Belgian Kroakemandels

Ingredients

In the Belgian adaptation of Kroakemandels, the pastry shell is made using a lighter and flakier dough, giving it a more delicate texture. The almond filling is also slightly sweeter and infused with a hint of vanilla, adding a distinct Belgian touch to the recipe. We alse have the original recipe for Kroakemandels, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 7g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 4g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter cubes, granulated sugar, and salt. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, mix together the ground almonds, granulated sugar, and vanilla extract to make the almond filling.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out small circles using a cookie cutter or a glass.
6. 6.
   Place a small amount of almond filling in the center of each dough circle. Fold the edges over the filling, pinching them together to seal.
7. 7.
   Brush the tops of the pastries with beaten egg wash and place them on the prepared baking sheet.
8. 8.
   Bake for 15-20 minutes, or until the pastries are golden brown.
9. 9.
   Allow the Kroakemandels to cool completely before dusting them with powdered sugar.
10. 10.
    Serve and enjoy these delightful Belgian Kroakemandels!

Treat your ingredients with care...

• Almonds — Ensure the ground almonds are finely ground for a smooth filling.
• Butter — Use cold butter and cut it into small cubes for easier incorporation into the dough.
• Ice water — Make sure the water is very cold to help create a flaky pastry.

Tips & Tricks

• For an extra touch of flavor, sprinkle some sliced almonds on top of the pastries before baking.
• If you prefer a sweeter filling, you can add a tablespoon of honey or maple syrup to the almond filling mixture.
• Serve the Kroakemandels warm with a scoop of vanilla ice cream for a delightful dessert.

Serving advice

Serve the Belgian Kroakemandels as a sweet treat alongside a cup of coffee or tea. They are perfect for afternoon tea parties, brunches, or as a delightful dessert.

Presentation advice

Arrange the Kroakemandels on a decorative platter and dust them generously with powdered sugar for an elegant presentation. You can also serve them in individual paper liners for a charming touch.