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    Home » Type » Breakfast » Donuts and Pastries

    Quick Banketstaaf (Dutch Christmas Log Pastry with Marzipan)

    Published: Dec 5, 2021 · Modified: Jun 20, 2023 by Faith · This post may contain affiliate links · 55 Comments

    Jump to Recipe

    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!

    banketstaaf recipe

    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.

    sliced banketstaaf pastry

    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.)

    dutch pastry

    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.

    banketstaaf

    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!

    banketstaaf recipe with description

    In This Article

    • The Best Banketstaaf
    • Tips for Making Banketstaaf (Dutch Christmas Log)
    • Banketstaaf FAQs
    • More Christmas Treats to Make
    • Banketstaaf (Dutch Christmas Log Pastry)

    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

    banketstaaf ingredients

    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

    how to make banketstaaf
    1. 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 ½ by 13-inch rectangles.
    2. Divide the marzipan into 2 equal portions and roll each into a log about 10 ½ inches long. Place a marzipan log onto the center of a puff pastry rectangle, and lightly brush eggwash along the edges of the pastry.
    3. 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.
    4. This is how the pastry should look once it's rolled up. Repeat this process with the other marzipan log and puff pastry rectangle.
    5. 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.
    6. 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.

    christmas banketstaaf

    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 graphic

    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.

    dutch christmas log

    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.

    dutch banketstaaf

    More Christmas Treats to Make

    • Christmas Morning Scones
    • Gingerbread Cake Roll
    • Florentines
    dutch pastry with marzipan

    Let's Connect

    an edible mosaic stamp logo 1200 square

    Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

    To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

    dutch banketstaaf featured image

    Banketstaaf (Dutch Christmas Log Pastry)

    By: Faith Gorsky
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Course Breakfast, Brunch, Dessert, Snack
    Cuisine Dutch
    Servings 20 servings
    Calories 481 kcal

    Ingredients
     
     

    Homemade Marzipan (yields about 3 ½ cups):

    • 2 cups granulated sugar
    • 1 cup water
    • 12 ounces almond flour
    • 2 large egg whites
    • ⅛ 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
    • ½ 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 ½ by 13-inch rectangles.
    • Divide the marzipan into 2 equal portions and roll each into a log about 10 ½ 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

    Nutrition Facts
    Banketstaaf (Dutch Christmas Log Pastry)
    Amount Per Serving
    Calories 481 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 9g
    Sodium 60mg3%
    Potassium 120mg3%
    Carbohydrates 64g21%
    Fiber 3g13%
    Sugar 51g57%
    Protein 9g18%
    Vitamin A 4IU0%
    Calcium 64mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Banketstaaf, Dutch Pastry
    Tried this recipe?Let me know how it was!
    marzipan filled dutch christmas log banketstaaf pin

    This post was first published on An Edible Mosaic on December 21, 2010. I updated it with more information on December 5, 2021.

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      Recipe Rating




    1. Ollie Smith says

      December 06, 2022 at 1:21 am

      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.

      Reply
      • Faith says

        December 07, 2022 at 10:27 am

        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.

        Reply
    2. linda says

      October 29, 2022 at 3:36 pm

      5 stars
      just made the marzipan. Didn't strain it. Turned out well I'm impressed. Never made it before.

      Reply
    3. Marguerite says

      December 14, 2021 at 10:10 pm

      I made the marzipan paste, and it tastes amazing, but it’s a bit dry (like dry, crumbly play doh). What do you think I should do? My instinct would be to knead in a few drops of water at a time until it becomes smoother (like fresh play doh)? Let me know if you have a better idea. My husband is Dutch and his grandma made this every year for Christmas. I’m going to bake this to surprise his family when they’re here for Christmas :) Thanks so much!!

      Reply
      • Faith says

        December 15, 2021 at 7:00 am

        Marguerite, Thanks so much for leaving a comment, I'm so happy you're enjoying the marzipan! When I make homemade marzipan, I find it always dries out after a couple days in the fridge. I typically knead in a little bit of egg white until it comes together again. I've never tried re-hydrating it with water, but that could work! Another tip, make sure not to knead in too much liquid, otherwise the log won't hold its shape well when baked. That is such a lovely Christmas surprise for your husband's family, I hope they enjoy it! :)

        Reply
    4. Georgie says

      December 28, 2017 at 2:06 am

      We spent a few days in solvang and I had this Xmas pastry and it was the best pastry I’ve ever eaten in my life! Unfortunately I only ordered a slice instead of the whole log as I just wanted something for the long ride home. It was the next day when I finally had it and I was shocked at how amazingly good it was.
      I’m very happy to have this recipe, thanks
      Georgie

      Reply
    5. Jess @ Flying on Jess Fuel says

      November 07, 2012 at 2:56 pm

      This sounds amazing! I LOOOOOVE almond croissants and anything and everything marzipan, frangipane, amaretto.... yum!

      Reply
    6. Inge says

      February 05, 2011 at 2:41 pm

      This I do know as a Dutch person :) and it's actually
      eaten in the whole of december, also around Sinterklaas, which is some-what like Santa Claus, as in he brings gifts to children, although he puts them in their shoes (not in a stocking) and he rides on a horse, for which the children leave carrots and water near their shoe... Just in case you wanted to know something about Dutch culture ;)

      Reply
    7. les 2 gourmands says

      January 09, 2011 at 7:37 am

      thanks for the share, a recipe between french traditional galette des rois & also a bit of strudel, very attractive !!!

      Reply
    8. Libby, the very very hungry caterpillar says

      January 09, 2011 at 5:53 am

      Wow, that looks like a German stollen... only much nicer!

      Reply
    9. ingrid says

      January 08, 2011 at 10:12 pm

      Ooooo, almost missed this recipe! Thank goodness I didn't. This looks and sounds divine! We love almond flavored desserts. I really don't feel like making marzipan but I do have some almond paste and am wondering if that would work.

      Thanks for sharing Faith!
      ~ingrid

      Reply
    10. blackbookkitchendiaries says

      January 05, 2011 at 11:49 am

      i love making marzipan too and this recipe does sounds good to me. I think the pastry looks just prefect! thank you for sharing this and have a nice day.

      Reply
    11. Mary says

      January 02, 2011 at 4:59 pm

      This looks amazing, and a bit like a pastry I've been anxious to recreate. Good thing I've got homemade pistachio and almond marzipan in the freezer!

      Reply
    12. tasteofbeirut says

      December 29, 2010 at 5:15 pm

      This looks so good! I agree with you 100% on making the marzipan; night and day in taste, I think! I used to work in a restaurant and made some to make crescent shaped cookies studded with almonds. We would use huge quantities of almond meal, your recipe is perfect for home use. Question: where do you get your almond meal?

      Reply
      • admin says

        December 29, 2010 at 5:23 pm

        Joumana, I get my almond meal right in the regular grocery store (Wegmans, usually, but I've even seen it at Walmart in the gluten-free baking area); I use the Bob's Red Mill brand. You're so right, it is absolutely night and day in taste!

        Reply
    13. Lentil Breakdown says

      December 29, 2010 at 3:03 am

      Love how Joan said "warsh." Great mental image. Almost as good as seeing that marzipan! Happy New Year!

      Reply
    14. nancy at good food matters says

      December 27, 2010 at 2:14 pm

      Fabulous, Faith! This looks like it is not too difficult, and really stunning. How nice that a comment from years ago helped you to tweak the recipe.

      Love the story about Joan---ladies like her keep the world spinning round---

      Reply
    15. Priscilla - She's Cookin' says

      December 25, 2010 at 6:10 pm

      I have fond memories of working with ladies like Joan and, like you, I love heirloom recipes and the traditions behind them. This flaky pastry looks like it would melt in your mouth! Happy holidays, Faith!

      Reply
    16. marla {family fresh cooking} says

      December 25, 2010 at 6:07 pm

      Now this is quite the Christmas treat! Sounds like working in the pizza place was a blast. Thanks for sharing this Dutch dessert with us :) XO

      Reply
    17. sarah (the SHU box) says

      December 25, 2010 at 10:19 am

      this literally takes the cake :) looks AMAZING! have a wonderful holiday.

      Reply
    18. grace says

      December 24, 2010 at 1:48 am

      i usually see marzipan and immediately think 'ick' but you've done some magical work here! very nice, faith. :)

      Reply
    19. Karen says

      December 23, 2010 at 4:56 pm

      One word: fabulous!

      Reply
    20. Crazy Sweet Life (Brianna) says

      December 22, 2010 at 9:08 pm

      This looks amazing! I'll have to try this one out!

      Reply
    21. FOODESSA says

      December 22, 2010 at 10:24 am

      Faith, this is one of my favourite pastries. I was more accustomed with buying these at the French patisserie and had no idea of its Dutch Christmas treat origins.
      I can have this for breakfast anytime of the week.
      You did a superb pastry!!!

      Thanks for sharing something I'm truly willing to try making myself.

      Flavourful wishes,
      Claudia

      Reply
    22. Angie's Recipes says

      December 22, 2010 at 9:40 am

      I just made some cooked marzipan two days ago...and your X'mas log recipe comes just in time!

      Reply
    23. A Canadian Foodie says

      December 22, 2010 at 8:45 am

      FAITH!!!
      I think I'm in LOVE! Marzipan and puff pastry? Oh, convince me? Could it really be good???? Your first photograph knocked me flat. Truly. I also make my own marzipan and adore anything with maripan in it. I cannot express my gratitude to you for having met dear Joan and warshed a few dishes with her. Obviously, she left a huge impression on you, and so did her baked treats. Lucky me as you have introduced me to a recipe that I have never heard of, nor would have thought would work. I would have thought the marzipan on its own in the pastry would be too heavy... to sweet... too much. But, that is, if I had even thought about it. But, now that I see it. I want to drop EVERYTHING and make it. And, I will. Today. Later.
      I am happy to find this other recipe for marzipan as it is truly different than most, so thank you to you and Qunigal from me, too.
      See> Already I am learning ( alittle slow on the up take) that when I see a recipe from Miss Faith arriving into my mail box, to take the time needed to enjoy the read!!!
      MERRY CHRISTMAS TO YOU!!!!
      Big hugs and wishes or warmth, love and happiness over the holidays!
      :)
      Valerie

      Reply
    24. Veronica says

      December 22, 2010 at 2:07 am

      You seem to be opening up more on your blog and I love it! This was a great back story and the marzipan loaves look incredible!

      Reply
    25. Carolyn Jung says

      December 22, 2010 at 1:26 am

      I am crazy for anything with almond paste. And this looks so divine, what with the big, bodacious center of it inside flaky, buttery pastry. YUM!

      Reply
    26. Betty @ Scrambled Hen Fruit says

      December 22, 2010 at 12:26 am

      I have read about this lovely Christmas treat, but have never had it. Yours looks so tempting I may have to try it! I love your recipe for marzipan as well- it's not so easy to find around here. I hope you have a merry Christmas!

      Reply
    27. Maria @ Scandifoodie says

      December 21, 2010 at 11:27 pm

      That looks incredibly delicious! Happy Holidays!

      Reply
    28. Anna Johnston says

      December 21, 2010 at 10:58 pm

      Without a doubt, it was the hectic frantic pace where 'the team' clicked into automatic that hooked me too Faith & I'm sure I worked with Joan (although she was possibly called Josie in her other incarnation ;)
      Lovin' the Banketstaaf - fabulous :)

      Reply
    29. Jen says

      December 21, 2010 at 8:44 pm

      I worked in a restaurant by the beach when I was in high school. It would get so crazy busy on weekend nights! I still have waitress nightmares occasionally :) The pastry looks amazing!

      Reply
    30. Katherine: Unemployed says

      December 21, 2010 at 7:49 pm

      wow I am amazed at your talent. This looks great!

      Reply
    31. Lorraine @ Not Quite Nigella says

      December 21, 2010 at 7:47 pm

      That looks delicious Faith! And the marzipan looks amazingly moist and delicious inside it :D

      Reply
    32. Louanne says

      December 21, 2010 at 7:16 pm

      Amazing! I'd love a slice with a cup of coffee. Love that you made your own marzipan, too!

      Reply
    33. Michelle @ Find Your Balance says

      December 21, 2010 at 6:24 pm

      In high school I worked at Friendly's and a chinese restaurant. Ha!

      Reply
    34. Erica says

      December 21, 2010 at 6:22 pm

      This looks amazing,Faith! I love all your pictures! Happy holidays to you and your husband!

      Reply
    35. Priyanka says

      December 21, 2010 at 6:04 pm

      Ah marzipan, I made it for this time in my cooking class. Oh what a disaster it was!

      Your recipe looks delicious.

      Reply
    36. Geni says

      December 21, 2010 at 5:08 pm

      Make your own marzipan?!!! Really?!!! I had not idea it was as simple as your recipe seems to indicate. I am VERY excited about this. Can you tell. I'm not sure there is anything better in the world than marzipan with dark chocolate. Send a virtual cookie tray my way please! ASAP! The pastry looks divine!

      Reply
    37. sophia says

      December 21, 2010 at 4:39 pm

      What a sweet post, Faith! How is Joan doing now?

      I remember working at Cold Stone's when I was in high school, and I loved every minute of it, too.

      Reply
    38. BeadedTail says

      December 21, 2010 at 4:37 pm

      I love anything with almonds or almond flavors and this just looks so delicious! Must.have.this!

      Reply
    39. Katerina says

      December 21, 2010 at 4:27 pm

      I agree with you. This is the best time to share this beautiful recipe with us. Marzipan is a project I intend to focus on next year.

      Reply
    40. Blond Duck says

      December 21, 2010 at 3:00 pm

      I'm not talented to make marzipan or pizza! I'll have to drool in envy.

      Reply
    41. 5 Star Foodie says

      December 21, 2010 at 2:57 pm

      This would be 5 Star Foodie Junior's ideal sweet treat - puff pastry and almonds are her most favorite! I will definitely have to make it for her!

      Reply
    42. Rosa says

      December 21, 2010 at 2:43 pm

      That is so out of this world! A delightful treat. Marzipan is one of my favorite fillings...

      Cheers,

      Rosa

      Reply
    43. Diane says

      December 21, 2010 at 2:06 pm

      I love marzipan, this one is for me :) Diane

      Reply
    44. kirsten says

      December 21, 2010 at 1:23 pm

      Amazing story and great recipe (my first job was also in an italian restaurant, alas no Joan type!) I was just thinking I wanted to make something with marzipan, this is just the thing!

      Reply
    45. lequan says

      December 21, 2010 at 1:03 pm

      Joan sure sounds like quite the character. I love listening to stories from "women of a certain age", they always have the best stories to share of past experiences. These Dutch Christmas Logs look scrumptious. I love desserts and dishes made with puff pastry. Adding almonds was the perfect finishing touch to your beautiful dessert. Thank you for sharing both recipes, Faith.

      Reply
    46. Heavenly Housewife says

      December 21, 2010 at 12:56 pm

      Ooooh, this looks stunning. Having something like this would be real trouble for my diet. I don't think i'd be able to resist.
      *kisses* HH

      Reply
    47. Lori@FakeFoodFree says

      December 21, 2010 at 12:53 pm

      These look incredible! I'm so glad you shared it. They remind me of the Mozart Croissants we get in Vienna. I can't wait to give them a try.

      Reply
    48. Carol says

      December 21, 2010 at 12:40 pm

      Great story, Joan sounds like a real hoot! The Pastry looks fabulous, perfect for the holiday menu!

      Reply
    49. Emily Z says

      December 21, 2010 at 12:40 pm

      This is a lovely Christmas log. Silly side note, when our Dachshund, Arthur, lies under our Christmas tree, we call him our little Yule Log. Your post made me think of that. ;)

      Reply
    50. Monet says

      December 21, 2010 at 12:21 pm

      I loved hearing about this precious woman and the influence she had in your life. It sounds like she was a pleasure to know! And I love that you were able to create a recipe that honored some of the treats she used to bring in. This christmas log looks just delicious! Thanks for sharing, sweet friend. Have a beauty-filled Tuesday!

      Reply
    51. Evelyne@CheapEthnicEatz says

      December 21, 2010 at 12:13 pm

      Well, I was just going to do my holiday recipe list this morning and I was looking for the 'little dessert' my aunt asked for the 25th...I found it. Thank you! Marzipan RULES!

      Reply
    52. Victoria says

      December 21, 2010 at 12:10 pm

      This looks so flaky and delicious! I never would think to put marzipan in puff pastry.

      Reply

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