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Mayetts are a type pastry with walnut-frangipane typical for Ghent. Originally it was a cake with cream, but as the evening something was left in the bakery was this cake. So the baker replaced the cream by notenfrangipane and Mayetten are the real hits. I made them with pecan nuts.

Preparation time 40 minutes .. Rising 15+30+40-50 minutes .. Baking 6-8 minutes

INGREDIENTS .. for 10 pcs


Make the dough with milk zith 15 minutes proofing. Divide the dough into 10 balls of 40 grams. Place on a baking tray and press after rise for 30 minutes in the middle of a dimple balls. This hulpt best with a small glass printed into flour.

Spread the dough with beaten egg into each hole and push a piece pecan nuts frangipane. Let them rise for 40-50 minutes.

Bake mayetten then 6-8 minutes at 437°F.


Brush them after baking apricot jam on the frangipane and glaze with fondant. Press the mayetts in walnut pieces.

Stuffing is required to be actually pretty cool. Otherwise, the pitch during cooking than me (see photo). The quality and taste, although it does not detract from, but the are not anymore that pretty.

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