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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/semmelwrap-fluffy-bread-wraps-filled-with-almond-paste-and-whipped-cream-recipe/