Krustader I (Norwegian rosette pastry shells)

How to make it

1. 1

   Mix and sift the flour and salt, whisk the egg and half the milk together and stir into the flour.

2. 2

   Add the rest of the milk and the melted, cooled butter while stirring constantly. The batter must not be whisked too much, however, as it then becomes porous and not so easy to fry.

3. 3

   Heat the lard in a small iron pot, and heat the iron in it. The batter, which must be perfectly smooth (otherwise you must strain it), is filled into an ordinary coffee cup; the iron is now dipped quickly into it after being dried underneath on a piece of cloth. The batter must not go over the edge of the iron.

4. 4

   Make sure the bottom is completely covered; if not, you must dip quickly once more. Make sure the iron, after being dipped in the batter, is held about 0.5 minute over the plate or stove to dry a little, otherwise the krustade easily becomes "blistered".

5. 5

   The iron is then placed in the hot lard, but the iron must not touch the bottom of the pot. You must hold the krustade on the iron long enough for it to become light brown and set; it then releases by itself, or you loosen it with a fork or larding needle.

6. 6

   Turn it in the fat with a fork, fry until light golden brown, and lay it out with the bottom facing up on flatbread or a coarse cloth.

7. 7

   If you want a "collar", the top edge is dipped up and down in the fat until the edge has curled outward; this must then rest on the surface until it has set.

8. 8

   The krustade can be kept for a long time in a tin box, but must be warmed in the oven before use. Place it on a tray with the bottom up, but only very briefly.