Dutch Letter Pastries are one of the most beloved holiday desserts of all time. These traditional pastries are light and airy and are filled with a delicious marzipan filling. Before baking, the pastry ropes can be shaped to resemble alphabet letters, although the most common letter is “S”.
These S-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar.
These light and flaky treats filled with a sweet almond paste are delightful with a morning cup of coffee.Dutch letters started in the United States by Dutch immigrants and are referred to as a “Dutch Letter” or “Almond Patty.”they consequently are easy to make.
How to make Dutch Letter
Dutch Letter Pastries are one of the most beloved holiday desserts of all time. These traditional pastries are light and airy and are filled with a delicious marzipan filling. Before baking, the pastry ropes can be shaped to resemble alphabet letters, although the most common letter is “S”.
Ingrédients
- 4 ½ cups all-purpose flour
- 1 beaten egg
- 2 cups cold butter (1 pound)
- 1 cup ice water
- 1 teaspoon salt
- 1 egg white
- 8 ounce can almond paste see note
- ½ cup granulated sugar
- ½ cup packed brown sugar
- Granulated sugar
Instructions
- 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 and toss until slices are coated and are 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; fold in half like a book to form 4 layers each measuring 7-1/2x5 inches.
- Repeat the rolling and folding process once more. Wrap dough with plastic wrap. Chill dough for 20 minutes in refrigerator. Repeat rolling and folding process 2 more times. Chill dough for 20 minutes before using.
- For filling, in a 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 parts. Wrap 3 portions in plastic wrap and return to the refrigerator. On a well-floured surface, roll 1 portion into a 12-1/2x10-inch rectangle. Cut rectangle into five 10x2-1/2-inch strips.
- Shape a slightly rounded tablespoon of filling into a 9-inch rope and place it down the center third 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 3 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 racks. Makes 20 Dutch letters.
Notes
Note :
For best results, use an almond paste made without syrup or liquid glucose.