My room mate from college passed on this recipe to me and I just had to try it. I did not think anything could taste as good as Jarsma’s Dutch letters- http://www.jaarsmabakery.com/ . I was wrong….
I thought they would be much harder to make. But they were really easy! Here are some more photos and recipe at the bottom. Enjoy and thanks Nicole!!
I might recommend using a food processor to mix these ingredients together. The Almond Paste is really stiff. I was too lazy to get my food processor out and just ended up cutting it with a knife to mix it together.
Cut into 2 1/2 inch strips, and then add the filling in a well down the middle.
Dont be tempted to use more filling than you need. A little goes a long way, and if you put too much in then it all leaks out. This photo above is probably too much filling.
Fold over one side, and then brush the edge of the dough with water to help in sealing. Make sure to seal well, or the filling will heat up and leak out.
Before purchasing the almond paste, check the ingredients listed on the package. Select a brand that is made only with almonds and sugar, not corn syrup or fructose. Otherwise, the filling may soften and leak out of the pastry during baking.
2 17.5 oz pkg. frozen puff pastry
1 slightly beaten egg white
1 8 oz. can almond past
½ cup granulated sugar
½ cup packed brown sugar
Granulated sugar for dusting
Thaw the frozen puff pastry according to package directions.
For filling, in a small mixing bowl stir together egg white, almond paste, ½ cup granulated sugar, and brown sugar. Set aside.
On a well-floured surface, roll each sheet of thawed puff pastry into a 12 ½ x 10-inch rectangle. Cut each rectangle into five 10 x 2 ½ inch strips.
Shape a slightly rounded tablespoon of almond filling into a 9-inch long rope. Place the almond rope down the center of puff pastry strip. Brush the edge and ends with water; pinch well to seal. Repeat with the remaining dough strips and filling.
Place the filled strips, seam side down on an ungreased baking sheet, shaping each strip into a letter “S”. Brush with water; sprinkle with additional granulated sugar. Bake in a 370 degree oven for 20 – 25 minutes or till pastry is golden. (I baked 2 pans on the top shelf and 1 on the bottom, and the bottom came out better…) Remove pastries from the baking sheet. Cool completely on wire racks. Makes 20. (mine only made 12- and my husband inhaled 3 right away!)
To Freeze. Place the cooled, baked letters between layers of waxed paper in an airtight freezer container. Seal, label, and freeze for up to 3 months. To thaw, let pastries stand, uncovered, at room temperature for 30 minutes.