Bavarian Kliņģeris - Bavarian Twist on a Latvian Delight

Ingredients

In this Bavarian adaptation of Kliņģeris, the traditional Latvian pastry is infused with Bavarian flavors. The dough is made using Bavarian ingredients, resulting in a slightly different texture and taste. Additionally, the filling is a combination of Bavarian cream and Latvian lingonberry jam, adding a unique twist to the original recipe. We alse have the original recipe for Kliņģeris, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) Bavarian cream 1 cup (240ml) Bavarian cream
• 1/2 cup (120ml) lingonberry jam 1/2 cup (120ml) lingonberry jam
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 42g, 18g
• Protein: 6g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. 2.
   In a separate bowl, whisk together the eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   Roll out the chilled dough into a rectangle about 1/4 inch thick. Spread the Bavarian cream evenly over the dough, leaving a small border around the edges.
6. 6.
   Spoon the lingonberry jam over the Bavarian cream, spreading it out evenly.
7. 7.
   Starting from one long side, tightly roll up the dough into a log. Cut the log into 1-inch slices and place them on the prepared baking sheet.
8. 8.
   Bake for 20-25 minutes, or until the Kliņģeris are golden brown.
9. 9.
   Remove from the oven and let them cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Lingonberry jam — Ensure the lingonberry jam is of good quality and has a balanced sweet-tart flavor. If lingonberry jam is not available, cranberry jam can be used as a substitute.

Tips & Tricks

• For a richer flavor, you can add a pinch of cinnamon or nutmeg to the dough.
• Make sure the butter is cold when incorporating it into the dough to achieve a flaky texture.
• Dust the work surface with flour when rolling out the dough to prevent sticking.
• Serve the Bavarian Kliņģeris warm for the best taste and texture.
• If desired, you can drizzle a simple vanilla glaze over the Kliņģeris for added sweetness.

Serving advice

Serve Bavarian Kliņģeris as a delightful dessert or a sweet treat with a cup of coffee or tea. It can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Arrange the Bavarian Kliņģeris on a serving platter, dusted with powdered sugar. Garnish with fresh mint leaves or lingonberries for an elegant touch. Serve them in a way that showcases their beautiful spiral shape.