Swedish Welsh Bread (Walesbrod)

This is a delicious pastry that is surprisingly easy to make. I’ve also heard this recipe called Danish Puff or Scandinavian Coffee Bread. It’s basically a cream puff pastry (Choux Pastry) baked on top of a flaky pastry base, then drizzled with an almond topping. The funny thing is that I had a Welsh (maternal) and a Swedish American (paternal) grandmother—and neither of them ever made this dessert! They did make all kinds of other desserts though, puddings, pies and fresh fruit tarts. If only I could sit down with them now and have a nice cup of tea by the fire—wouldn't that be lovely? I do miss them so.

This recipe makes 2 pastries, approximately 12” x 4”

Flaky Pastry Base

1 C flour

6 Tsp chilled butter, sliced

2-3 Tsp ice water

*small can of marzipan or almond paste (optional)

Choux Pastry

1 cup water

1/2 cup butter

1 cup all-purpose flour

3 eggs

1 teaspoon almond extract

Topping

3/4 C powdered sugar 

1 tsp almond extract

3 oz. cream cheese, softened

1/2 C slivered almonds, toasted (spread in a thin layer on a cookie sheet, and bake at 300° for about 5 minutes)

Measure the flour into a food processor, using the steel blade. Add the butter to the flour and pulse until the mixture takes on a crumbly texture. Add the ice water and gently mix until the flour is moistened. Press pastry into a ball and divide into two parts. Roll out each half to make a 12” x 4” rectangle and place on an ungreased baking sheet. 

*I like to add a thin layer of marzipan about 1/4” thick to the pastry base, before spooning on the choux pastry mixture. This really adds to the intensity of the almond flavor, but the pastry is perfectly delicious without the added marzipan! 

Preheat the oven to 400°F.

In a saucepan bring the cup of water and butter to a boil. Add the flour all at once and stir until smooth and stiff. Remove from heat and add the eggs, one at a time, beating after each addition until dough is smooth and glossy. Add the almond extract. Gently spoon the egg mixture over the two pastries.

Bake for 30 to 35 minutes or until puffed and lightly golden. Set aside to cool.

Mix the powdered sugar, softened cream cheese to make a smooth topping. Mix in the almond extract and drizzle the topping over the pastries. Sprinkle with the toasted slivered almonds.

Nectarine Frangipane Tart

This is a superb dessert, especially when peaches and nectarines are in season! The almond paste almost melts into the fruit when the tart cooks creating a heavenly mixture of flavors. 

1 sheet of puff pastry (approx. 8 oz) 
8 oz Solo almond paste (or marzipan) 
8 ripe nectarines, halved, stoned, thinly sliced 
3 TBsp apricot jam 
2 TBsp lemon or lime juice 

Preheat the oven to 425 degrees F. 
Lightly grease a large baking sheet. 
Roll out the pastry on a lightly floured surface so that it's a rectangle about 14 x 9 inches, and about 1/8-1/4 inch thick. Then transfer the rolled pastry to the baking sheet. 
Using a sharp knife, gently score a line around the edges of the pastry, about half an inch in from the sides. This allows the pastry to rise when it cooks creating a little casing around the outside. 
Roll out the almond paste and lay it on top of the inner rectangle on the puff pastry. The almond paste can be a little sticky, so I'll put some plastic wrap on top so that it doesn't stick to the rolling pin. Then arrange the nectarine slices on the layer of almond paste. 
Bake for about 25 minutes or so, until the edge of the pastry has risen to form a little case around the nectarines, and is a deep golden color. Leave to stand for 10 minutes. 
Meanwhile heat the apricot jam in a saucepan with the lemon juice and brush over the filling and pastry crust. 
Serve with some ice cream, or a nice healthy dollop of whipped cream! This is the best!