Norwegian After School Snacks: Skolebrød, Lefse Pizza, and More!

Skolebrød is the name for a Norwegian type of sweet roll made with yeast dough and flavored with cardamom and cinnamon and filled with custard. The roll is decorated with icing and shredded coconut. Skolebrød literally means school bread or school bun. Traditionally, Skolebrød was usually put in the children’s school lunches as one of many Norwegian after school snacks.

In America, Skolebrød makes a great afterschool snack. The roll is not exceptionally sweet as are so many American treats. Skolebrød is well worth the effort it takes to make!

I’m also including some other terrific afterschool snacks that will come together more quickly and still have a Norwegian influence that I’m sure both you and your children will enjoy. They vary from sweet and fruity to savory. Don’t miss the Elvis Lefse and the Lefse Pizza Dippers!

Below you’ll find the recipes for all the snacks as well as step‑by‑step photos:

Skolebrød

• ½ cup dry powdered milk
• 110 degree water added to dry milk to total 1½ cups
• ¼ cup softened butter
• 2¼ teaspoons active dry yeast
• ½ cup sugar
• 2 teaspoons cardamom
• 1 teaspoon ground cinnamon
• 4 cups bread flour
• 2 pkgs. (3.4 oz. each) instant French Vanilla pudding mix
• 2½ cups milk (for pudding)
• 1 beaten egg
• 6 tablespoons powdered sugar
• 1 tablespoon water
• 1 to 2 cups shredded coconut

Steps

1. Place the ½ cup of dry powdered milk in a 2‑cup liquid measure.
2. Add 110 degree water to the dry milk slowly, stirring to mix as you add; stop when the liquid totals 1½ cups.
3. Stir into the liquid 2¼ teaspoons dry yeast and ½ cup sugar; let sit for 10 minutes (bubbles will occur in the mixture).
4. Add softened ¼ cup butter to the mixing bowl; pour in the liquid mixture.
5. Mix in cardamom, cinnamon, and 4 cups bread flour.
6. Mix well until the dough pulls away from the bowl.
7. Cover bowl with a clean towel and allow to rest until it doubles in size (about an hour).
8. Punch the dough gently in the bowl a few times and then turn out onto a floured surface and knead the dough until shiny and smooth.
9. Roll pieces of the dough into a bun shape and place on a lightly greased baking sheet.
10. Cover the buns with a towel and let rise until double in size (about 30 to 40 minutes).
11. Prepare the pudding mix, adding only the 2½ cups of milk. This is less than called for on the package in order to create a firmer filling. Originally, my recipe called for one 3.4 oz package of mix; however, thanks to “shrinkflation” the packages are now smaller. (You’ll be able to use the remaining mix in a recipe that follows.)
12. After the buns have risen, use the back of a spoon to press a wide pit in the bun. Spoon 2 tablespoons of pudding into each pit.
13. Allow the buns to rise for 9 to 12 additional minutes while you preheat the oven to 375 °F (190‑200 °C).
14. Beat an egg well and brush across the sides and tops of the buns.
15. Bake the buns for 15 to 18 minutes until they are lightly browned but not crunchy.
16. Allow the buns to cool for 12 to 15 minutes.
17. In a small bowl combine the powdered sugar and a tablespoon of water to create a glaze.
18. Brush the glaze on the surfaces of the bun (not on the pudding filling); pat the coconut on the sides of the bun and serve.

Coconut Custard Dip

• Leftover French Vanilla Pudding and shredded coconut from the Skolebrød recipe
• Norsland Lefse Cinnamon Sugar Uffda Chips or Vanilla Wafers

Steps

1. Place ½ cup or more of the French Vanilla pudding mix in a small dip bowl.
2. Top with shredded coconut as desired.
3. Serve with either Norsland Lefse Cinnamon Sugar Uffda Chips or with Vanilla Wafers. This recipe is a good way to use up the pudding for an after school snack with the flavors of the Skolebrød.

Cinnamon Cream Cheese Pinwheels

• 1 round Norsland Lefse
• 4 tablespoons (or more) whipped cream chees
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon

Steps

1. Spread the whipped cream cheese over the lefse, leaving a bit of the edge bare.
2. Mix sugar and cinnamon and sprinkle over the lefse.
3. Roll the lefse tightly into a cylinder; cut the lefse into pinwheels approximately 1½ inches long and serve, standing the pinwheels on end.

Strawberry Yogurt Wrap

• ½ sheet of Norsland Lefse
• 4 tablespoons Chobani Coconut Vanilla Yogurt
• Fresh strawberries

Steps

1. On a ½ round of Norsland Lefse, spread 4 tablespoons of sweetened yogurt. (I used the Chobani coconut vanilla to work back to the Skolebrød flavors.)
2. Top with fresh cut up strawberries to taste. You could use blueberries or other berries as you choose.
3. Tightly roll the half sheet into a cylinder and cut in half to serve. This recipe serves one or two kids.

Elvis Lefse (serves 4)

• 1 round Norsland Lefse
• 4 tablespoons (or more) peanut butter
• 4 to 6 slices of bacon cooked and crumbled
• 2 small bananas
• Honey for drizzling

Steps

1. Cook and crumble the bacon. I like to use kitchen shears to cut the raw bacon and then cook in a fry pan.
2. Spread out a round of Lefse and spread with peanut butter. (My personal preference is chunky.)
3. Cut bananas in half the long way and then slice over the peanut butter.
4. Sprinkle with cooked bacon and then drizzle the top with honey as desired.
5. Tightly roll up the lefse into a cylinder; then cut into four pieces.
6. Serve to those hungry kids. This recipe is very yummy, nutritious and filling!

Lefse Pizza Dippers

• ½ round Norsland Lefse Package
• 1 jar marinara sauce
• Shredded mozzarella
• Parmesan cheese if desired

Steps

1. Cut a round of lefse in half.
2. On half of the half round spread 3 to 4 tablespoons of marinara sauce.
3. Sprinkle with shredded mozzarella cheese to taste. (I like to grate my own mozzarella cheese from a block; the cheese then melts better than pre‑grated cheese with its additional ingredients to keep it separate.)
4. Sprinkle with grated Parmesan cheese if desired.
5. Fold over the top lefse quarter to cover the sauce.
6. Transfer using a turner to a fry pan heated over medium heat, turning at the halfway point to cook the top side. Repeat the process to make additional servings. (This is made like a quesadilla.)
7. Heat some marinara sauce in the microwave to use to dip the pieces; serve with additional Parmesan cheese if desired.

Hope you enjoy the afterschool ideas; get creative and come up with some ideas of your own.

Here’s a few more ideas you could play with:

• fill a lefse with apple pie filling and cinnamon and warm in the microwave;
• make pinwheels with Nutella and strawberries;
• or maybe spread lefse with almond butter and honey.

Many of the lefse ideas are easy enough for your kids to make themselves!