How To Make Dutch Letter Pastries Recipes

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.

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 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.