Nut-Free Gevulde Koek

Indulge in the warm, buttery perfection of Nut-Free Gevulde Koek, a delightful Dutch treat reimagined for those avoiding nuts. These golden pastries feature a flaky, melt-in-your-mouth cookie dough that encases a luscious apricot preserve filling, offering a perfectly balanced bite of sweetness and texture. With no almond paste in sight, this nut-free version retains the nostalgic charm of traditional gevulde koek while catering to dietary needs. The recipe is easy to follow, requiring just 20 minutes of preparation before a quick bake transforms your kitchen into a haven of irresistible aromas. Ideal for dessert, tea time, or gifting, these cookies are finished with a shimmering egg wash and optional sugar pearls for an elegant touch. Treat yourself to a classic European dessert—made accessible for everyone to enjoy!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 150 grams Unsalted butter, cold
• 100 grams Granulated sugar
• 1 pinch Salt
• 1 Large egg
• 1 teaspoon Vanilla extract
• 150 grams Apricot preserves
• 1 egg wash Egg wash (1 egg beaten with 1 tablespoon of water)
• 1 tablespoon Optional: Sugar pearls or granulated sugar for topping

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.

Step 2

Cut the cold unsalted butter into small pieces and add to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Beat the large egg and add it to the mixture along with the vanilla extract. Mix until a dough forms. If the dough is too dry, add a teaspoon of cold water at a time until it comes together.

Step 4

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

Step 5

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 6

On a lightly floured surface, roll out the chilled dough to an even thickness of about 3mm (1/8 inch).

Step 7

Cut out circles with a cookie cutter or a glass. You should have an even number of circles for the top and bottom of each cookie.

Step 8

Place a small spoonful of apricot preserves in the center of half of the dough circles, leaving some space around the edges.

Step 9

Cover each with another dough circle, pressing the edges gently to seal. Ensure that no filling leaks out.

Step 10

Place the cookies on the prepared baking sheet. Brush the tops with the egg wash.

Step 11

Optional: Sprinkle sugar pearls or granulated sugar on top for a decorative touch.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the cookies are golden brown.

Step 13

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Serving size	770.2 grams (770.2g)

Amount per serving	% Daily Value*
Calories	2920

Total Fat 133.70g	171%
Saturated Fat 80.50g	403%
Polyunsaturated Fat NaNg
Cholesterol 700mg	233%
Sodium 329mg	14%
Total Carbohydrate 387.30g	141%
Dietary Fiber 6.80g	24%
Total Sugars 196.80g
Protein 39.70g	79%

Vitamin D 82IU	410%
Calcium 122mg	9%
Iron 14mg	75%
Potassium 447mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 5.5%

Carbs: 53.2%