Potetkake is a traditional Norwegian pastry featuring a flaky, butter-rich dough encasing a sweet, creamy potato filling, baked until golden brown. This Nordic classic combines laminated dough technique with a distinctive mashed potato and sugar filling.
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To make the dough, add the flour and cold, cubed butter to a food processor.
Pulse until the butter is incorporated and the mixture resembles coarse crumbs.
Transfer the flour and butter mixture to a large bowl.
Gradually add the ice water, mixing with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a counter and knead briefly just until it comes together into a ball.
Divide the dough into four equal pieces. Shape each piece into a rectangle, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
While the dough chills, prepare the filling. In a medium bowl, combine the mashed potatoes and sugar.
Beat one egg and add it to the potato mixture.
Whisk everything together until the filling is smooth and well combined. Set aside.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a well-floured surface, take one piece of chilled dough and roll it out into a very thin rectangle.
Take about one-quarter of the potato filling and form it into a log with your hands.
Place the filling log along one long edge of the rolled-out dough.
Tightly roll the dough around the filling to create a long log. Pinch the seam to seal it securely and trim any excess dough from the ends.
Carefully transfer the log to the prepared baking sheet, seam-side down. Repeat with the remaining dough and filling.
In a small bowl, beat the remaining egg to create an egg wash. Brush the tops of the pastry logs with the egg wash.
Using a sharp knife, cut a few small slits on top of each log to allow steam to escape.
Bake for 25-30 minutes, or until the pastries are golden brown and puffed.
Let the pastries cool on a wire rack before slicing and serving.
Store baked potetkake in an airtight container at room temperature up to 2 days, or freeze up to 3 months; reheat gently in a 300°F oven for 10–15 minutes to restore crispness.
Yes. Prepare the dough up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. This actually improves flavor and makes it easier to roll.
Use starchy potatoes like russets or Yukon golds. They mash smoothly and create a creamy filling without excess moisture.
Overworking the dough develops gluten. Mix only until combined, keep butter cold and cubed, and chill between folds. Cold hands help too.
The pastry should be deep golden brown and the filling firm when gently pressed. Bake until the bottom is also golden, about 25–30 minutes at 400°F.
Yes. Assemble, freeze on a tray uncovered for 2 hours, then wrap and freeze up to 3 months. Bake from frozen, adding 5–10 minutes to bake time.
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