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ISO: Swedish Flop

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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
  BG
2
  BG
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  cchiu
4
  BG
5
  Jeremy, Colorado
6
  cindy, illinois
7
  Laura, Michigan
8
  CC, Texas
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