Tompoes

The tompouce, or tompoes, is a traditional Dutch pastry that is often served with afternoon coffee or at celebratory events like birthdays. It's similar to what's known as a Napoleon here in the United States, Napoleonbakelse in Sweden and Finland, and Napoleon-cake in Norway and Denmark. In Holland and Belgium it is called a tompoes, or tompouce (Tom Thumb). The odd coincidence that both Napoleon (Bonaparte) and Tom Thumb were vertically challenged may not be such a coincidence after all, but I would have to look into that a little further. Other countries, with perhaps less inclination towards fairy tale or historic nomenclature, just call the pastries custard or vanilla slices. What sets the Dutch variety apart is the sickeningly sweet Peptobismol-esque pink icing, often topped with a complimentary white stripe of whipped cream, as if the caloric content from the pastry itself was not enough.



It's a pastry that is much favored by all and, as the national sense of humor dictates, is the traditional choice for being served when one is visiting with one's family inlaws for the first time or when one has to make a good impression of oneself and is now challenged with having to eat a pastry that is going to fall to pieces the moment one bites into one end. Both the tompoes and the Bossche Bol, which I'll bake sometime soon, are the two top pastries that are a devil to eat, either by hand or with cutlery, without making an absolute mess.

But in case you were in a situation where manners do not matter, the easiest way to consume this lovely baked good is to grab the bottom layer firmly between thumb and index and attack it, one bite at a time, short side first.

Tompoes
1 cup of milk
1 vanilla bean (or 1 tablespoon of vanilla flavoring)
2 egg yolks
1/4 cup of sugar
1/4 cup of flour
pinch of salt
1 sheet of puff pastry
1 egg, beaten

Warm the milk, add the vanilla bean and steep for 15 minutes. Mix the egg yolks with the sugar, add the salt and add flour, one tablespoon. Stir until creamy.

Take the vanilla bean out of the milk, open it up and scrape out the seeds (or add the vanilla essence to the milk) and stir. Take one tablespoon of warm milk and stir it into the egg yolk mix, then stir in the rest of the flour. Carefully stir all this back into the warm milk into the pan, put it back on a low heat and stir until it becomes a thick mass. Take off the stove and cover with a piece of plastic, to avoid forming a skin when it cools down.

Heat the oven to 400F. Spray a baking sheet or pan with cooking spray. Cut the puff pastry sheet in 4 equal rectangular sections and place them on the baking sheet. Brush the top with the beaten egg and bake for fifteen minutes, or until the dough has puffed up and is golden brown. Remove from the oven, and taking care not to burn your fingers, quickly and carefully pull the top from the bottom sheet. Set all eight pieces aside on a rack to cool.

For the icing
3 heaping tablespoons of powdered sugar
2 teaspoons of milk
1 drop of red food coloring

Mix the sugar with one teaspoon of milk and the food coloring. Stir until blended, then add the remaining milk to make a quick icing.

Take the bottom part of one of the baked puff pastries and spread the cooled down vanilla cream on it. Top it with its corresponding top half of the pastry. When all four are done, carefully spread the pink icing on top: let it dry and eat!

Appeltaart


 "Koffie met appeltaart", coffee with apple pie, what a traditional Dutch way of celebrating eh...anything! City cafés that want to lure customers in will advertise homemade, overly delicious apple pie on their street signs. Spend a couple of hours at an outdoor market and the smell of freshly baked apple pie will draw you in: don't fight it, but just give in. Sit down at one of the many outdoor terrasjes, or patios, that the cafés have, order a koffie verkeerd or a hot cup of tea, and let yourself be treated to a traditional Dutch apple pie. It's probably one of the first pies that young people learn how to bake and it's one of those delicacies that grandma's are usually very, very good at making.

With all due respect, the apple pies sold as Dutch apple pie here in the United States are wonderful......but not very Dutch. I'm actually not entirely sure why they're called Dutch, something to look into. Perhaps it stems from the Pennsylvania Dutch, which aren't actually Dutch at all, but Deutsch which means "German". A classic Dutch apple pie is loaded with fresh apples and raisins and stand at least a good 2.5 to 3 inches high, with a lattice top.

The dough is made with butter and eggs and the apples are flavored with lemon juice and speculaas spices. It's usually baked in a springform and shows the filling through an elaborate lattice cover. It's seems like a lot of work, but trust me: it's so worth it! Try a variety of apples for a more complex flavor, f.ex. three Honeycrisp, three Roma and two Granny Smith.

Grandmother's Dutch Apple Pie
For the dough
2 cups (300 grams) all purpose flour
1/2 cup (100 grams) granulated sugar
1.5 stick ( 150 grams) butter, cold
2 tablespoons of ice cold water
1 egg
1/2 teaspoon of salt

Mix the flour with the sugar and cut in the butter until the flour turns into small pea-size pellets. Add 2 tablespoons of ice cold water, the egg and the salt and quickly knead the dough into a cohesive whole. Add more ice water if the dough is too dry. Pat into an oval, cover with plastic wrap and refrigerate.

For the filling
8 small apples, peeled and cored (approx 2 lbs/1 kg)
1 tablespoon lemon juice
1 cup (250 grams) golden raisins, soaked*
1 tablespoon speculaas spices
2 tablespoons custard or vanilla pudding powder
2 tablespoons panko or unseasoned breadcrumbs
1/2 cup (100 grams) sugar

Brushing
1 egg yolk beaten with 1 tablespoon heavy cream
1 tablespoon coarse sugar (or regular sugar)

Quarter the apples and slice them thin. Toss them with the lemon juice, raisins, speculaas spices, custard powder and sugar. Set aside. Cut the crust off the bread and cut it into small cubes.

Butter a 9 inch spring form. Take the dough out of the refrigerator and remove 1/3th of the dough. Roll the rest into a large circle and line the bottom and sides of the form with the dough. Do not crimp. Sprinkle the panko or unseasoned breadcrumbs on the bottom of the dough, and pour in the apple mix. It's okay to push it down so as to fit more, that way the slices will stick better together and make it easier to cut into neat pie slices. Roll the rest of the dough out and cut into 6 wide strips. Place three strips crossing from left to right, the other three from right to left. Press lightly where the strip connects with the pie dough and remove any hangover dough from the rim. Brush the lattice with the egg and cream, and sprinkle the sugar on top of the dough. Bake in an 375 F degree oven for approximately 1 hour.

Let the pie cool on a rack, then cut into generous pieces and serve with a slightly sweetened dollop of whipped cream. Sit back and enjoy your hard labor: you deserved it!



Tip: you can also make five single serve hand pies out of the same amount. The small ones freeze well and are good to have around in case company shows up, or in case you feel like celebrating something. And if you have nothing to celebrate, you could celebrate the fact that you have nothing to celebrate!


* Soak the raisins in warm apple juice, a little bit of rum, or use boerenjongens. Lovely! And if you don't like raisins, don't put them in. Try cranberries, or walnuts, pecans...just make it your own!

Rijstevlaai


The history of "vlaai", or flat pies, is a long one. Initially discovered by the Germanic tribes, the story goes that the women would spread out any leftover dough from bread baking on a hot stone and drizzled fruit juice or honey over it to make themselves a little treat. Over the dough, mind you, not the stone. Over the years, the dough was spread thinner and the number of toppings became larger, and hey presto! they ended up with fruit pies. That's how the story goes. We weren't there so we can't really know whether it's true or not.......it doesn't really matter, does it? All that counts is that we have fabulous recipes for all kinds of pies!

The province of Limburg, gastronomically one of the more interesting areas of the country, is known for a large variety of culinary treasures, among which are its famous vlaaien, or pies. Limburg vlaaien are unique in their sort as they use yeast dough instead of a pie crust, and measure on average about 28 centimeters (approximately 11 inches) in diameter. Elaborate lattice works, almond shavings, or swirls of whipped cream are used to top off the pies that often hold fruit fillings or custardy creams. One of the most popular choices is a pie with a creamy milk rice filling, the rijstevlaai. Vlaaien are usually served on Sundays after lunch, at birthdays, burials, weddings, coffee tables, retirement parties, and when the local fair is in town. Any time there's a gathering of good people, really. And if there is no reason at all to celebrate, mourn, gather or depart, it's just a gezellig thing to do. A cup of coffee, a piece of vlaai, and your day's made!

Fortunately, they're easy to make and bake, and tend to be a favorite with many. Enjoy a slice of vlaai with a cup of coffee or tea, and pick out a variety you like. How about kersenvlaai , (cherry) or kruimelvlaai, a custard crumble? Sometimes a mocha vlaai, or one covered in fresh fruit may hit the spot. The yeast base is always the same, the filling changes.

Rijstevlaai
For the dough
1/3 cup milk and 2 Tbsp (100 ml), lukewarm
1 1/2 teaspoons (5 grams) active dry yeast
1 3/4 cup (250 gr) all-purpose flour
2 Tablespoons (30 grams) sugar
1/2 teaspoon (4 grams) salt
1 egg
1/2 stick butter (55 gr), soft at room temperature

For the filling
3 1/2 cups (800 ml) whole milk
1/2 cup (100 grams) short-grain rice
1/3 cup (75 grams) regular sugar
Pinch of salt
2 eggs, divided
2 tablespoons regular sugar
2 teaspoons vanilla essence




Add the flour to a mixing bowl. Proof the yeast in the warm milk, then add to the flour. Mix in the sugar, the butter, and the beaten egg, and knead everything into a soft but solid dough. Cover and set aside to rise.

Wash the rice in cold water and rinse (you may have to do this up to three times until the water remains clear). Bring the milk and salt to a boil, add the rice and the sugar, and bring back up to a boil. Cover and simmer on low for half an hour, stirring frequently, until the rice is cooked and it resembles a thick porridge. Stir in the vanilla and set aside to cool. The rice will continue to absorb liquid and thicken. 

Mix the egg yolks with the two tablespoons of sugar until creamy, and beat the egg whites into stiff peaks. Mix the egg yolks with the cooled rice porridge and when it is well blended, fold in the stiff egg whites.

Butter an 11 inch (28 cm) pie dish or metal pan, with a 1 inch (2.5 cm) rim. Punch down the dough, roll it out, and line the pie pan with the dough. Dock it with a fork, poking holes all over the surface, cover, and let rise again.

Heat your oven up to 375F (190C). Spread the rice mix into the pie, level with a spoon or a spatula, and bake to golden brown in approximately 25 to 30 minutes. If the top browns too fast, cover with some aluminum foil. Cool the pie in the pan for about 30 minutes, then remove and continue to cool on a rack. The rice filling will set as it cools.

Serve when cold, and it's one of those pies that's even better the next day. Great served plain, or decorated with big dollops of sweetened whipped cream and chocolate shavings!


If, for whatever reason, you happen to have more mix than pie bottom, butter a small oven dish and pour the rest of the mix in there, sprinkle some cinnamon and brown sugar on top, and bake it with the pie in the same oven. You'll have a nice, sweet, and creamy rice custard treat while you wait for the pie to cool off. No need to let good things go to waste!

Oliebollen

There must be something in the human psyche that makes us want to celebrate the ending of another year by eating copious amounts of rich foods, and by stuffing ourselves with large quantities of sugar and butter, all doused in a consistent flow of adult and non-adult beverages. It's as if we were saying: "Well, I made it another year, you can't take THAT away from me!" while shaking a fat finger in the face of the inevitable.

New Year's Eve in Holland is a great example of mindset. What better way to ring in the New Year, we seem to think, than by eating deep-fried dough balls and batter coated apple slices?

Oliebollen (literally "balls of oil") and appelbeignets are a standard fare during the holiday season. The raisins and apples in the dough can hardly be considered a nutritional advantage, but it's one of those once-a-year treats that one looks forward to!

I love oliebollen but can only stomach about two. The usual amounts given in recipes are for 30 or more. Here's one that makes about eight oliebollen. Use peanut, soybean or sunflower oil in your fryer to fry these, not shortening. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar.

Oliebollen
1/3 cup (50 gr) mixed dried fruits (raisins, currants) 
2 (7 gr) teaspoons active dry yeast 
1/2 cup (125 ml) milk, warm 
1 cup (150 gr) all purpose flour 
pinch of lemon zest
pinch of salt
1 egg
1 (10 gr) tablespoon butter, softened 

1 heaping tablespoon powdered sugar

Soak the dried fruits in some rum, orange juice or warm water several hours before, preferably the night prior to the frying. It's traditional to use currants and raisins, but fresh or dried apples, apricots, cherries are all very nice as well. Drain the fruits before you add them to the batter, and spread them out a bit so they can air-dry.

Dissolve the yeast in the warm milk. Mix the flour and the lemon zest, and stir in the milk and yeast mix. Add the salt, the egg and the butter and stir the batter for several minutes until everything is nicely blended. Stir in the drained raisins. Cover and let rise until it doubled its volume.

In the meantime, heat the oil in the fryer up to 350F/175C. Place a plate with several paper towels to soak up the excess fat of the fried goods. Use a large spoon or an ice cream scoop (see suggestions below) to scoop out a portion, drop it into the hot oil and fry for about four minutes on each side or until brown. Dipping the scoop or spoon in the hot oil before each scoop will make it easier to drop the batter into the oil. It's important to gauge the temperature of your oil: too hot an oil will scorch the outside but leave the inside of the balls uncooked. A low temperature will not fry the balls fast enough and they will become "sinkers": oil-saturated and inedible.

Drain the balls on paper towels, then transfer onto a new plate and sprinkle with powdered sugar.



Oliebollen on the left, appelbeignets on the right....
Happy New Year!


Amazon Prime Shopping Suggestions: 

Disclaimer: if you buy through any of the links in the Amazon Prime Shopping Suggestions section, the Amazon Services LLC Associates Program will pay us a small commission on qualifying purchases. It does not increase your cost or price, and it will help us keep the website running. Your support is very much appreciated! 

Don't have Amazon Prime but want to give it a try? This link offers a 30 day trial. 

Kerststol

Christmas time is a special time in Holland: for one, we don't just celebrate Christmas Day, on December 25, but repeat it the next day, on December 26th, a day aptly called 'Second Christmas Day'.  Two times the party, two times the food! On Christmas Eve, people may attend Christmas Mass at midnight and come home to have a midnight feast, also called koffietafel (literally means "coffee table"), with luxury rolls, cold cuts, cheeses, fruit preserves, hot chocolate, coffee or tea before going to bed. Traditionally, a luxury bread called kerststol is served and eaten at Christmas time: it is studded with candied fruit peel and raisins and sprinkled with powdered sugar. The bread is bought at neighborhood bakeries or, even better, baked at home.

If the bread contains a ribbon of creamy almond paste it is called a "stol". If it doesn't, it's "just" Christmas bread. During the December holidays, buttered slices of kerststol will be part of breakfast or brunch and may be offered to guests instead of a cookie with their cup of coffee or tea.

The stores and bakers will sell exactly the same bread at Easter, but then it's called paasstol.  

The commercially prepared stollen are heavy, chewy and rather rich. I prefer mine a little lighter so I use all purpose flour instead of bread flour.

Kerststol
1/2 cup golden raisins (75 grms)
1/2 cup mixed candied peel (orange, lemon, citron) (40 grms)
1/4 cup orange juice, warm (60 ml) - some prefer rum, or a flavored liqueur
2 1/2 cups all purpose flour (350 grms)
3/4 cup milk, warm (175 ml)
2 teaspoons active dry yeast (7 grms)
1/4 cup sugar (55 grms)
1/2 teaspoon salt (4 grms)
1 egg, beaten 
1/2 stick of butter, melted (50 grms)
1/2 teaspoon lemon zest

1 small can of almond paste* (or make your own by blending sliced almonds with the same weight amount of sugar, a small egg, lemon zest and a teaspoon of almond flavoring)

2 tablespoons butter, melted (25 grms)
2 tablespoons powdered sugar (15 grms)

Soak the raisins in the warm orange juice for a good fifteen minutes, then drain. Spread them out in a colander or baking sheet so that they can air-dry while you continue with the recipe. 

In a large bowl, place the flour. Make a well in the center and pour the warm milk in, and sprinkle the yeast on top. Let it sit for five minutes. Stir the flour and the milk until it barely comes together. Add the sugar and the salt, stir again, and slowly add the egg, then the melted butter and the lemon zest. Continue to knead for ten minutes on medium speed, until the dough comes together. If it's too dry add a tablespoon of milk at a time. 

Let the dough rest at room temperature, covered, for thirty minutes. Give those raisins a quick squeeze to drain some superfluous liquid. Fold them and the mixed peel into the dough: either by hand or in your bread mixer, but be careful that you don't tear through the gluten strands! You'll probably have more dried fruit than you think will ever fit, but keep kneading and pushing those raisins back in the dough (they tend to escape).  Knead the dough carefully until the raisins and candy peel are well distributed. Grease a bowl, place the dough inside, cover and rest for an hour at room temperature or until the dough has doubled in size. Don't skip this step as the stol will be very thick and heavy if you do. 

Gently deflate the dough and pat into an oval. Place the oval with the short end toward you and make an indentation along the length of the dough, in the middle. Now roll the almond paste on the counter until it forms a roll almost as long as the dough. Lay the almond roll in the indentation and lift the left side of the dough over the paste. Make sure that the dough does not meet the bottom half all the way: a significant shape of the stol is the bottom "pouting" lip of the bread. If you want a more pronounced pout, fold the right side of the dough one-third towards the almond paste ribbon, and fold the left side of the dough in half, placing it on top of the bottom half and covering the paste.

Rest the dough on a lightly greased baking sheet or silicone mat. Cover it and let it proof for about 30 minutes or until ready to bake: the dough should barely spring back if you poke it with your finger. In the meantime, preheat your oven to 350F. Bake the bread for 35 - 40 minutes on the middle rack, then reduce the heat down to 325F. Brush with melted butter and bake for another five minutes, then brush again and bake for another 5 minutes. If the bread is browning too fast, cover it with a piece of aluminum foil. Use a digital thermometer to determine if the bread is done: the temperature should be 190F and rising.

Cool the bread on a cooling rack. Sprinkle with powdered sugar and slice.

Tip: If you have any kerststol left over the next day, toast a slice until nice and golden. Whip the almond paste out with the tip of your knife and spread it on the warm slice of bread. Yummm!!!!!!!!!


*  Or make your own by blending 8 ounces of sliced almonds with the same amount of powdered sugar, an egg, a teaspoon of zest and a teaspoon of almond flavoring. If you have access to almond meal, substitute it for the sliced almonds.

Amazon Prime Shopping Suggestions: 

Disclaimer: if you buy through any of the links in the Amazon Prime Shopping Suggestions section, the Amazon Services LLC Associates Program will pay us a small commission on qualifying purchases. It does not increase your cost or price, and it will help us keep the website running. Your support is very much appreciated! 

Don't have Amazon Prime but want to give it a try? This link offers a 30 day trial.