Nut-Free Gevulde Koek
Indulge in the classic flavors of Dutch baking with this nut-free twist on gevulde koek, a beloved treat perfect for anyone with nut allergies. These delectable golden cookies feature a buttery pastry shell made from simple pantry staples, filled with a luscious layer of apricot preserves for a fruity, tangy surprise in every bite. The dough is chilled to ensure a flaky texture, and each cookie is topped with a shiny egg wash for that beautiful, bakery-style finish. Quick to prepare and irresistibly crumbly, this nut-free gevulde koek is perfect for gatherings or afternoon tea. Customize with a sprinkle of sugar pearls for a touch of sparkle! With easy-to-follow instructions and just 45 minutes of total effort, anyone can recreate this allergy-friendly delight. Keywords: nut-free gevulde koek, Dutch cookies, apricot-filled pastry, nut-free dessert, flaky cookie recipe.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter, cold
- 100 grams Granulated sugar
- 1 pinch Salt
- 1 Large egg
- 1 teaspoon Vanilla extract
- 150 grams Apricot preserves
- 1 egg wash Egg wash (1 egg beaten with 1 tablespoon of water)
- 1 tablespoon Optional: Sugar pearls or granulated sugar for topping
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Cut the cold unsalted butter into small pieces and add to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
Beat the large egg and add it to the mixture along with the vanilla extract. Mix until a dough forms. If the dough is too dry, add a teaspoon of cold water at a time until it comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to an even thickness of about 3mm (1/8 inch).
Cut out circles with a cookie cutter or a glass. You should have an even number of circles for the top and bottom of each cookie.
Place a small spoonful of apricot preserves in the center of half of the dough circles, leaving some space around the edges.
Cover each with another dough circle, pressing the edges gently to seal. Ensure that no filling leaks out.
Place the cookies on the prepared baking sheet. Brush the tops with the egg wash.
Optional: Sprinkle sugar pearls or granulated sugar on top for a decorative touch.
Bake in the preheated oven for 20-25 minutes, or until the cookies are golden brown.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 24.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 51 mg | 1% | |
*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.
