Møsbrømlefse is a traditional sweet snack originating from Salten. It consists of a lefse flatbread that's stuffed with melted goat cheese, buttermilk, syrup, and flour. The combination is slathered on the flatbread, and it can be eaten as it is, or topped with additional ingredients such as butter, sugar, or sour cream.
In the past, møsbrømlefse was prepared for workers who needed a substantial meal to power them through in the cold. Nowadays, it's a tasty afternoon snack or an after-school treat.
This large, half-moon shaped Finnish pastry is a specialty of the Savonia region, where it is commonly sold at the local markets. Lörtsy is usually deep-fried and comes in a variety of sweet and savory fillings such as minced meat or various jams.
It is best enjoyed freshly prepared as a savory snack or a sugar-coated dessert.
Skillingsboller is a traditional version of a cinnamon roll. This circular pastry is usually associated with Bergen. The rolls are made with a combination of flour, milk, yeast, eggs, sugar, cardamom, lots of butter, and chopped almonds (optional).
After the baking, skillingsbolle are brushed with additional butter on the top and the bottom while they are still hot. The top is also sprinkled with extra sugar and cinnamon. The name skillingsboller means penny bun. They're usually eaten as an afternoon snack with a cup of coffee on the side, but some people like to eat them with brown cheese (Brunost).
MOST ICONIC Skillingsboller
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Finnish näkkileipä is a crispy, thick flatbread that is usually prepared with rye flour and closely resembles Swedish knäckebröd. It was traditionally round, but today it appears in various forms and can be prepared with seeds and different types of flour.
Nowadays it is mainly factory-produced and makes a convenient, quick snack that is often paired with creamy spreads and various toppings.
Originally a creation of Roman-Catholic monks, and now popular internationally, kringle is a delicious flaky pastry, usually shaped as a pretzel and filled with various ingredients. It was primarily introduced in Denmark, under the influence of Austrian bakers, and later it spread throughout Nordic countries and eventually to the United States, where it gained great success.
Each region has created its distinct varieties, using local and seasonally available ingredients. In Denmark, kringle is usually made with either puff pastry or yeasted dough, filled with sweet concoctions that include butter and sugar, marzipan, and raisins.
VARIATIONS OF Kringle
MOST ICONIC Kringle
Danish tarteletter are crispy, pre-baked puff pastry shells used as containers for various fillings. They initially appeared in the late 19th century as a sophisticated dish which slowly became popular among all social classes. Even though these shells are typically associated with sweet fillings, Danes prefer to complement them with different savory ingredients such as meat, seafood, and vegetables.
Through history, tarteletter were incredibly popular and served at parties and banquets. Even though their popularity has recently diminished, they are still a beloved Danish dish enjoyed as a quick snack or a filling appetizer.
VARIATIONS OF Tarteletter
MOST ICONIC Tarteletter
This creamy semolina porridge is a traditional dish that is usually consumed as a nutritious breakfast, a light snack, or a simple dessert. Prepared with semolina, milk, and just a pinch of salt, the key is to cook it slowly until it achieves the desired consistency.
Usually enjoyed warm, the bowl of this warm porridge is lightly sweetened and traditionally served drizzled with butter. It is recommended to garnish it with fresh fruit or various preserves.
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Flatkaka, meaning flat cake, is a traditional rye bread characterized by its flat appearance and fork prick marks on its surface. The flatbread is unleavened and baked in a pan, then served cut into quarters or halves. In the past, it was baked on hot stones, but today people even make them at home on electric hot plates.
The bread is usually topped with butter, smoked salmon, smoked lamb, or pickled herring. Due to the fact that flatkaka is light, yet packed with energy, it is a quintessential hiking snack in Iceland.
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Ohrarieska is a traditional unleavened barley flatbread that is characterized by its circular form and dense texture. It is usually prepared with a combination of barley flour and buttermilk, but it appears in different versions that often employ eggs or sour milk.
The flatbread is traditionally accompanied by butter and is usually enjoyed as a light, nutritious snack.
MAIN INGREDIENTS
Vispipuuro, russedessert, klappgröt, debesmanna, or mannavaht are different names for a creamy Baltic semolina porridge that is prepared with fresh fruit such as tart lingonberries, cranberries, or red currants. When cooked, the thick porridge is whipped until it transforms into a unique treat with a frothy and light consistency.
It is traditionally topped with cream or milk and garnished with fresh fruit. Found across Finland, Estonia, Sweden, Norway and Latvia, this dish is usually enjoyed as a sweet breakfast, a light midday snack, or a refreshing dessert.
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