grænsefladers

Grænsefladers are a type of traditional Danish pastry, originating from the island of Bornholm. The name "grænsefladers" translates to "border flakes" in English, referring to the thin, crispy layers that form on the surface of the pastry. This unique characteristic is achieved through a specific baking technique that involves a combination of gentle folding and careful handling of the dough.

The dough for grænsefladers is typically made from a simple combination of flour, water, and sometimes a small amount of sugar or salt. The dough is kneaded until it becomes smooth and elastic, then left to rest for a period of time to develop flavor. After the resting period, the dough is gently folded and shaped into a rectangular form, which is then rolled out thinly.

The rolled-out dough is placed on a baking sheet and baked at a low temperature for an extended period. This slow baking process allows the edges of the dough to crisp up and form the characteristic grænsefladers texture. The pastry is often served plain, but it can also be filled with various ingredients such as jam, cream, or chocolate.

Grænsefladers are a popular treat in Denmark, particularly during the holiday season. They are often enjoyed as a snack or dessert, and their unique texture and flavor make them a favorite among both locals and visitors to the country. The pastry's origins on Bornholm have also made it a symbol of the island's culinary heritage.