Food|June 2025
Semla is a classic Nordic pastry widely enjoyed as a seasonal sweet treat. Traditionally, it's served as a wheat bun with almond paste and whipped cream, but in our version, we use a mini version of a Danish tebirkes bun.
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8 small tebirkes buns or similar
200g almond paste/marzipan
150ml heavy cream
20g almonds, roasted and roughly chopped
1–2 tbs water
Sea salt
Powdered sugar for dusting
1. Work the almond paste in a bowl together with 1–2 tbs of water until it gets soft in texture, then add the chopped roasted almonds and a tiny pinch of sea salt.
2. Whisk the heavy cream until it starts to get thick but is still shiny.
3. Cut the top off the bun. This will be the pastry’s lid.
4. Assemble your semla by spreading a spoonful of almond paste on the bottom half of the bun, followed by a dollop of whipped cream.
5. Put the lid on and dust with powdered sugar.
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