FATTIGMAN
I would help my sister-in-law make these, in November for the "Christmas Fair" event at her church. Scandinavian food was featured at this half day event, along with baked goods and handmade items. She did not have the cutter, so we just cut them into diamond shapes. She used an electric skillet when frying the fattigman. I don't know how many this makes and I did not add the chill time for the dough. So simple, yet very tasty.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Beat together egg yolks and sugar.
- Whisk in cream.
- Stir in cognac and spices.
- Beat egg white until it's stiff and carefully stir into other ingredients.
- Mix in a little more than half of the flour.
- Let dough stand, covered and in a cool place, overnight.
- Use the remaining flour (as little as possible) for rolling out the dough; the less flour you use, the more tender the fattigman will be.
- Roll the dough out a little at a time and as thinly as possible.
- Use a fattigmann cutter to cut out diamond shapes.
- Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut.
- Heat lard to 350º F.
- Fry fattigman until golden brown.
- You must flip the fattigman to brown both sides.
- A chop sticks works great for this.
- Drain on paper towels.
- Best when 2 people work on these, one cutting/flipping and the other flipping in the hot oil.
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Sarah Kusi
k-s@hotmail.comThese Fattigman look like the perfect holiday treat. I can't wait to make them for my family and friends.
Emmanuel Obeta
e_o5@gmail.comI've never heard of Fattigman before, but they sound interesting. I'll have to give this recipe a try.
Amir Hamja
hamja45@hotmail.comThese Fattigman look delicious! I can't wait to try making them.
kikia
kikia@gmail.comI'm not sure what I did wrong, but my Fattigman turned out really dry. I'll have to try again soon.
Maximo Effort
maximo_e73@gmail.comThese Fattigman were a great way to use up leftover dough. They were easy to make and turned out really well.
Fatimoh Lawal
flawal@gmail.comThe dough was a bit too oily for my liking, but the filling was delicious. I would try a different recipe next time.
Marina Barbie
b@hotmail.comThese Fattigman were a bit too sweet for my taste, but they were still enjoyable. I would probably cut down on the sugar next time.
Innocent Trophy
trophy-i38@gmail.comI'm not a huge fan of fried dough, but these Fattigman were surprisingly good. The dough was crispy and the filling was flavorful.
Agomuo Obianuju
o69@hotmail.frThese Fattigman were a bit more work than I expected, but they were worth it! They were so light and fluffy, and the filling was perfectly sweet.
Rj Redwan Raj
r-r48@yahoo.comA delicious and easy-to-make treat that's perfect for any occasion. I love the combination of crispy dough and sweet filling.
Charles Nawa
charlesnawa@gmail.comThese were so easy to make and turned out perfectly! I'm definitely adding this recipe to my holiday baking rotation.
Habtamu Seid
habtamu-s87@gmail.comI've been making these Fattigman for years and they're always a crowd-pleaser. The key is to use good quality ingredients and to not overwork the dough.
Lima Aktar Rafiya
rafiya@yahoo.comThese fried pastries were a hit at my holiday gathering! They're crispy on the outside and soft and fluffy on the inside. I sprinkled them with cinnamon sugar and powdered sugar for a festive touch.