Crisp Dutch puff-pastry cookies from Arnhem, rolled in spiced vanilla sugar with cardamom and lime, then baked until golden and beautifully caramelised.
Arnhemse meisjes are delicate Dutch puff-pastry cookies — paper-thin, shatteringly crisp and glazed with caramelised spiced sugar. They look elegant but rely on a clever trick: rolling several pastry sheets into one ultra-thin layer for maximum crunch.
Prep 25 min
Cook 25 min
Total 75 min
Medium
Video
Preparation
- Take the puff pastry from the freezer and let it defrost.
- Dust the counter with flour, stack the pastry sheets on top of each other, and roll them out until all five together are as thin as a single sheet.
- Using a round or oval cutter, press out as many cookies as you can, working economically.
- In a small bowl, mix the vanilla sugar with the cinnamon, cardamom and lime zest.
- Clear the flour from the counter and dust it with a little of the sugar mix.
- Brush the pastry with a little egg wash, dip into the sugar mix, and roll gently to press the sugar in.
- Place the sugared pastry on a greased or lined baking sheet and leave to rest for 20 to 25 minutes — this makes the cookies even crisper.
- Meanwhile, preheat the oven to 180°C.
- Bake for about 25 minutes until golden brown and the sugar has caramelised nicely.
- And there you have it — Arnhemse meisjes.
Tips from the ZestyPlate Kitchen
- Roll the stacked pastry sheets as thin as you can — thinness is the whole secret to the crispness.
- Resting the sugared cookies before baking helps them crisp up beautifully.
- Press the sugar in firmly so it caramelises into a glossy, crackly top.
- Watch them closely near the end — the sugar tips from golden to burnt quickly.
Frequently Asked Questions
Yes — just stack and re-roll it thinner than the original sheets for the classic crisp texture.
It needs direct, even heat and a long enough bake. Make sure the oven is fully preheated and don't pull them too early.
In an airtight tin they stay crisp for about a week — store them away from any humidity.
