Dessert

Dutch Banketstaaf Christmas Almond Pastry Recipe

Name: Dutch Banketstaaf Christmas Almond Pastry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Dutch
Ingredients: 8 ounces frozen puff pastry, thawed (use 1 sheet for best results); All-purpose flour (for rolling the pastry); 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; 24 ounces store-bought marzipan or almond paste (can replace homemade filling for convenience); 1 large egg, beaten with 1 tablespoon water (egg wash); 3 tablespoons sliced almonds; 2 teaspoons granulated sugar (for sprinkling on top)

ByMaya bella October 20, 2026October 20, 2026

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Introduction

Dutch Banketstaaf is a festive almond pastry featuring flaky puff pastry filled with sweet marzipan. This delightful treat is perfect for sharing at holiday brunches or as a special dessert to celebrate the season.

A golden brown pastry roll sits on a white rectangular plate over a white marbled surface. The pastry is topped with thin, toasted almond slices and a shiny, slightly textured glaze. It is sliced into four pieces—three smaller, evenly cut slices arranged in front of the larger, whole roll. The inside filling is light beige, smooth, and thick, contrasting with the flaky, layered outer crust that is slightly puffed and crisp. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces frozen puff pastry, thawed (use 1 sheet for best results)
All-purpose flour (for rolling the pastry)
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
24 ounces store-bought marzipan or almond paste (can replace homemade filling for convenience)
1 large egg, beaten with 1 tablespoon water (for egg wash)
3 tablespoons sliced almonds
2 teaspoons granulated sugar (for sprinkling on top)

Instructions

Step 1: In a 3-quart pot over medium heat, heat the granulated sugar and water without stirring, swirling gently until a candy thermometer reads 230°F.
Step 2: Stir in the almond flour, egg whites, and salt. Cook for 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Press the mixture through a mesh sieve into a bowl to remove any scrambled egg bits.
Step 3: Gradually mix in the sifted powdered sugar until the filling forms a soft, moldable dough.
Step 4: Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat. On a floured surface, roll the puff pastry into an 11 by 13-inch rectangle, then cut it into two strips measuring approximately 5½ by 13 inches.
Step 5: Divide the marzipan into two equal logs about 10½ inches long. Place one log on each pastry strip. Brush the edges with egg wash, fold the ends over, and roll the pastry around the filling. Place logs seam-side down on the baking sheet and chill for 20 minutes.
Step 6: Brush the tops with egg wash, then sprinkle with sliced almonds and granulated sugar. Bake for about 22 minutes, or until the pastry is puffed and golden.
Step 7: Allow the pastries to cool completely before slicing into 20 pieces.

Tips & Variations

Use store-bought marzipan or almond paste to save time while still enjoying authentic flavor.
Chilling the assembled logs before baking helps the pastry hold its shape and prevents leaks.
For extra crunch, toast the sliced almonds lightly before sprinkling on top.

Storage

Store baked Banketstaaf covered at room temperature for 2 to 3 days. Refrigerate if you need to keep it longer. It also freezes well for up to 2 months—thaw at room temperature before serving. Reheat gently to refresh the pastry’s flakiness.

How to Serve

A long, golden-brown pastry loaf sits on a white rectangular plate on a white marbled surface, sliced into four pieces with the three smaller slices placed in front of the larger, uncut portion. The pastry crust is glossy and sprinkled with flat, light almond slices that cover the top evenly. Inside, the filling is light beige and smooth, tightly encased by a thin, flaky crust layer that shows a slight contrast in texture and color to the shiny outer crust. The background includes blurred greenery and light coming through a window, adding a fresh atmosphere to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the almond filling ahead of time?

Yes, you can prepare the almond filling in advance and keep it refrigerated for up to 2 days. Bring it to room temperature before assembling.

What can I substitute for almond extract?

If you don’t have almond extract, a small amount of vanilla extract can work, though it will change the flavor slightly. Use about 1 teaspoon of vanilla extract instead.