Dutch Letters

From TOH 1/12

These "S"-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here's a recipe that will let you make and enjoy them all year round.
Prep: 50 min. Bake: 30 min. + cooling


Yield: 28 Servings



50 30 80
Ingredients
1 can (8 ounces) almond paste
1 cup sugar
1 egg
1/2 teaspoon lemon extract
DOUGH:
4 cups all-purpose flour
1 teaspoon salt
2 cups cold butter
1 cup ice water
1 egg white
2 teaspoons water
Directions
In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into four portions. On lightly floured waxed paper, roll each portion into a 12-in. x 1/2-in. rope; set aside.
In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions.
On a lightly floured surface, roll out each portion into a 14-in. x 6-in. rectangle. Place one almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends.
Transfer seam side down to greased baking sheets; form each into an S-shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1-in. intervals to vent.
Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces. Yield: 28 pastries.







Nutritional Facts 1 pastry equals 248 calories, 16 g fat (9 g saturated fat), 42 mg cholesterol, 182 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Dutch Letters in Taste of Home December/January 2012, p103