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ISO: Swedish Flop

Misc.
I've cherished swedish flop since I was a boy...Our Chicago source is gone I've searched forever for this recipe it's been about 8yrs since the Village Bakery in Chicago has closed and I have yet to find a Swedish Flop anywhere close to the one I remember...Unfortunately this recipe is not even close. The streusel topping I remember was crumbly almost yellow...not made from brown sugar and it needs more flour; the pastry is lighter although this was the closest part of this recipe; and finally the filling is light but firm, whipped almost as if its butter, cream and cornstarch, with lotsa sugar of course. If you know the Swedish flop I know, stay clear from this recipe...But if your a chef you might get some ideas how to change and make it better. Good Luck!
MsgID: 0214232
Shared by: Jeremy, Colorado
In reply to: Recipe: SWEDISH FLOP x2
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Swedish Flop
  BG
2 Thank You: RE: Swedish Flop Thanks for any help(nt
  BG
3 Recipe: SWEDISH FLOP x2
  cchiu
4 Thank You: CCHUI thanks for your help. I will pass
  BG
5 ISO: Swedish Flop
  Jeremy, Colorado
6 re: Swedish Flop
  cindy, illinois
7 ISO: Swedish flop
  Laura, Michigan
8 re: Swedish Flop
  CC, Texas
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  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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