Vegan Banketstaaf {Dutch Almond Pastry}

Vegan Banketstaaf or Dutch Almond Pastry is a traditional Christmas dessert consisting of flaky pastry wrapped around a zesty almond paste log. Classic Dutch dessert gets a vegan makeover and is sure to please a holiday crowd.

Slowly but confidently I turn my old favorite vegetarian desserts into a plant-based approved treats.

One of the most popular desserts on my blog is Dutch Christmas Log. I made it so many times and not just for Christmas.

Whenever I had a few sheets of puff pastry and almond paste, I almost always turned to this fantastic recipe for an easy and quick dessert.

Jump to:

• 📋 Ingredients
• 🔪 Instructions
• 🍰 Similar Recipes
• Recipe

Making a puff pastry is not technically a quick process. So I decided that my easy homemade pastry dough might be a better alternative.

📋 Ingredients

The great thing about this recipe is that it mostly consists of ingredients that are staple in vegan pantry:

• all-purpose flour
• vegan butter - I recommend using unsalted butter. Since the dough itself doesn't contain any sweetener, you don't want it to taste salty either
• water
• almond paste - if you can't find it, you can replace it with Marzipan. Just be aware that Marzipan usually contains more sugar and will make your dessert even sweeter. This shouldn't be a problem since the pastry itself is not sweet
• orange zest - not a part of a classic Banketstaaf recipe, but I really liked a citrusy flavor of a filling
• apricot jam - this will help almonds stick to the baked logs
• almond milk - for the brown crust
• Maple syrup - for the brown crust
• sliced almonds - for the topping
• icing sugar - for sprinkling

🔪 Instructions

1. Chill the ingredients

Before you start, make sure that all ingredients are cold. I recommend placing flour and water in a refrigerator for at least 30 minutes. The same goes for the food processor. The colder it is, the easier it will be to make a crust.

2. Make a pastry dough

Add flour and butter to a cold food processor and pulse on high for 6-7 times to break big chunks of butter. The mixture will be crumbly.

With a motor running on low add water and process for 10 seconds until the dough starts to pull away from the walls.

Shape the dough into a disk, wrap in plastic and refrigerate for 30 minutes.

3. Make a filling

In a medium bowl, combine the almond paste with the 
orange zest and knead until blended. Divide almond paste into 2 even pieces and roll each peace into a log approximately 10 inches long.

4. Roll the pastry dough

Prepare two sheets of parchment paper, about 14 inches in height and width. Place a chilled dough on first sheet of parchment paper, cover with a second sheet and roll out the dough into a 12 x 12 inch square.

Remove the top parchment paper and using a sharp knife or pizza cutter, cut the square in two rectangles, 6x12 inches.

5. Assemble the logs

Place one almond log on one half of pastry. 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 pastry. Transfer the logs onto a prepared baking sheet.

6. Bake

In a small bowl whisk together almond milk and Maple syrup and brush the mixture over the logs. Bake Banketstaaf at 425 F for 25 minutes until slightly brown on top.

7. Warm apricot jam

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.

Enjoy!

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.

🍰 Similar Recipes

If you want a quick overview of the recipe, please check out Vegan Banketstaaf web-story.

👆 Do you know I make other delicious recipes? Want to check them out? Subscribe to my newsletter or follow on Facebook and Pinterest for the updates.

Recipe