Norwegian Crowns
Delight your taste buds with Norwegian Crowns, a mesmerizing Scandinavian pastry that's as beautiful as it is delicious. These buttery, crown-shaped treats feature a tender yeast-based dough infused with a touch of sweetness and filled with a luxurious almond cream center made from almond flour, powdered sugar, and vanilla extract. Topped with a decorative sprinkle of pearl sugar for a delightful crunch, these pastries are golden, flaky, and irresistible. With just 90 minutes of prep time and a quick 15-minute bake, they’re perfect for breakfast, brunch, or as a stunning addition to your dessert spread. Impress your guests with this elegant and authentic Nordic recipe that brings a taste of Norway to your table! Keywords: Norwegian Crown pastries, almond cream filling, Scandinavian desserts, Nordic recipes, easy pastry recipes.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 150 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 7 grams dry yeast
- 120 milliliters whole milk (lukewarm)
- 1 unit egg (beaten)
- 0.5 teaspoons salt
- 100 grams almond flour
- 80 grams powdered sugar
- 50 grams unsalted butter (softened, for filling)
- 1 teaspoon vanilla extract
- 3 tablespoons pearl sugar
- 1 unit egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt.
Dissolve the dry yeast in lukewarm milk and let it sit for 5 minutes until frothy.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingertips, until the mixture resembles coarse crumbs.
Add the beaten egg and the frothy yeast mixture to the bowl. Mix until combined, then knead the dough on a lightly floured surface for about 5 minutes until smooth. The dough should be slightly sticky but manageable.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until it doubles in size.
To make the almond cream filling, mix almond flour, powdered sugar, softened butter, and vanilla extract in a medium bowl until smooth. Set aside.
After the dough has risen, punch it down and roll it out on a floured surface to about 1 cm (1/2 inch) thickness.
Use a round cookie cutter (about 8 cm in diameter) to cut out circles from the dough. In the center of each circle, place a spoonful of almond cream filling.
Pinch and fold the edges of the dough upwards to create a crown-like shape around the filling, leaving the center exposed.
Place the shaped pastries on a baking sheet lined with parchment paper, spacing them apart. Cover with a kitchen towel and let them rise for another 20 minutes.
Preheat the oven to 190°C (375°F).
Prepare the egg wash by whisking 1 egg with 1 tablespoon of water. Gently brush the egg wash over the pastries.
Sprinkle pearl sugar over the tops of the pastries for a decorative crunch.
Bake the pastries in the preheated oven for 12-15 minutes, or until golden brown and puffed.
Remove the pastries from the oven and allow them to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 391.3 g | 142% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 139.8 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 497 mg | 38% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
