Gevulde speculaas
Gevulde speculaas from Netherlands. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 9 hr 5 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Gevulde speculaas is listed as dessert from Netherlands. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour300 g
- Sugar150 g
- Speculaas Spice Mix10 g
- Saltto taste
- Butter125 g
- Milk10
- Almond Paste300 g
- Egg1
- Milkto taste
- Almondsto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix the self-rising flour, sugar, speculaas spice mix and salt. Add the butter and milk and knead into a firm ball of dough.
Step 2
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.
480 minStep 3
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.
Step 4
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.
Step 5
Place in a baking pan lined with parchment paper. Spread the almond paste mixture evenly.
Step 6
Roll out the remaining dough and place on top of the almond paste. Brush the top with the remaining beaten egg.
Step 7
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.
40 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Gevulde speculaas take?
9 hr 5 min all in — 25 min prep, 40 min cook, 8 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Tree nuts, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
How much sugar?
150 g of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
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.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.