SWEDISH KRINGLER OR ALMOND PUFF
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
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:))
CREAM PUFFS
Steps:
- To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
- Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
- Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.
SWEDISH CRISP WAFFLES (FRASVAFFLOR)
Waffles are a very popular street food and coffee shop item in Sweden. We also eat them specifically on the Feast of the Annunciation because "Vårfrudagen" (Lady Day in Swedish) sounded a lot like "våffeldagen", thus became Waffle Day! These are a lot crisper and lighter than American and Belgian waffles and contain no eggs. Serve immediately with whipped cream and fresh fruit or jam.
Provided by TheBestRecipeFor
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Sift flour, sugar, salt, and baking powder together in a bowl. Whisk in milk, butter, and heavy cream; stir in soda.
- Cook in batches in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 29.5 g, Cholesterol 53.9 mg, Fat 18.1 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 11.2 g, Sodium 376.9 mg, Sugar 3.5 g
SWEDISH CREME
This thick and creamy dessert is my interpretation of my mother's recipe for Swedish krem. It has just a hint of almond flavor and looks spectacular with bright red berries on top. Serve it in glasses to match the occasion. -Linda Nilsen, Anoka, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.
Nutrition Facts : Calories 440 calories, Fat 32g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
SCANDINAVIAN CREAM WAFFLES
Make and share this Scandinavian Cream Waffles recipe from Food.com.
Provided by Maiumlteacute G.
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the eggs with the sugar until foamy.
- Add the flour, sour cream and cardamom (or ginger).
- Beat the melted butter into the dough and leave to stand for 15 minutes.
- Heat your waffle iron and fill with batter, bake 4 to 6 goldenbrown waffles and serve with jam.
Nutrition Facts : Calories 894.5, Fat 45.5, SaturatedFat 25.1, Cholesterol 505.8, Sodium 308.6, Carbohydrate 100.8, Fiber 1.9, Sugar 51, Protein 21.7
SCANDINAVIAN ALMOND PUFF
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
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.
SCANDINAVIAN KRUGGLE - AND/OR CREAM PUFFS
Number Of Ingredients 13
Steps:
- Crust - Mix flour, margarine(or butter) like pie dough - just use fork, no kneading.
- Add water a little at a time until you have a soft dough.
- Divide the dough in half, and on an ungreased cookie sheet press each half into a 12x3 strip.
- Puff Topping - (or Cream puffs)
- In medium saucepan heat water and 1/2 cup margarine to boiling, till margarine is melted, then remove from heat.
- Immediately stir in 1 cup of flour and mix well. Use a wooden spoon - important!
- Once the flour and water is smooth, then you begin to add the eggs, one at a time, beating each egg in the flour/water mixture until all the ingredients have integrated and the mix looks smooth and not shiny anymore. Do this for each egg.
- Stir in 1 teaspoon of almond extract.
- At this point, if you are making the kruggle,then spoon 1/2 of the batter over each crust, and spread to the edges.
- If you are making cream puffs, drop the dough onto an ungreased cookie sheet in spoonfuls - the bigger the spoonful, the bigger the puff!
- For either Kruggle or Cream Puff - bake at 350 degrees for 50 to 60 minutes or until golden brown and puffy. The kruggle will shrink and fall when cool, but if cream puffs, they should cook long enough that they will not fall.
- Cream Puffs - once cool,cut and fill and eat.
- Kruggle - In a bowl, blend all frosting ingredients - except the nuts - until smooth.
- Spread on the cooled puff strips. Sprinkle with the nuts, cut diagonally. Enjoy!
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SWEDISH ALMOND FILLED BUNS - SEMLOR - THECOOKFUL
From thecookful.com
Cuisine SwedishTotal Time 55 minsCategory DessertCalories 109 per serving
- In small bowl combine warm milk and yeast. Stir until the yeast is dissolved and begins to bubble, about 5 minutes.
- Add one egg and stir. Mix in the salt, sugar, and flour. Add in butter. Using a dough hook or your hands, form the dough and knead until the dough holds its shape, around 10 minutes. Cover the dough with a moist towel and let proof until doubled in size, around 30 minutes.
- Shape the dough into 48 round buns and place on baking trays lined with parchment paper. Let rise until doubled, about 15 minutes.
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