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Swedish Flop

post #1 of 5
8/22/06 at 9:54am
Thread Starter 
I went to a little bakery in Carol Stream, IL a few weeks ago..called Sauers Bakery. I bought something called a swedish flop. It was SO incredible that I went back the next day and bought one to bring home with me. They don't have a website..and don't ship their products and they're too far for me to drive often (4 1/2 hours).

I've looked it up on the internet (epicurious, ect.) and have only found one recipe. I tested it..not even close to the same taste. So, I was wondering if anyone had a recipe for this in their own private collection that they would share? TIY.
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post #2 of 5
8/22/06 at 11:35am
What about calling the bakery? Not to ask for their TOP SECRET recipe or anything icon_biggrin.gif just asking about the origin or a similar cake, etc... sometimes they are willing to help. Emphasize that you simply don't live close enough, etc...

The worst they can say is No..... icon_lol.gif
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post #3 of 5
8/22/06 at 11:42am
I found this and since it referred to a city in IL I didn't know if it was different then the epicurious one...

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I have reviewed the recipe on file for "swedish flop" however-what I grew up with was like a danish pastry with the filling-Carpentersville-Il
Charles Bakery-The Jewell in Huntley has a product they call swedish flop-it's similiar but not anywhere as good. I have searched for the last 30 years since moving away-can anybody out there help?????
Swedish Flop

1 pkg. dry yeast
1/4 c. warm water
1/2 c. butter or margarine
2 c. sifted flour
1/2 tsp. salt
2 egg yolks, beaten
1/4 c. milk, scalded and
cooled to lukewarm
1 tsp. vanilla

Dissolve yeast in warm water. Meanwhile cut butter into flour, mixed with salt. Add the yeast dissolved, egg yolks, milk and vanilla. Mix well; cover and refrigerate for 1 hour.

Spread mixture in a well-greased 8-inch square pan; spread topping over cake. Cover and let rise in warm place for 1 hour. Bake cake in preheated 350 degrees oven for 35 minutes. Remove and cool. Split cake in half to make 2 layers; fill with filling.

Topping:
1/4 c. butter or margarine
1/3 c. brown sugar
1 tsp. ground cinnamon
Mix ingredients until crumbly.

Filling:
3 Tbsp. flour
1/4 tsp. salt
1/2 c. milk
1/2 c. butter or margarine
1/2 c. powdered sugar
1 tsp. vanilla

Mix together flour and salt. Stir in milk; cook, stirring constantly until thickened like paste. Cool. Beat together butter, sugar and vanilla until light and fluffy; then gradually beat into the cooled milk mixture. The milk must be cooled completely for this to work. Mixture should be creamy.

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Sorry if that is just like the one you have icon_smile.gif
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post #4 of 5
8/22/06 at 2:06pm
Thread Starter 
Yea. That's the one I have. Thanks for your help though.
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post #5 of 5
3/4/13 at 9:44am

I purchase my swedish flop at Swedishbakery.com, they're in Chicago and they deliver.

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