Crazy easy, that is what Swedish Tea Ring is. Yet veeeery pretty. But you have to like nuts and dried fruit.
This is one of my favourite desserts to make because it is PASTRY! And it is EASY! I love, love, love pastry.
I can pass on chocolate despite having once been a chocoholic. I am still a bit of a fan of a good cake. But I simply adore pastry! Always have and always will!
I 'blame' my french roots for my love affair with pastry. My Mother's people were Willette's from the west coast. Apparently 'Willette' is an anglicized version of 'Ouelette'; her Gandfather's marriage certificate is in fact signed 'Ouelette'.
As the story goes, her grandfather jumped ship as a very young man and settled in the Bonne Bay area. The story may have gotten embellished over the years because now, when I tell it, there is skulduggery and the occasional pirate in the tale. I am open to the notion that the story is not nearly as skulduggerous as I am making out, but I require proof!
At any rate, it is the fault of the Willette blood that I love pastry, used to smoke, enjoy wine more than I have a right to and swore like a sailor when I was younger. There. It's out.
Now. Where were we?
Oh yeah. Swedish Tea Ring.
The recipe I use came from a Jean Pare's Company's Coming cookbook that I got from my oldest son in 1988! He signed the book, and everything. Quite the miracle considering he was born in 1987. Very bright, that one!
Jean Pare's cookbooks were great. Easily accessible ingredients and pretty simple recipes. Particularly great for new cooks, which I was back then.
This recipe is useful good because it does not require yeast; it uses baking powder as a leavening agent making it easy to whip up as a last-minute dessert. And it is just as good on Day 2 as it is on Day 1. Maybe even better. Also makes for a great breakfast pastry.
Kinda funny that a Swedish dessert reminds me of my French roots. Gotta love this multinational world we live in!
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