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.