Starting early to mid January (around the Epiphany.... the official end of the Christmas season) these wonderful little pastries started appearing in all the bakery windows. Semla (singular) or semlor (plural) is the Swedish pastry that marks the period of indulgence before the season of Lent begins. Tomorrow being Fat Tuesday (or Shrove Tuesday here in Sweden) it is the last day of indulgence before the Lenten fast begins... at least as far as the calendar is concerned.
The semla (or Shrove Tuesday buns) have been around for a long time. Originally it was just a cardamom scented wheat bun with the top cut off, insides scooped out and mixed with almond paste which is then put back into the bun. The 'hat' is put back on, dusted with powdered sugar and served in a bowl filled with warm milk.
Modern semla is prepared the same way but filled with whipped cream before its hat is replaced.... I have yet to see it served in a bowl of warm milk. Semla is light and fluffy and not overly sweet. I recommend eating it with a knife and fork or a lot of napkins because it can be messy. It is not ideal to eat it in the car, wearing black jeans and a dark t-shirt... I speak from experience.
 |
| equally delicious semlor at Riddarbageriet - our answer to Alon's Bakery in Atlanta, GA |
As sad as I will be to have the semla disappear from bakery shop cases
and counters, I look forward to the next food holiday in Sweden, which
appears to be Waffle Day on March 25th.
 |
| even 7-11 gets in on the semla action! |
No comments:
Post a Comment