Dutch Letters
Delight in the flaky, buttery perfection of Dutch Letters, a classic Dutch pastry that combines the delicate crispness of puff pastry with a rich almond filling. These elegant "S"-shaped treats are irresistibly golden, thanks to a sprinkle of turbinado sugar and an egg wash that crisps the edges to perfection. With a sweet, nutty center made from ground almonds, sugar, and vanilla, every bite bursts with flavor and texture. Perfect for special occasions, coffee breaks, or holiday gatherings, Dutch Letters are surprisingly simple to prepare, taking just 25 minutes to assemble before baking. Serve them warm for a truly indulgent experience, or let them cool for a portable dessert that’s just as delicious. A must-try for almond lovers and pastry enthusiasts alike!
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Recipe Information
Ingredients
- 1 package (approximately 2 sheets) Frozen puff pastry
- 1 cup Ground almonds
- 1 cup Granulated sugar
- 2 tablespoons Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk
- 2 tablespoons Turbinado sugar (or coarse sugar)
Instructions
Thaw the puff pastry sheets according to the package instructions until pliable but still cold.
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a mixing bowl, combine the ground almonds, granulated sugar, unsalted butter, one egg, and vanilla extract. Stir until the mixture forms a smooth almond paste.
Lightly flour your work surface and lay out one sheet of puff pastry. Roll it out slightly to make it evenly thin.
Cut the puff pastry into six equal strips, about 2 inches wide and 10-12 inches long.
Place a thin line of the almond paste mixture down the center of each strip, leaving space along the edges to seal the pastry.
Brush the edges of the pastry strips lightly with milk, then fold each strip over the almond paste to enclose it. Pinch or press the edges together to seal.
Carefully shape each filled strip into an 'S' shape and place them on the prepared baking sheets, leaving room for expansion during baking.
Beat the second egg in a small bowl and brush it over the tops of the pastries. Sprinkle with turbinado sugar for a beautiful finish and extra crunch.
Bake for 16-18 minutes, or until the pastries are golden brown and puffed up.
Remove the Dutch Letters from the oven and let them cool for a few minutes on the baking sheets before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy the flaky, almond-filled goodness!
Nutrition Facts
Calories |
4894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.7 g | 369% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 554.9 g | 202% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 237.1 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 440 mg | 34% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
