Here’s a delicious recipe for Dutch Letter Bars, inspired by the traditional Dutch pastry “Banketletter” but simplified into an easy bar form—flaky, buttery, and filled with almond paste.
Ingredients
For the Dough
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1 package (17.3 oz / 500 g) puff pastry, thawed
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1 egg, beaten (for egg wash)
For the Almond Filling
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1 cup (100 g) almond paste, crumbled
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1/4 cup (50 g) granulated sugar
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2 tbsp (28 g) unsalted butter, softened
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1 tsp almond extract
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1 egg
For Topping
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Powdered sugar, for dusting
Instructions
1. Preheat Oven
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment paper.
2. Make the Almond Filling
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In a bowl, combine almond paste, sugar, butter, almond extract, and egg.
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Mix until smooth and spreadable.
3. Prepare the Puff Pastry
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Roll out the puff pastry into a rectangle about 12×9 inches.
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Spread the almond filling evenly over the pastry, leaving about 1/2 inch around the edges.
4. Shape the Bars
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Roll the pastry lengthwise to enclose the filling.
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Slice the roll into 1-inch wide bars.
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Place the bars on the prepared baking sheet, seam side down.
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Brush the tops lightly with beaten egg.
5. Bake
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Bake for 20–25 minutes, until golden brown and puffed.
6. Cool and Finish
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Let the bars cool slightly, then dust with powdered sugar before serving.
Tips
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You can add a drizzle of melted chocolate for extra indulgence.
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For a festive touch, sprinkle a little sliced almond on top before baking.
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These bars are best eaten fresh but can be stored in an airtight container at room temperature for 2–3 days.
If you like, I can also give a shortcut version using crescent roll dough that makes Dutch Letter Bars in 15 minutes prep time—still flaky and delicious.