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“A traditional Norwegian pastry recipe from my grandmother. We make it Thanksgiving weekend to serve at Christmas. Hard work but worth it.”
2hrs 30mins
36 pieces

Ingredients Nutrition


  1. Blend flour and salt.
  2. Cut in lard.
  3. Add water.
  4. Mix well.
  5. Divide into 12 balls.
  6. In a separate bowl, combine beaten egg and milk.
  7. In a third bowl, cream butter and sugar.
  8. On a floured surface, roll dough as thin as possible.
  9. 8 to 10 inch circles.
  10. Bake like a pancake on a seasoned griddle set at 400 degrees.
  11. When the first side is lightly browned flip the"pancake" and brush the baked side with the egg/milk mixture.
  12. When the egged side is dry flip the"pancake" again and rebake the egged side.
  13. You will cook 3 sides.
  14. Stack the cooked pieces with very wet washcloths facing the unegged side of the"pancakes".
  15. When the"pancakes" are cool and pliable spread the enegged side with the butter mixture and fold, butter side in.
  16. Cut into 3 wedges and freeze of refrigerate.
  17. These are best when aged in the freezer for 4 to 8 weeks.

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