Dutch Letters Recipes Recipe Box

JAARSMA'S DUTCH LETTERS

Steps:

• For dough, in a large mixing bowl, stir together flour and salt. Cut cold butter into 1/2-inch-thick slices (not cubes). Add butter slices to flour mixture; toss until slices are coated and separated.
• In a small mixing bowl, stir together egg and ice water. Add all at once to flour mixture. Using a spoon, quickly mix (butter will remain in large pieces and flour will not be completely moistened).
• Turn the dough out onto a lightly floured pastry cloth. Knead the dough 10 times by pressing and pushing dough together to form a rough-looking ball, lifting pastry cloth if necessary to press the dough together. Shape the dough into a rectangle (dough still will have some dry-looking areas). Make corners as square as possible. Slightly flatten dough. Working on a well-floured pastry cloth, roll dough into a 15x10-inch rectangle. Fold 2 short sides to meet in center; bring top edge down to meet bottom edge to form 4 layers each measuring (rectangle will now measure 7-1/2x5 inches).
• Repeat the rolling and folding process once more. Wrap dough with plastic wrap and chill for 20 minutes. Repeat rolling and folding process 2 more times. Chill dough for 20 minutes before using.
• For filling, in a small bowl, stir together egg white, almond paste, 1/2 cup granulated sugar and the brown sugar. Set aside.
• Using a sharp knife, cut dough crosswise into 4 equal portions. Wrap 3 portions in plastic wrap and chill. On a well-floured surface, roll 1 portion into a 12-1/2x10-inch rectangle. Cut rectangle crosswise into five 10x2-1/2-inch strips.
• Shape a slightly rounded tablespoon of the filling into a 9-inch-long rope and place it down the center of one strip. Roll up the strip lengthwise. Brush edge and ends with water; pinch to seal. Place, seam side down, on an ungreased baking sheet, shaping strip into a letter (traditionally the letter "S"). Brush with water and sprinkle with additional granulated sugar. Repeat with remaining dough strips and filling. Repeat with remaining dough portions and filling.
• Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Remove from baking sheet. Cool on wire racks.

DUTCH LETTERS

Steps:

• Dough: Mix butter and flour.
• Stir in water and mix to form dough.
• Chill overnight.
• Filling: Beat almond paste until smooth. Add eggs, sugar and vanilla; mix well.
• Chill overnight.
• Assembly: Divide dough and filling into 14 equal parts.
• Roll 1 piece of dough into a 14x4&1/2-inch strip, then take 1 part of almond filling and spread it down the center of dough strip.
• Lap one side of dough over the filling, then the other side and pinch seam shut from end to end.
• Shape into an "S" shape and place on greased cookie sheet with seam on bottom.
• Brush tops with beaten egg whites and sprinkle with sugar; prick with fork every 2-inches or so to allow steam to escape.
• Repeat with rest of dough and filling.
• Bake at 400°F for 30 minutes.
• *These can be made and frozen before or after baking.

DUTCH LETTER BARS

Steps:

• Preheat oven to 325 degrees. In a mixer, combine ingredients and blend well. Spread in 9X13 in pan. Brush with egg whites, sprinkle with sliced almonds and coarse sugar.
• Bake for 30 minutes until golden brown. Do not over bake.

DUTCH LETTERS

Steps:

• In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into 4 portions. On lightly floured waxed paper, roll each portion into a 12x1/2-in. rope; set aside., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 4 portions. , On a lightly floured surface, roll out each portion into a 14x6-in. rectangle. Place 1 almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends., Transfer seam side down to greased baking sheets; form each into an "S" shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1-in. intervals to vent., Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.

HOW TO MAKE DUTCH LETTER PASTRIES

Steps:

• Thaw the frozen puff pastry according to package directions.
• On a well-floured working surface, roll each sheet of thawed puff pastry into a 12 1/2 x 10 - inch rectangle.
• In a medium mixing bowl, place egg white, beat it until it starts to form bubbles. Add granulated sugar, brown sugar, and almond paste to the egg white.
• Stir together egg white, almond paste, 1/2 cup granulated sugar, and brown sugar. Set aside.
• Cut each rectangle into five 10 x 2 1/2-inch strips.
• Shape a slightly rounded tablespoon of almond filling into a 9-inch long rope.
• Place the almond rope down the center third of one strip. Roll up the strip lengthwise.
• Brush the edge and ends with water; pinch well to seal, and repeat with the remaining dough strips and filling.
• Place the filled strips, seam side down, on a non-greased baking mat, shaping each strip into a letter. Brush with water; sprinkle with additional granulated sugar.
• Bake in a preheated 375-degree oven for 20 to 25 minutes or until pastry is golden brown.
• Remove pastries from the baking sheet, and cool completely on wire racks.
• Serve.

DUTCH LETTER COOKIES

Steps:

• In a medium bowl, stir together flour and salt. Cut in chilled butter until the texture of the mix is mealy with pea sized lumps.
• Add ice water gradually while stirring with a wooden spoon until dough forms a ball. Cover your dough and chill for 1/2 hour.
• To make filling, in a small bowl, mix together the almond paste and sugar. Add the egg and mix well.
• Preheat oven to 375 degrees F (190 degrees C ).
• On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness, making as square as possible. Cut the dough into strips 6 inches long and 1 1/2 inches wide (about the width of a ruler). Using a pastry bag or a strong plastic bag with a small hole cut from the corner, pipe almond filling down the center of the strip starting halfway down. Fold the top half of the strip down over the almond filling to match the bottom.
• Shape strips into desired letters, brush with milk and sprinkle with sugar. Bake in preheated oven for about 20 minutes or until golden brown. If you are using all butter in your recipe, check after 15 minutes. Remove from the oven and cool on a wire rack.

DUTCH LETTER COOKIES

Steps:

• In a medium bowl, stir together flour and salt. Cut in chilled butter until the texture of the mix is mealy with pea sized lumps.
• Add ice water gradually while stirring with a wooden spoon until dough forms a ball. Cover your dough and chill for 1/2 hour.
• To make filling, in a small bowl, mix together the almond paste and sugar. Add the egg and mix well.
• Preheat oven to 375 degrees F (190 degrees C ).
• On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness, making as square as possible. Cut the dough into strips 6 inches long and 1 1/2 inches wide (about the width of a ruler). Using a pastry bag or a strong plastic bag with a small hole cut from the corner, pipe almond filling down the center of the strip starting halfway down. Fold the top half of the strip down over the almond filling to match the bottom.
• Shape strips into desired letters, brush with milk and sprinkle with sugar. Bake in preheated oven for about 20 minutes or until golden brown. If you are using all butter in your recipe, check after 15 minutes. Remove from the oven and cool on a wire rack.

DUTCH LETTERS RECIPE

Steps:

• 1. Mix together the margarine, flour, salt and water. 2. Chill in a bowl overnight in refrigerator. 3. Make a paste of the remaining ingredients. 4. Chill paste overnight in refrigerator. 5. Next morning, roll dough into six strips (approximately 12 inches long and 3 inches wide). 6. Fill each with almond paste. 7. Roll together and prick with folk. 8. Brush with beaten egg white. 9. Put on greased cookie sheet. 10. Bake at 350 degrees Fahrenheit for 20 minutes This is a breakfast treat from the DUTCH in Pella, Iowa