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Vegan Dutch Banket with a cup of tea

Vegan Banketstaaf

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.
Course Dessert
Cuisine Dutch
Prep Time 15 minutes
Cook Time 25 minutes
Chill time 30 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 378kcal
Author Iryna


For the pastry dough

For the filling


  • 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.
  • 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. (Note 2)
  • Preheat the oven to 425 F and line a baking sheet with a parchment paper.
  • Shape the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
  • 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.
  • 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 into two rectangles, 6x12 inches.
  • 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.
  • In a small bowl whisk together almond milk and Maple syrup and brush the mixture over the logs.
  • Bake Banketstaaf for 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 immediately.


Note 1
When making my original Dutch Christmas Log, some people admitted their filling leaked out of the pastry. For that reason I always recommend choosing the almond paste that is dense and rather difficult to knead. I personally use and recommend Odense brand of Almond paste. I always use it in baking and never had any issues with it.
Note 2
If after 10 seconds, your dough doesn't pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.


Serving: 1slice | Calories: 378kcal | Carbohydrates: 42.6g | Protein: 5.7g | Fat: 21.2g | Saturated Fat: 4.7g | Sodium: 124mg | Potassium: 178mg | Fiber: 2.7g | Sugar: 18g | Calcium: 67mg | Iron: 2mg