Krokantere

Krokantere are traditional Danish pastries, similar to Danish pastries but with a distinct difference in shape and filling. They are named after the Krokan River, which flows through the region of Jutland in Denmark, where the pastry is believed to have originated.

The pastry consists of a thin, flaky layer of puff pastry, which is typically filled with a sweet mixture of powdered sugar, vanilla sugar, and sometimes a small amount of almond paste. The filling is spread evenly over the pastry, and the edges are sealed to create a neat, circular shape.

Krokantere are often served at special occasions such as weddings, birthdays, and other celebrations. They are also popular as a snack or dessert. The pastry is typically cut into wedges and served warm, with a dusting of powdered sugar on top.

The preparation of krokantere involves several steps. The pastry is first rolled out thinly and then cut into circles. The filling is spread onto each circle, and the edges are sealed to form a neat shape. The pastries are then baked in the oven until the pastry is golden brown and the filling is set.

Krokantere are known for their delicate flavor and crispy texture. The combination of the flaky pastry and the sweet filling makes them a popular treat among Danes and those who enjoy Danish cuisine.