Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

My sister is trekking through europe right now and I’m super jealous. I’m living vicariously through the pics she’s been texting me – most of them are food, she knows what I like. She visited this one super yummy looking vegetarian buffet restaurant in Sweden like 3 times – I didn’t even know that was a thing over there, ugh, missing out. And then she sends me pics of this mini bun cake thing called semlor and tells me it’s pretty much the best thing ever. I got the whole series – before, during and after she devoured it. Apparently its claim to fame happened back in 1771 when King Adolf Fredrik ate 14 of these delicious little cardamom cream cakes and then up and died on the day known as Fat Tuesday. Not judging him, not even a little. So obviously I needed to make them asap and Emily’s surprise virtual baby shower(!!!!) was the perfect excuse! Because I’m totally sharing these with an internet party today and not scarfing them down all by myself. Totally. Yay! Internet party! I was so excited when I found out Emily was going to be a mom, we have yet to meet in person but I just know she’s going to be the best mom ever. And her daughter will be the cutest and the funniest and I can’t wait for all the baby pics to start taking over Emily’s food feed! I don’t have a ton of baby shower experience but I have hosted one in real life so I do know that boozy things are fun. That being said, I spiked the almond paste with Disaronno – just two tablespoons, guys, don’t freak. Just enough for these buns to say ‘hey there’s an amaretto party in my belly, eat me!!’ Ok! I will! Not quite 14 tho because I have to save room for all the other goodies! So many goodies you guys – check them out below!

 

Sweet Things

Brownie Tiramisu Trifle | Cake Over Steak

Toasted Coconut Tahini Mounds | Will Frolic for Food

Strawberry-Balsamic Goat’s Milk Frozen Yogurt |  Fix Feast Flair

Grain-Free Macadamia Nut Brownies | So…Let’s Hang Out

Matcha Mint Milkshakes | Jewhungry

Chocolate Layer Cake with Bavarian Cream | The Food Gays

black sesame mochi ice cream | Lady and Pups

 

Savory Things

Spicy Gochujang Pigs in a Blanket with Kimchi Relish | Two Red Bowls

Tex Mex Salad | Beard and Bonnet

Miso-Parmesan Shishito Peppers | Dula Notes

Minty Pea and Ricotta Toast with Crispy Prosciutto | A Little Saffron

Dukkah Deviled Duck Eggs | The Bojon Gourmet

Chili Roasted Beet Hummus | Nosh and Nourish

Fried Chicken Musubi | Loves Food, Loves to Eat

Smoked Salmon Cucumber Bites with Asparagus Ribbons and Dill Cashew Sour Cream | Tasty Yummies

Jalapeno Popper Deviled Eggs | I am a Food Blog

Pepita Red Pepper Salsa with Sweet Potato Chips | 80twenty

 

Drink Things

Pink Grapefruit Sparklers | Dunk & Crumble

Raspberry + Chamomile Cream Sodas | With Food + Love

 

Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

[wooslider slide_page=”semlor” slider_type=”slides” limit=”6″ thumbnails=”true”]

Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste} Semlor {Swedish Cardamom Cream Puffs with Almond Paste}

 

 

Ingredients for the Semlor Buns 

5 tbsp butter

1¼ cups milk

3¼ tsp yeast

½ tsp salt

¼ cup sugar

1 tsp freshly ground or cracked cardamon

3½ cups all-purpose flour

1 egg

1 packet of vanilla sugar (optional)

 

Ingredients for the Boozy Almond Paste

1 1/2 cups blanched almonds

3/4 cup powdered sugar

1 egg white

2 tablespoons amaretto

generous pinch of salt

 

 

 

1 egg for egg wash (for the buns)

1 cup whipping cream

1 packet of vanilla sugar (optional for sweetening the whipped cream or just use a tablespoon of regular sugar and sweeten to taste)

powdered sugar for dusting

 

 

 

Directions for the Semlor Buns 

Melt the butter in a saucepan over medium heat. Add the milk and heat until luke warm. Remove from the heat. Mix in the yeast. Combine the salt, sugar, cardamom and flour into your stand mixer bowl. Mix thoroughly. Make a well in the center and add the milk mixture and the egg. Knead the dough for 5 to 10 minutes, until it is sticky, but doesn’t stick to your hands. If the dough needs some help coming together add some more flour – just enough until the dough starts pulling away from the sides and a nice ball forms. Leave the dough to rise covered with a kitchen towel for about 30 minutes. Place the dough on a lightly floured surface and knead until smooth adding flour as needed if the dough is too sticky, but keep the addition of flour to a minimum. Line two baking sheets with baking parchment. Work the dough into balls of the desired size. I made 12 balls. Continue until all the buns are formed and let them rise, covered with a kitchen towel, 30-40 minutes. Bush them with an egg wash for a shiny look. Preheat the oven to 430°F. Bake 12 to 15 minutes until golden brown. Slice off the top of each bun and set aside. Fill them with almond paste (directions below) and whipped cream. Whip the cream until very stiff. Pipe or spoon the cream over the top of the almond paste filling creating a large mound. Place the lids of the buns on top of the cream and dust them with powdered sugar. They are best eaten on the day they are filled, ideally within a couple of hours.

 

Directions for the Boozy Almond Paste

Blanch the almonds: Place almonds in a bowl, pour boiling water over them. As soon as the almonds are cool enough to touch you can pop their skins right off simply by pinching them! Add all the ingredients for the almond paste into your food processor and blend. If you’re freaked out about using a raw egg white just get the pasteurized kind. I used a raw farm fresh egg white and I’m still alive. I’ve made it a couple times now and keep coming up with excuses to make it again – it’s that good.

 

Notes

Semlor Buns slightly adapted from here.
Almond Paste inspired by this recipe.
The Sheet Pan Supper Giveaway winner is Michelle Wong! Yay!

15 Responses to “Semlor {Swedish Cardamom Cream Puffs with Almond Paste}”

  1. Renee Byrd

    wow these look so decadent and creamy and fabulous! seems like the perfect treat for a really special occasion. just gorgeous!

    Reply
  2. stephanie

    i’ve never been on your site!! how can that be?! your photography is gorgeous and these buns look like the perfect way to celebrate em!

    Reply
  3. cynthia | two red bowls

    Oh my goodness, these look so dreamy! I’ve never had semlor but the combination of cardamom and almond (and booze!) sounds out of this world. SO lovely, Grace. (Also, how did I never know you were from Charlotte until just now?! I grew up about an hour away!! LOVE Charlotte so much, I still fly into that airport whenever I go home!! Highfive!)

    Reply
  4. Em @ the pig & quill

    Late to my own party here, but 1) I honestly cannot wait until the fates bring us together in the real life, Grace! I just know we’d be such fast foodie friends since I find literally every. single. item. you make to be absolutely stunning. And 2) YOU MADE YOUR OWN ALMOND PASTE. If I could bend at the waist, there would be so much bowing down happening right now. Thank you, friend!! <3

    Reply
  5. Natasha Snowden

    ohh, i could just jump into that whipped cream and be in heaven with those buns. especially that photo of the buns glistening. beautiful!! Also, no such thing as too much amaretto, let’s be honest with ourselves here…

    Reply
  6. kristie

    You had me at almond paste! And then you had me even more at boozy almond paste!

    Reply
  7. Olivia Ribas

    Oh my… You just got me all drooling over this picture. They are beautiful and all the layers of flavour are calling my name!! Your pictures are stunning, my dear friend 😉 Have a lovely Easter!

    Reply
  8. Amy | Club Narwhal

    Oh these are glorious! A friend of mine makes semlor every year for Easter and you have me craving them like nobody’s business. What is ever wrong with a cream puff? Plus almond paste? Yes, please!

    Reply
  9. Marissa

    I believe these are the best looking cream puffs I have EVER seen!! That boozy almond paste in the middle puts them right over the top. And what a lineup of dishes for the virtual baby shower! I’m guessing that Emily feels like the bee’s knees. 🙂

    Reply
  10. Whit @ Jewhungry

    Man, I’m so jealous of you’re sister too. I’d love to be traveling through Europe right now. I’d also love like 8 of these little cream puffs, please and thank you. xo

    Reply

Leave a Reply

  • (will not be published)