Published on 1. December 2021
There is no Christmas season in Denmark without Æbleskiver. These small roun dumplings would translate to “apple slices”. A name that would serve as a reference to its origins, probably related to the French beignet consisting of an apple slice fried in batter.
Somewhere along the road we lost the apple though, and most Danes eat Æbleskiver like most Italians eat Panettone -in a very industrialized and poor version. Often they are bought frozen by the bag and reheated. Rarely a context for any type of gastronomic pleasure.
They go hand in hand with Glögg, a mulled and spiced wine that is very high in alcohol and probably can wash down most types of Æbleskiver anyways.
I first had a pleasurable encounter with Æbleskiver at Noma where we used to serve it as a savory snack. The batter it self is not that sweet and it was a genius move to have it on the menu as a little warm snack. Back then it would be stuffed with pork or fish but in my version I like to keep it fairly sweet by adding a compote of apple and quince.
- 350 g flour 00
- 6 eggs
- 240 g milk
- 100 g butter
- 70 g sugar
- 3 g salt
- 2 tsp baking powder
- 2 tsp cardamom
- 1 lemon zested
- 125 g apples in dices
- 125 g quince in dices
- 30 g sugar
- juice from half a lemon
Separate the eggs and melt the butter.
Whisk the egg whites with the salt 2/3 of the way and add half the amount of the sugar. Whisk until stiff.
Whisk the egg yolks with the rest of the sugar, cardamom, and lemon zest. Mix in the flour with the added baking powder and milk by alternating in about 3 times. Add the butter that should be at room temp. Add 1/3 of the egg whites until combined and add the rest by folding it in carefully.
Rest the dough for an hour or so and preferably in a piping bag.
Mix the dices that are peeled and free from pits with the sugar. Warm up in a pot and add the lemonjuice. Cook to your preference, I like that it keeps a bit of a bite.
You will need a particular “æbleskive-pan” to make æbleskiver.
Start by adding a bit of butter to the pan once hot. If it is a plug in version you cannot adjust the temperature but if it is a proper pan keep it at medium heat.
Add the batter until the rim and leave them to bake and set. Once it can release start tipping the æbleskiver 15-20 degrees. Once set in the new position flip it another 15-20 degrees in the perpendicular direction. Make sure that there is raw batter up to the rim at all times. Keep turning and adding batter until you only have about a quarter of the sphere still open. Add the compote with a piping bag and push it into the center of the dumpling. Add a bit more batter on top to close off the hole. With a wooden skewer flip the dumpling upside down to cook the only raw batter left.
Add a bit more butter and make sure it is completely caramelized all over.
Serve with a raspberry jam and powdered sugar – and of course some gløgg.