Savour The Season with Homemade Tompoezen!

A Different Take On Tompoezen!

Back in April we showed you how to use a box mix to make great tompoezen. We're back at it again, but this time without a box!

The rules for tompoezen are quite rigid: rectangular puff pastry top and bottom, filled with a vanilla custard and topped with icing (white, pink, or orange)... Yeah we will be breaking those rules a bit! To really make things crazy we made a savoury one as well!

Let's Start Simple with Vanilla Speculaas Tompoezen

You'll Need:

1pk DeRuijter Speculaas
1pk Dr. Oetker Instant Vanilla Pudding
1pk Cream Cheese
2c Milk

Makes 12ea

Directions:

1) Make the pudding according to package directions by adding milk. (I used a stand mixer)
2) Add in cream cheese and incorporate until smooth.
3) Refrigerate the pudding mixture for 30+ min until set.
4) Spread a thick layer of the pudding mixture onto the speculaas cookie and top with a second cookie.

Optional: add icing and/or whipped cream

For the next one we are going to add an extra process!

Stroopwafel Tompoezen with Anise and Cinnamon

You'll Need:

2pks Stroopwafels
1pk Dr. Oetker Instant Vanilla Pudding
2c Milk
3ea Whole Anise Seeds
2 sticks Cinnamon
1pk Cream Cheese

Makes 12ea

Directions:

1) Pour the milk into a saucepan with the whole anise and cinnamon.
2) Bring up to a simmer and steep for 30+ min then let cool to room temperature and strain.
3) Make the pudding according to package directions by adding the spiced milk.
4) Add the cream cheese into the pudding and incorporate until smooth.
5) Refrigerate the spiced pudding mixture for 30+ min until set.
6) Spread a thick layer of the spiced pudding mixture onto a stroopwafel (I halved mine) and top with a second half. 

Optional: add icing and/or whipped cream

NOTE: These are best served immediately, the stroopwafels will get quite hard if refrigerated

Alright, now things get a bit more intricate!

Savoury Tompoezen with Aged Gouda Pastry, Herb Cream Cheese and Apple Bacon Jam

Starting first with the Bacon Jam

You'll Need:

1 500g pk Bacon
1c Apple Syrup
2 small sweet onions (diced small)

Directions:

1) Fry up package of bacon in batches, removing extra bacon fat as necessary, then remove from pan and dice into small pieces. Set aside.
2) In 2 tablespoons of bacon fat slowly simmer your onions on a low heat until translucent and golden in colour. (about 30 min)
3) Add apple syrup and bacon bits to the onions and simmer until apple syrup is melted and fully incorporated then let cool to room temperature.

Now let's put it together!

You'll Need:

100g Aged Gouda (finely grated)
1 sheet puff pastry (thawed)
2pk Cream Cheese
4tbsp herbs (I used chives and bit of oregano)
1c bacon jam

Makes 12ea

1) Combine cream cheese and herbs until smooth, refrigerate.
2) Preheat oven to 350F
3) Sprinkle aged gouda onto 1 sheet puff pastry and flatten with a rolling pin until all gouda is firmly pressed in and pastry is about 3mm thick.
4) Use a fork to poke holes into pastry 
5) Place cheese pastry on a large lined baking sheet then top with a second sheet of parchment paper. Then place a second baking sheet on top. 
6) Bake for 8min then remove upper baking sheet and parchment, bake for 5 more min until golden (do not overbake or the pastry will be bitter). Cool to room temperature.
7) Cut pastry into 24 rectangles

8) Layer herb cream cheese and a generous amount of bacon jam onto half of the pastry pieces.
9) Top with remaining pastry rectangles
10) Serve with a drizzle of melted apple syrup

Whether you choose the simple speculaas, spiced stroopwafel or the smoky-sweet savoury we are sure your guests will be intrigued! 

Comment below on your favourite flavour combo!

Ps. Bacon Jam is great on a LOT of things! Try it on: hamburgers, baked brie, grilled cheese, meatloaf, crackers/cheese, hutspot, pork roast, turkey (think cranberry sauce substitute) etc!