This sounds very similar to Norwegian School bread, only the dough would have cardamom in it, and after baking one would poke a hole in the top with a finger, rotate the finger to create a small cavity in the roll, then fill with pastry cream using a pastry bag and tip and top with icing and shredded coconut. In this way, the pastry cream filling does not ooze out all over the place... you are making me hungry! :) Wow, didn't know Norwegians went so far beyond lefse! (I can say that because I'm Norwegian...) :) PJH

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