Swedish Pastry

Delicious flaky crust topped with a moist layer of baked almond pastry that’s spread with a quick almond frosting. It’s a family favorite and a family tradition!
Swedish Pastry - a secret family recipe for an amazing unique pastry

So, I just googled Swedish Pastry and there all like 50 billion different swedish pastries and none of them look alike. Ha! I guess it’s a pretty loose term but I have no idea why this recipe is called Swedish Pastry. All I know is that it’s been in my family as long as I can remember.

I have many memories of making this with my mom when I was a kid. In fact, I remember thinking this was just about the hardest dessert to make when I was little. But it’s actually really simple and is one of the most amazing things EVER.

Swedish Pastry - a secret family recipe for an amazing unique pastry

First, you make a simple crust and spread it out into two long strips. Then you make a cooked topping to go on top of the crust. Bake it for an hour and when cooled, spread with a simple frosting.

There’s almond extract in the frosting and the cooked layer, which I think totally makes this pastry amazing. You could probably sub out the almond for vanilla if you don’t like almond but honestly, it’s so good.

Swedish Pastry - a secret family recipe for an amazing unique pastry

The crust is flaky and so dang delicious. The filling is moist and almost cooks up into layers. The different textures are too good to be true.

This is one of those desserts that you can bring to a party and nobody has ever tried it and everyone loves it. It’s just so different!

Swedish Pastry - a secret family recipe for an amazing unique pastry
5.0 from 1 reviews
Swedish Pastry
 
Cook time
Total time
 
Delicious flaky crust topped with a moist layer of baked almond pastry that's spread with a quick almond frosting.
Author:
Recipe type: Dessert
Serves: 8-12
Ingredients
  • 1 cup all-purpose flour
  • ½ cup butter, softened
  • 1 Tbsp. cold water
  • 1 cup water
  • ½ cup butter
  • ⅔ cup flour
  • 3 eggs, beaten
  • ½ tsp. almond extract
  • 1 tsp. almond extract
  • 2 Tbsp. soft butter
  • 2 Tbsp. water
  • 1-1/2 - 2 cups powdered sugar
Instructions
  1. Preheat the oven to 350º F. Spray a cookie sheet with cooking spray.
  2. In a small bowl, combine 1 cup flour and ½ cup softened butter (1 stick) until crumbly. Add1 Tbsp. cold water. Form into 2 balls and pat into two 3-inch strips on cookie sheet.
  3. Bring 1 cup water and ½ cup butter to a boil. Add ⅔ cup flour. Mix until smooth. Add 3 beaten eggs and ½ tsp. almond flavoring and combine. Spread onto two crusts all the way to the edges. Bake for 1 hour.
  4. Cool your pastry and make your frosting. Combine soft butter, powdered sugar, almond flavoring and water. Add more powdered sugar if needed to get right consistency. Spread on cooled pastry. Cut into slices and enjoy!
Swedish Pastry - a secret family recipe for an amazing unique pastry
 
 
Looking for more unique treats? Check these out:
Glazed Orange Scones
Apple Hand Pies
Chocolate Chip Quinoa Muffins
 

Comments

  1. 1

    Ginnie says

    We make something very similar in my family, and now I am totally craving it;) It’s great topped with toasted almonds, too!

  2. 4

    says

    I just found this recipe from the Will Cook for Smiles link party and it looks so good. And it’s perfect for the recipe link party that just went live on my website Future Expat. Today’s theme is SUGAR…so feel free to link this up and any other of your sweet sugary recipes.

    http://futureexpat.com/2013/12/required-ingredient-sugar/

    Every link gets posted to Pinterest and the featured recipes each week also get highlighted on social media sites too. Would love to have you join us!

  3. 6

    Pam says

    We had this growing up and it was called “Danish Puff”. We also had nuts on top. You are right about not too man having it before. It is one of my favorites!

  4. 7

    Cheryl says

    How thick do you spread the dough? And how long are the two 3″ wide strips of dough? I love almond and I’m anxious to make thiis! Thanks for sharing the recipe.

    • 8

      says

      Hi Cheryl! You will LOVE this pastry! Okay, I’ve never really measured it out but the 3″ wide strips are each probably about 10-12 inches long. The crust is probably a 1/4 inch thick. Once you have your two crust strips down, make your pastry topping and just put half onto each crust strips. It puffs up when cooked. It really is one of my favorite desserts. Let me know if you have any other questions! I can’t wait for you to try it!

  5. 10

    says

    This looks and sound amazing. I can’t wait to try it! I don’t think I have almond, so I’ll be making it with vanilla. Yummy!

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