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
Powdered sugar for dusting