You can probably tell from all the Dutch recipes I’ve posted, that I’m a fan of Dutch baking. And of all Dutch desserts, the classic appeltaart may be the most famous. Appeltaart is a tall Dutch apple pie made from a brown sugar shortcrust pastry filled to the brim with cinnamon apples. Appeltaart is best
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Appelflappen: Dutch Apple Turnovers
It’s the first week of autumn, and I’m tentatively ready to let go of summer. I usually try to keep current events out of this blog, but there’s a lot of uncertainty this season. With elections in the US in November, a still unsettled Brexit ahead, and a possible second lockdown looming, I’ve put a
Appelvlaai: Dutch Apple Tart
Vlaai is a traditional tart from the Limburg province of the Netherlands. It is a bit of a strange tart because of the dough that it uses. Normally, a pie will use some variation of pâte brisée, a flaky shortcrust dough, or a tart will use a pâte sucrée, a sweet shortcrust pastry with the
Bossche Bollen: Dutch Profiteroles
Bossche Bollen are essentially giant profiteroles filled with cream and covered in chocolate, originating from the Dutch city, Den Bosch. They look impressive and are deceptively simple to make. While they originate from Den Bosch, you can find them throughout the Netherlands either by the name of Bossche Bol or Moorkop. Like all Dutch treats,