Kliņģeris

Kliņģeris is a ring-shaped sweet pastry from Latvia, baked for holidays and celebrations.

The name is Latvian, and the pastry belongs to the family of sweet baked goods that Latvian cooks make when guests are coming or a feast is marked. Recipes are handed down within families, so the amount of sugar, the quantity of almond and the finishing vary from kitchen to kitchen.

What it really is

The dough is a rich, buttery mix of wheat flour, butter, egg and sugar, shaped into a ring and baked until golden. Almond is part of the classic recipe, but how much is used and how it is worked in differs from one baker to the next. Because of the butter and egg, it is closer to a rich pastry than to a plain bread, and it is sweet from start to finish rather than savoury.

How it's served

• Cut into slices and set out on a plate, or left whole for sharing.
• With coffee or tea, as a dessert or an afternoon treat.
• At holidays and family celebrations, where it is passed around the table among guests.

How to write it on the menu

• Write the name as Kliņģeris, with a short note such as "ring-shaped Latvian sweet pastry", since most guests will not know the word.
• Name the main ingredient as wheat flour, and flag wheat, eggs, milk (from the butter) and almonds.
• Almonds are a tree nut, so state them clearly and warn of cross-contact if the kitchen also bakes with other nuts.
• Describe any filling, glaze or topping you add, because recipes vary widely and a filling can change the allergen list.
• It contains no meat or fish, so it can be marked vegetarian, but not vegan, because of the butter and egg.