Christmas Recipes

Dutch Pastry with Almond

By An Edible Mosaic

You don't have to use homemade marzipan to make Banketstaaf; in a time crunch, you can use store-bought.

Pro tip

Step 1

Roll out the puff pastry to an 11 by 13-inch rectangle and cut in half. Divide the marzipan into 2 and roll into logs about 10 1/2 inches long. Place marzipan logs onto the center of puff pastry rectangles. Brush edges with eggwash.

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Step 2

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.

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Step 3

Lightly brush the pastries with eggwash. Sprinkle the sliced almonds and sugar on top.

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Step 4

Bake until the pastry is puffed and golden, about 22 minutes.

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