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Food

ARKET SEMLA

Recipe Semla is a classic Nordic pastry widely enjoyed as a seasonal treat with coffee or tea. Traditionally, semla is served as a wheat bun with almond paste and whipped cream. At ARKET cafés, we use a mini version of a Danish tebirkes bun instead.

It’s soft and flaky on the inside and crispy outside with a poppyseed topping, adding lightness and texture to our semlas. Try this recipe with your favourite type of bun, or why not a freshly baked croissant.

Ingredients ARKET Semla

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

Method ARKET Semla

step 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.

step 2 Whisk the heavy cream until it starts to get thick but is still shiny.

step 3 Cut the top off the bun. This will be the pastry’s lid.

step 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.

step 5 Put the lid on and dust with powdered sugar.

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