ROSENBROD

 

  • Cooking Time: 45
  • Servings:
  • Preparation Time:

Ingredients

  • 4 ounces butter
  • 1 cup flour
  • 2 tablespoons water
  • 4 ounces butter
  • 1 cup water
  • 1 cup flour
  • 1 teaspoon almond essence
  • 3 eggs (whisked)
  • walnuts or glace cherries, for decoration
  • Icing (see recipe)

Directions

  • Take the first 3 ingredients only: rub the butter into the flour, then add the water, you will have a soft and slightly sticky ball.
  • Take this mixture and spread it out onto an unbuttered baking tray (cookie sheet) to an approx 5-7 mm thickness (this recipe makes one tray size pastry that you cut into slices afterwards, rather than individual pastries that I now undrstand that Americans might be used to).
  • Take the second quantity of butter and water, put into a saucepan and bring to a rolling boil.
  • Take off the heat, mix in all the second quantity of flour at once and stir until you have a smooth ball (I use a whisk for this and the following step as it goes much faster than with wooden spoon)
  • Add the almond essence and all the eggs at once and stir until your mixture is a smooth glossy paste.
  • Spread the second mixture evenly over the first mixture.
  • Bake at 180 C (350 F) for approx 45 minutes (until light golden brown and topping is a little bit crisp) Cool.
  • Glaze with icing, spread over Danish and sprinkle with nuts or other decoration etc as preferred

Notes

Danish recipe.

Categories: Dessert  Misc. Dessert  Scandinavian 

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