October 14, 2014 | Leave a comment
Back in the day, the Danish bakers needed to find a use for all the left over Danish pastry, seeing as they could never sell it on the second day. And thus, Romkugler (literally: Rum balls) were born.
Danes will often tell you this is one of those treats they miss most from home (in Sweden they are known as Arrakballs). We all used to pop by the bakers on the way home from school and get a few of these cheap but delicious treats. Its a taste of our childhood.
So, to make these, you need some leftover bits of cake and pastry. When we made some today, we used 2 cinnamon Danish whirls, 2 raspberry crowns and 1 cinnamon bun. But you can use different things (although we have found that French croissants and pain au chocolate don’t work as well).
Blitz the day old pastries in a food processor, then add 2 tablespoons of raspberry jam, 2 heaped tablespoons cocoa powder and then 2 tablespoons of rum essence (you can also use real rum, but because these are not cooked, the flavour will be strong and the alcohol will not evaporate).
Blend everything together until you have a smooth mass, then shape into golf ball sized pieces. Roll in chocolate sprinkles or desiccated coconut. Chill for a bit – and serve.
We recommend eating the day you make these, but they are probably good the day after, too. Its unlikely to be an issue, though… They usually don’t last the day as they are very moorish.
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