Swedish Welsh Bread (Walesbröd)

By norsegal8

This is a very popular pastry that is neither Swedish nor Welsh and is known as Swedish kringle to some Scandinavian-Americans, as Danish pastry to others, and to some as just Swedish coffeecake. In Sweden, it is sometimes made into "Maria Pastries," but in that case the same elements are handled somewhat differently.

Walesbrod has a base of flaky pastry that is topped with choux, or puff, paste and baked. The pastry is iced with a powdered sugar and butter icing.

Ingredients

• CHOUX PASTE:
• 1 cup all-purpose flour
• 6 tablespoons firm butter
• 2 to 3 tablespoons ice water
• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 3 eggs
• 1 teaspoon almond extract
• ICING AND DECORATION:
• 1 cup powdered sugar
• 2 tablespoons softened butter
• 2 to 3 tablespoons cream
• 1 teaspoon almond extract
• 1/2 about 1/2 cup toasted slivered almonds

Details

Servings 2

Preparation

Step 1

Measure the flour into a mixing bowl or workbowl of a food processor with the steel blade in place. Slice the butter and add to the flour. Cut in with a pastry blender or process using on/off pulses until the butter is the size of peas. Add the ice water and mix gently until the flour is moistened. Press the pastry into a ball. Divide the dough into 2 parts. Roll each part out to make a 12 x 4-inch rectangle. Place on a parchment-lined baking sheet.

Preheat the oven to 400 degrees.

In a saucepan, heat the water and butter to boiling. Add the flour all at once and stir until smooth and stiff. Remove from the heat and stir in the eggs, one at a time, beating after each addition. Add the almond extract. Spoon or spread the mixture over each of the pastry rectangles.

Bake for 30 to 35 minutes until puffed and golden. Do not overbake. Cool.

Mix the powdered sugar, softened butter, and enough cream to make a smooth frosting. Add the almond extract. Drizzle over the top of the pastry and sprinkle with the slivered almonds.