Swedish Pastry

Swedish Pastry

madrilena 1

"Airy pastry that everyone loves."
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1 h 20 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Cut 1/2 cup butter into 1 cup flour with a knife or pastry blender in a bowl until the mixture resembles coarse crumbs. Stir in 1/4 teaspoon butter extract. Add the water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Press mixture onto the bottom of a 10x13-inch baking sheet.
  3. Bring 1 cup water, 1/2 cup butter, and 1/2 teaspoon butter extract to a boil in a saucepan over medium-high heat. Remove from heat, then beat in 1 cup flour. Beat in eggs one at a time until blended. Stir in 1 teaspoon almond extract, and pour over crust.
  4. Bake in the preheated oven until golden brown, about 55 minutes.
  5. Meanwhile, mix the confectioners' sugar, 1/2 teaspoon almond extract, 1/4 teaspoon butter extract, and 1 tablespoon milk in a bowl until smooth. Spread mixture over the hot pastry.



I've made this many times in the past with sliced almonds decorating the icing. It's been called almond puff pastry too. The only difference with this recipe is the addition of butter flavored...

Been a favorite in my house for many, many years. I don't use the butter flavor but it might be good. Like other reviewer I also top with toasted sliced almonds. People are always impressed with...

Loved this. Took it to church for Easter sunrise services. Looked for butter extract. Couldnt find it so i used almond, added some Butter Buds to the dough and topped with almonds. Stellar recip...

Very good but doesn't keep well. Also, mine "climbed" up the side of the pan making really large crusts so I would try to not let the egg layer touch the sides, if possible, next time. The lar...