Dutch Letters Recipe
Dutch Letters Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These "S"-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here's a recipe that will let you make and enjoy them all year round. —Shirley De Lange, Byron Center, Michigan
MAKES:
28 servings
TOTAL TIME:
Prep: 50 min. Bake: 30 min. + cooling
MAKES:
28 servings
TOTAL TIME:
Prep: 50 min. Bake: 30 min. + cooling

Ingredients

  • 1 can (8 ounces) almond paste
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon lemon extract
  • DOUGH:
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups cold butter
  • 1 cup ice water
  • 1 egg white
  • 2 teaspoons water

Directions

In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into four portions. On lightly floured waxed paper, roll each portion into a 12-in. x 1/2-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 four portions.
On a lightly floured surface, roll out each portion into a 14-in. x 6-in. rectangle. Place one 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. Yield: 28 pastries.
Originally published as Dutch Letters in Taste of Home December/January 2012, p103

Nutritional Facts

1 pastry: 248 calories, 16g fat (9g saturated fat), 42mg cholesterol, 182mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 1 can (8 ounces) almond paste
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon lemon extract
  • DOUGH:
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups cold butter
  • 1 cup ice water
  • 1 egg white
  • 2 teaspoons water
  1. In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into four portions. On lightly floured waxed paper, roll each portion into a 12-in. x 1/2-in. rope; set aside.
  2. 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 four portions.
  3. On a lightly floured surface, roll out each portion into a 14-in. x 6-in. rectangle. Place one almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends.
  4. 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.
  5. Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces. Yield: 28 pastries.
Originally published as Dutch Letters in Taste of Home December/January 2012, p103

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MY REVIEW
S. Delange User ID: 3631363 143578
Reviewed Dec. 8, 2012

"Author review: This recipe is slightly different than the recipe I sent in. Either double the filling ingredients or cut the dough ingredients in half. baking: bake at 400 for 15 minutes, turn oven to 350 and bake 15 more minutes. Internal temperature should be 160 degrees. I give these away at Christmas. Delicious."

MY REVIEW
demureblu User ID: 6830908 165770
Reviewed Sep. 3, 2012

"Have loved this wonderful almond treat for years, but never thought it was something I would attempt at home, and couldn't find them here in MO. You sure made my day when I found this on your site...thank you so very much!"

MY REVIEW
ebell User ID: 1419002 88027
Reviewed Feb. 7, 2012

"This recipe was quite a bit of work to make, but it was so good, I would definitely make it again."

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