What are the different types of Dutch desserts?
In the Netherlands, many different types of desserts can be found. Some of them are considered everyday desserts, while others are often reserved for consumption only on special occasions. Among the most popular daily Dutch desserts are thick, sweet pudding known as flame and wafers called Stroopwafels . Dutch desserts that can be consumed on special occasions, such as birthday or food with a friend, include small sugared pancakes known as pfertjes and Apple pie-appeltaart . Finally, some Dutch desserts, such as almond pastries known as banquet and sweet fried dumplings called oliebollen , are consumed mainly during the Christmas holiday season.
Some Dutch desserts are consumed regularly and are not associated with any special event or season. One of these everyday desserts is the pudding, made with milk, eggs and sugar and reinforced corn starch. INLA can be flavored with vanilla, chocolate or fruit and usually served cold. Stroopwafel is another daily Dutch dessert, consisting of two very thin, sharp waffles that are held together by caramel syrup known as Stroop . Vla and Stroopwafels are widely available in Dutch supermarkets.
Other Dutch desserts are usually indulged only once in a while, for example for a birthday or dinner with friends. In this category, Poffertjes are a popular choice. Poffertjes are small, bloated pancakes ending with a hill of butter, generous sprinkling powder sugar and in some cases drizzle stoop. Appeltaart is another known Dutch treatment. This dessert carries a strong similarity to American apple cake, with the exception of its crust is usually significantly stronger than the latter.
Some Dutch desserts tend to appear afterUze during the Christmas holidays Season. Popular Dutch Christmas dessert is a banquet, flour, butter pastries that are full of sweetened almond paste and then baked. The banquet is sometimes formed in letters before it is baked, a tradition that especially attracts children. In the end, many Dutch families are preparing a dessert known as Oliebollen on New Year's Eve. This dessert consists of a yeast dough, which dropped the spoon into hot cooking oil, fried to gold and in many cases dusted with generous pile of powder sugar before administration.