Scandinavian Almond Puff Recipes

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SWEDISH PUFF COFFEE CAKE



Swedish Puff Coffee Cake image

Some of my most treasured childhood memories involve waking to the heavenly scent of this almond-glazed coffee cake baking in the oven. - Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup cold butter, cubed
2 tablespoons ice water
TOPPING:
1 cup water
1/2 cup butter
1 teaspoon almond extract
1 cup all-purpose flour
3 large eggs
GLAZE:
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon 2% milk
1 teaspoon almond extract
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 375°. Place flour in a small bowl; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. On an ungreased baking sheet, press dough into a 10-in. circle. , For topping, in a large saucepan, bring water and butter to a rolling boil. Remove from heat; stir in extract. Add flour all at once and beat until blended. Cook over medium heat until mixture pulls away from sides of pan and forms a ball, stirring vigorously. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry., Bake 30-35 minutes or until lightly browned. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning. Remove from pan to a wire rack to cool completely., For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut.

Nutrition Facts : Calories 326 calories, Fat 21g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 160mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

SCANDINAVIAN ALMOND PUFF



Scandinavian Almond Puff image

Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry.

Provided by Land O'Lakes

Categories     Coffee Cake     Pastry     Almond     Nut     Dessert     Breakfast and Brunch

Yield 16 servings

Number Of Ingredients 17

Pastry
1 cup all-purpose flour
1/2 cup Land O Lakes® Butter softened
2 tablespoons water
Topping
1 cup water
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1 teaspoon almond extract
3 large Land O Lakes® Eggs
Glaze
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter softened
1/2 teaspoon almond extract
1 to 2 tablespoons milk
Garnish
1/4 cup sliced almonds

Steps:

  • Heat oven to 350°F.
  • Place 1 cup flour in bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Shape dough into ball. Pat dough into 10-inch circle on ungreased baking sheet. Set aside.
  • Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil and butter is melted. Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, 1 minute or until mixture forms a ball . Remove from heat.
  • Add 1 egg at a time, beating with whisk or wooden spoon after each addition until smooth and glossy.
  • Spread egg mixture over pastry circle. Bake 50-55 minutes or until surface is crisp and golden. Cool completely. (Topping rises during baking and shrinks during cooling, forming custard-like layer.)
  • Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon almond extract in bowl until well mixed. Add enough milk for desired glazing consistency.
  • Drizzle glaze over puff; sprinkle with almonds.

Nutrition Facts : Calories 220 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 75 milligrams, Sodium 140 milligrams, Carbohydrate 20 grams, Fiber

DANISH PUFF



Danish Puff image

You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h20m

Yield 10

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons water
1/2 cup butter or margarine
1 cup water
1 teaspoon almond extract
1 cup Gold Medal™ all-purpose flour
3 eggs
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 to 2 tablespoons warm water or milk
Chopped nuts

Steps:

  • Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
  • Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
  • In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
  • Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
  • In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.

Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 1 g

SWEDISH KRINGLER OR ALMOND PUFF



Swedish Kringler or Almond Puff image

This is my personal favorite "favorite". It is the butteryist, richest, flakiest, custardiest, yummiest, creation with so few ingredients. This recipe goes way, way back to the 1940's and it is always a hit no matter when I bake it or to who I serve it to...

Provided by mary Armstrong

Categories     Breakfast

Number Of Ingredients 15

STEP ONE
1/2 c soft butter or margarine
1 c all purpose flour
2 Tbsp water
STEP TWO
1/2 c butter or margarine
1 c water
1 tsp almond extract
1 c flour
3 eggs
CONFECTIONERS SUGAR GLAZE
1 1/2 c powdered sugar
2 Tbsp butter, soft
1 1/2 tsp almond flavoring or vanilla
1-2 Tbsp warm water

Steps:

  • 1. STEP ONE: Heat oven to 350 degrees. Cut butter into flour. Sprinkle water over this mixture. Mix well with fork. Round into ball. Divide in half. On ungreased baking sheet, pat each half into a strip 12 inches by 3 inches. Strips should be about 3 inches apart ( side by side) from each other on the baking sheet.
  • 2. STEP TWO: In medium saucepan heat butter and water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball ( about 1 minute). Remove from heat; beat in eggs, all at one time until smooth.
  • 3. STEP TWO cont: Divide above mixture in half, spread evenly over strips already on the baking sheet, covering completely.
  • 4. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with confectioners sugar glaze and sprinkle generously with nuts. We like toasted sliced almonds, mixed nuts are always great, but your choice. When serving, slices can be cut as thick or thin as you like:))

ALMOND PUFF



Almond Puff image

This old-fashioned Danish has a tender crust, a cream puff layer and an almond glaze. Serve it for breakfast or as a dessert.- Mary Ims, Yankton, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 32 servings.

Number Of Ingredients 15

1/2 cup cold butter
1 cup all-purpose flour
2 tablespoons water
PUFF LAYER:
1 cup water
1/2 cup butter
1 cup all-purpose flour
1 teaspoon almond extract
3 large eggs
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon almond extract
1 to 2 tablespoons warm water
2 tablespoons sliced almonds, toasted and chopped

Steps:

  • In a bowl, cut butter into flour until mixture resembles coarse crumbs. Add water and toss with a fork. Shape dough into a ball. Pat into two 12-in. x 3-in. strips, drop 2 in. apart on an ungreased baking sheet. Set aside. , In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; stir in extract. Let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread over crusts, covering completely., Bake at 325° for 50-55 minutes or until puffed and light browned. Cool on a wire rack for 5 minutes. In a bowl, combine the confectioners' sugar, butter, extract and enough water to achieve spreading consistency. Spread over warm puffs. Sprinkle with almonds. Cut into 1-in. strips. Refrigerate leftovers.

Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 71mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

SCANDINAVIAN ALMOND PUFF



Scandinavian Almond Puff image

From Land O'Lakes. Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry. See variations below.

Provided by gailanng

Categories     Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup butter, softened
2 tablespoons water
1 cup water
1/2 cup butter
1 cup all-purpose flour
1 teaspoon almond extract
3 eggs
1 cup powdered sugar
1 tablespoon butter, softened
1/2 teaspoon almond extract
1 -2 tablespoon milk
1/4 cup sliced almonds

Steps:

  • Heat oven to 350°F Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Shape dough into a ball. Pat dough into 10-inch circle on ungreased baking sheet. Set aside.
  • Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted (6 to 8 minutes). Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
  • Add 1 egg at a time, beating with wire whisk or wooden spoon after each addition until smooth and glossy.
  • Spread egg mixture over pastry circle. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely. (Topping rises during baking and shrinks during cooling, forming custard-like layer.).
  • Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk for desired glazing consistency.
  • Drizzle glaze over puff; sprinkle with almonds.
  • Recipe Tip
  • Wrap coffee cake puff in plastic food wrap or aluminum foil; refrigerate up to 2 days.
  • VARIATIONS:
  • Lemon Pecan Puff: Omit almond extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons freshly grated lemon peel. Omit almond extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
  • Maple Pecan Puff: Omit almond extract in topping. Substitute 1 teaspoon maple extract. Omit almond extract in glaze. Substitute 1 teaspoon maple extract. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.

SWEDISH PASTRY



Swedish Pastry image

Airy pastry that everyone loves.

Provided by madrileña

Categories     Bread

Time 1h20m

Yield 20

Number Of Ingredients 14

½ cup butter
1 cup all-purpose flour
¼ teaspoon butter flavored extract
2 tablespoons water
1 cup water
½ cup butter
¼ teaspoon butter flavored extract
1 cup all-purpose flour
3 eggs
1 teaspoon almond extract
1 cup confectioners' sugar
½ teaspoon almond extract
¼ teaspoon butter flavored extract
1 tablespoon milk

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.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 15.9 g, Cholesterol 52.4 mg, Fat 10.1 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 76.9 mg, Sugar 6.3 g

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