Banketstaaf is an amazingly simple Dutch almond pastry that takes only 10 minutes to assemble. The oven will do the rest of the work.
Flaky puff pastry is stuffed with a mixture of sweet almond paste and orange zest, rolled into a log, and baked until crispy perfection. Banket is an easy and delicious Dutch Christmas food made in no time.
Also, try my Vegan Banket Recipe.
Don't you just love desserts that require minimal effort but are irresistibly delicious? No kneading or proofing is required.
I certainly do. One of my favorite ways to make a quick and scrumptious dessert 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 or Marzipan in baking more often.
One of the recipes that has become very popular with my readers is of Dutch heritage and is called Banketstaaf or Banket.
It is a delicious Dutch Almond Pastry that is a must during the holidays.
What is Banket?
Banket is a traditional Dutch dessert that is so popular around Christmas time. The dough is usually made from flour, eggs, and butter. However, puff pastry can also be used.
What makes Banket Dutch almond pastry so amazingly delicious?
Marzipan filling! Lots of it! Just like in my British Simnel Cake, this Banket recipe has plenty of this delicious almond filling.
And who doesn't like Marzipan?
If you've ever tried European sweets (think Mozartkugel), you know that Marzipan is a very popular ingredient in many recipes.
For this particular Banketstaaf recipe, I used Almond Paste.
Here's Why This Recipe Works
- quick and easy. If you've ever worked with puff pastry, you know how easy it is. This Banket Dutch Almond Pastry is not an exception. It's perfect for Christmas baking or last minute dessert idea;
- crowd-pleaser. Everyone loves Banket. Imagine biting into a crispy baked puff pastry filled with aromatic almond paste filling. Totally irresistible.
- perfect for Christmas cookie exchange. This Dutch almond pastry makes a great gift during holiday season.
- Roll out puff pastry for Banket
Preheat the oven to 425 F and cover a rectangular baking sheet with 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.
- 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 piece into a log approximately 1 inch shorter than the length of puff pastry.
- Form the almond pastry
Place one almond log along the center of each long strip of dough. Brush the sides of the Dutch almond pastry with a beaten egg.
Fold 2 shorter ends of the puff 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 Dutch almond pastry to a prepared baking sheet and brush with the beaten egg. (You can also brush with the egg yolk). Bake Dutch Banket for 25 minutes until golden brown.
- Decorate Banket
Meanwhile, put apricot jam in a microwave-safe dish and heat for 20-30 seconds until the jam is runny.
Brush Dutch Banketstaaf with the apricot jam, sprinkle with almond slivers, and dust with confectioners sugar.
Frequently Asked Questions
They are essentially the same thing, however, Almond Paste has a slightly higher amount of almonds and less sugar than Marzipan.
You can find Almond Paste in practically every grocery store in the baking aisle.
Almond paste typically contains around 50% of sugar. Adding additional sugar to almond paste will result in Banket being too sweet.
The dough for Banket is usually made of flour, butter, egg, and ice-cold water. However, puff pastry can also be used with great success.
Baked Dutch Banket is best eaten right away. If you have leftovers, store them in an airtight container and consume them the next day.
As you can see Banket recipe is such an easy almond paste 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 Banket - Dutch Almond pastry 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)
Roll out puff pastry for Banket
- 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.
Shape the Almond Paste
- 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.
Form the almond 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 Dutch almond pastry on a prepared baking sheet, brush with the beaten egg and bake for about 25 minutes until slightly brown on top. (You can also brush with the egg yolk).
- 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!
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.