Swedish Maria Pastries (Mariabakelser)

By norsegal8

This is a variation of Swedish Welsh bread. The flaky pastry is cut into rounds, then each is topped with choux paste and baked. The puffs are filled with a cream filling and wither frosted with a powdered sugar icing or simply dusted with powdered sugar.

Ingredients

• FILLING:
• 1 recipe Swedish Welsh bread
• 1 recipe choux paste
• 1 cup light cream
• 2 egg yolks
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 teaspoon unflavored gelatin
• 1 cup whipping cream, whipped
• 1/4 cup sugar
• 1 teaspoon vanilla
• FROSTING:
• 1 cup powdered sugar
• 2 tablespoons softened butter
• 2 to 3 tablespons cream
• 1 teaspoon almond extract

Preparation

Step 1

Prepare the pastry as directed in the recipe for Swedish Welsh bread. Chill the pastry.

Prepare the choux paste as directed in the recipe for Swedish Welsh bread. Cool to room temperature.

To prepare the cream filling, combine the cream, egg yolks, sugar, cornstarch, and gelatin in a heavy saucepan. Heat, stirring, until the mixture comes to a boil and thickens. Cool to room temperature.

Preheat the oven to 400 degrees.

Roll the pastry to about 1/8-inch thickness. Cut 3-inch rounds and place on parchment-lined baking sheets. Top each with a spoonful of choux paste. Bake for 20 to 25 minuts until puffed and golden.

Whip the cream and flavor with the sugar and vanilla. Fold the whipped cream into the cream filling. Chill.

Mix powdered sugar, softened butter and enough cream to make a smooth frosting. Add the almond extract.

Make a slit in the base of the pastries and pipe in the cream filling. Drizzle with the icing or dust with powdered sugar. Serve immediately or chill until ready to serve.