In Sweden, the almond-paste sweet roll eaten on Fettisdagen is called a semla.
A traditional Swedish semla is a cardamom-scented wheat bun whose top is cut off. The hollow is filled with almond paste and cream, the lid is replaced, and powdered sugar is sprinkled over the top. The pastry is also called a fastlagsbulle or fettisdagsbulle.
Semlor were originally associated specifically with Shrove Tuesday, the last celebratory day before Lent. Older versions were plain buns served in warm milk, a preparation known as hetvägg. After strict fasting declined, Swedish bakeries began selling semlor for a much longer season, often from shortly after Christmas until Easter.
The name Fettisdagen combines Swedish words meaning “fat” and “Tuesday.” Semla should not be confused with a cannoli or paczki: those are different pastries from Italian and Polish traditions, while the semla belongs to the Nordic Shrovetide baking tradition.