Semmelwrap is another kind of the classic Swedish pastry semla. Semla is a cardamom-flavoured bun filled with almond paste and whipped cream. It’s traditionally eaten on Shrove Tuesday. Semla is one of my favorites. Give it a try, it’s really worth it.
The ingredients in semmelwrap are similar to a regular semla. The main difference between a traditional semla and semmelwrap is that the dough is rolled out thin and baked easily, so that it can be rolled like a sandwich wrap around the whipped cream and almond paste.
How to make Semmelwrap
- Crumb yeast in a bowl.
- Heat milk and water to a maximum of 37 °C (98,6°F )and pour over the yeast.
- Add butter, sugar, salt, cardamom, eggs, baking powder and most of the flour. With an electrical stand mixer work the dough until smooth. Let rise for 30-40 min. Set the oven to 225°C (437°F).
- Take the dough on a floured work surface and divide the dough into 12 pieces, roll into smooth buns. Roll out each bun into a very thin circle, 1-2 mm (1/26 to 1/16 inches) thick and about 20 cm (7,8 in) in diameter. If necessary, sprinkle some flour on the table so that they do not get stuck.
- Place them on sheets of parchment paper. Bake in the middle of the oven for 3-4 minutes. They must be precisely baked through and not given color as they must be able to be folded without cracking.
- Let the wraps cool between the baking towels, so that they stay soft.
- While the wraps are cooling down make the almond paste (see almond paste). You can also use store-bought, but homemade always tastes better. Grate the almond mass and mix it with a little milk to a smooth cream.
- Spread the almond paste mixture over the entire semmel-wrap.
- Then whip the cream and fill the wrap using a piping bag or a spoon.
- Finally fold it like a wrap. Bottom first, then fold the edges over the filling.
- Wrap in parchment paper.
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