from the kitchen of  Barbie

SWEDISH COFFEE CAKE


Layer1: BUTTER CRUST PASTRY DOUGH

6 Tbs unsalted butter, chilled and cut into 1/4-inch bits
2 Tbs lard, chilled and cut into 1/4-inch bits
1 1/2 cups all-purpose flour
1/4 tsp salt
1 Tbs sugar
3 to 4 Tbs ice water

In a large, chilled bowl, combine the butter, lard, flour, salt & sugar. With your fingertips rub the flour & fat together until they look like coarse meal. Do not let the mixture become oily. Pour 3 Tbs of ice water over the mixture all at once, toss together lightly, and gather the dough into a ball. If the dough crumbles, add up to 1 Tbs more ice water by drops until the particles adhere. Dust the pastry with a little flour & wrap it in wax paper. Refrigerate for at least 1 hour before using. When chilled, roll out onto floured board into a large rectangle square. Cut into 3 strips approximately 3 inches wide. Place on lightly greased cookie sheet or sponge cake pan. Return to frig while making 2nd layer.

Layer 2: CREAM PUFF DOUGH

2 cup water
1 cup (2 stick) butter or margarine
1/2 tsp salt
2 cup all purpose flour
8 eggs

Heat oven to 400 degrees F. In medium saucepan, heat water, butter & salt to rolling boil. Add flourall at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan & forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth & velvety. Spoon puff dough onto cut strips of pie dough. Bake 30-40 min. until golden brown. Be sure to watch pie dough that it does not burn. Cool and frost with Icing:

ICING:

1 1/2 cups powdered sugar
2 Tbs butter, melted
3 Tbs orange juice
1 tsp lemon juice

Mix ingredients together and frost bars.