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Banketstaaf
Almond paste puff pastry log
Dutch puff pastry log filled with almond paste
From mid-November, when Sinterklaas arrives by boat, Dutch bakers fill their windows with banketstaven: long logs of buttery puff pastry with a thick seam of soft almond paste inside. They carry on through Christmas, and in many families a banketletter, the same pastry shaped into the first letter of a child's name, is part of the 5 December presents. Sliced thick, it is flaky outside and moist, sweet and marzipan-like inside; serve it with coffee or hot chocolate. Leaving a weak seam is the mistake that lets the almond filling burst out in the oven. Chef's tip: make the almond paste a day ahead and rest it in the fridge: the almonds absorb the egg and it bakes up softer and more fragrant.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the almond paste
- 7 oz ground almonds
- 7 oz caster sugar
- 1 eggbeaten
- 1 tsp lemon zest
- ¼ tsp almond extract
For the pastry
- 16 oz all-butter puff pastrychilled
For the glaze
- 1 eggbeaten; or brush with milk for an egg-free glaze
- 2 tbsp apricot jam
- 6 glacé cherries (optional)halved
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Method
0/7 doneStep 1: Mix 7 oz ground almonds, 7 oz caster sugar, 1 egg, 1 tsp lemon zest and ¼ tsp almond extract into a soft, firm paste. Cover and chill for at least 1 hour, or overnight.
60 minStep 2: Heat the oven to 400°F (350°F fan) and line a baking tray. Roll 16 oz all-butter puff pastry into a 25 × 35 cm rectangle and cut it lengthways into two strips.
Step 3: Roll the almond paste with wet hands into two logs, each about 3 cm thick and 4 cm shorter than the pastry strips.
Step 4: Lay a log along each strip, a little off-centre. Brush the pastry edges with 1 egg, fold the ends over the paste, then roll the pastry around the log so it overlaps by 2 cm.
Step 5: Press the seam firmly and turn the logs seam-side down on the tray. Brush with egg wash and prick the tops every 5 cm with a skewer. Chill for 10 minutes.
10 minStep 6: Bake for 25–30 minutes, until puffed, deep golden and crisp, with no pale pastry along the sides.
28 minStep 7: Warm 2 tbsp apricot jam with 1 tsp water and brush over the hot logs. Press on 6 glacé cherries if using. Cool and cut into thick slices; keeps for 3 days in a tin.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 33 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does banketstaaf take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground almonds?
- Ground cashews, same amount.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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