So sorry for my absence on the blog. I had a couple of busy weeks and I wasn't even baking to be able to blog about it, if I had had the time to blog, which I didn't. :)
I attended the
Orange conference in Georgia with a team from our church. It was a wonderful conference. So many new things to mull over, and real encouragement that our church really does a great job of loving kids and loving families. I am glad I am in a place that really great doesn't mean you don't keep working on making it even better. Anyway, all that to say that I was busy preparing to be away and then I was away and now I am home and trying to recover.
I baked Kristina Kregler or Swedish Pastry Tuesday for a brunch at our mom's group. It is one of my very favorite things and I love that, while it is pretty simple, it does take a little bit of technique to make it. I would love to learn how to really make pastry someday - you know from someone who was a professional. For now, I will continue to make Swedish pastry...
1 c. flour
1/2 c. butter
Use pastry cutter to cut together into pea-sized pieces.
2 T cold water. Add these one T. at a time. You will probably need to add more than just 2. I added 5 1/2 T. on Tuesday. You add one T. and toss it in with a fork. You want the dough to come together and away from the sides. Like this:
This was even a bit on the dry side but once I picked it up and put it into two equal sized balls, it worked fine. (Just an fyi, the above amounts and directions are how you mix a pie crust.)
Take each half of the dough and on an ungreased cookie sheet, using the heel of your hand, push the dough into 2, 3 inch strips, that are just about the length of the cookie sheet. (Keep dipping your heel of your hand into flour as you press the dough out.)
Set aside.
Next, in a saucepan, bring to a boil:
1 c. of water
1/2 c. of butter
Take off the fire immediately and add:
1 c. sifted flour
Stir until smooth and add
3 eggs, one at a time, whisking after each addition. (You may want to get your eggs ready by cracking all three into a juice glass - it makes adding them one at a time that much faster; and get your muscles ready - this is hard work mixing the eggs in)
Lastly, stir in:
1/4 t. salt
1/2 t. almond flavoring
Spread this mixture on top of the first (see the previous picture). Bake at 375 for 45 minutes.
When cool, frost with:
1 T. butter to 1 c. powdered sugar.
Add 1/2 t. almond flavoring and enough cream (or I used milk) to make the right consistency to drizzle over the top of the pastry. You can make the pastry ahead but do not frost until just before serving because it will get soggy.
Doesn't that look yummy????? Enjoy!!!!!
