutting wheel called a ''kleinujárn''. (A pizza cutter can also be used.) The size may vary, but about long is typical. The uncooked strips are covered with plastic wrap and left to rest for two hours in a cold place. They are then fried in oil or sometimes lard and the dough expands into shape.〔 Traditionally, Icelanders fried ''kleinur'' in sheep tallow, but today oil is typically used. Lemon juice,〔 ''brännvin'' or cognac are optional ingredients in klenäter. Water mixed with acetic acid can be used instead.〔 An alternative type of klenäter is ''smördegsklenätter'' (English: ''puff pastry klenäter''). Klenäter should be kept in a dry place.〔 The non-fried dough can be preserved in a refrigerator for a week. Klenäter are best served medium-warm and newly baked. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Klenät」の詳細全文を読む スポンサード リンク
|