Lancaster Lefsa Old World Food

MOM'S NORWEGIAN POTATO LEFSA

Mom's Norwegian Potato Lefsa image

Provided by Food Network

Categories dessert

Time 50m

Yield 12 to 14 large lefsas

Number Of Ingredients 8

Ingredients

1/2 cup cream
1/3 cup shortening
4 cups riced potaoes, cold
2 to 2 1/2 cups all-purpose flour
1 tablespoon sugar
Salt, to taste (1/2 to 1 teaspoon)
Softened butter, for serving
Sugar, for serving

Steps:

Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
Cut into one-fourths, for serving.

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