How To Make Dutch Letter Pastries Recipes

DUTCH LETTER BARS

Steps:

• Preheat oven to 350 degrees. Butter a 9x13" baking dish, set aside.
• In your mixer cream together butter, sugar and egg until fluffy.
• Add in almond paste in small chunks while the mixer runs until it's all incorporated.
• Add in almond extract and flour and beat until combined.
• Spread into a prepared baking dish.
• Sprinkle the top with raw sugar or slivered almonds if desired.
• Bake for 20-24 minutes. Or until the top of the bars is golden brown and bars are set in the middle.
• Cool and slice.

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.

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.

BANKET

Steps:

• In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
• Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
• In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
• Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
• Bake for 15 to 20 minutes, or until golden.

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.