Thank you so much for your recipe and step by step instructions. It was a success when I made the kroketten last weekend and today I just finished making gevulde koeken. Both are very tasteful! Will try more of your recipe! More success with your videos and your love for preparing food is being shared all the way to Hong Kong ☺️
I made the almond paste and dough yesterday morning, left them in the fridge overnight and have just succesfully made 13 (little smaller) gevulde koeken! They turned out perfectly, beautifully golden and with a nice balance in flavours. Thank you for the recipe and clear instructions from a Dutch person living in Australia! Much easier to make than anticipated and had lots of fun doing it!
I've tried making these a number of times, but they never work out. So looking forward to giving this recipe a try. Your video is very detailed so I can't go wrong...right?
Honestly, I think you'll do great.... for me the hardest part learning these was making them look good.... however, even when they didn't look good, they still tasted great!
I tried these when I went to Amsterdam to the Van Gogh museum so when I went back home I really wanted everyone to try them so I just made them and everyone just loved them so much I’m definitely making these again
Hartelijk bedankt for this recipe. I love these cookies but it's very difficult to find them here in Canada, and if you do they are prepackaged and possibly prehistoric. I've been fortunate enough to have a few from a bakery or 2 or 10 in the Netherlands while visiting, and they are phenomenal. Inviting colour, delightful texture and delicious. Can't wait to give this a go.
This is easier to make and portion as a bar rather than as individual pastries. Push half the pastry dough into the bottom of your pan, spread the almond paste over the top, then push the rest of the dough over the top of that. The top is easier to do if you have left the first two layers in the freezer for 30 minutes or so. This allows it to be cut into to smaller pieces for service rather than the giant, rich pastries.
I think these are what my grade school friend’s mother made. She made them in a muffin tin though. I grew up eating and making banket. These were quite similar but more cookie like. I will have to try making these.
I have never tried it with almond meal, but I think you can…. it’s just ground up almonds. I use regular sugar for the almond paste. for the dough, I use superfine sugar.
hoe lang moet de spijs in de koelkast zitten ? Ik geb net spijs gemaakt, morgen gak ik gevulde koek bakken. De langer de spijs in de koelkast zit gaat ie lekkerder ? Klinkt als fermentatie...maar heb je ei daarin..(?)
Vandaag geprobeerd, en ik kreeg voor 7 gevulde koeken aan deeg. Ik kreeg het niet dun genoeg omdat het bleef breken. Volgende keer een dubbele lading deeg maken, zodat ik in ieder geval genoeg heb voor minstens 10.
@@ToinesKitchen Oja vergat ik bijna te vertellen! Ze smaken heel goed. Ik had wel iets meer vulling in de koeken kunnen stoppen, omdat het deeg zo dik is uitgevallen. En volgens mij zit er relatief veel suiker in het recept. Maar het is erg goed gelukt verder en ik ben tevreden met het eerste resultaat. Ga het zeker weer doen! Bedankt voor het recept. 👍🏻
