Semmelwrap: Fluffy Bread Wraps Filled with Almond Paste and Whipped Cream Recipe

Introduction

Semmelwrap is a delicate, soft Swedish bread wrap filled with creamy almond paste and whipped cream. This light and fluffy treat is perfect for a special dessert or an elegant snack that elevates your usual baking routine.

Ingredients

• 25 g fresh yeast (0.88 oz)
• 100 ml milk (0.4 cup)
• 150 ml water (0.63 cup)
• 100 g butter (3.5 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)
• 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, freshly ground cardamom, egg, baking powder, and most of the flour to the yeast mixture. Mix smoothly with an electric stand mixer until you have a soft dough. Let it rise for 30-40 minutes.
4. Step 4: Preheat your oven to 225°C (437°F).
5. Step 5: Turn the dough onto a floured surface and divide into 12 equal pieces. Roll each into smooth buns, then roll each bun into a very thin circle about 1–2 mm thick and 20 cm in diameter. Use flour on the surface if needed to prevent sticking.
6. Step 6: Place the rolled dough circles on parchment paper. Use a fork to gently prick a few holes in each.
7. Step 7: Bake in the oven’s middle rack for 3-4 minutes. The wraps should be cooked through but remain pale and soft so they can be folded without cracking.
8. Step 8: Let the wraps cool between baking towels to keep them soft.
9. Step 9: While the wraps cool, prepare the almond paste by grating it and mixing with the 2 tablespoons of milk until smooth. You can also use store-bought almond paste if preferred.
10. Step 10: Spread the almond paste mixture evenly over each cooled wrap.
11. Step 11: Whip the cream with sugar and vanilla extract until stiff peaks form. Fill the wraps with the whipped cream using a piping bag or spoon.
12. Step 12: Fold the wraps like a burrito: fold bottom edge up first, then fold the sides over the filling to enclose it.
13. Step 13: Wrap each completed semmelwrap in parchment paper for a neat finish and easy handling.

Tips & Variations

• To prevent cracking, make sure to roll the dough as thin as possible and handle gently after baking while still warm.
• For a flavored twist, add a teaspoon of orange zest to the almond paste mixture.
• Use a little powdered sugar to dust the finished wraps for an elegant presentation.

Storage

Store the semmelwraps wrapped in parchment paper in an airtight container in the refrigerator for up to 2 days. For best texture, consume them the same day as assembling. Reheat slightly wrapped in foil in a warm oven before filling if you prefer them warm, but be sure to add whipped cream after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, you can substitute dry yeast. Use about one third of the amount of fresh yeast called for, and activate it in the warm milk and water before adding other ingredients.

Can I prepare the almond paste and whipped cream ahead of time?

You can prepare almond paste in advance and store it in the refrigerator. Whipped cream is best made fresh just before assembling for the best texture and flavor.

Semmelwrap: Fluffy Bread Wraps Filled with Almond Paste and Whipped Cream Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

Semmelwrap is a delicate Scandinavian-inspired soft and thin bread wrap made from yeast dough, flavored with cardamom, and baked briefly to maintain its pliability. Filled with a creamy almond paste and lightly sweetened whipped cream, this recipe offers a light, fluffy dessert or sweet snack perfect for any occasion.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 4 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 semmelwraps 1x
• Category: Baking
• Method: Baking
• Cuisine: Scandinavian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 25 g fresh yeast (0.88 oz)
• 100 ml milk (0.4 cup)
• 150 ml water (0.63 cup)
• 100 g butter (3.5 tbsp, 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

For Baking & Finishing

• 2 tbsp milk (for brushing)

Almond Paste Filling

• 100 g almond paste (3.5 oz)
• Milk (amount as needed to smooth the almond paste)

Cream Filling

• 400 ml whipping cream (1 ¾ cups)
• 1 tbsp sugar
• 1 tsp vanilla extract

Instructions

1. Activate yeast: Crumble the fresh yeast into a large mixing bowl.
2. Warm liquids: Heat the milk and water mixture to no more than 37°C (98.6°F), then pour it over the yeast to activate it gently.
3. Add dough ingredients: Add melted butter, sugar, a pinch of salt, freshly ground cardamom, the egg, baking powder, and most of the flour to the yeast mixture. Mix and knead thoroughly using an electric stand mixer until the dough is smooth and elastic.
4. First rise: Cover the bowl and allow the dough to rise for 30 to 40 minutes until doubled in size.
5. Preheat oven: Preheat your oven to 225°C (437°F) to prepare for baking the wraps.
6. Divide and shape: Turn the risen dough onto a floured work surface and divide it into 12 equal pieces. Roll each piece into a smooth ball.
7. Roll thin: Roll each ball into a thin circle about 1-2 mm thick and approximately 20 cm (8 inches) in diameter. Lightly flour the surface as needed to prevent sticking.
8. Prepare for baking: Place each rolled circle onto parchment paper sheets and gently prick a few holes in the dough with a fork to prevent puffing.
9. Bake: Bake the dough circles on the middle rack of the preheated oven for 3-4 minutes. They should be fully cooked but remain pale without browning, so they stay soft and flexible.
10. Cool: Let the baked wraps cool between clean kitchen towels to maintain softness and prevent drying out.
11. Prepare almond paste filling: While wraps cool, grate the almond paste and mix it smoothly with a little milk to create a creamy spreadable consistency.
12. Spread almond paste: Evenly spread the almond paste mixture over the entire surface of each semmelwrap.
13. Whip cream: Whip the cold whipping cream with sugar and vanilla extract to soft peaks.
14. Fill wraps: Use a piping bag or spoon to place a generous amount of whipped cream over the almond paste layer on each wrap.
15. Fold wraps: Fold the wraps like a traditional wrap or burrito – fold the bottom edge up first, then fold the sides over the filling to enclose it.
16. Wrap for serving: Wrap the filled semmelwraps individually in parchment paper to hold their shape and for easy handling.

Notes

• Ensure the milk and water mixture is no warmer than 37°C to avoid killing the yeast.
• Do not overbake the wraps; they should stay pale and flexible to prevent cracking when folded.
• Almond paste can be store-bought or homemade; homemade offers richer flavor.
• Allow wraps to cool fully before spreading fillings to avoid melting the cream.
• These wraps are best served the same day, but can be refrigerated wrapped in parchment for a short time.

Keywords: Semmelwrap, Scandinavian bread wrap, cardamom bread, almond paste filling, whipped cream dessert, soft bread wrap