30+ Delicious Norwegian Recipes for a Festive New Year’s Celebration

New Year’s Eve is a time for celebration, reflection, and, of course, indulging in delicious food.

If you’re looking to bring a touch of tradition and hearty flavors to your New Year’s feast, Norwegian cuisine has just what you need.

From savory meats to indulgent pastries, the flavors of Norway are as rich as its culture.

Whether you’re hosting a dinner for friends or celebrating with family, these 30+ New Year’s Norwegian recipes will take your celebration to the next level.

Norwegian cuisine is rooted in simplicity and high-quality ingredients, perfect for a festive occasion like ringing in the New Year.

In this collection, you’ll find traditional dishes such as Ribbe (roast pork belly), Lutefisk (Lutefish), and Kringle (sweet braided pastry), each holding a special place in Norwegian holiday celebrations.

These recipes combine comfort, tradition, and bold flavors that will leave your guests talking long after the clock strikes midnight.

So, whether you’re embracing the Nordic traditions or just exploring new flavors for your holiday spread, these Norwegian recipes will bring warmth and joy to your New Year’s table.

Let’s dive into some of the most iconic dishes that will make your celebration unforgettable!

30+ Delicious Norwegian Recipes for a Festive New Year’s Celebration

As the New Year approaches, why not embrace the festive spirit with a meal that is both meaningful and delicious?

Norwegian recipes offer a wonderful way to honor tradition, enjoy comforting flavors, and share special moments with your loved ones.

From hearty dishes like Ribbe and Pølse med Kål to the sweet indulgence of Kringle, each recipe tells a story of Norway’s rich culinary heritage.

With these 30+ New Year’s Norwegian recipes, you have the perfect opportunity to create an unforgettable celebration.

Whether you’re cooking a full spread or just picking a few dishes, you’re sure to delight your guests with the unique flavors of Norway.

Here’s to a New Year filled with good food, great company, and new traditions!

Røkelaks og Eggerøre (Smoked Salmon and Scrambled Eggs)

A popular Norwegian dish for New Year’s breakfast, Røkelaks og Eggerøre combines creamy scrambled eggs with silky smoked salmon. The smoothness of the eggs complements the rich and flavorful salmon, making this dish a perfect balance of textures and tastes to start the celebration. It’s light yet indulgent, offering a sophisticated touch to any New Year’s meal.

• 4 large eggs
• 2 tbsp heavy cream
• 1 tbsp butter
• 100g smoked salmon, sliced
• Fresh chives, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Crack the eggs into a bowl, add heavy cream, and whisk together. Season with salt and pepper.
2. Heat the butter in a non-stick skillet over low heat.
3. Pour the egg mixture into the skillet. Stir gently with a spatula, scraping the edges of the pan occasionally.
4. Once the eggs begin to set but are still creamy, add in the smoked salmon slices and fold them into the eggs.
5. Cook for an additional minute, allowing the salmon to warm through without overcooking the eggs.
6. Serve immediately, garnished with fresh chives.

This dish embodies the Norwegian love for simple yet flavorful ingredients. The smoky richness of the salmon, paired with the velvety scrambled eggs, creates a dish that feels both luxurious and comforting. It’s a perfect way to begin a New Year’s celebration with a traditional Scandinavian touch that can be enjoyed at breakfast or as a light lunch.

---

Koldtbord (Norwegian Cold Buffet)

A Koldtbord is a traditional Norwegian cold buffet often served during festive occasions like New Year’s. Featuring an assortment of meats, cheeses, bread, and pickled vegetables, this spread is not only visually appealing but also offers a variety of flavors to suit every taste. It’s a social and communal way of dining, making it ideal for holiday gatherings.

• 200g of thinly sliced roast beef
• 200g of cured ham
• 200g of gravlaks (cured salmon)
• 150g of various cheeses (like Jarlsberg, gouda, or Norwegian brunost)
• 1 jar of pickled herring
• 1 loaf of Norwegian rye bread
• Fresh dill and mustard (for garnish)

Instructions:

1. Lay the meats, cheeses, and pickled herring in neat rows on a large serving platter.
2. Arrange slices of rye bread around the platter for guests to create their own sandwiches.
3. Garnish with fresh dill and small bowls of mustard for extra flavor.
4. Serve with butter and additional sides like pickled cucumbers or fresh fruit.

A Koldtbord is more than just a meal; it’s an experience that brings people together. Each bite allows you to savor the distinct flavors of Norwegian cuisine, from the tangy pickled herring to the savory cured meats and creamy cheeses. Perfect for New Year’s gatherings, this buffet-style dish encourages socializing and enjoying a wide range of Norwegian specialties in one sitting.

---

Kransekake (Norwegian Almond Ring Cake)

Kransekake is a traditional Norwegian dessert that is often the centerpiece of a New Year’s celebration. Made from ground almonds, egg whites, and sugar, this cake is both delicate and sweet with a chewy texture. It is shaped into a tower of rings, often decorated with icing and sprinkles, making it as festive as it is delicious. This iconic cake brings a touch of elegance to any occasion.

• 300g ground almonds
• 200g powdered sugar
• 2 large egg whites
• 1 tsp vanilla extract
• Icing sugar (for decoration)
• Sprinkles (optional)

Instructions:

1. Preheat the oven to 175°C (350°F).
2. In a large bowl, combine the ground almonds, powdered sugar, and egg whites. Mix until a dough forms. Add the vanilla extract.
3. Divide the dough into small portions and roll them into ropes. Form rings of varying sizes and place them on a baking sheet lined with parchment paper.
4. Bake for 10–12 minutes, or until the rings are lightly golden.
5. Once cooled, stack the rings into a tower, starting with the largest at the base. Decorate with icing sugar and sprinkles.

Kransekake is not just a dessert; it’s a symbol of celebration and joy. Its light almond flavor and chewy texture make it an unforgettable treat for any New Year’s celebration. The cake’s intricate design and festive decoration elevate the occasion, making it a perfect way to mark the start of a new year with tradition, sweetness, and a bit of fun!

Risengrynsgrøt (Norwegian Rice Porridge)

Risengrynsgrøt is a comforting Norwegian rice porridge that’s often enjoyed as a festive meal during New Year’s Day. This simple yet hearty dish is made with rice, milk, sugar, and a hint of cinnamon. Traditionally, a single almond is hidden in the porridge, and the person who finds it is said to have good luck for the coming year. It’s a heartwarming dish that represents the spirit of togetherness and good fortune.

• 1 cup short-grain rice
• 4 cups whole milk
• 1/4 cup sugar
• 1 tsp salt
• 1 cinnamon stick (optional)
• 1 whole almond (for tradition)

Instructions:

1. Rinse the rice under cold water to remove excess starch.
2. In a large saucepan, bring 4 cups of milk to a simmer. Add the rice, salt, and cinnamon stick.
3. Cook the rice over low heat, stirring occasionally, for about 45 minutes or until the rice is tender and the porridge has thickened.
4. Stir in the sugar and cook for another 5 minutes.
5. Before serving, hide the whole almond in the porridge. Serve hot with a sprinkle of cinnamon and sugar on top.

Risengrynsgrøt is a nostalgic and cozy dish that is perfect for a New Year’s celebration. The creamy, slightly sweet porridge provides comfort and warmth, while the hidden almond adds an element of fun and tradition. This dish is a wonderful way to celebrate the beginning of a new year with good fortune and a shared meal.

---

Lutefisk med Ertesuppe (Lutefisk with Pea Soup)

Lutefisk is a classic Norwegian dish, often served during the holiday season, especially for New Year’s. It’s made from dried cod that’s reconstituted in lye, resulting in a gelatinous texture and unique flavor. Traditionally, lutefisk is served with pea soup, a rich and hearty accompaniment that balances the dish’s saltiness and strong flavor. This combination of lutefisk and pea soup represents a traditional and festive Norwegian New Year’s meal.

• 1kg lutefisk (soaked and prepared)
• 1 tbsp butter
• 2 cups frozen peas
• 1 medium onion, chopped
• 4 cups vegetable or chicken broth
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 175°C (350°F). Place the lutefisk on a baking tray and cover with foil. Bake for 30-40 minutes or until the fish is tender.
2. In a saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the frozen peas to the pan, followed by the broth. Simmer for about 10 minutes until the peas are tender.
4. Blend the pea soup until smooth, then stir in the heavy cream. Season with salt and pepper.
5. Serve the lutefisk with a generous bowl of pea soup on the side.

Lutefisk with Ertesuppe is a dish full of Norwegian tradition. The unique texture of lutefisk, combined with the comforting flavors of the pea soup, makes it a memorable meal for New Year’s celebrations. It’s a perfect way to enjoy the rich history of Norwegian cuisine while marking the start of a fresh year.

---

Pølse med Lompe (Norwegian Hot Dog with Flatbread)

Pølse med Lompe is a beloved Norwegian snack, often enjoyed during celebrations, including New Year’s. This simple yet satisfying dish features a hot dog (pølse) wrapped in soft, round flatbread (lompe), often served with mustard, ketchup, or even a sprinkle of fried onions. It’s a casual, easy-to-make dish that’s perfect for a late-night New Year’s snack or as part of a larger spread.

• 4 Norwegian-style sausages (pølse)
• 4 lompers (Norwegian flatbreads)
• Mustard and ketchup (for topping)
• Fried onions (optional)
• Pickled cucumbers (for garnish)

Instructions:

1. Boil the sausages in a pot of water for about 5 minutes, or until fully heated through.
2. Warm the flatbreads by placing them in a dry skillet or wrapping them in foil and heating in the oven.
3. Once the sausages and flatbreads are ready, place each sausage on a flatbread and wrap it tightly.
4. Top with mustard, ketchup, fried onions, and pickled cucumbers to taste.
5. Serve immediately for a satisfying snack.

Pølse med Lompe is a deliciously simple dish that encapsulates Norwegian street food culture. While it may seem modest, the combination of savory sausage, soft flatbread, and tasty toppings makes for a satisfying and festive treat. It’s perfect for ringing in the New Year with family and friends, whether enjoyed during the celebrations or as a midnight snack.

Sursild (Pickled Herring)

Sursild, or pickled herring, is a traditional Norwegian dish often served during New Year’s celebrations. It is a favorite at many festive tables, offering a tangy and flavorful experience. The herring is marinated in a mixture of vinegar, sugar, onions, and spices, giving it a perfect balance of sweet, sour, and savory. Sursild is commonly served alongside potatoes, bread, or as part of a cold buffet, making it a versatile and beloved dish.

• 4 fillets of herring (fresh or jarred)
• 1 cup white vinegar
• 1/2 cup sugar
• 1/2 cup water
• 1 medium onion, thinly sliced
• 1 tsp mustard seeds
• 1 tsp whole black peppercorns
• 1 bay leaf
• 2 tbsp fresh dill, chopped

Instructions:

1. If using fresh herring, fillet and clean the fish. If using jarred herring, drain and rinse the fillets.
2. In a saucepan, combine the vinegar, water, sugar, mustard seeds, peppercorns, and bay leaf. Bring to a boil, stirring to dissolve the sugar. Let the mixture simmer for 5 minutes, then remove from heat and allow it to cool.
3. Place the herring fillets and sliced onions in a clean jar or bowl. Pour the cooled pickling brine over the herring, making sure the fish is fully submerged.
4. Seal the jar and refrigerate for at least 24 hours before serving.
5. Garnish with fresh dill just before serving.

Sursild is a classic Norwegian dish that brings a delightful tang to any New Year’s feast. The balance of acidity from the vinegar and the sweetness from the sugar makes this pickled herring both refreshing and savory. This dish not only provides a taste of Norwegian tradition but also pairs wonderfully with potatoes or rye bread, making it an essential part of any celebratory meal.

---

Kjøttkaker (Norwegian Meatballs)

Kjøttkaker, or Norwegian meatballs, are a hearty and comforting dish commonly served during festive meals like New Year’s. These meatballs are typically made from a blend of beef and pork, seasoned with a variety of spices, and served with a rich brown gravy. Accompanied by mashed potatoes and peas, Kjøttkaker is a satisfying dish that reflects Norway’s love for simple, flavorful comfort food.

• 500g ground beef
• 250g ground pork
• 1 small onion, finely chopped
• 1/4 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground nutmeg
• 2 tbsp butter (for frying)
• 2 tbsp flour (for gravy)
• 2 cups beef broth
• 1/4 cup heavy cream

Instructions:

1. In a bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, salt, pepper, and nutmeg. Mix until well combined.
2. Roll the meat mixture into medium-sized meatballs.
3. Heat the butter in a skillet over medium heat. Fry the meatballs in batches, turning them until they are golden brown on all sides and cooked through. Remove and set aside.
4. For the gravy, melt the butter in the same skillet and whisk in the flour. Cook for 2 minutes to form a roux.
5. Gradually add the beef broth, stirring constantly to avoid lumps. Once the gravy has thickened, stir in the heavy cream and cook for an additional 2 minutes.
6. Return the meatballs to the gravy and simmer for 10 minutes, allowing them to absorb the flavors.
7. Serve the meatballs with mashed potatoes and peas.

Kjøttkaker is a comforting and filling dish that captures the heart of Norwegian cuisine. The tender meatballs in rich gravy, paired with creamy mashed potatoes, are perfect for celebrating the New Year in a cozy and satisfying way. This dish is not only delicious but also brings a sense of tradition to the table, making it an excellent choice for a festive meal.

---

Julebord Smørbrød (Christmas Open-Faced Sandwiches)

Julebord Smørbrød, or Christmas open-faced sandwiches, are a staple in Norwegian New Year’s and holiday celebrations. These sandwiches are typically served on dense rye bread and topped with a variety of ingredients, including cold cuts, herring, cheese, and pickled vegetables. Their versatility and festive presentation make them a perfect addition to any holiday spread, allowing guests to mix and match toppings to suit their tastes.

• 4 slices of dark rye bread
• 200g roast beef, thinly sliced
• 100g pickled herring
• 4 slices of cheese (like Jarlsberg or Gouda)
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• Fresh dill for garnish
• 1 small onion, thinly sliced
• 1 hard-boiled egg, sliced

Instructions:

1. Spread a thin layer of mayonnaise on each slice of rye bread.
2. Top with different combinations of roast beef, pickled herring, and cheese. Be creative in layering the ingredients.
3. Garnish with fresh dill, sliced onions, and hard-boiled egg slices.
4. Serve immediately, or refrigerate for up to 2 hours before serving.

Julebord Smørbrød offers a fun and interactive way to enjoy Norwegian cuisine, allowing each guest to customize their open-faced sandwich to their liking. With a variety of toppings like herring, roast beef, and cheese, these sandwiches reflect the heart of Norwegian tradition and are perfect for a festive New Year’s gathering. They offer a delightful combination of flavors and textures, making them a beloved part of any holiday table.

Koldtbord (Norwegian Cold Buffet)

Koldtbord is a traditional Norwegian cold buffet often served during festive occasions like New Year’s. The buffet consists of a variety of cold dishes, including cured meats, cheeses, breads, and fish, offering a delightful assortment of flavors. It is a casual and communal way of celebrating, where guests can enjoy small portions of many different dishes. Perfect for large gatherings, this buffet-style meal encourages mingling and sampling, making it a fun and festive option for New Year’s celebrations.

• 300g smoked salmon, thinly sliced
• 200g roast beef, thinly sliced
• 200g cured ham, thinly sliced
• 1 small block of Jarlsberg cheese, sliced
• 1 small block of goat cheese, sliced
• 1 loaf of rye bread, sliced
• 1 loaf of white bread, sliced
• 4 boiled eggs, sliced
• 1 jar pickled cucumbers
• 1 jar pickled herring
• 1 cup of butter

Instructions:

1. Arrange the smoked salmon, roast beef, cured ham, and cheeses on a large platter.
2. Slice the rye and white bread and arrange it on a separate platter.
3. Add the pickled cucumbers and pickled herring to bowls and place them alongside the platters.
4. Slice the boiled eggs and place them around the buffet.
5. Serve with a generous portion of butter for spreading on the bread.

Koldtbord is a festive, hearty, and versatile meal that embodies Norwegian hospitality. The combination of flavors and textures from the cured meats, cheeses, and fish makes this buffet a hit at any celebration. Perfect for New Year’s gatherings, Koldtbord allows guests to sample a wide variety of dishes and create their own personalized plate. Its relaxed style makes it the perfect way to ring in the New Year with friends and family.

---

Pølse med Kål (Sausage with Cabbage)

Pølse med Kål is a simple yet delicious dish of sausages served with cabbage, often enjoyed in Norwegian homes during the holiday season, including New Year’s. The hearty sausage is paired with tender, subtly seasoned cabbage, creating a comforting and satisfying meal. This dish is not only flavorful but also quick and easy to prepare, making it an excellent choice for a New Year’s celebration that combines convenience and tradition.

• 4 Norwegian-style sausages (pølse)
• 1 small head of green cabbage, shredded
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 1 teaspoon caraway seeds (optional)

Instructions:

1. In a large skillet, heat the butter over medium heat. Add the sausages and cook until browned on all sides, about 8-10 minutes. Remove and set aside.
2. In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
3. Add the shredded cabbage to the skillet, stirring well to combine with the onions. Cook for 5 minutes until the cabbage starts to soften.
4. Add the vegetable broth and caraway seeds (if using). Cover the skillet and cook for another 10-15 minutes until the cabbage is tender.
5. Return the sausages to the skillet and heat through. Season with salt and pepper.
6. Serve the sausages with the cabbage on the side.

Pølse med Kål is a comforting and flavorful dish that brings warmth and satisfaction to any New Year’s meal. The combination of savory sausages and tender cabbage creates a perfect balance of flavors. This dish is simple to prepare, making it ideal for a relaxed New Year’s celebration. Whether served on its own or as part of a larger spread, Pølse med Kål adds a touch of Norwegian tradition to your holiday table.

---

Kake (Norwegian Cake)

Kake, or Norwegian cake, is a traditional dessert often featured at New Year’s celebrations. There are many variations, but this one is a light sponge cake layered with whipped cream and berries, making it a refreshing yet indulgent way to end the meal. Often topped with seasonal fruit like lingonberries or strawberries, this cake is both simple to make and delightful to eat. It’s perfect for sharing with friends and family as you toast to the new year.

• 1 cup all-purpose flour
• 1 cup sugar
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped
• 1 cup mixed berries (lingonberries, strawberries, or raspberries)
• 2 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 175°C (350°F). Grease and flour a round cake pan.
2. In a bowl, whisk together the eggs and sugar until light and fluffy. Add the melted butter and vanilla extract, and mix well.
3. Gradually fold in the flour until the batter is smooth.
4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool completely before removing it from the pan.
6. Once cooled, slice the cake horizontally into two layers. Spread the whipped cream evenly over the bottom layer and top with mixed berries.
7. Place the second cake layer on top and dust with powdered sugar before serving.

Kake is the perfect way to end a Norwegian New Year’s meal on a sweet note. The light and fluffy sponge cake, combined with the richness of whipped cream and the tartness of berries, creates a delightful dessert that will leave everyone satisfied. This traditional cake is simple yet elegant, making it a wonderful treat for any New Year’s celebration.

Ribbe (Norwegian Roast Pork Belly)

Ribbe is a classic Norwegian dish, especially popular during the holiday season, including New Year’s Eve. This roasted pork belly is known for its crispy skin, tender meat, and savory flavor, making it a centerpiece for any festive table. Served with mashed potatoes, red cabbage, and lingonberry sauce, Ribbe is a meal that is as much about tradition as it is about indulgence. It’s a dish that brings warmth and celebration to any Norwegian gathering.

• 1.5 kg pork belly with skin on
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp dried thyme
• 2 onions, quartered
• 2 carrots, peeled and cut into chunks
• 2 cups vegetable broth
• 2 tbsp vegetable oil

Instructions:

1. Preheat the oven to 220°C (425°F).
2. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
3. Rub the pork belly with salt, pepper, and thyme, ensuring the seasoning gets into the skin and meat.
4. Place the pork belly on a rack in a roasting pan, surrounded by the onions and carrots. Pour the vegetable broth into the pan.
5. Roast the pork belly for 30 minutes at 220°C (425°F) to crisp the skin.
6. Reduce the oven temperature to 180°C (350°F) and roast for an additional 1.5-2 hours, basting the meat occasionally with its own juices.
7. Once the skin is crispy and the meat is tender, remove from the oven and let it rest for 10 minutes before slicing.
8. Serve with mashed potatoes, red cabbage, and lingonberry sauce.

Ribbe is a quintessential Norwegian dish that embodies the festive spirit of New Year’s celebrations. The perfectly crispy skin and succulent meat make it a true crowd-pleaser. Whether served as part of a larger feast or as the star of the meal, Ribbe brings a sense of comfort and tradition to your New Year’s table, creating lasting memories with every bite.

---

Lutefisk (Norwegian Lutefish)

Lutefisk is a traditional Norwegian dish made from dried fish that has been rehydrated and treated with lye, resulting in a distinctive texture and flavor. This iconic dish is often served during the Christmas and New Year’s seasons, and while it may sound unusual to some, it holds a special place in Norwegian culture. Typically served with boiled potatoes, peas, and bacon, Lutefisk is a dish that honors centuries of tradition.

• 1 kg lutefisk (prepared dried cod)
• 4-5 large potatoes, peeled and boiled
• 1/2 cup butter, melted
• 1 cup peas (frozen or fresh)
• 200g bacon, chopped and fried until crispy
• Salt and pepper to taste

Instructions:

1. Soak the lutefisk according to the package instructions, as it often needs to be rehydrated for a few days before cooking.
2. Once ready, preheat the oven to 180°C (350°F). Place the lutefisk in a baking dish, and cover it with foil.
3. Bake for about 25-30 minutes, or until the fish is cooked through and flakes easily.
4. While the lutefisk is baking, prepare the potatoes by boiling them in salted water until tender. Drain and set aside.
5. In a small pan, sauté the peas in butter until heated through.
6. Once the lutefisk is ready, serve it on a platter with boiled potatoes, sautéed peas, and crispy bacon. Drizzle the melted butter over the fish and garnish with salt and pepper.

Lutefisk may seem like a polarizing dish for some, but for many Norwegians, it’s an essential part of their holiday celebrations. The delicate texture of the fish, combined with the richness of melted butter and the savory crunch of bacon, makes for a uniquely comforting and festive meal. If you’re looking to try something truly traditional this New Year, Lutefisk offers an unforgettable Norwegian culinary experience.

---

Kringle (Norwegian Sweet Pastry)

Kringle is a traditional Norwegian pastry, often enjoyed during festive occasions such as New Year’s Eve. This twisted, braided pastry is made with a rich dough that is sweetened and filled with either almond paste or a cinnamon-sugar mixture, then baked until golden and flaky. Kringle is a delicious, celebratory treat that pairs beautifully with a warm drink or coffee, making it a perfect choice for ringing in the New Year.

• 1 package of active dry yeast
• 1 cup warm milk
• 1/2 cup sugar
• 1/2 cup butter, melted
• 2 eggs
• 4 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup almond paste (or 1/2 cup cinnamon sugar)
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for about 5 minutes until frothy.
2. In a large bowl, combine the remaining sugar, melted butter, eggs, flour, and salt. Add the yeast mixture and knead until the dough is smooth and elastic, about 5-7 minutes.
3. Cover the dough and let it rise for 1 hour, or until it has doubled in size.
4. Preheat the oven to 175°C (350°F). Punch down the dough and divide it into two equal portions.
5. Roll each portion into a rectangle on a lightly floured surface. Spread almond paste or cinnamon sugar evenly over the dough.
6. Roll up each rectangle tightly into a log shape, then twist the two logs together to form a braided circle. Place the kringle on a baking sheet lined with parchment paper.
7. Beat the egg and brush it over the top of the pastry.
8. Bake for 25-30 minutes, or until golden brown.
9. Let the kringle cool slightly, then dust with powdered sugar before serving.

Kringle is the epitome of Norwegian baking tradition, offering a sweet, buttery pastry with a rich filling. Its braided shape and festive appearance make it an ideal choice for a New Year’s treat, and its delicate sweetness pairs wonderfully with a hot drink. This delightful pastry brings warmth and comfort to any celebration, making it a perfect way to usher in the New Year with friends and family.

Note: More recipes are coming soon!