Swedish Butter Roll

Ingredients

• 1 pound butter
• sprinkle with cinnamon sugar
• ground nut meats
• dot of pastry cream
• about 25 of this size to a pan

Method

1. 1

   Roll dough, sprinkle with cinnamon sugar and ground nut meats, fold and roll into a sheet.

2. 2

   Cut into squares, fold corners to center, set on pans, egg wash, let prove, put pastry cream in center, and bake.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 193. The excerpt below is the record exactly as published.

Swedish Butter Roll Roll dough out after giving two turns, sprinkle with cinnamon sugar and ground nut meats, double over, and roll into sheet % inch thick; cut into three-inch wide strips, and cut the strips into three-inch squares. This can be done in the ordinary shop temperature of 80 degrees if dough is cool. Fold each comer of the square to the center, and press down well. Set on pans, about 25 of this size to a pan 18x25x1 inch ; egg wash, let prove to double size, put a dot of pastry cream in the center, give only medium proof, and bake in fairly good heat. "When baked put dot of icing on the cream. The shapes and sizes may be varied in many ways and the filling changed. In fact there is no limit to the variations. It must be borne in mind that goods of high quality can only be made of the best materials. The rich pastry doughs, containing large amounts of butter should be baked as soon as recovered on the pans to have the appearance of good leafy and crisp pastry. The less rich doughs may be given more time on the pans to produce a larger lighter article. Any pastry cook used to han- dling puff pastes, the making of which is fully explained in all of my pastry books, will find no difficulty in making Danish pastry. The same shapes as used for turnover fancy rolls, and twists with puff paste, also will work nicely when using the yeast raised puff pastes given. Fillings foe Pastries Quite a variety of fillings for pastries are given in "Pastry for the Restaurant," pages 41 to 45 ; in "Paul Richards' Pastry Book," pages 2 to 4, and 14 to 15, and in the "Lunch Room Book" pages 30 to 34. Fruit jams of all kinds, pastry creams, etc., are popular. The various icings and butter creams are used for decorating the baked cakes, which are often finished with candied fruits, and in many other ways. In making up fillings it is economical to use good cake crumbs, broken or stale macaroons, which may be mixed with the various ground or chopped nut meats, or jams, and sufficient moisture in a soft spread- ing paste. Almond Filling — Nut Filling No. 1: 1 pound roasted filberts, or gTonnd walnuts; 2 pounds sugar; 1 pound cake crumbs; 1 teaspoonful cinnamon; 5 eggs, and sufficient water to make a soft spreading paste. No. 2 : Half pound almond paste, % pound ground almonds, 1^/2 pounds sugar, 1 230und cake crumbs, 5 to 8 eggs, sufficient water to make a soft paste, flavor of vanilla. Frangipane Cream Filling Cream 1 pound sugar, 1 pound almond paste, with 1 pound butter

Cook this with the app: pantry check, scaling, and the assistant.