Best Swedish Pastry Recipes

SWEDISH MEATLOAF IN PASTRY

Steps:

• Grease the bottom of a 15 1/2 x 10 1/2-inch jellyroll pan with butter.
• Pastry:.
• It is easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor, pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal.
• With processor running, add egg mixture; process just until dough comes together. If you don't have a food processor, chill a large bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour.
• Divide dough in half. Roll each half into a 14 x 6-inch rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside.
• Filling:.
• Heat oven to 375°F Melt butter in a large skillet. Add mushrooms; cook over medium heat for 6 minutes or until slightly colored.
• Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl. Add onions, parsley, cheese and milk; mix well.
• Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush edges of dough with egg-milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal. Brush top of pastry with egg-milk mixture. Prick top with a fork in several places. Bake 45 minutes, until golden brown.
• Serve with sour cream on the side.

SWEDISH PASTRY RINGS

Steps:

• In a large bowl, combine flour, 2 tablespoons sugar and salt. Cut in butter until mixture resembles fine crumbs. In a large another large bowl, dissolve yeast and remaining sugar in warm water. Add milk, egg and crumb mixture; beat until well blended. Stir in currants. Cover and refrigerate overnight. , Line two baking sheets with foil and grease the foil; set aside. For filling, in a small bowl, cream butter and brown sugar until light and fluffy; stir in pecans. , Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x7-in. rectangle; spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Place loaves seam side down on prepared pans; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. , For glaze, in a small saucepan, cook butter over medium heat until lightly browned, stirring constantly. Remove from the heat. Stir in confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over pastry rings.

SWEDISH PUFF PASTRY

Steps:

• 1. Mix crust ingredients as you would pie crust. (This is what the original recipe said but it is kind of like pie crust as the butter is soft.) Press into a pizza pan. Set aside.
• 2. To make puff place 1 c. water and 1/2 c. butter into a saucepan. Bring to a boil. Remove from heat. Stir in remaining flour until a thick paste forms. Beat in eggs one at a time until well blended. Add 1 t. almond flavoring.
• 3. Spread puff mixture over crust in the pizza pan. Bake at 350 degrees about 40-45 minutes until puffed and golden.
• 4. Remove from oven and cool. Mix icing by adding remaining almond flavoring to powdered sugar. Add water, a few drops at a time, until icing is smooth and can be drizzled over pastry.
• 5. Drizzle icing over pastry and sprinkle almonds over icing. Cut into squares (I know. Weird. It IS a round pan.) and serve with Swedish coffee. Or any coffee. We just always had Swedish.
• 6. If you like, sprinkle a few well-drained, chopped maraschino cherries on with the almonds.

SWEDISH PASTRY

Steps:

• Preheat oven to 325°F. Cream butter, add sugar, egg yolk and flour in a mixer or with a wooden spoon. Lightly flour a cutting board and place the cookie dough on it. Test the texture and knead in additional flour, about an eighth of a cup at a time until the dough doesn't stick to your hands. The amount will vary with the weather. Knead the dough thoroughly. Form the dough into a rectangle, about an inch in height, squaring the corners and making the height uniform. Use a knife to cut into 40 even pieces. Roll into small balls. Dip in egg white and then roll in nuts, using a different hand for each. Place on two greased cookie sheets. Press in the centers with a thimble or the end of a wooden spoon. Make sure cookies are round and even at the top. Bake for 5 minutes, remove and press down centers again. Return to the oven (rotating the sheets) and bake 10-15 minutes longer or until nicely brown. Use a spatula to place the cookies on a wire rack. Fill immediately with raspberry jam, using two spoons. Keep in an airtight container at room temperature with layers separated by wax paper cut to size. Cookes freeze very well if you can convince people not to eat them.

SWEDISH PASTRY

Steps:

• Crust:.
• Cut together margarine or butter with flour; stir in water. Dab this crumbly mixture on a cookie sheet in an "S" or "O" shape.
• Topping:.
• In a saucepan bring water to a boil and add margarine or butter and melt. Remove from heat and stir in flour. Stir until the mixture comes into a ball away from the edge of the pan. Beat in the eggs, one at a time. Add the almond extract. Spoon on top of the crust mixture and spread to cover the edges. Bake in a 450 oven 10 minutes and lower oven to 350 and bake 20 minutes more.
• Mix glaze ingredients together - should be fairly thin. Remove pastry to serving dish and spoon glaze over all.

SWEDISH PASTRY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cut 1/2 cup butter into 1 cup flour with a knife or pastry blender in a bowl until the mixture resembles coarse crumbs. Stir in 1/4 teaspoon butter extract. Add the water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Press mixture onto the bottom of a 10x13-inch baking sheet.
• Bring 1 cup water, 1/2 cup butter, and 1/2 teaspoon butter extract to a boil in a saucepan over medium-high heat. Remove from heat, then beat in 1 cup flour. Beat in eggs one at a time until blended. Stir in 1 teaspoon almond extract, and pour over crust.
• Bake in the preheated oven until golden brown, about 55 minutes.
• Meanwhile, mix the confectioners' sugar, 1/2 teaspoon almond extract, 1/4 teaspoon butter extract, and 1 tablespoon milk in a bowl until smooth. Spread mixture over the hot pastry.