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Æbleskiver with cranberry filling, feta cheese and a touch of vanilla
Delicious Danish æbleskiver pancakes served with a savoury-sweet cranberry and feta filling.

Æbleskiver with cranberry filling

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Æbleskiver (pronounced eb-le-skee-ver) is the edible embodiment of Danish 'hygge'. Although the name translates to 'apple slices', modern versions rarely contain apple. This spherical, airy dough is the lovechild of a pancake and a doughnut, cooked in a special pan with indentations. The tart acidity of cranberries and the salty feta create a surprising combination, adding a modern, gourmet twist to this Christmas classic.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Æbleskiver pan (or takoyaki pan)
  • Whisk / hand mixer
  • Long skewer or knitting needle (for turning)
  • Brush for buttering

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Beat the egg whites into stiff peaks. Whisk the yolks with the milk, sugars, salt, lemon juice and oil.

Tip: The air bubbles in the beaten egg whites ensure the lightness of the dough (physical aeration), which is chemically supported by the baking powder.
2 ✓

Sift the flour and baking powder into the yolk mixture, mix until lump-free, then gently fold in the egg whites.

Tip: The 'folding' technique preserves the foam structure. If you overmix, the dough will become dense.
3 ✓

Cook the cranberries in a small saucepan with 1 tablespoon of sugar until the berries burst and begin to gel. Leave to cool.

Tip: The pectin in the cranberries forms a natural gel under heat and acid, so it won't run out of the dough.
4 ✓

Heat the Æbleskiver pan over medium heat and brush each indentation with melted butter.

Tip: The browning of milk proteins in the butter (Maillard reaction) provides that distinctive flavour and colour that oil cannot.
5 ✓

Fill the indentations 3/4 full with batter. Place a small spoonful of cranberries and a pinch of feta in the centre.

Tip: The contrast between the salty feta and the sweet-sour cranberry stimulates all the taste buds.
6 ✓

When the edges of the dough have set but the centre is still runny, turn it 90 degrees with a needle. Pour a little batter into the resulting gap, then continue turning until it becomes round.

Tip: This technique requires practice: the flowing raw batter 'welds' the sphere together.
7 ✓

Fry all sides until golden brown, and serve dusted with icing sugar.

Tip: It is good when the outside is crisp and the inside is airy, like sponge cake.

Recipe FAQ

Why does the ball collapse?
If you turn it too early or don't refill the centre with batter, it remains hollow and dents. The structure needs to set.
I don't have this pan, what should I do?
Unfortunately, the shape is the essence. Without it, you can fry it as traditional pancakes; the taste will be just as delicious, only the shape will differ.

Ingredients

  • 250 g Plain flour
  • 200 ml Whole milk (3.5%)
  • 2 Eggs (separated)
  • 100 g Cranberries (fresh or frozen)
  • 50 g Caster sugar
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 1 sachet Vanilla sugar
  • 2 tbsp Sunflower oil (for the batter)
  • 1 tbsp Lemon juice
  • 50 g Feta cheese (crumbled)
  • 30 g Butter (melted, for frying)