Kleinur

About This Recipe

Kleinur are the beloved fried pastry of the Faroe Islands (and broader Scandinavia), made from a cardamom-scented dough cut into diamond shapes, slashed and twisted through themselves before deep-frying. They are dusted with icing sugar and eaten warm with coffee — a fixture at every Faroese celebration and everyday coffee break.

Ingredients

Serves 24

• 500 gplain flour, plus extra for dusting
• 150 gcaster sugar
• 2 tspground cardamom
• 2 tspbaking powder
• 200 mlbuttermilk
• 1 litrevegetable oil, for deep-frying

Instructions

1. 1

   Make the dough

   Whisk flour, sugar, cardamom, and baking powder. Add buttermilk and 2 beaten eggs; mix to a soft, slightly sticky dough. Wrap and rest 30 minutes in the fridge.

2. 2

   Roll and cut

   On a floured surface, roll dough to 5 mm thickness. Cut into 10×5 cm rectangles, then cut a 4 cm slit lengthwise down the centre of each piece.

3. 3

   Twist

   Pull one end of each piece through the central slit to create the classic twisted knot shape.

4. 4

   Fry

   Heat oil to 175 °C. Fry kleinur in batches of 4–5 for 2–3 minutes per side until deep golden brown. Drain on paper towel.

5. 5

   Dust and serve

   Dust generously with icing sugar while still warm. Serve immediately with strong coffee or hot chocolate.

Variations

• •

  Add a pinch of cinnamon for extra warmth

• •

  Dip in melted chocolate instead of icing sugar

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten the day they're made. Store in an airtight container for up to 2 days; re-crisp briefly in a 160 °C oven.

Frequently Asked Questions