Swedish Pastry
Swedish pastry features flaky layers of dough filled with rich margarine, offering a tender, buttery treat perfect for breakfast or special occasions, appealing to pastry lovers.
Ingredients
Instructions
- Place yeast in a large bowl.
- Mix in a little milk and make a paste. Smash any lumps.
- Add sugar, salt, remaining milk, and eggs, beating well after each addition.
- Fill a sifter with flour and sift into the mixture.
- Make just past the sticky stage.
- Pour out onto a board and knead.
- Roll dough out and place 3 cubes of margarine on it.
- Fold dough over margarine and smash to distribute.
- Margarine will come through the flour a little.
- Roll out again and fold.
- Repeat the folding process.
- Place in refrigerator for 15 minutes.
Tips & Substitutions
For a flakier texture, ensure the margarine is cold before incorporating it into the dough. If you don't have margarine, unsalted butter can be used as a substitute. When kneading, be careful not to overwork the dough, as this can lead to a tough pastry. Allowing the dough to rest in the refrigerator helps relax the gluten, making it easier to roll out.
Serving Suggestions
Serve Swedish pastry warm, dusted with powdered sugar or accompanied by a fruit compote for added flavor. They pair beautifully with a cup of coffee or tea. For a delightful contrast, consider serving alongside a light salad like Peanutty Pear Slaw, which complements the richness of the pastry perfectly.
Storage & Reheating
Store any leftover Swedish pastry in an airtight container at room temperature for up to two days. If you want to keep them longer, refrigerate for up to a week. To reheat, wrap the pastries in aluminum foil and warm them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Pastry contains roughly 2599 calories, with 37g protein, 350g carbohydrates, and 120g fat. It is an excellent source of iron (152% of the Daily Value), calcium (138% of the Daily Value), and vitamin C (132% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of dry yeast?
Yes, you can use active dry yeast instead of dry yeast. Just be sure to activate it in warm milk with a bit of sugar for about 5-10 minutes before adding it to the dough mixture. This helps ensure your pastry rises well.
How can I make this recipe ahead of time?
You can prepare the dough and refrigerate it for up to 24 hours before rolling it out and adding the margarine. Alternatively, you can freeze the rolled-out dough, then thaw and bake it when you're ready to enjoy fresh pastries.
What can I add to the dough for extra flavor?
Consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough for extra flavor. You can also incorporate zest from citrus fruits like lemon or orange, which pairs well with the sweetness of the pastry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).