Arnhemse Meisjes are a classic Dutch cookie that boasts a caramelized sugar crunch and a unique layered texture. They are more than just a cookie—they’re a taste of Dutch heritage with a fascinating backstory. Originally created in 1829 by chef-baker Hagdorn at Bakkerij Zalinge in Arnhem, these cookies were traditionally made with a yeasted dough that rested overnight. This slow, artisanal process helped develop a complex flavor and a delicate, crisp texture. Over time, however, most bakkerijen in the Netherlands have adopted a quicker method using puff pastry, making it easier to recreate these delights at home. The reputation of Arnhemse Meisjes skyrocketed when they were featured in Roald Dahl’s Revolting Recipescookbook, earning them worldwide fame as a unique and irresistible treat.
Arnhemse Meisjes – A Quick &; Crispy Dutch Cookie
Ingredients
Equipment
Method
- Take the single puff pastry sheet and fold it over itself so that it forms three even layers. Aim for a total thickness of about 1 cm. This folding creates delicate layers that bake up into a wonderfully crisp cookie.
- Using a 3 cm (1.25″) round cutter, cut out as many circles as you can from the folded dough. Place the circles as closely together as possible to make the most of your pastry, as the trimmings can’t really be reused.
- Generously sprinkle sugar onto your work surface. Place one dough circle on the sugared surface, then sprinkle a little more sugar on top.
- Gently roll the dough circle in one direction to create an oval shape approximately 8 cm (3.25 inches) long. Midway through rolling, flip the oval over and continue rolling in the same direction to ensure even thinning and sugar distribution. The sugar coating will help form a caramelized, crispy exterior when baked.
- Transfer each oval to a parchment-lined baking sheet. Repeat the process with the remaining dough circles.
- Place the baking sheet in the refrigerator for at least 30 minutes. This step helps the cookies hold their shape and enhances the crispiness during baking.
- Preheat your oven to 375°F (190°C).
- Bake the cookies for 15–18 minutes, or until they are golden brown and the sugar has caramelized. Keep an eye on them, as the sugar can quickly go from perfect to burnt.
- Transfer the cookies immediately to a wire rack, and let them cool completely. Leaving them on the cookie sheet can cause the sugar at the bottom to get “too done.”
Nutrition
Notes
Tips for Perfect Arnhemse Meisjes
- Layer Up: Folding the puff pastry into three layers is key to achieving that signature flaky texture.
- Sugar is Essential: Don’t skimp on the sugar—it’s what creates the beautiful caramelized crunch on top of the cookies.
- Keep It Cool: Chilling the shaped cookies before baking helps maintain their form and ensures a crisp bite.
Wow, these Arnhemse Meisjes turned out amazing! The instructions were super easy to follow, and I love how crispy and buttery they are. That caramelized sugar coating gives them the perfect crunch! They taste just like the ones I remember from the Netherlands. Thanks for sharing this recipe—I’ll definitely be making them again!