12 Feb 2013 7 Comments
in Cooking, Cultures & Traditions, Entertainment, Halmstad, Holiday, Sweden, Swedish Food & Drinks, Swedish Holidays Tags: Cooking, Easter, fat tuesday, fettisdag, Food, lent, recept, recipe, Semla, semla recept, semla recipe, Semlor, semlor recept, semlor recipe, Swedish, yummy
Semlor day is here again! Read all about the history, meaning, and traditions of Fettisdag and semlor (And a review of the best semlor in Halmstad) in last years posts: HERE and HERE.
This year, learn how to make your own beloved Swedish classic! c’mon be a little Swedish! These sweet buns are eaten until Easter, so you have time!
(c) All photographs on SomethingSwedish.wordpress.com are taken by Megalagom and belong to Megalagom unless otherwise specified.
Feb 12, 2013 @ 20:57:37
Looks yummy.
Feb 12, 2013 @ 21:03:17
Looks good I guess I’ll have to try it We call cream puffs
Feb 12, 2013 @ 22:03:40
Damn, those look good.
Feb 13, 2013 @ 11:38:56
If you don’t have cream up your nose, you’re not eating it right.
Feb 17, 2013 @ 18:27:03
Looks delish! I wonder if we Americans could use Marzipan for the almond paste . . . is it the same thing? What do you think?
Feb 21, 2013 @ 04:15:39
Marzipan and almond paste are different things. You can buy the Odense brand almond paste here in the US. Here’s my recipe for semlor – though I am totally adding cardamom this year!
Feb 21, 2013 @ 04:16:30
Oops – here: http://lunchfitforakid.blogspot.com/2011/03/recipe-swedish-semlor.html