Semmelwrap with Almond Cream and Whipped Filling Recipe

Introduction

Semmelwrap is a delightful Scandinavian treat combining thin, soft yeast buns rolled out into delicate wraps filled with almond cream and whipped cream. Light, fluffy, and slightly sweet, it makes a perfect dessert or special snack to impress your guests.

Ingredients

• 25 g fresh yeast (0.88 oz)
• 100 ml milk (0.4 cup)
• 150 ml water (0.63 cup)
• 100 g butter (5.2 oz)
• 100 g white sugar (0.5 cup)
• 1 pinch salt
• 1 tsp freshly ground cardamom seeds
• 1 egg
• 480 g all-purpose flour (3 ¾ cups / 8 dl)
• 1 tsp baking powder
• 2 tbsp milk
• 100 g almond paste (3.5 oz)
• 400 ml whipping cream (1 ¾ cups)
• 1 tbsp sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Crumble the fresh yeast into a bowl.
2. Step 2: Heat the milk and water to a maximum of 37°C (98°F) and pour over the yeast to activate it.
3. Step 3: Add butter, sugar, salt, cardamom, egg, baking powder, and most of the flour to the yeast mixture. Use an electric stand mixer to work the dough until smooth. Let it rise for 30–40 minutes while you preheat the oven to 225°C (437°F).
4. Step 4: On a floured surface, divide the dough into 12 equal pieces and roll each into a smooth bun. Then roll each bun out very thinly into a circle about 20 cm in diameter and 1–2 mm thick, dusting with flour as needed to prevent sticking.
5. Step 5: Place the rolled dough circles on parchment-lined baking sheets. Prick a few holes with a fork to prevent puffing.
6. Step 6: Bake in the middle of the oven for 3–4 minutes. The wraps should be cooked through but remain pale and soft, without browning, so they can fold easily without cracking.
7. Step 7: Let the wraps cool between baking towels to keep them soft while you prepare the filling.
8. Step 8: Grate the almond paste and mix it with 2 tbsp milk until smooth. This can be homemade or store-bought almond paste.
9. Step 9: Spread the almond paste mixture evenly over each cooled semmelwrap.
10. Step 10: Whip the cream with sugar and vanilla extract until stiff peaks form. Use a piping bag or spoon to fill the wrap with the whipped cream over the almond spread.
11. Step 11: Fold the wraps like a wrap — fold the bottom first, then the edges over the filling.
12. Step 12: Wrap each semmelwrap in parchment paper to hold its shape and serve fresh.

Tips & Variations

• Use freshly ground cardamom for the most aromatic flavor.
• If you don’t have almond paste, finely chopped almonds mixed with a bit of honey can be a substitute.
• Work quickly while rolling the dough thin to prevent tearing or drying out.
• For a lighter option, try using half the amount of sugar in the dough and filling.

Storage

Store any leftover semmelwraps wrapped in parchment paper in an airtight container in the refrigerator for up to 2 days. For the best texture, consume them fresh as the dough can lose softness over time. Reheat gently in a low oven (around 100°C/210°F) wrapped in foil if needed, but be cautious not to melt the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and refrigerate it after the initial rise. Let it come to room temperature before shaping and baking.

What can I use instead of almond paste?

If almond paste is unavailable, try a mixture of finely chopped almonds and a little honey or sugar syrup to mimic the flavor and texture.

Semmelwrap with Almond Cream and Whipped Filling Recipe

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4.5 from 138 reviews

Semmelwrap is a delicious Scandinavian-inspired soft flatbread wrap made from a cardamom-infused sweet yeast dough, baked thin and pliable, then filled with smooth almond paste and freshly whipped cream. This light and fluffy wrap is folded like a traditional wrap and wrapped in parchment paper, perfect for a delicate dessert or a special treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 4 minutes per batch
• Total Time: 1 hour
• Yield: 12 semmelwraps 1x
• Category: Dessert
• Method: Baking
• Cuisine: Scandinavian

Ingredients

Scale 1x2x3x

Dough

• 25 g fresh yeast (0.88 oz)
• 100 ml milk (0.4 cup)
• 150 ml water (0.63 cup)
• 100 g butter (5.2 oz)
• 100 g sugar (0.5 cup, white)
• 1 pinch salt
• 1 tsp freshly ground cardamom seeds
• 1 egg
• 480 g all-purpose flour (8 dl / 3 ¾ cups)
• 1 tsp baking powder

For Baking

• 2 tbsp milk (for brushing)

Filling

• 100 g almond paste (3.5 oz)
• 2 tbsp milk (to smooth almond paste)
• 400 ml whipping cream (1 ¾ cups)
• 1 tbsp sugar
• 1 tsp vanilla extract

Instructions

1. Prepare the yeast mixture: Crumble the fresh yeast into a mixing bowl. Warm the milk and water to a maximum of 37°C (98.6°F) to activate the yeast without killing it, then pour the mixture over the yeast and stir gently.
2. Make the dough: Add the butter, sugar, salt, freshly ground cardamom, egg, baking powder, and most of the flour to the yeast mixture. Using an electric stand mixer, knead the dough until smooth and elastic. Cover and let it rise for 30-40 minutes until doubled in size. Meanwhile, preheat the oven to 225°C (437°F).
3. Divide and roll dough: Turn the risen dough onto a floured surface and divide it into 12 equal pieces. Roll each piece into a smooth bun. Then, roll each bun out into a thin flat circle about 1-2 mm thick and approximately 20 cm (8 inches) in diameter. Use extra flour to prevent sticking as needed.
4. Bake the wraps: Place the rolled-out dough circles onto parchment-lined baking sheets. Prick a few holes gently with a fork in each to prevent bubbling. Bake in the middle of the preheated oven for 3-4 minutes until cooked through but not browned, so the wraps remain flexible and foldable.
5. Cool the wraps: Remove the wraps from the oven and let them cool between clean baking towels to maintain softness and prevent drying out.
6. Prepare almond paste filling: Grate the almond paste and combine it with 2 tablespoons of milk to create a smooth cream. If using store-bought almond paste, this step still applies for best texture.
7. Spread almond paste: Evenly spread the almond paste cream over the entire surface of each cooled semmelwrap.
8. Whip cream and fill: Whip the cold whipping cream with sugar and vanilla extract until soft peaks form. Using a piping bag or spoon, add the whipped cream generously over the almond paste layer.
9. Fold the wrap: Fold the semmelwrap like a traditional wrap by folding the bottom edge up first, then folding over the sides to enclose the filling fully.
10. Wrap for serving: Wrap the finished semmelwrap snugly in parchment paper to keep it fresh and easy to handle for serving.

Notes

• Ensure the milk and water mixture is not hotter than 37°C when activating the yeast to prevent killing it.
• Do not brown the wraps during baking; they should be just cooked through to maintain flexibility.
• Allowing the wraps to cool between baking towels helps keep them soft.
• Using freshly ground cardamom enhances the aromatic flavor of the dough.
• Homemade almond paste filling provides the best authenticity, but store-bought paste can also be used.
• Wrap in parchment paper for easy handling and to keep the wrap moist.

Keywords: Semmelwrap, Cardamom bread wrap, Almond paste, Scandinavian dessert, Sweet yeast dough, Whipped cream wrap