Dutch Letters

Bring a taste of the Netherlands to your kitchen with these delightful Dutch letters. Known as banketstaaf or letterbanket in Holland, the flaky, almond-filled rolled pastries have been a beloved treat for centuries—and they’re one of grandma’s best pastry recipes.

Dutch letters were traditionally shaped into the first initial of a family’s surname and given as gifts during the holiday season, or alternatively, into the shape of the letter “S” for Sint (saint) to celebrate the feast of Sinterklaas (St. Nicholas Day). Today, they continue to be a popular sweet treat in both Iowa and the Netherlands, where they’re made as a Christmas season dessert.

Our Dutch letters recipe simplifies this time-honored treat, allowing you to create authentic Dutch letters in under two hours from the comfort of home.

Ingredients for Dutch Letters

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• Almond paste: A can of almond paste is the star of the filling, providing the rich and nutty flavor characteristic of Dutch letters.
• Sugar: Granulated sugar sweetens the almond filling.
• Egg: Eggs help bind the filling ingredients together and add richness. Remember to always use room-temperature eggs when baking.
• Lemon extract: Lemon extract adds a subtle citrus note that enhances the almond paste.
• Flour: All-purpose flour forms the base of the flaky pastry dough.
• Butter: Cold butter is essential for creating layers within the dough that result in its quintessential flaky texture.
• Ice water: Ice water helps bring the dough together and bind it without overworking the gluten.
• Egg white and water: An egg-white wash is used to brush the dough, giving the pastry a glossy, golden finish.

Directions

Step 1: Prepare the almond filling

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Preheat the oven to 350°F. In a large bowl, beat the almond paste, sugar, egg and lemon extract until smooth.

Step 2: Roll out the almond filling

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Divide the mixture into four equal portions. On lightly floured waxed paper, roll each portion into a 12×1/2-inch rope, then set them aside.

Step 3: Make the pastry dough

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In another large bowl, combine the flour and salt. Cut in the cold butter until the mixture is crumbly. Gradually add the ice water, tossing with a fork until the dough forms a ball. Divide the dough into four equal portions.

Editor’s Tip: Use a pastry cutter or two forks to cut the butter into the flour—keeping the butter cold is key to achieving a flaky dough.

Step 4: Roll out the dough

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On a lightly floured surface, roll out each portion of dough into a 14×6-inch rectangle. Place one almond paste rope in the center of each rectangle. Moisten the long edges of the dough with a little water, then fold the dough over the filling to encase it completely. Press the seam to seal, and tuck in the ends.

Step 5: Shape the dough

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Transfer the sealed pastries seam-side down to greased baking sheets. Form each dough roll into an “S” shape.

Step 6: Make the egg wash

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In a small bowl, whisk together the egg white and water. Brush this mixture over the dough. Using a fork, prick the tops of the dough at 1-inch intervals to allow steam to escape.

Step 7: Bake the Dutch letters

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Bake the Dutch letters for 30 to 35 minutes, or until they’re golden brown. Once they’re done, let them cool on wire racks. To serve, cut the Dutch letters into 2-inch pieces.

Editor’s Tip: For even baking, rotate your baking sheets halfway through the cooking time.

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Dutch Letter Variations

• Add a glaze: Drizzle a simple powdered sugar glaze over the cooled Dutch letters for added sweetness and a visual twist.
• Use different shapes: While the traditional shape is an “S,” you can experiment with other shapes, such as circles or twists, to give your Dutch letters a unique look.
• Add spices: Incorporate a pinch of cinnamon or nutmeg into the almond filling for a warm, spiced variation of this classic pastry.
• Make mini Dutch letters: Make smaller versions of these Dutch letters by dividing the dough and filling into eight portions instead of four.

How to Store Dutch Letters

Store Dutch letters in an airtight container at room temperature for up to three days. To maintain their crispness, place a piece of parchment paper between the layers when stacking them.

Can you freeze Dutch letters?

Yes, Dutch letters actually freeze well. Once they’re completely cooled, wrap them individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months.

How do you reheat Dutch letters?

To reheat frozen Dutch letters, thaw them overnight in the fridge. Warm the thawed pastries in a 300° oven for about 10 minutes, or until they’re crisp and heated through.

Dutch Letter Tips

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What’s the best way to roll out the dough for this Dutch letter recipe?

For the flakiest pastry, roll out the dough on a cool surface, and work quickly to prevent the cold butter from melting. Use short, gentle strokes with your rolling pin to maintain an even thickness.

Can I use store-bought puff pastry instead of making my own dough?

While homemade puff pastry yields the best Dutch letters, you can use store-bought pastry as a time-saving alternative. Thaw it according to the package directions, then proceed with filling and shaping the pastries as directed in the recipe.

Can I substitute almond paste with marzipan?

While marzipan can be used in a pinch, it is sweeter and less dense than almond paste and may alter the texture and taste of the Dutch letters filling. For reference, here are the main differences between marzipan, fondant and almond paste.

How do I know when my Dutch letters are finished baking?

Dutch letters are done when they’re golden brown and feel crisp to the touch. If you notice the edges browning too quickly, cover them loosely with aluminum foil to prevent burning.