Skip to content

Iowa Dutch letters

Almond pastry S-shapes

Almond-paste-filled puff pastry S-shapes from Pella

Every May the small town of Pella, Iowa, celebrates its Dutch settlers with the Tulip Time festival, and the bakeries on the square sell these flaky pastry 'letters', traditionally shaped as an S for Sinterklaas. A log of sweet almond paste is rolled in rough puff pastry, curved into an S, brushed with egg and sugar and baked until crackly. Chef's tip: seal the pastry seam well and bake seam-side down, or the almond filling bubbles out.
Total time
65 min
Difficulty
medium
Serves
10
One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves10

For the filling

For the pastry

Shop this recipe on Amazon

Fresh ingredients (3)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/5 done
  1. Step 1: Mix the 7 oz ground almonds, 5 ½ oz sugar, 1 egg, ½ tsp almond extract and 1 tsp lemon zest to a firm paste. Divide into 10 and roll each into a 25 cm sausage on a sugared worktop. Chill 20 minutes.

    25 min
  2. Step 2: Heat the oven to 400°F (350°F fan). Roll the 1 ⅛ lb all-butter puff pastry to about 3 mm and cut into 10 strips of 10 × 26 cm.

    8 min
  3. Step 3: Lay a log of filling on each strip, brush the edges with 1 egg, wrap tightly and press the seam and ends shut.

    10 min
  4. Step 4: Set seam-side down on lined trays and bend each into an S. Brush with egg wash, sprinkle with 3 tbsp sugar and prick a few holes with a fork.

    5 min
  5. Step 5: Bake for 20–25 minutes, until puffed and deep golden. A common mistake is warm pastry, which won't rise; chill the shaped letters 15 minutes if the kitchen is hot.

    25 min

Nutrition per serving

Calories
360 kcal
Protein
7 g
Carbs
36 g
Fat
21 g
Fibre
2 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does iowa Dutch letters take?
About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
How many people does it serve?
10 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?
Yes. It has no meat or fish.
What can I use instead of ground almonds?
Ground cashews, same amount.
What can I use instead of sugar?
Caster sugar, same amount.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sign in to rate and review this recipe.

Basque burnt cheesecake

This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.

by KrazyBadal 1 views

Almond cookiesOat, coconut and almond cookies

A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.

55 minBaking
by KrazyBadal 1 views

Reform tortaWalnut meringue chocolate cake

Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.

150 minBalkanBaking
by KrazyBadal 1 views