In our hearts, there’s almost nothing that can come close to beating a good kanelsnegl (cinnamon snail). But these chokoladesnegle (chocolate snails) are the reason for that “almost.”
Welcome to our fourth Danish pastry recipe! We gave you spandauer, then tebirkes, then kanelsnegle, and now – frøsnapper! If we sound excited about it, that’s because we are.
If you’ve ever had a flødebolle, you’ll understand what I mean when I say that it’s a transformational experience. There’s nothing quite like eating one of these.
This weekend is Shrove Sunday, and in Denmark (and some other Nordic countries), that means it’s Fastelavn, aka time for baked goods and fun traditions!
Happy February! We’ve got a fun little theme to tell you about this month. Starting with this post, all of our February recipes will start with the letter “F”.
We often share recipes that mean a lot to us or have sentimental value, whether it’s something we ate a lot growing up or a recipe that has been passed down.
These tarteletter are one of our favorite Danish dishes. The combination of the chicken and asparagus sauce and the flaky pastry shell is absolute perfection.
This dessert is probably one of the most unique Scandinavian cakes we can think of. “Kransekage” translates to “wreath cake,” and is basically a stack of baked and decorated marzipan rings.
We posted our original Danish rye bread recipe (check it out here) over a month ago, and we’re back for more! This time, it’s more of a complicated process involving sourdough starter.
