Laskiaispulla: A Finnish Winter Classic

Discover the history and tradition of Laskiaispulla, Finland’s beloved Shrove bun. A soft, cardamom-flavoured treat filled with whipped cream and jam or almond paste, perfect for winter indulgence!

Laskiaispulla is a soft, yeasted wheat bun flavoured with cardamom, sliced in half, and filled with whipped cream and either almond paste or jam, typically strawberry or raspberry. This iconic Finnish treat carries a rich history intertwined with religious tradition, cultural evolution, and pure culinary indulgence.

The Origins of Laskiaispulla

Originally linked to Finland’s Catholic past, these sweet, creamy buns have been enjoyed for centuries and remain a cherished part of Finnish winter celebrations.

Before the onset of Lent, a 40-day period of fasting observed by Christians, people celebrated Laskiainen, a time of feasting. During this period, rich, fatty foods were consumed in preparation for the upcoming restraint, and Laskiaispulla became the perfect indulgence before the solemnity of Lent.

Although Finland transitioned to Protestantism, the tradition of enjoying Laskiaispulla persisted. Over time, its religious significance faded, but its status as a seasonal delicacy remained. Today, it is still widely enjoyed from late February through early March, coinciding with Shrove Sunday (2 March 2025) and Shrove Tuesday (4 March 2025). Whether filled with jam or almond paste, these buns continue to bring warmth and nostalgia to Finland’s snowy season.

A Treat Once Reserved for the Wealthy

Laskiaispulla became common in Finland in the 18th and 19th centuries, with newspaper advertisements for the treat first appearing between 1860 and 1870. However, in its early days, this indulgence was reserved for the wealthy.

According to Juha Nirkko, senior archivist at the Finnish Literature Society, the bun was originally made with fine white wheat flour—an expensive ingredient available only to the upper class. To balance its sweetness, it was often flavoured with salt or cinnamon, a contrast to the modern version we enjoy today.

From its origins as a pre-Lenten necessity to its status as a beloved seasonal delight, Laskiaispulla has truly stood the test of time.

Whether you prefer the classic jam filling or the rich almond paste version, few things compare to biting into a fresh, fluffy Laskiaispulla on a crisp winter day.

So, the next time you’re craving a taste of Finnish winter, pick up a Laskiaispulla from your local bakery, or better yet, bake your own using our step-by-step recipe below!

Baking Tips

I used my KitchenAid 7-Quart Bowl-Lift Stand Mixer to knead the dough for these buns — it’s optional, but highly recommended. I’ve had mine for over 10 years, and it’s still the workhorse of my kitchen. The dough for Laskiaispulla is enriched with milk, eggs, and butter, so it benefits from a thorough kneading to develop structure. A stand mixer makes that process smooth and effortless, especially when incorporating the butter gradually.

To finish, I used an Open Star Tip to pipe the whipped cream. It’s the same tip I reach for when decorating cupcakes, and it gives a beautiful, bakery-style swirl with very little effort. It’s one of those small tools that instantly elevates the look of your bakes, especially handy when you want to impress without fuss.