Kling (Lefse) from Eksingedalen

Kling from Eksingedalen is also known as Vossakling. It’s a large, thin lefse with a sweetened brunost (Norwegian brown cheese) filling. The process is quite intriguing and what first tempted me to make it at home. First, the ingredients are brought together to form a soft, pliable dough. The dough is then shaped into rounds before being rolled out into large, thin circles. One side of each is cooked then doused with raw milk. The uncooked sides then get their turn and are cooked until the raw milk evaporates. The lefser are stacked on one another and left to dry. They are softened again with water before receiving a good spread of butter and a topping of the brunost filling. They are folded and then cut into individual squares for serving.