Scandinavian Pastry
A wienerbrød folded thirty-two times because the Danes were on strike when they invented it. A semla bun on Fat Tuesday. A cinnamon roll in a Stockholm coffee shop on a January afternoon. Pastry in the cold north is a kind of light.
Featured scandinavian pastry recipes
- Wienerbrød, the Danish pastry — Iris · Copenhagen · Laminated dough, custard, fruit, glaze. The pastry the world calls Danish, the Danes call Vienna.
- Kanelbullar, Swedish cinnamon bun — Iris · Stockholm · A cardamom-laced bun folded around cinnamon-sugar. The fika standard.
- Kardemummabullar, cardamom bun — Iris · Stockholm · A cardamom-cardamom version. Not less sweet — more aromatic.
- Semla, Fat Tuesday cream bun — Iris · Stockholm · A cardamom bun split, almond paste in the bottom, whipped cream on top, lid set askew.
- Fastelavnsboller, Danish carnival bun — Iris · Copenhagen · A choux-and-yeast hybrid filled with cream and topped with chocolate. Pre-Lent.
- Lussekatter, St. Lucia saffron buns — Iris · Stockholm · A saffron-yellow yeasted bun shaped like an S. Two raisins for eyes. December 13.
- Skolleboller, Norwegian custard bun — Iris · Oslo · A round yeasted bun with a vanilla-custard center, glazed and rolled in coconut.
- Runebergintorttu, the poet’s tart — Iris · Helsinki · A small almond cake with rum and a raspberry crown. Eaten in February.
Bake Scandinavian — other categories
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