Gevulde speculaas

Name: Gevulde speculaas
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: Netherlands
Ingredients: 300g Self-raising Flour; 150g Brown Sugar; 10g Speculaas Spice Mix; Pinch Salt; 125g Butter; 10 tblsp Milk; 300g Almond Paste; 1 Egg; For brushing Milk; Garnish Almonds

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with Netherlands flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 51 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 34 min total

300g Self-raising Flour
150g Brown Sugar
10g Speculaas Spice Mix
Pinch Salt
125g Butter
10 tblsp Milk
300g Almond Paste
1 Egg
For brushing Milk
Garnish Almonds

Step-by-step instructions

Mix the self-rising flour, sugar, speculaas spice mix and salt. Add the butter and milk and knead into a firm ball of dough. Start with 6 tablespoons of milk, if the dough is too stiff you can add more milk.
Wrap the dough in plastic wrap and refrigerate overnight. You can process and bake it immediately, but the flavor will be much better if you let it rest.
Mix the almond paste with half of the beaten egg and knead well. This makes it easier to work with and gives it a better and tastier texture.
Take half of the dough and roll it out to 20 x 20 cm. Place in a baking pan lined with parchment paper. Spread the almond paste mixture evenly. Roll out the remaining dough and place on top of the almond paste.
Brush the top with the remaining beaten egg. Garnish with almonds and top with another layer of egg wash.
Bake the filled speculaas for 40 minutes at 180°C/350℉ (conventional oven) or until done.

Why this works on a weeknight

Gevulde speculaas lands at about 34 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Gevulde speculaas actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert Netherlands