Swedish semla is a cardamom bun cut in half with an almond cream in the middle topped with whipped cream. It is so awesome. I decided to make Denmark's fastelavnsboller (Fastelavn buns) and Sweden have a love child, which = a fastelavnsbolle with semla fillings. Flaky pastry filled with almond cream and vanilla whip. Yes, yes, a million times yes.

Semla Inspired Fastelavnsboller [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


The pastry:
  • 8 ounces of puff pastry (homemade or store bought)
The almond filling:
  • 3.5 ounces of a good quality marzipan
  • 2 tablespoons of non-dairy milk
  • 1 pinch of sea salt
The vanilla whip:
  • 1/2 cup of non-dairy cream
  • 3.5 ounces of powdered sugar
  • 1 teaspoon of vanilla bean paste
  • 1 pinch of sea salt


  1. Preheat oven to 400 degrees
  2. Cut rounds of the puff pastry with a cookie cutter or the rim of a glass or a jar.
  3. Bake the puff pastry for 12-15 minutes. It should be slightly golden on top. Leave to cool.
  4. Whisk together the marzipan, milk and salt in a bowl with a fork until smooth.
  5. Whisk the cream until soft peaks are achieved. Add in the powdered sugar, vanilla and sea salt. Whisk until firm enough to pipe.
  6. Cut the top off the pastry buns. Push down the middle part of the bottom bun to make a little well for the almond cream. Fill with almond cream to the edge and top with the whipped cream. Place the top bun on top and dust with powdered sugar.
  7. Enjoy!


    This site uses Akismet to reduce spam. Learn how your comment data is processed.