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Good morning! Did you have a nice weekend? Or were you slammed by the latest storm, rain or snow take your pick. Luckily we only received a few inches of snow but there was a little sun which made it seem warmer. From the window if you could look past the mounds of snow you could almost imagine that it was Spring(just kidding).
My weekend was spent quietly enjoying a few books that have been sitting on my bedside table for months and making a few of my grandmothers recipes. Baking is one of my favorite things to do but it is so much more enjoyable when I am with my mother, it brings back many happy times.
Although my grandmother was German somehow this recipe for “Danish Pastry” ended up in her handwritten cookbook. I actually have no idea if it is Swedish but it is delicious and very easy to make.
The bottom is a little like a pie crust and the top layer is similar to cream puff dough, combined they are pure bliss.
Swedish Pastry
Ingredients:
Dough 1:
1/2 cup butter softened
1 Tbsp. cold water
Dough 2:
1 cup water
1/2 cup butter
3 eggs beaten
1 teaspoon almond extract
Frosting:
1 tsp. almond extract
2 Tbsp. softened butter
2 Tbsp. milk
11/2-2 cups of powdered sugar
Directions:
Preheat oven to 350, spray a baking sheet with cooking spray and set aside.
In a small bowl, combine the flour and butter from Dough 1. Mix with a pastry blender until combined and crumbly, then add 1 Tbsp. water and mix until dough forms. Form into two balls and pat into two 3″ by 12″ strips on the cookie sheet. Set aside.
In a saucepan combine the water and butter from Dough 2, bring to a boil. Add 2/3 cup of flour and mix until smooth, then add the beaten eggs and almond extract and combine. Spread this mixture evenly onto the two crusts. Then bake for 1 hour and golden brown.
Cool the pastry. Make the frosting by combining the milk, powdered sugar, almond extract and butter. Mix until smooth and desired consistency. Spread frosting over cooled pastry. Slice and ENJOY!
Note: I use double the amount of almond extract in my grandmother’s recipe, if you do not like almond or you do not like a pronounced flavor than by all means use less or substitute a flavor that you like. That said, I have only used almond so I do not have any reference for another flavor or how it will taste.
Also, I LOVE the frosting and I put a lot on the pastry, if you prefer less than use less or drizzle it on like a glaze.
This pastry has been served at every family gathering since I was a child and in fact it was served at a family gathering recently which is what prompted me to share the recipe with you.
Oddly enough this is the first time that I have ever made it. I think perhaps because it looks more complicated than it is and because it is so good I do not want it in the house because I will eat it all.
The flaky pastry, hint of almond and sweet glaze makes this a light treat for brunch or a tasty dessert.
I hope that if you try it you let me know, and if it is something that you already make please share your recipe and your memories.
Have a great day! Be safe in the storm today.
Jane and Lance Hattatt says
Hello Elizabeth:
Sadly, we should be totally incapable of following this receipt and ending up with anything looking as professional and delicious as your Swedish [or maybe German] pastry. We are certain that it will not have lasted very long!!
Castles Crowns and Cottages says
Dearest Elizabeth, this is one of my husband's favorite pastries! Trader Joes puts out a good product of this nature, and that's where my husband gets his because I haven't baked in months!
Have a super day my friend, and spring is no where near in sight for us…
Leslie says
This looks so good Elizabeth! The flaky, light texture gets me every time and I'm sure being a family recipe it's delicious as it's survived the test of time. I too enjoy baking and just doing domestic tasks:) xxleslie
Woodside Park says
Salivating here!!!! That looks utterly divine, Elizabeth!! We are snowed in here in DC. Stay warm, L
elaine says
HELP!!! I'm in the middle of making these and the directions say combine water and butter for dough 2 and there is no butter listed in dough 2 recipe…how much? Thanks and I hope you get this soon to answer before my dough 1 dries out ….these look amazing. Thanks
Elizabeth@ Pine Cones and Acorns says
So sorry, it is a 1/2 cup of butter. I hope I am not too late
elaine says
I am eating it as I type… Oh my… delicious 🙂 Thank you for your quick response 🙂
elaine says
This comment has been removed by the author.
William Kendall says
My my, that does look scrumptious!
Lynne says
Elizabeth!
I am going to make this on the weekend. It looks divine!
I CHERISH family recipes!
withLove.
Sandy at You May Be Wandering says
The Danish pastry looks to die for!! I love your comment about the Wizard of Oz in the old days – I looked forward to that every year!
Hope you have a wonderful week, Elizabeth! xoxo
JudyMac says
Although I've never made any pastry like this, it sure does look tasty. My favorite Oscar moment was seeing Jared Leto receive the Oscar for his supporting role in Dallas Buyers Club. He is one fine young man, and I wouldn't be surprised to see him win another Oscar in the future for Best Actor, so let's hope some good roles come his way to play.
Decor To Adore says
Oh how I wish there was a "taste" button on the computer. This looks SO good.
Brenda Evans says
Oh how I love anything that contains almond extract and butter. This looks divine and I have got to try this recipe. Thanks for sharing.
Dinah says
This is Swedish Kringle…we make it every Christmas morning and whenever else we want our breakfast to be special. We put sliced toasted almonds on top too.
Unknown says
This looks delicious! My Swedish husband will love this!
Unknown says
This comment has been removed by the author.
Unknown says
Thank you soooo much for posting this recipe!! My grandmother used to make this for me when I was a kid and I have been missing it so much! I think its already been posted, but this is a Swedish recipe, as my grandmother and grandfather are Swedish, so we always enjoyed this after a big lunch!! Thank you again so much!! 😀
Unknown says
Thank you sooo much for posting this recipe!! The recipe is Swedish as was previously commented I think! My granny used to make this for me all the time as a kid but the recipe is now lost since she passed away! I will enjoy this greatly!! Thank you so much!! 😀
Unknown says
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Queen Bee says
my family recipe for Kringle is similar but not so much icing in ours. So delicious. A crowd pleaser on a shoestring budget. We use vanilla instead of almond extract. ps….double the recipe, you will never have enough!