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Home » Recipes » Banketstaaf (Dutch Christmas Log) with Homemade Marzipan

Banketstaaf (Dutch Christmas Log) with Homemade Marzipan

December 21, 2010 by Faith 53 Comments

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.)

Related

Filed Under: Recipes Tagged: Almond Pastries, Banketstaaf, Christmas Sweets, Dutch Christmas Log, Homemade Marzipan, Marzipan-Filled Puff Pastry, Recipes

Comments

  1. Cherine says

    December 21, 2010 at 11:08 am

    Oh my this is mouthwatering!

    Reply
  2. Erica says

    December 21, 2010 at 11:19 am

    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.

    Reply
  3. Swathi says

    December 21, 2010 at 11:19 am

    Faith,

    I love this pastry looks so delicious.

    Reply
  4. 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
  5. [email protected] 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
  6. 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
  7. 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
  8. 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
  9. [email protected] 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
  10. 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
  11. 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
  12. 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
  13. Diane says

    December 21, 2010 at 2:06 pm

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

    Reply
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. Katherine: Unemployed says

    December 21, 2010 at 7:49 pm

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

    Reply
  27. 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
  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. Maria @ Scandifoodie says

    December 21, 2010 at 11:27 pm

    That looks incredibly delicious! Happy Holidays!

    Reply
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. Crazy Sweet Life (Brianna) says

    December 22, 2010 at 9:08 pm

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

    Reply
  37. Karen says

    December 23, 2010 at 4:56 pm

    One word: fabulous!

    Reply
  38. 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
  39. sarah (the SHU box) says

    December 25, 2010 at 10:19 am

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

    Reply
  40. 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
  41. 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
  42. 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
  43. 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
  44. 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
  45. Mary says

    January 2, 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
  46. blackbookkitchendiaries says

    January 5, 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
  47. ingrid says

    January 8, 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
  48. Libby, the very very hungry caterpillar says

    January 9, 2011 at 5:53 am

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

    Reply
  49. les 2 gourmands says

    January 9, 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
  50. Inge says

    February 5, 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
  51. Jess @ Flying on Jess Fuel says

    November 7, 2012 at 2:56 pm

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

    Reply
  52. 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

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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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 email me with questions or comments.

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anediblemosaic

❄️Buffalo-born + raised
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