Banketstaaf Recipe (Christmas Dutch Almond Pastry)

Banketstaaf Recipe (Christmas Dutch Almond Pastry)

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!

Course Breakfast, Brunch, Dessert, Snack

Cuisine Dutch

Keyword Almond Pastries, Banket, Banket Recipe, Banketstaaf, Banketstaaf Recipe, Dutch Almond Pastry, Dutch Christmas Log, Dutch Pastry, Marzipan-Filled Puff Pastry

Prep Time 20

Cook Time 30

Servings servings

Calories 481kcal

Author Faith Gorsky

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

US Customary - Metric

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.

Notes

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.

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