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Lefse with Cream Cheese and jam

Lefse with Cream Cheese and Jam

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine Norwegian
Servings 12 Lefse rounds

Equipment

  • Large Mixing Bowl
  • Spoon or potato masher
  • Rolling Pin a traditional grooved lefse pin is a bonus but not essential
  • Pastry cloth or well-floured board
  • Griddle or large nonstick skillet 450°F is ideal
  • Spatula for flipping

Ingredients
  

For the lefse dough (potato base)

  • 2 cups instant potato flakes unflavored
  • 2 cups boiling water
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/4 cup melted unsalted butter
  • 1 teaspoon salt
  • 1 1/2 to 2 cups all-purpose flour plus more for rolling

For the filling

  • 1 cup cream cheese softened
  • 1/2 cup berry jam raspberry, lingonberry, or strawberry are all great
  • Optional: powdered sugar for dusting

Instructions
 

Prepare the Potato Dough Base

  1. In a large bowl, stir together the boiling water and instant potato flakes until fluffy. Let cool slightly, then mix in cream, milk, melted butter, and salt.
    fluffy mixture of instant potato flakes and boiling water

Chill and Flour

  1. Chill the potato mixture for about an hour. Then add flour, a little at a time, until the dough becomes smooth and pliable.

Divide and Roll

  1. Divide the dough into 12 equal balls. On a floured surface, roll each ball into a thin round, about 10 inches wide.

Cook the Lefse

  1. Heat a griddle or nonstick skillet to 450°F. Cook each lefse round for about a minute per side, or until light brown spots appear. Keep them warm under a clean towel.

Assemble with Cream Cheese and Jam

  1. Spread softened cream cheese on one half of each lefse round, then top with a spoonful of jam. Fold or roll up, dust with powdered sugar, and enjoy warm or chilled.