Gevulde speculaas
Few dessert recipes are as satisfying as a well-made Gevulde speculaas. The star here is self-raising flour, supported by a short list of everyday ingredients. It sits firmly in the Netherlands tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 300 g Self-raising Flour
- 150 g Brown Sugar
- 10 g Speculaas Spice Mix
- Salt
- 125 g Butter
- 10 Tblsp Milk
- 300 g Almond Paste
- 1 Egg
- For brushing Milk
- Garnish Almonds
Method
- Mix the self-rising flour, sugar, speculaas spice mix and salt. Add the butter and milk and knead into a firm ball of dough. Start with 6 tablespoons of milk, if the dough is too stiff you can add more milk.
- Wrap the dough in plastic wrap and refrigerate overnight. You can process and bake it immediately, but the flavor will be much better if you let it rest.
- Mix the almond paste with half of the beaten egg and knead well. This makes it easier to work with and gives it a better and tastier texture.
- Take half of the dough and roll it out to 20 x 20 cm. Place in a baking pan lined with parchment paper. Spread the almond paste mixture evenly. Roll out the remaining dough and place on top of the almond paste.
- Brush the top with the remaining beaten egg. Garnish with almonds and top with another layer of egg wash.
- Bake the filled speculaas for 40 minutes at 180°C/350℉ (conventional oven) or until done.
Tips for the best Gevulde speculaas
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Gevulde speculaas recipe medium to make?
It is rated medium: 10 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Gevulde speculaas ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for self-raising flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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