This week my lovely girlfriend took me on a little mid-week trip to Malmö in Sweden. We went on Wednesday and stayed until Thursday. We had heard about some great cafés and restaurants that we had to try. My favourite one was Kao’s, because I’m a fatty at heart, and they had a huge selection of vegan cakes, pastries, little sweet treats, cookies and other sweet things that figuratively made my heart skip a beat.
One of the things that caught my eye was the Swedish semla. It’s a cardamom bun cut in half with an almond cream in the middle topped with whipped cream. It was so awesome.
Today it’s Fastelavn in Denmark, which is a remnant from the past, where people would have a massive feast before fasting for 48 days. Today, we’re not so much about the fasting, so it makes sense that all that’s left from the holiday is the feast, right? I can get down with that.
A part of the feast was fastelavnsboller (Fastelavn buns) and they are what we feast on around this time and what this post is about.
Now, since I haven’t been able to get the vegan semla from Kao’s out of my head, I decided to make Denmark and Sweden have a love child = a fastelavnsbolle with semla fillings. Flaky pastry filled with almond cream and vanilla whip. Yes, yes, a million times yes.
• 250 grams of puff pastry (homemade or store bought)
The almond filling;
• 100 grams of a good quality marzipan
• 2 tablespoons of non-dairy milk
• 1 pinch of sea salt
The vanilla whip;
• 1 deciliter of non-dairy cream
• 50 grams of powdered sugar
• 1 teaspoon of vanilla bean paste
• 1 pinch of sea salt
Preheat oven to 200°C / 390°F
Cut rounds of the puff pastry with a cookie cutter or the rim of a glass or a jar.
Bake the puff pastry for 12-15 minutes. It should be slightly golden on top. Leave to cool.
Whisk together the marzipan, milk and salt in a bowl with a fork until smooth.
Whisk the cream until soft peaks are achieved. Add in the powdered sugar, vanilla and sea salt. Whisk until firm enough to pipe.
Cut the top off the pastry buns. Push down the middle part of the bottom bun to make a little well for the almond cream. Fill with almond cream to the edge and top with the whipped cream. Place the top bun on top and dust with powdered sugar.