So, ehm, I’m not really sure of the best translation for these in English. Basically, the word “Wienerbröd” in Swedish means “Danish pastry”, and “stänger” is the plural of the word “stång”, which means “rod”, so, er… it’s like “Danish pastry inspired rods” I suppose? That doesn’t sound so appetizing though, so let’s stick to the Swedish name shall we?

Whatever you want to call it, it’s another perfect addition to a Swedish coffee time, or “fika“. Swedes take their coffee breaks very seriously:

Traditionally, fika requires sweet, baked goods, especially cinnamon rolls. According to Helene Henderson, author of The Swedish Table, one needs three items minimum to avoid insult to Swedish guests; “to impress, serve a variety of seven freshly baked items–and be ready to talk about the weather.”

Yup – it ain’t a real fika unless you have seven different freshly baked little bites of awesomeness to accompany your cup of freshly-brewed Löfbergs Lila. Something else you may see on the cake plate are kanelbullar, chokladsnittar and drömmar, all of which I’ve posted before. Including today’s recipe, and my last post, that’s five great reasons to get baking and have yourself your very own Swedish fika. I’ll leave the other two cakes up to you to decide.


These are also a great thing to serve guests at such things like – sniff – farewell parties (could I call that a “house-cooling”?)


You could use really any flavour of jam you like in the middle, though I would recommend raspberry since the tastes and colours go together really well. Like the kokoskakor in my previous post, these should also be really dainty – maybe two bites in total. If such things are too large then you can’t possibly have one of each of the seven cakes at the fika, can you now?!


Enjoy the “rods”, and I’ll be back in a week with my last blog post from France – eek!

Yields 50
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Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Prep Time
10 min
Cook Time
12 min
Total Time
25 min
  1. 250g Butter, softened
  2. 160g Sugar
  3. 2 Eggs
  4. 425g Plain Flour
  5. 1tsp Baking Powder
For the filling
  1. ~6tbsps Raspberry Jam
For the glaze
  1. 60g Icing Sugar
  2. 1.5tbsps Water
  1. Start off by preheating the oven to 225 degrees Celsius, and then beat the butter and sugar together until pale and fluffy.
  2. Beat in the eggs, one by one, and then add in the flour and baking powder to form a stiff dough.
  3. Line a large baking sheet with greaseproof paper and then divide the dough into four parts. Roll the parts out to even sausage-shaped lengths - about the length of the baking sheet, and place them on top of the greaseproof paper, allowing room between each length for spreading during baking.
  4. Form an indentation along the middle of each length of dough - about the width and depth of a pencil - but don't go all the way to the ends, to ensure the filling doesn't ooze out during baking.
  5. Fill the indentations with the jam and then bake in the oven for about 12 minutes - until starting to just turn golden brown.
  6. Remove and allow to cool on the tray. Once completely cool, beat together the icing sugar and water to form the glaze, and then drizzle over the jam down the centre of each length. Allow to set slightly and then cut into slices across the width of each length - about 2.5cm wide each per slice.
Five Euro Food




  1. Veronica says

    These look yummy Charles – and so easy! It’s blowing here a gale today, nice weather to bake. Good luck with the last packing chores!

  2. says

    I’m always looking to throw themed parties! You’ve given me a perfect one and it’s all new pastries and of course, coffee, which I love as you know. I think I shall be having myself a fika, sounds like the perfect get together.
    Good luck with the rest of packing. Now if I ever make it to England, I will have to swing by Sweden, France would’ve been so much easier ????


    • says

      Thank you Nazneen! You totally should – I love Swedish coffee-time! You’re welcome to visit any time you find yourself here! I’ll lay on a traditional “fika” for you if you do!

  3. says

    I’m all in favour of a coffee/tea break with this simple treat providing the sweet note. I wonder why you cover just the jam with icing after baking. It seems like you’d want to show off the vibrant colour especially when you use raspberry jam.

    • says

      Hi A_ – I did wonder myself… I was wondering if maybe one could ice them in another way but my wife scoffed and said that “that wouldn’t be traditional”, so there you go… this is how it’s supposed to be apparently, although I guess you could just put it wherever!

  4. says

    ooh, Charles, I’m so excited to try these! The texture looks so light and the jam filling sounds like it compliments the flavors so well. Creating the “log” shape reminds me of biscotti, which you know I love so well! Fabulous cookie…or whatever you call it!

    • says

      Hi Linda, these are indeed really nice – not too sweet and perfect with some coffee! Biscotti is still something I’ve not tried… but will do soon!

    • says

      The only problem with a coffee break with 7 cakes is that then you have to… yep, eat 7 cakes. Well – you’re not technically obliged, but it would be a shame not to!

  5. says

    These are stunning looking treats! So need to pin this one! At first I did not notice that you had both the jam and the glaze on top and that sound wickedly good! I am glad the Swedish take their dessert/tea time seriously. I seriously need to try a rod of these little biscuits soon. I just made some homemade jam and these look the perfect place to deposit it… Have a super weekend. Take Care, BAM

  6. says

    These ‘bars’ look so good, Charles. I love the colour of them with the yellow custard colour and then the vibrant red of the jam. I’m sure these are definitely yummy but I have to confess to not having heard of them. Good luck with the job of leaving Paris – I’m sure it won’t be easy xx

  7. says

    Such a beautiful little pastry Charles and I love that they are only two bites. Raspberry is a wonderful flavouring and I’d be tempted to add a bit of almond essence and a dash of lemon rind.
    I remember you talking about your long-range plan to move to Sweden when we met in Paris back in 2013! I can’t believe it’s happening now! At that time it seemed like just a hope and a dream. I’m glad things are working out; I wish you all the best and a safe drive too.

    • says

      Thank you Eva – as you know I’m safely here now and all that nasty travelling is behind me. I’ve been starting to cook again too… have made a couple of things to post already, one of which you saw on my Facebook page a bit earlier :).

      I think you proposed additions sound very good, although I’d recommend trying them “as is” first! I think it’s important to try things as they’re supposed to be before getting creative!

  8. says

    I love biscuits and cakes with jam when the jam is baked and becomes sticky… These look irresistible and so original in shape!
    I don’t speak Swedish but doesn’t the name mean “Vienna something”? It would be logical because flaky pastry (puff) comes from Austria, even though everyone thinks it’s French (though the French call it “viennoiserie”), and before that I think from Turkey… Wait, but they don’t look like puff pastry! They look much less complicated than they sound 😉
    Whatever the name, I’m bookmarking them because I love desserts that call for jam (the only way I eat jam in fact).
    PS Talking about Swedish food… I bought last week a huge bag of mini Daims at IKEA! Finally they understood that no one wants to eat their dog sweets pretending to be a substitution of Daims 😉 Of course, now that you leave for Sweden, you will have Daims everywhere!

    • says

      Hi Sissi, indeed – the name would literally mean “Vienna Rods”. I translated them as I did simply because everyone in English-speaking areas knows them mostly as “Danish Pastries”.

      I’m very glad you were able to get some real Daims (did you know they used to be called “Dime” in England, but then they got renamed for “brand consistency”. The same as the cleaning product “Cif” wich used to be called “Jif” in England). If you ever run out of Daim then I can send you some if you like :D.

      Let me know if you have a chance to try the “stänger”!

  9. says

    Lovely looking biscuits Charles – so unique and attractive too! The sizing is great for a little nibble with tea :). Can’t believe your next post will be your last from France… hope all is going as smoothly as possible with the big move — good for you for having time to keep up with your blog! Wow.

  10. says

    Such pretty little things! I am super impressed with your back catalogue of Swedish cakey type recipes! I am a huge fan of all their cinnamon heavy ones personally. The smell just transports me right back to my Grandmothers flat in Stockholm. Heavenly. x

    • says

      Thanks Anneli, and wouldn’t you believe my next post in a few days time will be another Swedish cake, lol! :D. Living here now, I guess you haven’t seen the last of those!

  11. says

    They remind me of tasty, edible “Lincoln Logs.” They are so cute! And you know raspberry is always a winning flavor in our house. These would be a great little treat for an afternoon snack with tea, or for breakfast, or for dessert. 😉 Hope you’re settling in to your new home Charles. Thinking of you often!

    • says

      Thanks Kristy – so much to do (still), and I don’t foresee that changing in the near future, although things will quieten down a bit for Christmas and then once that’s over we’ve got to start looking into signing me up for studying Swedish and so on.

      Looking forward to getting a house someday soon. Not sure when that will be but it’s definitely something that’s “nearer” now than when we were living in France!

  12. says

    Oh my! This looks really cute. I saw this post at your coffee post. I love to have this sweet with my hot chocolate (I make my hot chocolate from sugar free coco powder, then I add just little bit of sugar). I’m so lucky! I have a jar of raspberry jam already.


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