Each country has its own typical food habits. Discover some typical Dutch sweets and treats in this article!
Apple Pie or Appeltaart
Appeltaart, the Dutch apple pie, is a famous pie in the netherlands. Most likely this is the first pie most children from the Netherlands have ever eaten, probably at their grandparents. Dutch Appeltaart goes with anything, it is a Dutch way of celebrating whatever.
Everybody in the Netherlands can bake an Appeltaart. It is very common that in café’s you will find a home made Appeltaart. In every café it will taste different, but all are delicious! Even better when you have a choice to have a bit of whipped cream on the side with the Appeltaart, or to warm the Appeltaart and serve some vanilla or cinnamon ice to it (together with whipped cream, jummie!) .
The Appeltaart is different than the apple pies you are used to.The Dutch Apple pies are made with fresh apples, raisins, cinnamon and at least 3 inches high.
Other Dutch Treats
Bokkepoten could be translated as devil pawns, which is a cookie. They tast so good, that the name does give you the feeling you are eating something wrong. Especially after the 4th one. It could be family of the macaron, but only if they were far away relatives. I am happy to describe the cookie (biscuit with almonds, filled with a cream and a chocolat topping), but easier is to taste this specific cookie yourself!
A ‘stroopwafel’ is another kind of cookie. I am not sure if it tastes better than the Bokkepoot Cookie, but at least as good! It is a waffle made from baked batter and sliced horizontally. The two thin layers of the waffle are filled with special sweet and sticky syrup (the ‘stroop’) in between. You can buy ‘stroopwafels’ in every supermarket.
You love it or you hate it.
Next to cookies and pie we also have a typical Dutch licorice candy, called ‘drop’. You either love it or you hate it. But every Dutch person has tasted it at least once in their life. To be honest many Dutch people are more or less addicted to this sweet. With more than 2 kilograms per year per person the Dutch consumption of licorice is the highest in the world. ‘Drop’ comes in different flavors and sizes, but basically there are two major differences: salty licorice and sweet licorice.
My advise would be to try all of the above and make sure you don’t go home without ever have tasted it!
Are you a good chef, of course I would recommend to start with preparing a nice Appeltaart yourself:
Serves 8-12 Units
Ingredients for the dough
- 300g/ 2 1⁄8 cups self-rising flour
- 180g /3⁄4 cup butter or 3⁄4 cup margarine
- 150g /1⁄2 cup brown sugar
- 1 teaspoon vanilla essence or 1 packet vanilla sugar
- 1 pinch salt
For the filling
- 1kg/ 2 1⁄4 lbs apples
- 100g/3⁄4 cup raisins (washed and dried)
- 40g/ 1⁄4 cup granulated sugar
- 3 teaspoons cinnamon (or more to taste)
- 2 1⁄2 teaspoons lemon juice (or more to taste)
- 1 egg
- 3 tablespoons semolina (to absorb the juices)
Directions for the dough:
- Sieve the flour, brown sugar, vanilla and the salt into a bowl.
- Cut the butter or margarine into small cubes and add these to the flour mixture.
- Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top).
- Using two knives, mix the butter/margarine and the flour mixture.
- Using one hand, kneed it to form the dough – you should be able to form it into a ball (this may take quite long).
- Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.
- For the filling:.
- Peel the apples and cut them in cubes (allow the sizes to vary–it’ll taste better).
- In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina.
- Mix well and allow the flavors to blend, stirring occasionally.
- Butter a 9-inch round springform cake pan, or spray it with a non-stick spray.
- Line the pan (bottom and sides) with about 3/4 of the dough – as long as the pan is covered, the layer need not be very thick.
- Cover the bottom with the remaining semolina.
- Add the filling, but try to leave the juices out.
- On a lightly floured surface, roll out the remaining dough until it’s less than 1/4 inch (1/2 cm) thick.
- Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface–you should be able to see quite a bit of the apple pieces (see picture).
- If necessary, use (some of) the remaining dough to make the edges a bit higher.
- Use the remaining egg to coat the dough strips.
- Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes.
- If you have any dough left, roll it out, sprinkle with sugar and cinnamon (or left-over apple mixture) and bake it on baking paper for a few minutes.
- Remove the springform only *after* the pie has cooled.