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. She 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 she 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 always 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. I’ve been dying for this pastry and incidentally, this is the perfect time to share it, as it is a Dutch Christmas treat.
Banketstaaf (Dutch Christmas Log or Marzipan-Filled Puff Pastry)
(Yield: 2 pastry logs; about 20 servings)
24 oz (about 2 c) marzipan (homemade recipe below or store-bought)
1 sheet (1/2 lb) puff pastry
Flour (for rolling out the pastry)
1 egg beaten with 1 TB water (for eggwash)
3 TB sliced almonds
2 tsp sugar (optional, I wanted a frosted, snowy look)
If frozen, thaw the puff pastry at room temperature for 40 minutes. Preheat oven to 425F and line a baking sheet with parchment paper or silpat liners.
Unfold 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 dough 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 on 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 with the other marzipan log. Put the logs onto the prepared baking sheet (seam side down) and refrigerate 20 minutes.
Lightly brush the pastries with eggwash (you will have extra eggwash); sprinkle sliced almonds and sugar on top. Bake about 22 minutes, or until the pastry is puffed and golden. (Don’t worry if a little marzipan oozes out while cooking.) Resist its heavenly smell and cool completely before slicing and serving.
When it comes to marzipan, there are several routes you can take. Of course you can use store-bought if pressed for time, but if you have a few minutes to spare, homemade is definitely the tastier option. I knew I wanted to make homemade marzipan and my one stipulation was that it had to be fairly shelf-stable because I wanted to use it not only to make this pastry, but also to make chocolate-covered marzipan balls to add to cookie trays; I needed something that wouldn’t go bad because the chocolate covered marzipan balls aren’t cooked and I knew they would be left out at room temperature. (I’m not overly concerned about a small amount of raw egg if eaten immediately – and if you’re like me and enjoy raw cookie dough, then you’re probably not either – but egg is definitely something I don’t like to leave out at room temperature when raw and then eat later).
In the end I decided to use a recipe that I found in a comment on All Recipes. Here is the link , but note that I’m not using the recipe on All Recipes, I’m using the recipe that QUINGAL left in a comment on December 7, 2003. A big thank you to QUINGAL, whoever you are!
Marzipan (Adapted from a recipe that QUINGAL left as a comment to the recipe for Marzipan on All Recipes)
(Yield: About 3 1/2 c)
2 c sugar
1 c water
12 oz (3 c) almond meal/flour
2 large egg whites
1/8 tsp salt
1 tsp pure almond extract
12 oz (3 c) powdered sugar, sifted
To a 3-quart pot over medium heat, add sugar and water (you can swirl the pot, but don’t stir it); cook until it reaches 230F on a candy thermometer. Stir in almond meal, egg whites, and salt, and cook 3 minutes. Turn off heat and stir in almond extract. Immediately strain through a mesh sieve to remove any pieces of egg white that may have scrambled. Gradually stir in 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. (To store, wrap tightly in plastic wrap, then place 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 TB 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.)
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 
Oh my this is mouthwatering!
What a BEAUTIFUL pastry. And I love the story that goes with it :) Food that reminds you of a special person or time is your life is always taster.
Faith,
I love this pastry looks so delicious.
This looks so flaky and delicious! I never would think to put marzipan in puff pastry.
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!
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!
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. ;)
Great story, Joan sounds like a real hoot! The Pastry looks fabulous, perfect for the holiday menu!
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.
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
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.
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!
I love marzipan, this one is for me :) Diane
That is so out of this world! A delightful treat. Marzipan is one of my favorite fillings…
Cheers,
Rosa
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!
I’m not talented to make marzipan or pizza! I’ll have to drool in envy.
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.
I love anything with almonds or almond flavors and this just looks so delicious! Must.have.this!
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.
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!
Ah marzipan, I made it for this time in my cooking class. Oh what a disaster it was!
Your recipe looks delicious.
This looks amazing,Faith! I love all your pictures! Happy holidays to you and your husband!
In high school I worked at Friendly’s and a chinese restaurant. Ha!
Amazing! I’d love a slice with a cup of coffee. Love that you made your own marzipan, too!
That looks delicious Faith! And the marzipan looks amazingly moist and delicious inside it :D
wow I am amazed at your talent. This looks great!
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!
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 :)
That looks incredibly delicious! Happy Holidays!
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!
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!
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!
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
I just made some cooked marzipan two days ago…and your X’mas log recipe comes just in time!
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
This looks amazing! I’ll have to try this one out!
One word: fabulous!
i usually see marzipan and immediately think ‘ick’ but you’ve done some magical work here! very nice, faith. :)
this literally takes the cake :) looks AMAZING! have a wonderful holiday.
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
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!
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—
Love how Joan said “warsh.” Great mental image. Almost as good as seeing that marzipan! Happy New Year!
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?
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!
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!
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.
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
Wow, that looks like a German stollen… only much nicer!
thanks for the share, a recipe between french traditional galette des rois & also a bit of strudel, very attractive !!!
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 ;)
This sounds amazing! I LOOOOOVE almond croissants and anything and everything marzipan, frangipane, amaretto…. yum!
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