When I was first married - this was decades ago - I was given Mom's second Swedish fork. Who needed two? Mine had a green handle of plastic, and a long neck. At the bottom at an angle of 115 degrees off the perpendicular, was the fork part of the tool with ten thin tines.
It was perfect for making Danish Pastry. Go figure. Danish Pastry perfected, but only by using a Swedish Fork.
Years passed and the weld broke. I was bereft with two useless parts and missing the whole, I looked high and low. I even remember carrying the two parts to show sales clerks what I was looking for. They had never seen anything like it. By this time we lived on the East Coast. This was before Google and the find-everything-Amazon websites and search engines. How hard our lives were when we actually had to go from store to store seeking what we wanted to buy.
I stopped making Danish Pastry.
I gave up searching and then a couple of years later, looked with fresh eyes at the kitchen tool walls. What else would work? I decided to try this gem of a tool, ostensibly labeled a spaghetti spoon. It is made by INOX and is Stainless 18/8 by Edelstahl Rost frei - hard to see the letters any more to know if that is accurate.
Look for the spoon and try this recipe that Aunt Gladys shared with me:
Rack on the middle shelf in the oven and be sure to preheat.
1 cup milk scalded in a saucepan with 1/2 cup melted butter. Stir in 1 cup floor. Beat on the stove top until a ball is formed. Beat a bit more. Set aside. Take out four eggs and add them one at a time until fully mixed in. Without the tined fork, the slithery eggs are hard to co-mingle with the warm ball of dough. Beat away by hand, one slippery egg at a time, until you have a spread out mass that is a light golden batter.
Drop by spoonfuls onto a cookie sheet and in dropping conjoin the blobs, aligning them in a perpendicular fence around the inside edge of the cookie sheet. If you have some leftover, build the fence down the middle in the long direction.
Bake 450 degrees for 15 minutes. Then turn the oven down to 400 and bake 20 minutes more.
Frost with white butter frosting - thick or thin depending on your preference - while hot. It drips everywhere. Sprinkle with colored sugar (not as much as Caroline likes to pour on) or finely chopped nuts.
Serve when cooled, although they can be sampled as they cool to test for flavor. Once the pastries are all gone, use a spoon to eat all the drips of frosting covering the cookie sheet in all places that are not filled by a missing pastry.