Can I make the mashed potatoes fresh for this recipe?
Yes, but ensure they are completely cooled before mixing with other ingredients. Cold potatoes are crucial for the dough's texture.
DESSERT
Norwegian Lefse with Cinnamon Sugar and Lingonberry Jam
Enjoy a taste of Norway with these delicate potato flatbreads, brushed with butter and generously sprinkled with cinnamon sugar, then spread with tart lingonberry jam. This recipe brings a classic Scandinavian treat to your kitchen.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the cold mashed potatoes, heavy cream, melted butter, and salt. Mix until well combined.
02
Gradually add the all-purpose flour to the potato mixture, mixing until a soft dough forms. Do not overmix.
03
Divide the dough into 8 equal portions. On a lightly floured surface, roll each portion into a very thin, round flatbread, about 8-10 inches in diameter. Aim for a thickness similar to a tortilla.
04
Heat a dry, ungreased griddle or large non-stick pan over medium-high heat. Cook each lefse for 1-2 minutes per side, or until lightly browned with small, toasted spots.
05
While the lefse is still warm, melt 2 tablespoons of butter. In a small bowl, combine the granulated sugar and ground cinnamon.
06
Brush one side of each warm lefse with melted butter, then sprinkle generously with the cinnamon sugar mixture.
07
Spread about 1 tablespoon of lingonberry jam over the cinnamon-sugar side of each lefse.
08
Roll up each lefse tightly or fold into quarters. Serve immediately.
About This Recipe
Enjoy a taste of Norway with these delicate potato flatbreads, brushed with butter and generously sprinkled with cinnamon sugar, then spread with tart lingonberry jam. This recipe brings a classic Scandinavian treat to your kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use leftover mashed potatoes that are completely cold and free of any seasonings like garlic or herbs. Rolling the dough very thin is key to achieving the traditional delicate texture of lefse.
Easy Substitutions
If lingonberry jam is unavailable, cranberry sauce or raspberry jam can be used as a substitute. For a dairy-free version, use plant-based cream and butter alternatives.
Storage & Reheating
Store leftover lefse, unbuttered and unjammed, wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat gently on a dry griddle or in a microwave before adding butter, cinnamon sugar, and jam.
Serving Suggestions
Serve warm lefse as a sweet treat with coffee or tea. It can also be a delightful addition to a brunch spread. For a savory twist, omit the cinnamon sugar and jam, and serve with butter and a sprinkle of salt, or with smoked salmon and cream cheese.
Common Mistakes
Overmixing the dough can lead to tough lefse; mix only until just combined. Not rolling the dough thin enough will result in a thicker, chewier texture. Overcooking the lefse will make it dry and brittle instead of soft and pliable. Using warm mashed potatoes can make the dough sticky and difficult to handle.
Frequently Asked Questions
What kind of potatoes are best for lefse?
Russet or Yukon Gold potatoes work well as they are starchy and create a smooth mash.
Can I freeze lefse?
Yes, you can freeze cooked lefse (without butter, sugar, or jam) wrapped tightly in plastic wrap for up to 2 months. Thaw at room temperature before preparing.
MORE TO KNOW
Lefse is a traditional Norwegian flatbread, often made around holidays. The key to its unique texture is using cold mashed potatoes, which helps create a pliable dough that can be rolled incredibly thin. A special grooved rolling pin (lefse stick) is often used to prevent sticking and create a textured surface, but a regular rolling pin works perfectly fine with enough flour. The quick cooking time on a hot, dry surface ensures the lefse remains soft and pliable, rather than becoming crispy.
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