Gevulde Speculaas

This special filled speculaas (gevulde in Dutch literally means ‘filled’ or ‘stuffed’) is a treat I save for our family Christmas eve feast. It’s a softer dough that traditional speculaas and is filled with a lemony almond filling. The filling also has mixed peel in there, which I realise is controversial in some circles, but not in mine! It adds an extra citrus hit that I love. I’ve suggested that its optional in the ingredient list, but for me it’s most certainly mandatory!

Traditionally shaped like a log, I wanted to try something a little different this year and made this little tart-esque number, which I think has worked delightfully well! The dough is also very forgiving, so if it tears when you place it in the tin, you can easily push it back together. No one needs the extra stress of a fussy dough this time of year!

Watch the Instagram reel here.

INGREDIENTS

• Dough

  • 150g unsalted butter, room temp

  • 150g dark brown sugar

  • 30ml Amaretto

  • 270g plain flour

  • ¾ teaspoon bicarb soda

  • 1 teaspoon salt

  • 1 heaped tablespoon speculaas spice mix

• Filling

  • 200g almond meal

  • 150g caster sugar

  • 1 egg

  • Zest of a lemon, juice of half a lemon

  • ½ teaspoon of vanilla bean paste

  • 50g mixed peel (optional)

• Decoration

  • 1 egg, lightly whisked

  • Flaked almonds

METHOD

• Start by greasing and lining the base of a 20cm shallow loose-bottomed tart tin, and set aside.

• Make the dough by beating the butter and sugar together until smooth. Add the amaretto and beat to combine. Add the remaining dry ingredients and mix to combine. Use your hands to finish bringing the dough together. Divide the dough in half, flatten into discs, wrap in plastic wrap and chill in the fridge for at least 30 mins, or up to 3 days.

• Make the filling by placing all the ingredients into a clean bowl and mix with a wooden spoon.

• When you’re ready to bake, preheat your oven to 180 degrees. Roll out one disc of dough into a 20cm circle and place on the base of the lined tin. Trim off any excess. Place the filling on the base and gently spread evenly leaving a 2cm border. Roll out the second disc into a 20cm circle and place over the filling. Press down around the edges to seal, and cut off any excess with a sharp knife.

• Brush with egg wash, decorate with flaked almonds, and then brush again with egg wash. Bake for 30-40 mins until golden and baked. Leave to cool in the tin. Once it’s cool remove from the tin, slice and enjoy!