Dutch Letters!

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!!

Almond Paste, white sugar, brown sugar and egg whites- Mix.

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.

Unfold the thawed puff pastery and roll out on well floured surface.

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.

I placed on a sheet of parchment paper just cause Im lazy and hate to scrub pans 🙂

Dutch Letters

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.



6 responses to “Dutch Letters!

  • Stephanie

    yummm… I actually have puff pastry in the freezer.

    Did you do anything to get the sugary crust on the outside?

    • jennyjune

      It said to brush top with water and sprinkle sugar on top. I did that and it turned out pretty good… not as good as the larger baker’s sugar, but still very good.

  • Kristine

    I LOVE dutch letters! Last month while in Des Moines I purchased them at the local grocers. I have fond memories of attending the Pella Tulip Festival eating lots of pastry while wearing my silly wooden shoes. THANK YOU for supplying a recipe. I can’t wait to make them!

  • Kristine

    by the way, why is the letter “S” always used?

    • jennyjune

      Back then everyone’s favorite treat, the Dutch Letters, were made only as a special treat for Sinterklaas Day (the Dutch Santa Claus Day), December 6th. They are typically shaped into an “S” for “Sinterklaas”.

  • michellestodden

    I have drool running down my chin. I must make these soon!

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