Dutch Banketstaaf Christmas Almond Pastry Recipe
This Dutch Banketstaaf Christmas Almond Pastry is a festive and delicious treat featuring flaky puff pastry filled with sweet almond marzipan. Perfect for holiday brunch or dessert, this traditional Dutch recipe combines a tender, buttery crust with a rich almond filling that melts in your mouth. Ideal for sharing, it brings warmth and sweetness to any celebration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 pieces 1x
- Category: Brunch, Dessert
- Method: Baking
- Cuisine: Dutch
Ingredients
Scale
For the Pastry
- 8 ounces frozen puff pastry, thawed (use 1 sheet for best results)
- All-purpose flour (for rolling the pastry)
For the Almond Filling
- 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)
For the Egg Wash and Topping
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 3 tablespoons sliced almonds
- 2 teaspoons granulated sugar (for sprinkling on top)
Instructions
- Make the Sugar Syrup: In a 3-quart pot over medium heat, combine the granulated sugar and water. Swirl the pot gently but avoid stirring. Heat the mixture until a candy thermometer reads 230°F to achieve the right syrup consistency.
- Add Almond Flour Mixture: Stir in the almond flour, egg whites, and salt into the hot syrup. Cook and stir continuously for 3 minutes until combined and thickened.
- Flavor and Sift: Remove the pot from heat and stir in the almond extract. Press the mixture through a fine mesh sieve into a bowl to remove any scrambled egg bits, ensuring a smooth filling.
- Incorporate Powdered Sugar: Gradually mix in the sifted powdered sugar until the filling forms a soft, moldable dough that is easy to shape.
- Prepare Oven and Pastry: Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat. On a floured surface, roll out the puff pastry to a rectangle approximately 11 by 13 inches. Cut the dough into two strips, each 5 1/2 by 13 inches.
- Shape the Filling Logs: Divide the marzipan or almond filling into two equal portions. Shape each into a log about 10 1/2 inches long to fit the pastry strips.
- Assemble the Pastries: Place each marzipan log on a pastry strip. Brush the pastry edges with egg wash, then fold the ends over the filling and roll the pastry around it completely, sealing the edges. Place both logs seam-side down on the prepared baking sheet.
- Chill Before Baking: Refrigerate the assembled pastry logs for 20 minutes to help firm up and maintain their shape during baking.
- Prepare for Baking: Brush the chilled pastry tops with egg wash. Sprinkle with sliced almonds and granulated sugar for a crunchy, golden finish.
- Bake the Pastries: Bake in the preheated oven for about 22 minutes or until the pastry is puffed and golden brown.
- Cool and Serve: Allow the pastries to cool completely on a wire rack before slicing into 20 pieces for serving.
Notes
- Store baked Banketstaaf covered at room temperature for 2-3 days to maintain freshness.
- If longer storage is needed, refrigerate the pastry and bring to room temperature before serving.
- Banketstaaf can be frozen for up to 2 months; wrap tightly in plastic wrap and foil to preserve quality.
- Use a candy thermometer for precise syrup temperature to ensure proper filling consistency.
- Substituting store-bought marzipan for the homemade filling can save preparation time without sacrificing flavor.
Keywords: Dutch pastry, Banketstaaf, almond pastry, marzipan dessert, Christmas pastry, holiday baking, puff pastry dessert
