Banketstaaf is an amazingly simple Dutch pastry recipe that takes only 10 minutes to assemble. Oven will do the rest of the work. Â
Flaky puff pastry is stuffed with a mixture of sweet almond paste and orange zest, rolled into a log and baked until crispy perfection. Dutch Christmas Log is the easy and delicious holiday treat made in no time. Â
Banket
Don't you just love desserts that require minimal efforts but are irresistibly delicious? No kneading or proofing required.
I certainly do. One of my favorite ways to make a quick and scrumptious desert is to use puff pastry, which is a staple in my freezer.
A few years ago, I made German Hausfreunde Cookies, which are essentially sandwich cookies with almond paste. And although there were a few steps involved, the result totally overcame my expectations.
Since then, I started using almond paste in my cooking more often and one of the recipes that has been especially popular with my readers is Banketstaaf which is Dutch Almond Pastry.
What is Banket
Banket is a traditional Dutch pastry that is so popular around Christmas holidays. The pastry is usually made from flour, eggs and butter. However, puff pastry can also be used.
What makes Banket so amazingly delicious?Â
Marzipan filling! Lots of it!
And who doesn't like Marzipan?
If you've ever tried European sweets (think Mozartkugel), you know that Marzipan is a widely popular ingredient in many recipes.
For this particular Banketstaaf, I used Almond Paste.
Difference between Almond Paste And Marzipan
They are essentially the same thing, but Almond Paste has slightly higher amount of almonds and less sugar than Marzipan.
You can find Almond Paste in practically every grocery store in the baking aisle.
How Do You Make Banketstaaf
1. Roll out puff pastry
Preheat the oven 425 F and covering a rectangular baking sheet with a parchment paper.
On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet. (See the notes regarding the puff pastry at the bottom of the recipe card.)
Using a sharp knife or pizza cutter, cut the pastry in half lengthwise.
2. Shape the Almond Paste
In a medium bowl, combine the almond paste with the orange zest and knead with a fork until well blended.
Divide almond paste into 2 even pieces and roll each peace into a log approximately 1 inch shorter than the length of puff pastry.
3. Form the logs
Place one almond log on one half of puff pastry. Brush the sides of the pastry with a beaten egg.
Fold 2 shorter ends of the pastry to cover the almond log. Fold 2 longer ends over the almond log and flip the log so that the seam was at the bottom.
Repeat with the 2 second sheet of puff pastry.
4. Bake
Transfer the logs onto a prepared baking sheet and brush with the beaten egg. Bake Dutch Banket for 25 minutes until slightly browned on top.
5. Decorate
Meanwhile, put apricot jam in a microwave-safe dish and heat for 20-30 seconds until jam is runny.
Brush baked logs with the apricot jam, sprinkle with sliced almonds and dust with confectioners sugar.
More European Christmas Desserts
- Â Stollen - German Christmas cake with almond paste and dried fruits
- Â Risalamande - super light and airy Danish Christmas Rice Pudding
-  Joulutorttu - prune jam filled Finnish pinwheel cookies
- Trdelnik Recipe - classic Prague street food you can easily make at home
As you can see Banket recipe is such an easy holiday dessert. It requires just a few simple steps and the result will certainly delight you.
If you love recipes using almond pastry filling, give this Banketstaaf a try. It's so good and pairs great with your morning tea or coffee.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you're looking for a quick overview of the recipe, please check out my Banket web-story.
Banket (Dutch Christmas Log)
Ingredients
- 14 oz sheet puff pastry defrosted
- 10 oz almond paste
- 1 orange zested
- 1 egg beaten
- 3 tablespoon apricot jam
- 1 tablespoon powdered sugar
- 2 tablespoon sliced almonds
- 3 tablespoon flour
Instructions
- Preheat the oven 425 F and cover a rectangular baking sheet with a parchment paper.
- On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet.
- Cut the pastry in half lengthwise.
- In a medium bowl, combine the almond paste with the 
orange zest and knead until blended*. (See the notes regarding the almond paste)
- Divide almond paste into 2 even pieces and roll each peace into a log approximately 1 inch shorter than the length of puff pastry.
- Place one almond log on one half of puff pastry. Brush the sides of the pastry with a beaten egg.
- Fold 2 shorter ends of the pastry to cover the almond log. Fold 2 longer ends over the almond log and flip the log so that the seam was at the bottom.
- Repeat with the 2 second sheet of puff pastry.
- Transfer the logs onto a prepared baking sheet, brush with the beaten egg and bake for about 25 minutes until slightly brown on top.
- Meanwhile put apricot jam in a microwave-safe dish and heat for about 20-30 seconds until jam is runny.
- Brush baked logs with the apricot jam, sprinkle with sliced almonds and dust with confectioners sugar.
- Serve with a cup of hot tea or coffee!
Video
Notes
Nutrition
J Lee says
Nice reprice.
Just finished a piece of amandelstaaf (banketstaaf)’s official name I brought back from the Netherlands. They sell them now during Easter as well.
I disagree with the apricot glaze, and it doesn’t belong on a banketstaaf.
Iryna says
Hi J Lee, thank you for your comment! It's interesting that Banket is sold during Easter holidays too, I didn't know that. My recipe is the adaptation of Banket, it's not authentic, but I personally loved apricot glaze on top. That being said, the glaze is totally optional.
Dr. Ruth says
Marzipan and almond paste are not the same thing. If you use marzipan it will turn colors and RUN all over the place. Banket is not made with puff pastry nor does it contain jam.
Buy almond paste and use a recipe for pie dough. Also, NOTE: marzipan is nearly all sugar, and almond paste is about sixty percent pure almonds.
Bethany Beck says
Hi! I’m curious if this can be frozen after baked? Thanks!
Beeje says
You mention this being a staple in your freezer. Would I assemble, then freeze before baking? For baking frozen, how long at what temp? Thank you.
Gloria says
If using only 1 Pepperidge Farm puff pastry sheet out of the 17.3 Oz box, wouldn’t you use the whole sheet, not cutting it in half, that would be like cutting a 14 Oz sheet in half, then using 7 Oz of almond paste on the sheet?
Iryna says
Sorry Gloria, I don't think I understand your question...
Patricia Matiyew says
Terri, you used (1) whole puff pastry sheet with how much almond paste? When you rolled the paste out, did you cover the entire sheet of pastry? Also, what temp. did you bake it at and for how long? I'm just thinking I may prefer making this log where the almond paste is not all in the middle but rather throughout the entire roll.
Patricia Matiyew says
Hi. I will be using the pepp. farm puff pastry sheets. Just to be clear - I use only 1 sheet, cut it in half lengthwise and (here is my questions) how much almond paste do I put on each sheet? Your note stated 7 oz. per sheet: i am somewhat confused here......thank you.
Iryna says
Hi Patricia. Sorry for the confusion. For the Pepperidge farm puff pastry sheets, I recommend using 7 oz of almond paste per sheet. Let me know if you have more questions.
Patricia Matiyew says
So, if I am only using (1) sheet of puff pastry, I cut it in half and use 7.0 oz. of almond paste on each or a total of 14.0 oz?
Iryna says
Yes, 7 oz of almond paste per one sheet of puff pastry.
Bonnie says
I just made this to test it out. So delicious and simple to make. I will be making another for Easter and for a bridal shower. Thank you for sharing.
Iryna says
Thank you Bonnie for your comment and a 5-star rating! I'm happy you loved this recipe!
Terri says
This recipe is amazing! I've made it twice! The first time I followed the recipe to a degree, however, I substituted the apricot jam for peach and eliminated the orange zest (I was too lazy to go to the grocery store! lol).
The second time I modified it by using the entire sheet of puff pastry instead of cutting it in half. Also, I rolled out the almond paste after I kneaded it with the orange zest. It turned out beautifully! This one will go to my Mother-in-law who saw the picture I posted on Facebook and said, "I want one!!!"
I'll be sure to post my picture on Instagram and tag you, Iryna!
Thanks!! 😉
Iryna says
Hi Terri! Thank you so much for your wonderful comment and a 5-star rating! I'm happy you liked this recipe! And yes, it can be made in a variety of ways. I hope your mother-in-law also enjoyed this dessert:)
Patricia Matiyew says
Terri, you used (1) whole puff pastry sheet with how much almond paste? When you rolled the paste out, did you cover the entire sheet of pastry? Also, what temp. did you bake it at and for how long? I'm just thinking I may prefer making this log where the almond paste is not all in the middle but rather throughout the entire roll.
Gudrun F. says
Haven't made it yet, will definitely try it, as I'm a pushover for Almond paste. But I have question, are the sliced almonds (pre-)toasted?....If not, can one put them on the log before baking, or would they get too dark?.. Also, could one NOT roll out the puff pastry, but roll out the Almond paste, lay it flat on the puff pastry, and then roll it up? (of course there would be no thick "log" in the middle) ...I like the idea of the Alm.paste more evenly distributed, but wonder if the puff pastry would expand correctly this way. Thank you!
Iryna says
Hi Gudrun! I believe the pre-sliced almonds that I was using were raw. I wouldn't put them on the log before baking, since they're too thin and will probably become too dark.
Regarding your second question, I haven't personally rolled out the pastry and the almond paste the way you described it, but I think it will work just as fine. If you do this, let me know how it turned out:)
StitchinSweetSue says
May I plz ask - you do not cut slits on top for venting before baking? Ty!
Iryna says
Hi Sue! No, I didn't cut the slits for venting. It's not necessary.
Ben Riddle says
I love Banket. I really love your blog page for step by step writing. It's great blog with your informative article. Thanks for sharing the article.
Colin Kint says
Do you have any video of that? I'd care to find out more details.