Amandelbroodjes: A Traditional Recipe
Amandelbroodjes, or almond pastries, are a beloved treat in Dutch baking, traditionally enjoyed with coffee or tea. These flaky puff pastry rolls are filled with a sweet almond paste, reminiscent of marzipan, and are often enjoyed during festive occasions or as a comforting indulgence year-round. The recipe’s simplicity highlights the rich flavors of butter and almonds, a hallmark of Dutch pastry traditions.
Ingredients
(Makes 6-8 pastries)
Almond Paste Filling:
- Blanched almonds: 1 cup (150 g)
- Granulated sugar: ½ cup (100 g)
- Egg white: 1 large (approximately 30 g)
- Lemon zest: 1 tsp (5 g)
- Vanilla extract: ½ tsp (2.5 ml)
Pastry:
- Puff pastry (store-bought or homemade): 1 sheet (about 9 oz or 250 g)
- All-purpose flour: For dusting
Egg Wash:
- Egg yolk: 1 large
- Milk: 1 tbsp (15 ml)
Garnish:
- Sliced almonds: 2-3 tbsp (20-30 g)
- Powdered sugar: For dusting
Instructions
- Prepare the Almond Paste:
- In a food processor, combine the blanched almonds and granulated sugar. Pulse until finely ground.
- Add the egg white, lemon zest, and vanilla extract. Process until the mixture forms a smooth, pliable paste. If it’s too sticky, add a teaspoon of sugar at a time until manageable.
- Wrap the almond paste in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare the Puff Pastry:
- Roll out the puff pastry on a lightly floured surface into a rectangle, approximately 12 x 8 inches (30 x 20 cm) and about ⅛ inch (3 mm) thick.
- Cut the pastry into 6-8 equal rectangles, depending on the size of pastries desired.
- Fill and Shape the Pastries:
- Divide the almond paste into equal portions (6-8) and shape each into a log about 2-3 inches (5-7 cm) long.
- Place one almond paste log near one edge of each puff pastry rectangle.
- Roll the pastry tightly around the almond filling, sealing the edges by pressing gently with a fork or your fingers. Place the seam side down on a lined baking sheet.
- Add the Egg Wash:
- Preheat the oven to 400°F (200°C).
- Whisk the egg yolk and milk together in a small bowl to create the egg wash.
- Brush each pastry with the egg wash, then sprinkle with sliced almonds.
- Bake:
- Bake the pastries in the preheated oven for 18-22 minutes, or until golden brown and puffed.
- Finishing Touch:
- Remove the amandelbroodjes from the oven and let cool slightly on a wire rack. Dust with powdered sugar before serving.
These delightful amandelbroodjes are a testament to the elegance of traditional Dutch baking. Serve them warm or at room temperature with a cup of coffee or tea for a cozy, indulgent treat. Their flaky exterior and rich almond filling are sure to transport you to the streets of Amsterdam!
Eet smakelijk!
Traditional Dutch Poffertjes Recipe
Because you can never have enough pastry recipes, you must also try poffertjes! Poffertjes, delightful mini pancakes originating from the Netherlands, date back to the 18th century. They were initially baked by monks and featured in church feasts due to their slightly sweet and fluffy texture. Traditionally made with buckwheat flour and yeast, poffertjes are now a beloved street food, particularly during the holiday season, served warm with butter and powdered sugar.
Ingredients (Serves 4)
Dry Ingredients
- 1 cup (120g) buckwheat flour
- 1 cup (120g) all-purpose flour
- 2 tsp (7g) instant yeast
- 1/4 tsp (1g) salt
Wet Ingredients
- 1 1/4 cups (300ml) warm milk
- 1 large egg
- 2 tbsp (30g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
For Cooking and Serving
- Butter (for greasing the pan)
- Powdered sugar (for dusting)
- Additional butter (for serving)
Instructions
- Prepare the Batter
◦ In a medium bowl, mix the buckwheat flour, all-purpose flour, yeast, sugar, and salt.
◦ Gradually whisk in the warm milk until the mixture is smooth and lump-free.
◦ Add the egg and melted butter, whisking until well combined. The batter should be thick but pourable.
◦ Cover the bowl with a clean kitchen towel and let it rest at room temperature for about 30-45 minutes, allowing the yeast to activate.
- Heat the Pan
◦ Heat a poffertjes pan (a specialty pan with small indentations) over medium heat. If you don’t have a poffertjes pan, a regular skillet can be used to create small, silver dollar-sized pancakes.
◦ Lightly grease the pan with butter, ensuring each indentation is coated.
- Cook the Poffertjes
◦ Pour the batter into a piping bag or use a small spoon to fill each indentation in the pan about 3/4 full.
◦ Cook for 1-2 minutes, or until bubbles form on the surface and the bottoms are golden brown.
◦ Use a skewer or small fork to flip each poffertje and cook the other side for another 1-2 minutes until golden.
- Serve
◦ Transfer the poffertjes to a plate, top with a pat of butter, and generously dust them with powdered sugar.
◦ Serve immediately while warm.
Poffertjes are a true taste of Dutch tradition—light, fluffy, and irresistibly delicious. They’re perfect for breakfast, a snack, or dessert. Whether enjoyed at a festive market or from the comfort of home, these little pancakes bring warmth and nostalgia to any table.
