Best 8 Swedish Sandbakkels With Strawberry Cream Recipes

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Embark on a culinary journey with us as we delve into the delightful world of Swedish sandbakkels, a traditional Scandinavian pastry that promises an explosion of flavors and textures. These bite-sized cookies, characterized by their delicate, sandy texture and delectable filling, have captured the hearts and taste buds of many around the world. Get ready to tantalize your senses as we unveil the secrets behind creating the perfect Swedish sandbakkels filled with luscious strawberry cream. Let's begin by gathering the essential ingredients and setting the stage for a delightful baking experience.

Check out the recipes below so you can choose the best recipe for yourself!

SANDBAKKELSE (SAND TARTS)



Sandbakkelse (Sand Tarts) image

Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen

Number Of Ingredients 6

1 cup plus 2 tablespoons butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.

Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

SWEDISH SANDBAKKELS WITH STRAWBERRY-CREAM



Swedish Sandbakkels With Strawberry-Cream image

Sandbakkels with Strawberry-Cream offer all of the flavor of fresh strawberry shortcake but are easily eaten as finger food. A great dessert to carry along in your cooler for spring and summer picnics! **Recipe makes 30 tarts and the filling is for 15-20 tarts; double filling ingredients to ensure enough for all tarts. Taken from Kari Diehl at about.com and posted for ZWT.

Provided by alligirl

Categories     Dessert

Time 30m

Yield 15-20 filled tarts, 8-10 serving(s)

Number Of Ingredients 10

1 cup unsalted butter
1/2 cup superfine sugar (baker's)
1 egg, well-beaten
2 cups all-purpose flour
1 teaspoon extract (vanilla*, almond, lemon*, or rum extract, to suit)
1/2 cup whipping cream
1/2 teaspoon vanilla extract (or lemon extract)
2 tablespoons superfine sugar (baker's)
1/2 finely chopped strawberry (fresh is best, but you can use frozen)
strawberry (to garnish)

Steps:

  • For cookies:.
  • Preheat oven to 375º.
  • Use butter or cooking spray to lightly grease 2" Sandbakkels tins.
  • Cream together the butter and sugar.
  • Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring.
  • The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 tablespoons at a time, until it does.
  • With floured fingers, pinch off about 1 1/2 tablespoons of dough.
  • Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you haven't pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough).
  • Repeat.
  • Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly).
  • Remove from oven and cool slightly.
  • Turn the tins over on a baking rack or clean counter.
  • If the tarts don't fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen.
  • Let cookies cool completely before filling. (Yield: 30 tarts).
  • Strawberry Cream:.
  • Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries.
  • Whip mixture until stiff peaks form.
  • Spoon whipped strawberry cream into the inverted cookies.
  • Garnish with sliced strawberries.
  • Serve immediately if possible; can be refrigerated for up to 5 hours.
  • (You will have extra tarts; double filling recipe, to fill all tarts.).

GREAT-GRANDMA ELLEN'S JORDGUBBSTåRTA (SWEDISH STRAWBERRY CAKE) RECIPE - (4/5)



Great-grandma Ellen's Jordgubbstårta (Swedish strawberry cake) Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 13

Sugar Cake - Base cake
4 tbsp butter
1/2 cup milk
2 eggs
1/2 cup and 5 tbsp sugar
1 cup and 3 tbsp all-purpose flour
1 1/2 tsp baking powder
2 tsp vanilla sugar or 1 tsp vanilla extract
Filling and topping
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
1 pt fresh or thawed frozen strawberries

Steps:

  • Turn the oven to 350F. Butter and flour a 9" spring foam pan. In a bowl melt butter, then add milk and let it sit. Then in another bowl add eggs and butter and mix those together. Then add the butter milk mixture and then the vanilla. Lastly add the flour and baking powder. Pour the batter into the pan. Bake for 35-40 minutes. Let it cool before you cut into it. Cut the sugar cake in half so you have a top and bottom. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Place half the whipped topping and 3/4ths of the strawberries over the bottom layer of the cut cake. Then add the top of the cake and cover with the remaining whipped cream and strawberries.

STRAWBERRIES WITH SWEDISH CREAM



Strawberries With Swedish Cream image

Here's a perfect summer recipe from "How to Cook Everything" for berries with Swedish cream - a mixture of sour and fresh cream, is akin to crème fraîche, but quicker to make (and certainly with easier-to-find ingredients). Make this with any berries you like.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, dessert

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup heavy cream
1/2 cup sour cream
Sugar or honey to taste
1 tablespoon any liqueur, like Cointreau or amaretto (optional)
1 quart strawberries, washed, hulled, and halved or quartered, if necessary

Steps:

  • Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
  • Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 25 milligrams, Sugar 10 grams

SWEDISH MERINGUE CAKE WITH STRAWBERRIES AND ORANGE FILLING



Swedish Meringue Cake with Strawberries and Orange Filling image

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Strawberry     Orange     Almond     Gourmet

Number Of Ingredients 20

1 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 3/4 cups sugar
6 large eggs, separated
1 teaspoon vanilla
1/2 cup milk
1/2 cup sliced blanched almonds, ground fine in an electric coffee or spice grinder
For the orange filling
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon freshly grated orange zest
1/2 teaspoon freshly grated lemon zest
3/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 large egg yolks
1 1/2 pints strawberries, reserving 11 whole berries for garnish and the remaining ones chopped fine
1 cup well-chilled heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Line the bottoms of 3 buttered 9- by 2-inch cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Into a bowl sift together the flour, the baking powder, and the salt. In the bowl of an electric mixer cream together the butter and 3/4 cup of the sugar until mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture and the milk in batches, beginning and ending with the flour mixture and beating well after each addition, and divide the batter among the prepared pans, spreading and smoothing it.
  • In the cleaned bowl with cleaned beaters beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 1 cup sugar, a little at a time, and beat the meringue until it just holds stiff peaks. Fold in the almonds gently but thoroughly. (Do not beat in the almonds.) Spread the meringue over the batter, smoothing it, and bake the layers in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack. Run a knife around the edges, invert the layers onto rack, and discard the wax paper. The cake layers may be made 1 day in advance and kept wrapped in plastic wrap.
  • Make the orange filling:
  • In a heavy saucepan whisk together the sugar, the cornstarch, and a pinch of salt. In a bowl whisk together the zests, the juices, and the yolks and whisk the yolk mixture into the sugar mixture until the mixture is combined well. Bring the mixture to a boil, whisking, boil it gently, whisking, for 2 minutes, and let it cool, whisking occasionally.
  • Arrange one of the layers, meringue side up, on a serving plate, spread half the orange filling on it, and spread half the chopped strawberries on the filling. Arrange another layer, meringue side up, on the strawberries, spread the remaining filling on it, and spread the remaining chopped strawberries on the filling. Arrange the remaining layer, meringue side up, on the strawberries. The cake may be assembled up to this point 6 hours in advance and kept covered with plastic wrap and chilled.
  • In a bowl with an electric mixer beat the cream until it holds soft peaks, beat in the confectioners' sugar, and beat the cream until it holds stiff peaks. Transfer the cream to a pastry bag fitted with a star tip and pipe a circle of it decoratively around the top edge of the cake. Pipe another circle of cream 1 inch inside the first circle, pipe a rosette in the center, and pipe another circle of cream around the base of the cake. Quarter lengthwise 10 of the reserved strawberries, arrange them decoratively inside the concentric circles, and arrange the remaining strawberry on the rosette.

SWEDISH CREME



Swedish Creme image

This thick and creamy dessert is my interpretation of my mother's recipe for Swedish krem. It has just a hint of almond flavor and looks spectacular with bright red berries on top. Serve it in glasses to match the occasion. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

2 cups heavy whipping cream
1 cup plus 2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups sour cream
1 cup fresh or frozen raspberries

Steps:

  • In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Nutrition Facts : Calories 440 calories, Fat 32g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

SWEDISH CREAM



Swedish Cream image

This is a dish my sister makes for special occasions. It is not too sweet and it's very rich and creamy. If you like a sweeter dish, double the sugar. This makes for a lovely presentation that looks like you went to a lot of effort but didn't.

Provided by EMERALDCITYJEWEL

Categories     World Cuisine Recipes     European     Scandinavian

Time 4h30m

Yield 6

Number Of Ingredients 8

1 cup heavy cream
3 tablespoons water
½ cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 cup sour cream
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup frozen lingonberries, thawed

Steps:

  • Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
  • Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 21.7 g, Cholesterol 71.2 mg, Fat 22.7 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 14.1 g, Sodium 38.3 mg, Sugar 17.5 g

NORWEGIAN SANDBAKKEL



Norwegian Sandbakkel image

This is considered a buttery cookie but looks like a miniature tart base. Sometimes it is eaten just plain without anything in it. Sometimes it is filled just before eaten with whipped cream and fruit or jam. It is normally pressed into tiny fluted tins. Tiny muffin tins would probably work just as well. My DBIL was born in Norway. He loves many of their heritage foods. This is one of them which my sister makes every year at Christmas time for him. I think if I remember correctly the name means 'Sand Tarts'. Posted for ZWT 2010. Preparation time does not include refrigeration time.

Provided by CarrolJ

Categories     Dessert

Time 45m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 6

1 3/4 cups white flour
1/2 cup granulated sugar
1/2 cup butter
3 tablespoons water
1/2 teaspoon almond extract
1 egg yolk

Steps:

  • Mix together the flour and sugar.
  • Cut in the butter until blended.
  • In a separate small bowl mix the water, almond extract, and egg yolk.
  • Using a fork mix together the wet and dry ingredients into a dough.
  • Knead until smooth.
  • Wrap the ball well with plastic wrap and refrigerate for up to 1 hour.
  • Preheat oven to 350 degrees.
  • Roll dough into 1 inch balls and press with your thumb down into the cookie molds or small tart molds.
  • Press so that the dough is all of the way up the side of the molds.
  • Prick the unbaked tarts with a fork to keep them from puffing up and deforming during baking.
  • Bake cookies for 15 to 20 minutes, until golden brown.
  • Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.
  • Store in an airtight container until served.

Tips:

  • Follow the measurements and instructions precisely: Baking is a science, and precision is key to success. Ensure you measure ingredients accurately and follow the instructions step-by-step.
  • Use high-quality ingredients: The better the ingredients, the better your cookies will be. Opt for fresh, unsalted butter, pure vanilla extract, and top-quality flour.
  • Chill the dough: Chilling the dough helps prevent the cookies from spreading too much in the oven, resulting in a crispier texture.
  • Roll the dough evenly: Consistent thickness throughout the dough ensures even baking. Use a rolling pin with guides to achieve uniform thickness.
  • Bake the cookies until they are just set: Overbaking can dry out the cookies. Keep an eye on them during baking and remove them from the oven as soon as they are done.

Conclusion:

With careful attention to detail and the right techniques, these classic Swedish Sandbakkels with Strawberry Cream will be a delightful treat. Enjoy them as a sweet snack, a dessert complement, or a special occasion delicacy. The combination of crispy cookies and luscious strawberry cream is sure to tantalize your taste buds and leave you wanting more.

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