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!
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 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.
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!
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.
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..(?)
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.
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. 👍🏻
These cookies are fantastic. I discovered them on a recent trip to the Netherlands. I can't wait to try to make them.
I’m an American. The first time I tried these in Utrecht, I was blown away. Looking forward to trying this recipe. Bedankt!
Thanks!! Let me know how they come out!
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’m so glad to read that! Whenever we make them, they’re a big hit with out American friends
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 ☺️
You’re very welcome! I’m so happy to hear you’re enjoying the recipes!
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.
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!
Geweldige video! Bedankt voor het recept, ga ik lekker maken!
dankjewel!! laat me weten hoe ze gelukt zijn
Terimakasih resepnya ...tampaknya lekker....segera dicoba 👍
Dengan senang hati! Selamat makan!
Thank u for sharing
you’re welcome!
Dank je wel
How long can I keep the cookies in an air tight container? Also, can the cookies be frozen?
Probably a week, although they never last that long in our house ! I have never tried to freeze them.
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.
But then, they wouldn’t really be “gevulde koeken” 🙂 they still would taste great though 😊
Love IT ! Leuke kopjes ook. Waar heb je die vandaan ??
dankjewel. die hebben we al heel lang, maar waar die vandaan komen weet ik al niet meer.
Nice job!
Thank you!
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..(?)
1 of 2 dagen is goed. Het is geen fermentatie.
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.
When you make these in a muffin tin, they are called “rondo’s”
Do you use the same recipe for Rondo’s?
@@lortarn yes.
Heel goed
Can I just use Almond Meal for the filling instead of the whole almonds? Also, what type of sugar are you using? Just regular sugar or finer?
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.
@@ToinesKitchen Thank you, I think I'll give the meal a try as I don't have a food processor.
You could use a blender too, just make sure you only give very short pulses. Blenders get to the almond butter stage a lot quicker.
Als je almond paste koopt, moet je die ook verdunnen?
Ja, ik verdun gekochte almond paste ook.
@@ToinesKitchen Bedankt!
Can I leave the dough in the refrigerator overnight to?
Yes you can! Just take it out for a bit before working with it.
Hi Toine :superfine sugar can I use light colored basterd suiker ?
Witte / white basterdsuiker, yeah. I wouldn’t use brown (dark or light) because of the molasses
Mijn amandelsijs was grover dan wat jij daar hebt. Toen we voor open dag naar de LTS gingen hadden ze gevuldekoeken gemaakt.
Hoi Lars!!! Je kunt het grover maken, maar voor deze koeken vind ik zelf de fijnere variant lekkerder.
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.
Hoe smaakten ze ?
@@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. 👍🏻
Jij bent mijn held
Dankuwel!
Where is the written recipe?
www.toineskitchen.com/recipes/gevulde-koeken
Niet gek maar ik bak ze lieverop 180 dan op 220!