‘Sloffendeeg’ is a versatile Dutch pastry dough often layered with almond paste. This dough is a key element in many delightful Dutch desserts. It’s often topped off with pastry cream and fresh strawberries, but there are endless combinations.
⏲Prep time: 15 minutes
⏳Waiting time: 1 hour
⏳Baking time: 25 minutes
🍽2 large desserts, serving approximately 12 people (varies by size)
Ingredients for the dough
180 grams of butter
1 gram of salt
150 grams of sugar
Half an egg (the rest for the filling)
The zest of half an lemon
280 grams of all-purpose flour
4 grams of baking powder
Ingredients for the filling
250 grams of almond paste
Half an egg
How to make it?
- Start by mixing the butter, sugar, salt, half an egg, and lemon zest until well combined.
- Once mixed, add the all-purpose flour and baking powder to the mixture.
- Form the ingredients into a dough and wrap it with foil. Place the ‘sloffendeeg’ in the fridge for one hour to chill.
- As the dough chills, preheat your oven to 180 degrees Celsius (356°F).
- Mix the almond paste with the remaining half of the egg.
- Grease your chosen baking mold (various sizes work) and spread some dough evenly in the mold. Add a layer of almond paste on top of the dough, leaving about 1 mm of the edge free.
- Bake the dough for about 25 minutes or until it’s golden brown.
- Allow the baked dough to cool. Once cooled, you can fill it with various options like pastry cream, whipped cream, and/or fresh fruit, according to your preference.
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