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Dutch cuisine consists of more than simply worst (sausage) and kaas (cheese). You can practically always expect to eat dessert for breakfast in any restaurant in the country because they are known for their love of gebakes (pastries), and sweet breakfast fare.
Their sweets, which range from delicious pancakes to savoury puff pastries, spiced biscuits, and creamy cakes, have the most delicate and decadent flavour, perfectly capturing the kind and welcoming nature of the Dutch people. These traditional sweets are widely accessible across the nation and are frequently consumed as after-dinner desserts or as snacks.
Stroopwafel
A very runny filling of syrup, sugar, butter and cinnamon is sandwiched between two thin wafers to create these delectable Dutch cookies. Stroopwafels originated in the Gouda city in the late 18th century, and its invention is credited to a baker by the name of Gerard Kamphuisen.
In the Netherlands, these cookies are typically eaten with tea or coffee. It is customary to set a biscuit on top of the cup and let it steam for a few minutes to heat the cookie and soften the syrupy layer.
Poffertjes
Small, round, fluffy Dutch pancakes known as poffertjes are made using buckwheat flour and yeast. When made outside, at festivals and outdoor gatherings, they are typically served warm on a piece of cardboard paper. They are baked in a special pan known as a poffertjespan.
They are usually eaten as a snack rather than for breakfast. Poffertjes are known for their fluffy, spongy texture with a light mouthfeel and the addition of melted butter makes them even more indulgent.
Zeeuwse Bolus
A delicious Dutch pastry called zeeuwse bolus resembles the well-known cinnamon roll quite a bit. These gooey and sticky buns are best eaten warm. It is said that early in the 17th century, Sephardic Jewish bakers created the first bolus and the dessert is traditionally served with butter and a cup of coffee.
In the Netherlands, another kind of pastry is also sold as bolus or boles. Made from dough and packed with ginger, they are called ginger boles.
Pannekoek
Pannekoek is a type of Dutch pancake which can be described as a cross between fluffy American pancakes and crêpes based on its thickness. The dessert is rarely eaten for breakfast in the Netherlands; instead, it is often consumed for lunch, dinner, or as a dessert course.
Usually served with sugar, apples, cinnamon, and molasses syrup (stroop), some cooks like to dress up these pancakes for a substantial midday meal by adding bacon and cheese. They are also well-liked in Belgium and South Africa and the pancakes are often served with a single lemon slice and cinnamon sugar.
Tompouce
A coating of silky, pink icing covers a thin puff pastry filled with cream, creating a traditional Dutch delicacy tompouce. Typically, the dessert is made in the shape of a rectangle. In Amsterdam, the frosting is customarily dyed vivid orange around King's Day to symbolise authentic Dutch colours.
The dessert's name is thought to be derived from a performing dwarf known by his stage name, Tom Pouce. Tompouce is frequently served with coffee or afternoon tea, particularly on joyous occasions like birthdays.
Kruidnoten
Kruidnoten are humble Dutch cookies that are often cooked in a circular shape which is also one of their distinct characteristics. They are associated with Sinterklaas or Saint Nicholas's Day in Belgium and the Netherlands.
The kruidnoten was first mentioned in the Van Dale Groot woordenboek van de Nederlandse taal, one of the most well-known Dutch cookbooks still in print today, which was first published in 1864. Additionally, the cookies also have a variation known as chocolade-kruidnoten that is covered with chocolate.
Bossche Bol
Bossche bol, a classic pastry filled with whipped cream and coated in chocolate, is a speciality of the Dutch town of s'Hertogenbosch. Knives, forks, and plenty of napkins are typically used in order to clean up the messy delicacy when eaten, due to their size.
They are also at times called giant Dutch profiteroles (a French dessert) due to their similar filling. The pastries are typically served with a cup of coffee on the side these days. A reuzenbol is another variation of Bossche bol that is twice as big, while a moorkop is a much smaller variant of the same pastry.
