Flaky golden pastry filled with a sweet, aromatic almond center make Banketstaaf an irresistible treat. You can make it with store-bought puff pastry, and use store-bought or homemade marzipan. It’s a classic Dutch Christmas pastry that’s perfect with a cup of coffee any time of year!
During high school I worked at a local pizzeria. It was by far the most fun job I’ve ever had.
Not only because I loved the frantic pace when it got super busy, as it had a tendency to do on holidays and weekends (really, no joke, I loved it when it got insanely, hectically busy!).
But also because I got to work with some fantastic people. One of my favorite co-workers was named Joan, and she was a real character.
She worked mostly on the slicer, efficiently churning out vat after vat of thin, perfectly sliced onions, tomatoes, turkey breasts, and other luncheon meats. Joan was, shall I say, a woman of a certain age. She had snow white hair and pronounced the word wash as “warsh”, but her age didn’t impede her sense of humor.
I still remember listening flabbergasted to some of the stories Joan told about what she and her hubby used to do on hot summer afternoons. (Yeah, I’m pretty sure I wasn’t nearly old enough for that kind of talk, lol.)
One of my favorite things about Joan was that on Sunday mornings she would bring in some kind of pastry for breakfast.
Sometimes it was cheese danishes, sometimes apple fritters.
But on very lucky mornings it was almond pastries, which were basically marzipan-filled puff pastry with sliced almonds on top (aka Banketstaaf!). I’ve been dying for this pastry and incidentally, this is the perfect time to share it, as it is a Dutch Christmas treat.
With flaky, buttery puff pastry and sweet almond marzipan, this easy Banketstaaf pastry is perfect paired with a cup of coffee on any morning. Don’t wait until Christmas to make it!
The Best Banketstaaf
What You’ll Love About Banketstaaf (Marzipan Dutch Pastry)
- Homemade marzipan. If you love almonds and you’ve never tried making homemade marzipan, let me tell you 2 things: 1) it’s so easy to make it’s ridiculous, and 2) when it comes to flavor and texture, homemade marzipan blows store-bought out of the water! The sweet almond aroma and flavor is captivating in this pastry.
- This recipe is forgiving. If you need to use store-bought marzipan (or store-bought almond paste), it will still work. Your pastry will still be incredible. It just won’t be quite as incredible as it would be with homemade marzipan.
- Store-bought puff pastry makes it easy. Frozen puff pastry from the store works perfectly here (it bakes up flaky and golden!), and is a huge time-saver.
- Quick and easy. All things said and done, this delicious treat takes less than an hour from start-to-finish to whip up. (Even if you make homemade marzipan!) It’s perfect for a special morning or any day you want a special treat.
Ingredients in Dutch Pastry with Marzipan
Homemade Marzipan:
- Granulated sugar
- Water
- Almond flour
- Egg whites
- Salt
- Almond extract
- Powdered sugar
Marzipan Pastry Logs:
- Marzipan (you can use the recipe for homemade marzipan in the recipe card below, or get store-bought marzipan or almond paste)
- Puff pastry
- All-purpose flour
- Egg + water (for eggwash)
- Sliced almonds
- Granulated sugar
How to Make Banketstaaf
- Unfold the puff pastry onto a lightly floured surface. Lightly sprinkle the top with flour, and roll it out to an 11 by 13-inch rectangle. Cut the rectangle in half the long way so that you end up with two 5 1/2 by 13-inch rectangles.
- Divide the marzipan into 2 equal portions and roll each into a log about 10 1/2 inches long. Place a marzipan log onto the center of a puff pastry rectangle, and lightly brush eggwash along the edges of the pastry.
- Gently but firmly fold the pastry ends up over the marzipan, then start at one end and roll up the marzipan in the puff pastry.
- This is how the pastry should look once it’s rolled up. Repeat this process with the other marzipan log and puff pastry rectangle.
- Put the logs onto the prepared baking sheet (seam side down) and refrigerate 20 minutes. Lightly brush the pastries with eggwash (discard the extra eggwash). Sprinkle the sliced almonds and sugar on top.
- Bake until the pastry is puffed and golden, about 22 minutes. (Don’t worry if a little marzipan oozes out while cooking.)
How to Store Banketstaaf
Store this Dutch pastry wrapped well at room for up to 2 days, or in the fridge for up to 1 week.
Tips for Making Banketstaaf (Dutch Christmas Log)
- If you have the time, make homemade marzipan. Your Banketstaaf will have the richest almond flavor and aroma, and a texture that just melts in your mouth.
- Of course you can make homemade puff pastry, but if you use store-bought your pastry won’t suffer for it. Store-bought puff pastry bakes up to crisp, flaky, buttery perfection. Just make sure you don’t leave your puff pastry out too long when thawing it. As soon as it’s no longer frozen, transfer it to the fridge until you’re reading to roll it out and make the Banketstaaf.
- It’s easy to re-crisp leftover Banketstaaf. Simply place the pastry on a baking tray and bake at 350F until warm, about 8 minutes.
Banketstaaf FAQs
Where is Banketstaaf From?
Banketstaaf is a traditional Dutch pastry from the Netherlands.
What is the Difference Between Marzipan and Almond Paste?
Almond paste has more almonds and less sugar than marzipan. Additionally, almond paste has a coarser texture and holds up better when baked.
You can read more about the difference between marzipan and almond paste on All Recipes and Chowhound.
Do I Have to Make Homemade Marzipan to Make This Dutch Pastry?
No! In a time crunch, you can use store-bought marzipan to make Banketstaff.
Additionally, you can use store-bought almond paste to make this pastry if you can’t find marzipan. However, if you do so, the end result will be a bit less sweet. Additionally, because almond paste holds up better than marzipan when baked, the pastry filling will likely still hold its log shape.
More Christmas Treats to Make
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xoxo, Faith
Banketstaaf (Dutch Christmas Log Pastry)
Ingredients
Homemade Marzipan (yields about 3 1/2 cups):
- 2 cups granulated sugar
- 1 cup water
- 12 ounces almond flour
- 2 large egg whites
- 1/8 teaspoon salt
- 1 teaspoon almond extract
- 12 ounces powdered sugar sifted
Marzipan Pastry Logs:
- 24 ounces marzipan you can use this recipe for homemade or get store-bought
- 1/2 pound sheet frozen puff pastry thawed
- All-purpose flour for rolling out the pastry
- 1 egg beaten with 1 tablespoon water (for eggwash)
- 3 tablespoons sliced almonds for the top
- 2 teaspoons granulated sugar for the top
Instructions
For the Homemade Marzipan:
- Add the sugar and water to a 3-quart pot over medium heat. (You can swirl the pot, but don’t stir it.) Cook until it reaches 230F on a candy thermometer.
- Stir in the almond flour, egg whites, and salt, and cook 3 minutes, stirring constantly.
- Remove from the heat and stir in the almond extract.
- Immediately strain through a mesh sieve into a large bowl to remove any pieces of egg white that may have scrambled.
- Gradually stir in the powdered sugar.
- The marzipan will reach a moldable consistency, like a slightly softer version of Play-Doh (it will harden more as it cools).
- Once cooled, you can use the marzipan immediately or store it at room temperature for about a month.
For the Marzipan Pastry Logs:
- Preheat the oven to 425F and line a baking sheet with parchment paper or silpat liners.
- Unfold the puff pastry onto a lightly floured surface. Lightly sprinkle the top with flour, and roll it out to an 11 by 13-inch rectangle.
- Cut the rectangle in half the long way so that you end up with two 5 1/2 by 13-inch rectangles.
- Divide the marzipan into 2 equal portions and roll each into a log about 10 1/2 inches long.
- Place a marzipan log onto the center of a puff pastry rectangle, and lightly brush eggwash along the edges of the pastry.
- Gently but firmly fold the pastry ends up over the marzipan, then start at one end and roll up the marzipan in the puff pastry.
- Repeat this process with the other marzipan log and puff pastry rectangle.
- Put the logs onto the prepared baking sheet (seam side down) and refrigerate 20 minutes.
- Lightly brush the pastries with eggwash (discard the extra eggwash). Sprinkle the sliced almonds and sugar on top.
- Bake until the pastry is puffed and golden, about 22 minutes. (Don’t worry if a little marzipan oozes out while cooking.)
- Resist its heavenly smell and let the pastries cool before slicing and serving.
Faith’s Tips
- Recipe Yield and Serving Size: This recipe makes 2 pastry logs. Cut each log into 10 slices; 1 slice is 1 serving.
- You Don’t Have to Use Homemade Marzipan: If you do, your Banketstaaf will have the richest almond flavor and aroma, and a texture that just melts in your mouth. However, in a time crunch, you can use store-bought marzipan to make Banketstaff. Additionally, you can use store-bought almond paste to make this pastry if you can’t find marzipan. However, if you do so, the end result will be a bit less sweet. Additionally, because almond paste holds up better than marzipan when baked, the pastry filling will likely still hold its log shape.
- To Store Marzipan: Wrap it tightly in plastic wrap, and then place it in an airtight container. When you want to use it, knead it a little and it should be moldable once again. If it dries up a bit, you can knead in egg white 1 tablespoon at a time until it reaches your desired consistency. If you add egg white, just remember it must be used immediately since the egg isn’t being cooked.
- If Using Frozen Puff Pastry: Thaw it at room temperature for 20 to 30 minutes before using. Just make sure you don’t leave your puff pastry out too long when thawing it. As soon as it’s no longer frozen, transfer it to the fridge until you’re reading to roll it out and make the Banketstaaf.
- To Re-Crisp Leftover Banketstaaf: Place the pastry on a baking tray and bake at 350F until warm, about 8 minutes.
Nutrition
This post was first published on An Edible Mosaic on December 21, 2010. I updated it with more information on December 5, 2021.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Made the Marzipan….didn’t set up thick enough to use for logs.
Maybe I need to heat it higher than 230?
It tasted great…but was too soft.
Hi Ollie,
I’m so sorry the recipe is giving you trouble, let’s see if we can get to the bottom of it.
Here are my thoughts:
1. I wonder if there’s a size difference in the eggs we used? I used “large” eggs (about 30-33 grams per egg white), but depending where you are, our eggs might be very different sizes.
2. Did you make sure to stir the mixture for 3 minutes on the heat after adding the almond flour and egg whites? The mixture should thicken quite a bit during this process as liquid evaporates off.
3. Did you make it on a humid day? I’ve noticed climate and weather can play a very big role, with humid conditions adding more moisture to the marzipan.
4. After it was made, did you let it cool before using?
Something I noticed about homemade marzipan is that the longer you leave it and the colder it is, the harder it becomes. If all else fails, maybe try making it a couple days in advance (storing it in the fridge to help it dry out a bit quicker), and then seeing how it goes making the pastry logs?
I hope this helps! Please feel free to reach out again if you have any questions.
just made the marzipan. Didn’t strain it. Turned out well I’m impressed. Never made it before.