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Elizabeth Poett's Aebleskiver with Strawberry-Rhubarb Filling

Aebleskiver With Strawberry-Rhubarb Filling

byElizabeth Poett
Total 1 hour
Active 30 mins
Makes 30 aebleskiver (about 4 to 6 servings)
In our area there’s a large Danish community in the town of Solvang. Aebleskiver are a very fluffy, round pancake-like Danish snack or dessert cooked in a special pan. In Solvang they’re a staple on breakfast menus. I love to make aebleskiver with a homemade strawberry-rhubarb filling. Rhubarb can be hard to find, but you can use any kind of jam you’d like. For me, the fragrance of the strawberry and rhubarb cooking together brings back memories of my childhood and working with my mother in her garden.
TIP: A small plastic sandwich bag can be used as a piping bag for the filling; just snip the tip of one corner off before you’re ready to pipe. The leaves of rhubarb are poisonous, so only include the stalks in the filling.
Special Equipment
an aebleskiver pan; 2 wooden skewers or wooden knitting needles
Special Equipment
an aebleskiver pan; 2 wooden skewers or wooden knitting needles
For the filling
  • 1/2 pound strawberries, trimmed and diced
  • 1/4 cup trimmed and diced rhubarb
  • 1 cup granulated sugar
  • 1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
For the aebleskiver
  • 2 large eggs
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil, or as needed, for greasing the pan
  • Powdered sugar, for dusting
    1. For the filling: Combine the strawberries, rhubarb, sugar, and lemon juice in a heavy saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, for about 10 minutes. After 10 minutes, use a potato masher to crush any remaining pieces of fruit. Stir constantly for 2 more minutes. Turn off the heat and set aside to cool. The filling should be smooth in texture and will thicken as it cools. Once the filling has cooled, transfer it to a piping bag fitted with a medium-size open tip.
    2. For the aebleskiver: Separate the whites and yolks of the eggs and place them separately into two medium bowls. Beat the egg whites on high until stiff peaks form. Set aside.
    3. Mix together the egg yolks, buttermilk, butter, and vanilla. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk mixture to the dry ingredients and mix until just combined. Carefully fold in the egg whites until just combined.
    4. Preheat an aebleskiver pan on the stovetop over medium-low heat. Add 1 teaspoon of vegetable oil to each well in the pan. The pan is hot enough when a drop of dough added to the oil makes a sizzling sound.
    5. With two spoons, add one tablespoon of batter to each well, followed by about a teaspoon of filling piped from the bag over the center of the batter. Add another tablespoon of batter on top of each one to cover the filling. After about 1 minute, check to see that the edges of the dough are golden brown. Use two skewers to turn each aebleskiver completely over in the well to cook the other side. Once the aebleskiver is golden brown on both sides, use skewers to turn the abelskiver over a little bit at a time to ensure each is evenly cooked. Test the center of each with a skewer — if the skewer comes out clean, the aebleskiver is ready. Continue with the remaining batter, remembering to add a teaspoon of oil to each well before making a new batch.
    6. Dust the aebleskiver with powdered sugar and serve with extra filling on the side.