Klenät,klena,klejne,kleina,kleyna, and fattigmann are all names for a friedpastry common in the Nordic countries. It is also found in nearby countries and Eastern European 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 Scandinavia, klenäter are traditionally eaten around Christmas, most commonly in the southern parts of Sweden, and Iceland, Norway, the Faroe Islands, Greenland 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 and stores all around the country, and eaten plain.
In Norway, klenäter are known as fattigmann, or Fattigmannbakkels, because, it was said, the high cost of making the cookies could leave you impoverished. Fattigmann tend to be made with cinnamon, cardamom and a dash of cognac as well as the other ingredients listed below. They are also eaten in the areas of North America where Scandinavians settled during the nineteenth century and the beginning of the twentieth century. A similar pastry called "calzones rotos" is eaten during winter in Chile.
Preparation
The dough for klenäter is made from flour, egg yolks, sugar, and margarine or butter. The dough is rolled out and then cut into strips, in Iceland often with a special cutting wheel called a kleinujárn. 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. 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.
