Sweet biscuits

Simple but tasty: sweet biscuits made from butter puff pastry dough. Finish with toppings of your choice.

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  • VDP puff pastry dough
  • egg wash
  • cinnamon sugar
  • granulated sugar
  • hazelnut pieces
  • nutty crust

Baking advice

  • Bake for 30 mins at 210°C


Roll out the dough to a thickness of 2 mm. Place the dough on the baking trays lined with slightly moistened silicon paper, this keeps the dough in place on the paper when cutting. Place the baking trays into a cooling cell for thirty minutes before cutting. Cut 5 x 5 cm squares, cut the long strips 2 cm wide and 12 cm long (vary as desired). After cutting, brush with the egg, sprinkle with cinnamon sugar, granulated sugar and hazelnut pieces or, if desired, the finely chopped nutty crust. After decorating bake in time. Allow the slices to rest for an hour before adding the final decorations. If required, dry after baking in a low drying oven or drying cabinet.

The effect of puff pastry

Puff pastry is characterised by a flaky effect. This structure of layers is created by the turning of the puff pastry. The puffing effect occurs during baking, when the water evaporates and the layers are pushed apart. It is important for you to know which puff pastry you can best use for a specific end product. Read more here

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Do you have any questions about this recipe? Please contact your account manager.


Thomas Knook

Sales Manager