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.
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.
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!
- 1 cup all-purpose flour
- 1/2 cup butter softened
- 1 Tbsp. cold water
- 1 cup water
- 1/2 cup butter
- 2/3 cup flour
- 3 eggs beaten
- 1/2 tsp. almond extract
- 1 tsp. almond extract
- 2 Tbsp. soft butter
- 2 Tbsp. water
- 1-1/2 - 2 cups powdered sugar
- Preheat the oven to 350º F. Spray a cookie sheet with cooking spray.
- In a small bowl, combine 1 cup flour and 1/2 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.
- Bring 1 cup water and 1/2 cup butter to a boil. Add 2/3 cup flour. Mix until smooth. Add 3 beaten eggs and 1/2 tsp. almond flavoring and combine. Spread onto two crusts all the way to the edges. Bake for 1 hour.
- 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!