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Swedish Cream Pastry with Caviar and Red Onion

Swedish Cream Pastry with Caviar and Red Onion
This elegant pastry layers rich crust with cool crème fraîche, briny caviar, and sharp red onion. Effortless to assemble yet undeniably luxurious, it's ideal for holiday spreads or upscale appetizer trays. The golden, buttery base cradles the creamy center, with every bite offering contrast in flavor and texture. Simple enough for home bakers, impressive enough for guests.
Ingredients
  • 480 g (3 3/4 cups) all-purpose flour
  • 115 g (1/2 cup) unsalted butter, melted
  • 200 g (3/4 cup + 1 tbsp) sour cream (or 480 ml crème fraîche)
  • 85 g (3 oz) caviar (sturgeon or salmon roe)
  • 40 g (1/4 cup) finely chopped red onion
  • 9 g (3 tbsp) fresh parsley, chopped
  • 30 ml (2 tbsp) cold water
  • 5 g (1 tsp) fine sea salt
Instructions

1. Preheat oven to 190°C (375°F)

2. Mix flour and salt in a bowl

3. Add melted butter and water, stir until dough comes together

4. Turn onto floured surface and knead lightly into a smooth ball

5. Roll dough to 3 mm (1/8 inch) thickness, forming a rectangle or square roughly 25 x 30 cm (10 x 12 inches)

6. Transfer to a parchment-lined baking sheet

7. Brush surface with melted butter, leaving a 2.5 cm (1 inch) border uncovered

8. Spread sour cream evenly over the unbuttered center

9. Scatter caviar, red onion, and parsley over the sour cream

10. Fold exposed edges over the filling, pleating as needed to create a rustic border

11. Bake 25 to 30 minutes until pastry is golden and crisp

12. Let rest 5 minutes before slicing and serving warm

Tools
  • pastry brush
  • rolling pin
  • baking sheet
  • parchment paper
  • whisk

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