Proper storage: After boiling the klejner should be stored in an airtight container, at room temperature.
Shelf life: Klejner can be kept approximately 1 week in air-tight container, at room temperature. They easily get too soft and dry inside. So it’s smartest to cook them in batches, when you need them. Bake new ones, when the first ones is gone. Palm oil(reffined coconut oil) can be reused if you sieve it and place in a clean plastic box. Use common sense when you recycle palm oil, if it seems bad after 2 uses, then it’s probably because it’s bad.
Freezing: Klejne dough can be frozen if it is shaped into their characteristic shape and frozen separately. Once they are frozen you can put them in the same bag.
Thawing: Remove from the freezer about 15 minutes before boiling. Boil them immediately after they are thawed. Do not let them get too hot, the cold dough “support” them a little during boiling, so they don’t folds together or twist while boiling.
How can you tell whether they are good or bad:
Mold, bad taste or odd texture. Rancid taste due to the oil. If you doubt, leave it out.
Recipes:
Klejner (danish christmas snack)