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Catholic Recipe: Shrove Tuesday Buns I

    INGREDIENTS

  • 2 currant buns or soft round rolls
  • 1 tbsp almond paste
  • slightly sweetened whipped cream
  • icing (confectioners) sugar
  • cinnamon
  • bowl of warm milk
  • Details

  • Yield: 2 buns
  • Prep Time: 15 minutes
  • Difficulty:
  • Cost: $$$$
  • For Ages: 6+
  • Origin: Scandinavia

These are eaten in several countries and vary slightly from place to place. In Sweden they are called Semlors and in Finland Laskiais-pullia. Here is a very simple way of making them.

DIRECTIONS

1. Cut off the tops of the buns and scoop out some of the middle.

2. Fill with almond paste.

3. Top with a good serving of whipped cream.

4. Replace the tops of the buns and dust with icing sugar.

5. Serve in soup bowls half filled with warm milk and sprinkle with cinnamon.

Recipe Source: Feasting for Festivals by Jan Wilson, Lion Publishing Corporation, Batavia, Illinois, 1990
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