50+ Delicious Easter Traditional Dutch Recipes You Need to Try

Easter is a time for family gatherings, spring celebrations, and, of course, indulgent meals.

In the Netherlands, Easter traditions are rich in flavor, with a variety of dishes that have been passed down through generations.

From decadent sweets to savory treats, Dutch Easter recipes offer something for everyone.

Whether you’re looking to bake traditional Easter breads, enjoy a hearty Easter brunch, or create beautiful desserts, these 50+ Easter traditional Dutch recipes will help you bring the taste of Dutch culture into your home.

The Dutch have a long history of food traditions, and Easter is no exception.

Dishes like sweet butter lambs, hearty bread-based creations, and tangy pickled delights all form an important part of the holiday feast.

These recipes are not only delicious but also embody the spirit of the holiday—bringing people together to share food, laughter, and memories.

In this blog, we’ll explore a variety of Dutch Easter recipes that range from easy-to-make treats to more intricate dishes that will impress your guests.

Get ready to discover authentic Dutch flavors, perfect for making your Easter celebration truly special.

50+ Delicious Easter Traditional Dutch Recipes You Need to Try

Celebrating Easter with traditional Dutch recipes is a wonderful way to embrace the spirit of the season while indulging in some truly delicious food.

From sweet treats like Suikerbrood (sugar bread) to savory delights such as Ingelegde Eieren (pickled eggs), these dishes bring the flavors of the Netherlands to your holiday table.

Whether you’re looking to impress your guests with a show-stopping dessert or simply add a new dish to your Easter brunch, the variety of Dutch Easter recipes offers something for everyone.

By incorporating these time-honored recipes into your own Easter celebrations, you’ll not only treat your family and friends to incredible flavors but also connect with a culinary tradition that has been cherished for generations.

So, roll up your sleeves, preheat your oven, and start cooking—these 50+ Dutch Easter recipes are sure to make your holiday feast unforgettable!

Dutch Easter Bread (Paasbrood)

Dutch Easter Bread, also known as Paasbrood, is a rich, sweet bread traditionally filled with almond paste and dried fruits. This festive bread is enjoyed during Easter breakfasts or brunches, often served with butter and tea. Its combination of a soft texture and slightly tangy almond paste filling makes it a delightful centerpiece for the Easter table.

Ingredients:

• For the dough:
  • 500 g all-purpose flour
  • 50 g sugar
  • 7 g active dry yeast
  • 250 ml warm milk
  • 1 egg
  • 75 g unsalted butter, softened
  • Pinch of salt
• For the filling:
  • 200 g almond paste
  • 50 g raisins (soaked in warm water for 15 minutes)
  • 50 g candied orange peel
• For decoration:
  • Powdered sugar (optional)

Instructions:

1. Prepare the dough:
   Combine flour, sugar, and salt in a bowl. Dissolve yeast in warm milk and let it activate for 5–10 minutes. Add the yeast mixture, egg, and butter to the dry ingredients. Knead the dough until smooth and elastic, about 8–10 minutes. Cover and let rise in a warm place for 1 hour.
2. Prepare the filling:
   Knead the almond paste to soften it. Mix it with raisins and candied orange peel.
3. Assemble the bread:
   Roll the dough into a rectangle. Spread the almond mixture evenly over the dough, then roll it up into a log. Shape into a loaf and place it on a baking sheet lined with parchment paper. Cover and let rise for 45 minutes.
4. Bake:
   Preheat your oven to 180°C (350°F). Bake the bread for 30–35 minutes, or until golden brown. Cool before dusting with powdered sugar.

This Dutch Easter Bread is a combination of flavors and textures that brings joy to any table. The creamy almond paste and bursts of citrusy sweetness from the candied peel create a satisfying balance in every bite.

Dutch Butter Pastry Cookies (Paaskoekjes)

These buttery and crispy cookies, often shaped like Easter eggs or bunnies, are a favorite treat during Dutch Easter celebrations. Their simplicity in flavor and delightful shapes make them a fun baking activity with family and a perfect accompaniment to coffee or tea.

Ingredients:

• 200 g all-purpose flour
• 125 g unsalted butter, chilled and cubed
• 75 g sugar
• 1 egg yolk
• 1 tsp vanilla extract
• Pinch of salt
• Assorted cookie cutters

Instructions:

1. Prepare the dough:
   In a bowl, mix flour, sugar, and salt. Add butter and rub it into the dry ingredients until the mixture resembles breadcrumbs. Add the egg yolk and vanilla extract, and mix until a dough forms. Wrap in plastic and chill for 30 minutes.
2. Shape the cookies:
   Preheat your oven to 175°C (350°F). Roll out the dough on a floured surface to about 5 mm thickness. Use cookie cutters to create Easter-themed shapes and place them on a baking sheet lined with parchment paper.
3. Bake:
   Bake the cookies for 12–15 minutes, or until golden brown at the edges. Let cool completely on a wire rack.

These Paaskoekjes are irresistibly crispy with a melt-in-your-mouth texture. Their buttery flavor and creative shapes make them a staple for any Dutch Easter celebration, bringing festive joy to all.

Dutch Raisin Bread with Butter (Rozijnenbrood)

Raisin bread is a beloved Dutch Easter tradition, known for its soft and slightly sweet loaf studded with plump raisins. Served with a generous spread of butter, this bread is a comforting addition to Easter breakfasts and brunches.

Ingredients:

• 400 g all-purpose flour
• 7 g active dry yeast
• 50 g sugar
• 200 ml warm milk
• 75 g unsalted butter, softened
• 1 egg
• 150 g raisins (soaked in warm water for 15 minutes)
• Pinch of salt

Instructions:

1. Prepare the dough:
   In a large bowl, mix flour, sugar, and salt. Activate the yeast in warm milk, then combine it with the flour mixture. Add butter and egg, and knead until the dough is smooth and elastic, about 8 minutes. Incorporate the raisins during the last few minutes of kneading.
2. First rise:
   Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
3. Shape and second rise:
   Shape the dough into a loaf and place it in a greased loaf pan. Cover and let it rise for another 45 minutes.
4. Bake:
   Preheat your oven to 190°C (375°F). Bake the bread for 30 minutes, or until golden brown and sounds hollow when tapped.

This raisin bread brings warmth and nostalgia with its tender crumb and sweet raisins. The addition of butter elevates its rich flavor, making it a cherished part of Easter traditions.

Dutch Easter Cheese Pies (Paastaartjes)

Dutch Easter cheese pies, or Paastaartjes, are delightful mini tarts filled with a rich and creamy cheese mixture, often flavored with lemon zest and vanilla. These tarts strike a perfect balance between sweet and savory, making them a unique addition to Easter feasts.

Ingredients:

• For the pastry:
  • 200 g all-purpose flour
  • 100 g unsalted butter, chilled and cubed
  • 50 g sugar
  • 1 egg yolk
  • 2–3 tbsp cold water
• For the filling:
  • 250 g quark or cream cheese
  • 75 g sugar
  • 2 eggs
  • Zest of 1 lemon
  • 1 tsp vanilla extract

Instructions:

1. Make the pastry:
   In a bowl, mix flour and sugar. Add butter and rub into the flour until it forms a breadcrumb-like texture. Add egg yolk and water, and knead into a smooth dough. Wrap and chill for 30 minutes.
2. Prepare the filling:
   In a bowl, whisk quark, sugar, eggs, lemon zest, and vanilla extract until smooth.
3. Assemble the pies:
   Preheat your oven to 180°C (350°F). Roll out the dough and cut circles to fit your tart molds. Press the dough into the molds and trim any excess. Fill with the cheese mixture.
4. Bake:
   Bake for 20–25 minutes, or until the filling is set and the crust is golden. Cool before serving.

These Paastaartjes are a creamy, zesty delight. The buttery crust pairs perfectly with the tangy cheese filling, offering a sophisticated yet approachable Easter dessert.

Dutch Easter Carrot Soup (Paaswortelsoep)

Carrot soup is a vibrant and healthy starter often enjoyed during Dutch Easter celebrations. Infused with subtle spices and a hint of cream, this soup is both comforting and festive, reflecting the bright colors of the season.

Ingredients:

• 500 g carrots, peeled and sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 750 ml vegetable stock
• 1 tsp ground cumin
• 100 ml cream (optional)
• Fresh parsley for garnish

Instructions:

1. Sauté vegetables:
   Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened. Add carrots and cook for 5 minutes.
2. Simmer:
   Add vegetable stock and cumin. Bring to a boil, then reduce heat and let simmer for 20 minutes, or until carrots are tender.
3. Blend and serve:
   Use an immersion blender to puree the soup until smooth. Stir in cream if desired, and season with salt and pepper to taste. Garnish with parsley.

This carrot soup is a vibrant, earthy dish that symbolizes renewal and freshness, perfect for an Easter menu. Its creamy texture and hint of spice make it a crowd-pleasing appetizer.

Dutch Easter Almond Cookies (Bitterkoekjes)

Bitterkoekjes, or almond cookies, are a traditional treat often enjoyed during Dutch holidays, including Easter. Their chewy texture and bold almond flavor make them a perfect companion to tea or coffee.

Ingredients:

• 200 g almond flour
• 200 g powdered sugar
• 2 egg whites
• 1/2 tsp almond extract
• Pinch of salt

Instructions:

1. Prepare the dough:
   Preheat your oven to 180°C (350°F). In a bowl, mix almond flour, powdered sugar, and salt. In another bowl, whisk egg whites until frothy. Combine the egg whites with the dry ingredients and add almond extract. Mix until a sticky dough forms.
2. Shape the cookies:
   Line a baking sheet with parchment paper. Scoop small amounts of dough and shape into balls or ovals. Place on the sheet, leaving space between them.
3. Bake:
   Bake for 15–18 minutes, or until the cookies are golden brown on the edges. Let cool completely.

Bitterkoekjes are a simple yet flavorful treat that embodies the essence of Dutch Easter traditions. Their nutty aroma and satisfying chewiness make them an irresistible addition to the dessert table.

Dutch Easter Almond Wreath (Amandelkrans)

The Dutch almond wreath, or Amandelkrans, is a festive pastry made with a flaky crust and a sweet almond filling. Shaped into a ring and often decorated with slivered almonds or powdered sugar, it symbolizes unity and celebration, making it perfect for Easter gatherings.

Ingredients:

• For the pastry:
  • 250 g puff pastry (store-bought or homemade)
• For the almond filling:
  • 200 g almond paste
  • 50 g sugar
  • 1 egg
  • 1 tsp lemon zest
• For decoration:
  • 1 egg yolk (for brushing)
  • 2 tbsp slivered almonds
  • Powdered sugar (optional)

Instructions:

1. Prepare the filling:
   In a bowl, mix almond paste, sugar, egg, and lemon zest until smooth.
2. Assemble the wreath:
   Roll out the puff pastry into a rectangle. Spread the almond filling along one long edge, leaving a border. Roll the pastry into a log and shape it into a ring. Seal the edges and place on a baking sheet lined with parchment paper.
3. Decorate and bake:
   Preheat the oven to 180°C (350°F). Brush the wreath with egg yolk and sprinkle with slivered almonds. Bake for 25–30 minutes, or until golden brown. Let cool and dust with powdered sugar.

This Amandelkrans is not just visually stunning but also deliciously satisfying with its flaky pastry and sweet almond filling. It brings warmth and joy to any Easter celebration.

Dutch Pickled Eggs (Ingelegde Eieren)

Pickled eggs are a savory and tangy snack enjoyed during Easter in the Netherlands. Traditionally prepared with vinegar and aromatic spices, they are a versatile addition to Easter tables, served as a snack or sliced into salads.

Ingredients:

• 6 hard-boiled eggs, peeled
• 250 ml white vinegar
• 250 ml water
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp mustard seeds
• 1 tsp peppercorns
• 2 bay leaves
• 1 red onion, sliced

Instructions:

1. Prepare the pickling liquid:
   In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, and bay leaves. Bring to a boil, then simmer for 5 minutes.
2. Assemble the jar:
   Place the hard-boiled eggs and red onion slices in a sterilized jar. Pour the warm pickling liquid over the eggs, ensuring they are fully submerged.
3. Pickle and serve:
   Seal the jar and refrigerate for at least 24 hours, preferably 3–5 days for maximum flavor.

These tangy pickled eggs are a flavorful Easter tradition that pairs beautifully with other festive dishes. Their zesty profile and vibrant color add character to any meal.

Dutch Easter Stuffed Eggs (Gevulde Eieren)

Stuffed eggs, or Gevulde Eieren, are a classic Dutch Easter appetizer. These creamy and savory delights are filled with a yolk-based mixture enhanced by mustard, mayonnaise, and herbs. Simple yet elegant, they are a must-have at any Easter brunch.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• Salt and pepper to taste
• Paprika or chopped chives for garnish

Instructions:

1. Prepare the eggs:
   Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl and mash them with a fork.
2. Make the filling:
   Mix the mashed yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
3. Assemble the eggs:
   Spoon or pipe the yolk mixture back into the egg whites. Garnish with paprika or chives.

These Gevulde Eieren are creamy, tangy, and bursting with flavor. They are simple to make yet look impressive on any Easter table, making them a timeless Dutch favorite.

Dutch Easter Sugar Bread (Suikerbrood)

Suikerbrood, or Dutch sugar bread, is a sweet, soft bread infused with a combination of sugar and cinnamon, often served during Easter and other special occasions. The sugary filling in the dough creates a deliciously sweet loaf with a slightly caramelized crust, making it an irresistible treat for breakfast or dessert.

Ingredients:

• 500 g all-purpose flour
• 7 g active dry yeast
• 75 g sugar
• 1 tsp ground cinnamon
• 250 ml warm milk
• 75 g unsalted butter, softened
• 1 egg
• Pinch of salt
• 100 g sugar cubes, roughly crushed (for filling)

Instructions:

1. Prepare the dough:
   In a large bowl, mix flour, sugar, cinnamon, and salt. Dissolve yeast in warm milk and let it activate for 5–10 minutes. Add the yeast mixture, egg, and butter to the dry ingredients. Knead the dough for about 8–10 minutes, until smooth and elastic.
2. Add the filling:
   Flatten the dough into a rectangle. Sprinkle the crushed sugar cubes evenly over the surface, fold the dough, and knead to incorporate the sugar into the dough. Shape the dough into a loaf and place it in a greased loaf pan.
3. First rise:
   Cover the dough and let it rise in a warm spot for 1 hour or until doubled in size.
4. Bake:
   Preheat your oven to 180°C (350°F). Bake the bread for 30–35 minutes, or until golden brown and hollow-sounding when tapped on the bottom. Let it cool slightly before slicing and serving.

Suikerbrood’s rich, cinnamon-sugar flavor and soft, fluffy texture make it a perfect treat for Easter breakfast or afternoon tea. Its simplicity and sweetness are sure to bring joy to any gathering.

Dutch Easter Cream Puffs (Paaskronen)

Dutch Easter cream puffs, or Paaskronen, are light, airy pastries filled with sweet vanilla cream. Often served during Easter celebrations, they are shaped into small crowns or nests, symbolizing the festive spirit. These cream puffs are delightful as part of an Easter dessert spread, offering a touch of elegance and indulgence.

Ingredients:

• For the choux pastry:
  • 100 g butter
  • 250 ml water
  • 1/2 tsp salt
  • 150 g all-purpose flour
  • 4 eggs
• For the cream filling:
  • 250 ml heavy cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract
• For decoration:
  • Powdered sugar (optional)
  • Fresh fruit or edible flowers for garnish

Instructions:

1. Make the choux pastry:
   Preheat your oven to 200°C (400°F). In a saucepan, melt the butter with water and salt. Once it’s boiling, add the flour all at once, stirring vigorously until the dough forms a smooth ball. Remove from heat and let it cool slightly. Beat in the eggs one at a time until the dough is glossy and smooth.
2. Shape the pastries:
   Using a spoon or piping bag, shape the dough into small rounds or crown shapes on a lined baking sheet. Bake for 20–25 minutes, or until golden and puffed. Let the pastries cool completely.
3. Make the cream filling:
   Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. Assemble the cream puffs:
   Slice the cooled pastries in half and fill with the whipped cream. Dust with powdered sugar and garnish with fresh fruit or edible flowers for an elegant touch.

These Paaskronen are a delightful treat with their light, airy choux pastry and rich, velvety cream filling. They are a beautiful addition to any Easter table, offering a touch of sophistication.

Dutch Easter Carrot Cake (Worteltaart)

Carrot cake, or Worteltaart, is a beloved dessert in the Netherlands, often enjoyed during Easter. This moist and flavorful cake, packed with freshly grated carrots and warm spices, is topped with a rich cream cheese frosting. It’s a perfect balance of sweetness and spice, making it an ideal treat for any Easter gathering.

Ingredients:

• For the cake:
  • 300 g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 4 large eggs
  • 200 g sugar
  • 100 ml vegetable oil
  • 2 tsp vanilla extract
  • 300 g carrots, grated
  • 100 g chopped walnuts (optional)
• For the cream cheese frosting:
  • 250 g cream cheese, softened
  • 100 g unsalted butter, softened
  • 200 g powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Make the cake:
   Preheat your oven to 175°C (350°F). In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another large bowl, whisk eggs and sugar until smooth. Add oil and vanilla extract and mix until combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in grated carrots and walnuts.
2. Bake the cake:
   Pour the batter into a greased cake pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
3. Make the frosting:
   In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is fluffy and smooth.
4. Frost and serve:
   Spread the cream cheese frosting over the cooled cake. Garnish with additional walnuts if desired.

This Worteltaart is a classic Easter cake that combines the warmth of spices with the freshness of carrots and the richness of cream cheese frosting. It’s a deliciously comforting dessert, perfect for sharing with loved ones during the holiday.

Dutch Easter Poppy Seed Cake (Paastaart met Mohn)

This delightful Dutch Easter poppy seed cake, known as Paastaart met Mohn, is a traditional dessert enjoyed during the spring celebrations. With a rich, dense texture, the cake features the nutty, earthy flavor of poppy seeds paired with a hint of citrus. Often topped with a glaze or powdered sugar, this cake is both flavorful and festive.

Ingredients:

• 250 g all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 100 g unsalted butter, softened
• 200 g sugar
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 250 ml milk
• 100 g poppy seeds
• Powdered sugar for dusting

Instructions:

1. Prepare the batter:
   Preheat your oven to 180°C (350°F). In a bowl, combine flour, baking powder, and salt. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest. Gradually mix in the dry ingredients, alternating with milk, until the batter is smooth. Fold in the poppy seeds.
2. Bake the cake:
   Pour the batter into a greased and floured cake pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
3. Serve:
   Once cooled, dust the top of the cake with powdered sugar or drizzle with a simple glaze if desired.

This poppy seed cake is a beautiful representation of Dutch Easter traditions. The earthy poppy seeds combined with the bright lemon zest create a light, citrusy flavor that is perfect for the spring season. The cake’s simple elegance makes it an ideal centerpiece for an Easter gathering.

Dutch Easter Butter Cake (Boterkoek)

Boterkoek, or Dutch butter cake, is a rich and decadent dessert enjoyed during holidays like Easter. With a buttery, dense texture and a slightly crumbly, golden crust, this cake is simple yet indulgent. It’s often cut into squares or wedges and served with a dusting of powdered sugar for added sweetness.

Ingredients:

• 250 g all-purpose flour
• 150 g unsalted butter, softened
• 200 g sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tbsp milk (optional)
• Powdered sugar for dusting

Instructions:

1. Prepare the dough:
   Preheat the oven to 180°C (350°F). In a mixing bowl, combine flour, sugar, and salt. Cut the softened butter into small pieces and add it to the dry ingredients. Use your hands or a pastry cutter to rub the butter into the flour mixture until it forms a crumbly texture. Add the egg, vanilla extract, and milk, if using, and mix to form a dough.
2. Shape and bake:
   Transfer the dough to a greased and floured cake pan. Press the dough evenly into the pan to create a smooth surface. Use a fork to score the top lightly for decoration. Bake for 25–30 minutes, or until the cake is golden brown and firm to the touch.
3. Serve:
   Let the cake cool completely in the pan. Once cooled, remove from the pan, dust with powdered sugar, and cut into squares or wedges.

Boterkoek is a rich, buttery treat that is perfect for Easter. Its dense texture and sweet flavor make it an indulgent dessert, ideal for pairing with a cup of tea or coffee. This cake’s simplicity and delightful taste ensure it’s always a crowd favorite.

Dutch Easter Butter Lamb (Boterlammetje)

The Boterlammetje is a traditional Dutch butter sculpture shaped like a lamb, often served during Easter celebrations. This symbolic treat is both a decorative centerpiece and a delicious addition to the Easter feast. Made from a simple butter recipe, it can be enjoyed on its own or spread on bread for a sweet, festive touch.

Ingredients:

• 500 g unsalted butter, softened
• 100 g powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp lemon juice
• 1 tbsp milk (optional, for softer consistency)

Instructions:

1. Prepare the butter mixture:
   In a large bowl, beat the softened butter with powdered sugar, vanilla extract, and lemon juice until smooth and fluffy. If you prefer a softer texture, add a tablespoon of milk and continue to beat until the mixture is creamy and spreadable.
2. Shape the butter lamb:
   Using a butter lamb mold (typically in the shape of a lamb), fill the mold with the butter mixture, pressing it down gently to form a compact shape. You can also mold the butter by hand into the shape of a lamb if you don’t have a mold.
3. Chill and serve:
   Place the butter lamb in the refrigerator to chill for at least 2 hours, or until it holds its shape. Once chilled, remove from the mold and place on a serving dish.

The Boterlammetje is not only a beautiful decoration but also a delicious, creamy treat. This butter lamb embodies the spirit of Easter with its simple yet festive appearance and its sweet, buttery taste. It’s perfect for spreading on warm rolls or enjoying with a cup of tea.

Note: More recipes​ are coming soon!