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Sweden

Get your ‘semla’ on: a guide to Sweden’s most delightful pastry

The Nordics • Insider guides • Get your ‘semla’ on: a guide to Sweden’s most delightful pastry

Everything you need to know about the Swedish ‘semla’ pastry

Swedish semlas are a beloved traditional pastry that bring joy and comfort to the colder months of the year. These soft, sweet buns are filled with a creamy mixture of almond paste and whipped cream and can be enjoyed in a variety of ways. Whether you prefer yours with a cup of coffee or served floating in a warm bowl of milk, there’s no denying the deliciousness of a good semla. In this guide, we’ll take a closer look at what makes semlas so special, how they’re traditionally enjoyed, and how you can get your hands on this delightful pastry no matter where you are. So grab a cup of coffee (or a bowl of steaming milk), and let’s dive into the world of Swedish semlas.

Photography courtesy of Magnus Carlsson and Image Bank Sweden

So, what exactly is a semla?

The traditional Swedish semla pastry is a soft, sweet bun that is filled with a creamy mixture of almond paste and whipped cream. The soft, fluffy bun is made from a mixture of flour, yeast, sugar, and milk and baked until it is golden brown. Once cooled, the bun is split in half and filled with the almond paste and whipped cream mixture. The top of the bun is then replaced, and the semla is dusted with icing sugar.

When is it eaten, and why?

Semlas are traditionally eaten from January through the time leading up to Fat Tuesday, or “fettisdagen” in Swedish, which is the last Tuesday before the start of Lent. This day is also known as Shrove Tuesday and is a time for people to indulge in rich, sweet, and creamy foods before the more sombre and abstemious season of Lent begins. In Sweden, it is customary to eat semlas on this day as a way to mark the end of the winter season and the start of spring. The semla is seen as a comforting and indulgent treat that is perfect for helping to chase away the wintertime blues and usher in the warmer months ahead.

What is the authentic Swedish way to enjoy a semla?

To enjoy your semla like a real Swede, it is important to remember that it is a rich and indulgent treat that is traditionally enjoyed in moderation. One semla is usually sufficient for most people, although it is not uncommon for Swedes to indulge in a second (or even a third) pastry on Fat Tuesday. Serve your semla in a bowl of warm milk, known as “hetvägg,” to soften the bun and give it a creamier texture before enjoying. This will help you experience the full, creamy deliciousness of this traditional Swedish pastry. While this is a traditional way of serving the pastry, some people may prefer to eat their semlas as is, without the soggy mess the milk creates.

Where did the delicious semla pastry come from?

The semla pastry has a long and storied history that dates back to the Middle Ages. It is thought to have originated in the 14th century when it was served to wealthy Swedes as a decadent treat on Shrove Tuesday. Over time, the semla has evolved and become a beloved pastry enjoyed by people of all classes and backgrounds. Today, it is a staple of Swedish cuisine and is enjoyed by many people throughout the country during the colder months of the year. So next time you bite into a creamy and delicious semla pastry, take a moment to appreciate the rich history and cultural significance of this beloved treat.

Where can you get it?

Semla pastries can be found in a variety of places in Sweden, particularly during the colder months of the year. They are often sold at bakeries and cafes throughout the country, and can also be found at supermarkets and other food retailers. Some restaurants and cafes may also offer semlas on their menus, particularly during the season of fettisdagen, or Fat Tuesday. Our favourite bakeries for semlas are Lillebrors Bageri in Stockholm, Lilla Sur in Gothenburg and Söderberg & Sara in Malmö.