glaserte

Glaserte is a term used in Norwegian to describe foods that have been coated with a glaze or icing, giving a glossy surface. It is the past participle form of the verb glase, indicating that the item has received a glaze. A glaze is typically a sweet or flavored coating that can serve to add sweetness, moisture, shine, and decoration.

In practice, glaserte preparations involve applying a glaze—often a sugar-based syrup, sometimes enriched with butter, cream, or fruit juice—until it sets to a thin, translucent, or opaque coating. The glaze may be poured, brushed, or the item may be dipped. Variants include transparent sugar glazes, chocolate glazes, and fruit-based glazes, each contributing different texture and flavor.

Common examples in Norwegian and Nordic cooking include glaserte mandler (glazed almonds) and glaserte epler or candied apples; glaserte pastries and cookies are also widespread. Glazing is frequently used in festive baking, confectionery, and on desserts to create a visually appealing finish and to enhance taste.

Etymology and usage: the word relates to glasur, the Norwegian term for icing or glaze, with roots in related Germanic and Scandinavian culinary terms. While glaserte is widely understood in everyday language, recipes may also refer to glazing in broader terms such as icing or glasur-dependent finishes, depending on regional preferences.