Leftovers are rarely an issue during the week—we simply save them for the next day to minimize waste. But oliebollen, those beloved Dutch New Year's treats, demand creative solutions to enjoy them beyond December. Here are proven recipes and tips from our kitchen experts to make the most of them.
Mmm, fresh oliebollen—plain or packed with currants and raisins, dusted with powdered sugar. If you've made (or bought) a bit too many, no worries. We've got two delicious recipes and a smart storage hack to keep the indulgence going.
Yes, oliebollen French toast! This simple breakfast or brunch idea transforms stale ones into a crispy, custardy delight. Perfect for starting the new year right—serve it to family or neighbors for instant smiles. Recipe here.
Also read: 'How do you roll up a wrap?'
Pudding with oliebollen? Absolutely—it's easy, surprisingly delicious, and a great dessert or snack.
Ingredients
Instructions
1. Preheat oven to 200°C. Slice oliebollen and place in a large bowl.
2. Heat milk with sugar until dissolved, then pour over oliebollen. Add whipped cream and stir well.
3. Peel and chop apples, then mix in with egg yolks, vanilla seeds, and cinnamon.
4. Grease a baking dish, add mixture, and bake for 40 minutes in the center of the oven. Cover with foil if top browns too quickly after 30 minutes.
5. Cool, slice, dust with powdered sugar, and store in fridge for up to 3 days.
Freezing is a game-changer—oliebollen stay fresh for months when fully cooled before freezing (never from warm). Thaw in just 30 seconds in the microwave for a quick treat on Blue Monday or any tough day.
