Dutch Christmas Log

Banketstaaf is an easy Dutch pastry that takes only 10 minutes to assemble.   Puff pastry is stuffed with a mixture of sweet almond paste and orange zest, rolled into a log and baked until crispy.

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

On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet. Using a sharp knife or pizza cutter, cut the pastry in half lengthwise. 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. 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 and brush with the beaten egg. Bake Dutch Banket for 25 minutes until slightly browned on top.

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.

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