Casey and I made the Swedish “semlor” yesterday. It’s a traditional pastry enjoyed in the nordic countries in Europe. Semla is a cardamon-spiced bun which has its top cut off and insides scooped out, and is then filled with adelicous almond paste mix (almost paste, finely chopped almonds and heavy cream), topped with whipped cream. For extra decoration, you take the cut-off top and put it on top and dust with powdered sugar.
Originally, this was only eaten on Fat Tuesday to ‘fatten up’ before fasting, but Sweden stopped observing fasting for lent many hundred years ago. I guess the Semla was too yummy to let go of though.