Flaky pastry consisting of multiple layers of pastry dough and butter or fat. As the dough cooks in the oven it rises, although there is no leavening, because of the way it is prepared. The dough is rolled into thin slabs that are stacked with butter added in between each layer. In the oven the butter melts and boils and as the water evaporates into steam it pushes the layers of dough up. At the same time the flour is cooking and hardening around the air bubbles.
A kind of yoghurt, clabbered milk or longmilk with a stringy consistency; milk, mixed with a little soured cream (US: cultured sour cream), which has been left to stand in a warm place until it has set. Lactic acid bacteria act on the milk. There is also a fungus present, Geotrichum candidum, which gives a smooth velvety surface to it. It is usually served with sugar, sprinkled with ginger and cinnamon and present with knäckebröd or ginger snaps. It is more commonly found in Finland (as viilli using slightly different bacteria) and Sweden than in other Nordic countries. A speciality of Norrland and a common breakfast food throughout Sweden.
