NORWEGIAN CULTURE
Ingredients
For the Pastry
3 ½ Tbsp. sugar
¾ Cup flour
⅓ Cup margarine
For the Cream Puffs
⅔ Cup water
3 Tbsp. margarine
½ Cup flour
2 Eggs
For the Filling
2 Egg yolks or 1 egg
1½ Tbsp sugar
1¾ Tbsp cornstarch
1 Cup full fat milk
2-3 Tbsp rum
Scant ½ cup whipping cream
12-14 Cocktail cherries
For the Pastry
Step 1
Combine sugar and flour and cut in the margarine.
Step 2
Knead lightly. Form into a ball, wrap in plastic. Chill 1 hour.
Preheat the oven to 210 degrees C (425 degrees F).
For the Cream Puffs
Step 1
Bring water and margarine to a boil.
Step 2
Add the flour and stir until the mixture forms a ball.
Step 3
Remove from the heat. Cool slightly, then beat in the eggs, one at a time.
Step 4
The mixture should be thick enough to just keep its shape. Make 12-14 balls with a spoon and place far apart on a greased baking sheet.
Step 5
Roll out the pastry. Cut out round cookies with a 6-7 cm (2 ½”) cutter. Drape them over the balls and press carefully against the baking sheet.
Step 6
Bake until golden, 25-30 minutes.
For the Filling
Step 1
Whisk together eggs, sugar, cornstarch, and milk in a saucepan.
Step 2
Heat to boiling, stirring constantly, but do not allow to boil. Cool, stirring occasionally.
Step 3
Stir in rum. Whip the cream and fold into the rum cream.
Step 4
Puncture the balls. Fill a pastry tube with rum cream and pipe the mixture into the balls. Top each with a cherry.
This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.
Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
(800) 979-3346
www.vesterheim.org