Monday, March 3, 2014

Swedish Pastry

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


Dough 1:
1 cup all purpose flour
1/2 cup butter softened
1 Tbsp. cold water

Dough 2:
1 cup water
1/2 cup butter
2/3 cup flour
3 eggs beaten
1 teaspoon almond extract

1 tsp. almond extract
2 Tbsp. softened butter
2 Tbsp. milk
11/2-2 cups of powdered sugar


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. 

P.S. What was your favorite Oscar moment? 

Mine was the Judy Garland tribute sung by Pink. The Wizard of Oz is one of my favorite movies ever, in fact I can remember when it only came on once a year and the entire family watched it together. That was a long time ago, in fact it was when there were only 3 TV stations.

Linking to:
Home Stories A to Z
Coastal Charm
Savvy Southern Style
Lamberts Lately


  1. 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!!

  2. 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...

  3. 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

  4. Salivating here!!!! That looks utterly divine, Elizabeth!! We are snowed in here in DC. Stay warm, L

  5. 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 much? Thanks and I hope you get this soon to answer before my dough 1 dries out ....these look amazing. Thanks

    1. So sorry, it is a 1/2 cup of butter. I hope I am not too late

    2. I am eating it as I type... Oh my... delicious :) Thank you for your quick response :)

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  7. My my, that does look scrumptious!

  8. Elizabeth!
    I am going to make this on the weekend. It looks divine!
    I CHERISH family recipes!

  9. 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

  10. 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.

  11. Oh how I wish there was a "taste" button on the computer. This looks SO good.

  12. 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.

  13. 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.

  14. This looks delicious! My Swedish husband will love this!

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  16. 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!! :D

  17. 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!! :D

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  19. 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!


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