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From Ancient Denmark Comes A New Kind Of Hybrid Pastry: The Ebelskiver

June 5, 2013: 12:00 AM EST
The dessert industry is in the midst of a hybridization trend: think “cronuts” and “taco waffles”. Or pie crust filled with cake, crispy waffles dressed up as cookies, etc. One of the latest examples of the trend is a dessert from Denmark known as ebelskiver, a cross between a cake (or a pancake) and a popover, that has been around since Viking days. Judging from the proliferation of ebelskiver pans on the market, the dessert is catching on. The pans have seven half-circle indentations or wells for batter that can be cooked – plain or filled – on the stove top burner. Recipes are available from all over the world, including raspberry blintz, savory pa jeon (Korean green onion), and tiramisu puffs (an Italian variation) made with ricotta and rum.
Ruth Taber , "New twists on treats: Creative bakers make hybrids of popular desserts", El Paso Times, June 05, 2013, © El Paso Times and MediaNews Group
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