Christmas time = time for aebleskiver
Today it is all about Danish Christmas hygge.
You get the recipe for the filled aebleskiver – an updated version – or maybe an old fashion version of an aebleskive…
Aebleskiver are part of the Danish Christmas, along with gløgg, honey cookies and honey bombs, vanilla wreaths, kransekage (marzipan wreath cake)… we eat and drink A LOT in December…
Æbleskiver – aebleskiver?
Aebleskiver literally means “apple slices” in Danish.
That’s because the round aebleskiver originally was filled with small pieces of apple.
– and before they invented the aebleskive pan, aebleskiver WAS slices of apple dipped in a batter and fried.
The ones, we in Denmark can buy everywhere in November and December – sometimes even in January.
The homemade version tastes SO much better – filled or no filling.
The filled version of aebleskiver has returned in this century and has been quite popular for the last couple of years.
If you haven’t baked filled aebleskiver yet, I would recommend you to do so, because they taste SO GOOD – better than normal aebleskiver, but you should try those as well.
Aebleskiver are small puffed pancake balls, similar to a round version of an American pancake – or maybe a cross between a pancake and a doughnut?
In Denmark we bake the aebleskiver I special aebleskive pans, the old pans are made out of cast iron and have seven holes, newer ones are often made out of aluminium and have a non-stick coating – the cast iron ones are the best.
If you live outside Denmark and can’t find a traditional aebleskive pan, buy a puff dumpling pan or maybe a takoyaki pan?
If you know how to make puff dumplings or Takoyaki no problem – if not, you might need to practise the turning and the cooking.
I use stainless steel “kødnåle” to turn my aebleskiver.
Directly translated “kødnåle” means “meat pins”, you might know them as turkey lacers, goose tail pins, roast duck pins or something else.
Others use cocktail sticks, a metal knitting needle or a skewer made out of wood or metal to turn their aebleskiver – your choice.
The batter is usually made with buttermilk, but I only buy that if I need it in other recipes as well.
I use A38 a Danish type of yoghurt or plain yoghurt natural – the more liquid yoghurt NOT Greek yoghurt.
In Denmark we use salted butter. You can use unsalted and add a pinch of extra salt.
Fry the aebleskiver in real butter the traditional Danish way – the taste is SO much better.
You can fill your aebleskiver with whatever you like.
Try it the old way – use small cubes of fresh apple.
I like them with homemade (apple) puree, compote, marmalade or jam.
You can also fill them with marzipan, nougat or chocolate.
Want ordinary aebleskiver – the rounder version?
Just fill them with more batter.
Then serve them with different types of sugars, syrups, jams, marmalades, compotes…
In Denmark aebleskiver are often served with raspberry- and strawberry jam and powdered sugar.
I like real sugar and black currant, my own apple-pumpkin puree or a Christmas jam.
Use your favorite jams, sugars and maybe maple syrup?
What to do with leftovers
You get about 30 aebleskiver from this batter.
In our household we are only 3 persons – we can’t eat that many, and still have room for dinner…
That means we have had aebleskiver in the fridge.
SO, I know that you can reheat them in the microwave or in a conventional oven and that the aebleskiver still are delicious a few days after you’ve baked them.
If you use the filled aebleskiver as a lunch box surprise, you do not need to add anything extra, just serve them the way they are.
If you use them as an afternoon treat or as a dessert, you can reheat them and give them a sprinkle of sugar/powdered sugar.
Filled aebleskiver - round aebleskiver with or without a sweet filling
- 300 g wheat flour
- 40 g sugar
- ½ tsp. salt
- ½ tsp. cardamom
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. pure vanilla powder, grains from ½ a vanilla pod, 1 tbsp. good homemade vanilla sugar or vanilla extract
- 3 eggs - divided into yolks and whites
- 400 g plain yoghurt natural
- 100 g milk use the milk you like, I use skim milk
- 2 tsp. finely chopped organic lemon zest from ½ large or 1 small lemon
- 1 tbsp. lemon juice
- 50 g melted (salted) butter give the butter about 1 minute in the microwave
- Apple Compote, apple jam, apple-pear butter, jam...
- Aebleskive pan - Puff dumpling pan - Takoyaki pan
- Turkey Lacers, cocktail sticks, a metal knitting needle or any skewer made out of wood or metal - food safe
Toppings for aebleskiver
- Powdered sugar or sugar
- Homemade apple compote, marmalade, jam, maple syrup...
- Sift the dry ingredients into a bowl.
- Separate the eggs into yolks and whites. *
- Stir the wet ingredients together - except the egg whites, and mix the wet with the dry.
- Whisk your batter until it is smooth and almost lump-free – don’t overdo it - you have lemon zest in it.
- Whip the egg whites completely stiff.
- Use a silicone spoon/spatula and whisk 1-2 spoonful of the egg whites in the batter.
- Then gently stir in the rest of the egg white.
- Put the lid on the bowl, cover it with plastic wrap or pour your batter into a pancake bottle.
- Leave it in the fridge for at least of ½-1 hour - or until the next day.
- Heat up the pan and melt a little butter in each hole.
- When the butter is hot and bubbly, fill the holes ¾ with batter.
- When the batter starts to get firm and the bottom of the aebleskive becomes golden, turn it ¼; use a pin or a skewer, and let the batter flow into the pan.
- If you want round aebleskiver, fill a little compote** and/or more batter into the hole that is formed.
- Turn the aebleskiver and bake them until they are golden brown all over.
- Serve the aebleskiver with a dusting of icing sugar or sugar.
- The aebleskiver without sweet filling is served with marmalade, jam or homemade apple compote.
- Eat the aebleskiver and drink a cup of gløgg, a non-alcoholic version or mulled wine.
Should it happen that an egg yolk breaks, then pour the whites into the rest of the wet ingredients, you only need 2 whipped whites.
** apple into small cubes (apple) puree, jam, marmalade, marzipan, nougat, chocolate ... You can put the finished aebleskiver in an ovenproof dish and keep them warm in an oven at 50°C fan oven.
If you don’t eat all your aebleskiver store them in the refrigerator. You can reheat them in the oven or microwave oven.
They filled aebleskiver are also a big hit in the lunchbox.