Gevulde Koek
Dutch buttery shortcrust pastries enclosing a rich almond-paste centre.
Preparation: 50 min · Cooking: 18 min · Total: 2 hr 35 min · 16 servings
Ingredients
- 140 g unsalted butter, softened
- 260 g plain wheat flour
- 160 g almond paste — Use bake-stable almond paste, not soft almond spread.
- 1 pc large egg, beaten — Use half in the dough and half for sealing and brushing.
- 90 g caster sugar
- 0.3 tsp fine salt
- 4 g baking powder
- 15 ml drinking water (optional) — Use only if the rested dough remains crumbly.
Instructions
Measure and separate dough from filling
Line two baking trays with baking paper. Measure the ingredients, keeping the almond paste separate. The butter should yield to a finger but look matte, not oily or melted. Beat the egg until uniform, then weigh or divide it equally: one half is for the dough and one half is for sealing and brushing.
Portion the almond filling
Divide the almond paste into 16 equal 10 g pieces. Roll each into a ball, flatten to a disc about 4 cm wide, and keep covered so the surface does not dry while the dough is prepared.
Combine the dry dough ingredients
Whisk the flour, salt, and baking powder for 30 seconds, breaking up every lump. This distributes the raising agent evenly and prevents dense or bitter pockets.
Make the butter-and-egg base
Beat the softened butter and caster sugar for 2–3 minutes until smooth but not aerated and fluffy. Mix in half of the beaten egg until uniform, scraping the bowl after the addition. Keep the remaining egg covered and refrigerated for sealing and brushing.
Gör smör- och äggbasen: 120 seconds
Bring the dough together gently
Add the dry mixture in two additions and fold just until no dry flour remains. Press a spoonful: it should hold together without sticking wetly. If crumbly, rest for 10 minutes, then add the water 1 teaspoon at a time, using no more than 15 ml. Do not knead extensively.
För ihop degen varsamt: 600 seconds
Rest and chill the dough
Flatten the dough into a covered disc and refrigerate for 30 minutes. It is ready when cool and firm enough to roll without smearing or deep cracks. If it becomes very hard, leave it at room temperature for 5 minutes rather than forcing it.
Vila och kyl degen: 1800 seconds
Enclose the filling without gaps
Roll the dough 5 mm thick between two sheets of baking paper and cut 32 rounds, each 7 cm wide. Put one almond-paste disc on 16 rounds, leaving a 1 cm border. Brush the borders with reserved egg, cover with the remaining rounds, and press the edges completely closed. Brush the tops lightly with egg and place 3 cm apart.
Preheat while the shaped pastries rest
Heat the oven to 175°C conventional or 155°C fan with a rack in the middle. Let the shaped pastries stand in a cool place for the preserved 15-minute preheating timer. Repair any visible seam before baking.
Värm ugnen medan kakorna vilar: 900 seconds
Bake until pale golden and set
Bake one tray at a time for 12–18 minutes. Start checking at the preserved 12-minute timer: the bases should be pale golden, the tops dry, and the edges firm while the centres remain slightly tender. A broken test pastry must show cooked dough with no wet line around the filling.
The pastry is pale golden and firm at the edge, with dry cooked dough and no wet line around the almond filling; an egg-containing centre reaches at least 71°C if measured.
Grädda tills fasta: 720 seconds
Cool without breaking the pastries
Leave the pastries on the trays for 8 minutes, then move them with a flat spatula to a wire rack. Use the preserved 30-minute cooling timer. Warm pastries break easily, so let the crust and filling become firm before handling further.
Låt svalna på galler: 1800 seconds
Check, portion, and store
Check that every pastry is closed, dry underneath, and fully cool. The dough must have no raw or wet layer; if measured, an egg-containing centre should reach at least 71°C during baking. Allow the preserved final 20-minute setting time before packing, then serve one pastry per portion.
The pastry is pale golden and firm at the edge, with dry cooked dough and no wet line around the almond filling; an egg-containing centre reaches at least 71°C if measured.
Låt kakorna sätta sig helt: 1200 seconds
Tips
- Roll between baking paper to prevent sticking without adding excess flour.
Common mistakes
- Overfilling or leaving flour on the seam prevents a tight seal.
- Warm dough smears and loses its round shape; chill it again before rolling.
Substitutions
- Use a bake-stable hazelnut paste of similar firmness only when nut-allergy requirements permit; the flavour will differ.
Storage
Once completely cool, store airtight at cool room temperature for up to 3 days, or freeze for up to 2 months. Keep baking paper between layers.
Reheating
Serve at room temperature. To refresh, warm at 150°C for 4–6 minutes and cool for 10 minutes before eating.
About this recipe
Gevulde Koek is a Dutch almond-filled pastry often sold in bakery windows year-round from Netherlands.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.