Swedish Pastries
suggested byTamara Allen.

My cryptic notes. I modify it - only use the frosting as a glaze (make 1/2 to 1/3 of what is called for here, then apply it when the "logs" are still warm. Mom says this is a Swedish Pastry, recipe from my great grandmother who was Swedish. Pardon the scrawly handwritten recipe - it is from over 30 years ago in my own cryptic shorthand...

https://www.modernhoney.com/swedish-pastry

Swedish Pastry
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Ingredients

Crust:
1/2 cup Butter cut into small cubes
1 cup Flour
1/2 teaspoon Baking Powder
2 Tablespoons Cold Water
Filling:
1/2 cup Butter
1 cup Water
3/4 cup Flour
1 teaspoon Almond or Vanilla Extract
2 Eggs
Sweet Almond Frosting:
4 Tablespoons Butter softened
1 3/4 - 2 cups Powdered Sugar
2 - 3 Tablespoons Whole Milk
1 teaspoon Pure Almond Extract Vanilla, or Vanilla Bean
6 ounces Raspberries optional

Instructions

Preheat oven to 350 degrees. Spray a cookie sheet with cookie spray or line with silicone baking sheet (Silpat).
In a medium bowl, using a fork or pastry cutter, combine butter, flour, and baking powder. Stir in cold water. Form into two balls and shape into two long and thin rectangles (about 4" x 9") on greased or Silpat lined cookie sheet.
To make Filling:
In a medium saucepan, bring butter and water to a boil. Remove from heat and stir in flour. Add almond or vanilla extract. Stir in eggs and mix until smooth.
Spread filling over each rectangle, all the way to the edges.
Bake at 350 degrees for 35-42 minutes or until light golden brown.
To make Frosting:
Cream butter, powdered sugar, milk, and almond or vanilla extract. Once pastry has cooled, spread over each rectangle.

Top with fresh raspberries (optional) and cut into rectangles or wedges.

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