
Gevulde Koek (Dutch Almond-Filled Cookie)
Buttery Dutch cookies with a thick almond paste filling

Convert Vanilla extract between metric and US cooking measurements.
| Milliliters | Cups |
|---|---|
| 1 ml | 1 ml (< ½ tsp) |
| 5 ml | ≈ 1 tsp |
| 10 ml | ≈ 2 tsp |
| 25 ml | ≈ 1 ¾ tbsp |
| 50 ml | ≈ ¼ cup |
| 100 ml | ≈ ⅜ cup |
| 250 ml | ≈ 1 cup |

Buttery Dutch cookies with a thick almond paste filling

Air fryer cherry pie with lemon and cornflour-thickened filling.

Upside-down caramelised apple tart with puff pastry

German yeasted crumb cake with a thick buttery streusel topping

Tender shortcakes with macerated strawberries and whipped cream

Silky baked chocolate custards chilled until spoonable
Crisp sweet pastry filled with baked passion fruit custard, served chilled
Mexican peanut nougat pressed into a tin, then set and sliced
Italian ciambella all'arancia scented with orange zest and juice
Soft Italian yeast doughnuts rolled in sugar and piped with mixed berry jam
Soft fritole Veneziane fried until golden, with raisins, lemon zest and caster sugar
Caribbean coconut pudding thickened with cornflour, chilled until set, then served in cups
Golden filo baklava soaked with orange blossom and lemon syrup, filled with spiced nuts
Latin American-style rice pudding with condensed milk, cinnamon, orange zest and raisins
Cornflour biscuits sandwiched with dulce de leche and finished with coconut
Mexican Epiphany ring bread with orange, sweet paste strips and candied fruit
Dutch almond wreath biscuits, shaped into rings and baked until lightly golden
Golden puff pastry wrapped around marzipan, baked and topped with flaked almonds

