3 egg yolks 1 whole egg 1/2 teaspoon salt 1/4 cup confectioner's sugar 1 tablespoon rum flavoring 1 teaspoon vanilla 1 cup flour Heat deep fat to 375. Beat egg yolks, egg and salt together until very stiff (a bout 10 min). Blend in confectioners' sugar and flavorings thoroughly. Add flou r all at once; mix well. Turn dough onto well floured cloth-covered board; knea d until surface of dough is blistered in appearance (about 7 min.) Divide dough in halves and roll out each half VERY THIN. With pastry wheel or knife, cut do ugh into diamonds or rectangles about 4x2". Make a 1" slit in center of each; d raw a long point of diamond through slit and curl back in opposite direction. F ry until delicately browned in deep hot fat about 1/2 min. on each side. Turn q uickly and brown other side. Drain on absorbent paper. Sprinkle with confection ers' sugar just before serving.
How To make Oslo Twists's Videos
Knitting Help - Wrap and Turn (w&t)
How to work a w&t (wrap and turn) in short-row knitting. The next video you'll want to watch shows you how to pick up these wraps when you're finished working short rows.
Norwegian Coffee Cake | Traditional Oslo Kringle
A delicious Norwegian Coffee Cake has the flavor and texture of a cream puff, but is easier to make and has dreamy icing! You will love it!
Find the full recipe here:
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Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. Source: Artist:
Statholderens Mat & Vinkjeller. Oslo, Norway.
Great food, very good service, and the most comfortable chairs we have ever sat in.
SUMMER IN NORWAY || THIS IS HOW IT LOOKS LIKE || SIMPLE LIVING || OSLO NORWAY || SUMMER2021
SUMMER IN NORWAY || THIS IS HOW IT LOOKS LIKE || SIMPLE LIVING || OSLO NORWAY || SUMMER2021
Puff Pastry 4 Ways
Here is what you'll need!
RECIPE: Cream Cheese Filling
INGREDIENTS 1 8-ounce block cream cheese ¼ cup granulated sugar ½ teaspoon vanilla extract
PREPARATION In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
PREPARATION Preheat oven to 400°F. Cut the puff pastry into 9 equal squares. Taking one of the squares, fold one of the edges to the opposite edge. Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch. Unfold the square. Taking the top flap, fold it towards the 2 cuts near the bottom. Take the bottom flap and fold it towards the top edge. Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar!
PREPARATION Preheat oven to 400°F. Cut the puff pastry into 4 equal squares. Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch. Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries. Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar!
PREPARATION Preheat oven to 400°F. Cut the puff pastry into 9 equal squares. Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center. Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape. Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
Oslo's Best Outdoor Restaurant – Fyr Bistronomi & Bar
Fyr Bistronomi is a casual Nordic bistro serving high-quality food at affordable prices, taking its name from the French bistronomy movement. Head chef Sebastian Myhre has a background from restaurants like the three-Michelin-starred Per Se in New York. Myhre also opened his fine dining restaurant Stallen next door, which exclusively serves a set tasting menu. At his more casual bistro, however, there are two menus – inside you’ll find the bistronomy-focused menu, and outside you’ll find the park menu, with simpler dishes to enjoy in the sunshine. All of the dishes are made with local produce, a lot of it grown by the chefs themselves, and most are cooked over the fire.
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Disclaimer: This video was sponsored by Augusta Arnesen.