Banketstaaf is a traditional Dutch pastry, puff pastry with almond paste filling. I realized I didn’t have a Dutch banketstaaf recipe on my blog yet, it’s such an easy treat to make it’s about time I put a banketstaaf recipe on my blog. All you need is almond paste, egg and puff pastry. If almond paste is hard to find you can check my almond paste recipe and make it yourself.
Traditional Dutch Banket Pastry
Banketstaaf is traditionally made around Saint Nicholas Day and Christmas. They’re always made in the shape of a log and around Saint Nicholas day you can also find them in the shape of an S or an M (that’s why the pastry is also called Banketletter). Around Christmas you usually see them in an O shape resembling a Christmas wreath with some edible decoration on it.
An Easy Dutch Banketstaaf Recipe
You’ll need puff pastry, an egg and almond paste. (A full list of ingredients including measurements can be found in the recipe card below.)
First, put your almond paste into a bowl.
Lightly whisk your egg and add a little over half to the almond paste.
Mix it up till all of the egg is incorporated.
Pour the paste onto your work surface.
Divide it into two equal pieces.
Shape it into a roll of a little under 8 inches / 20 cm long.
Next, get your puff pastry. I’ve got small squares, which fitted together makes a puff pastry sheet of 8 inch x 4 inch (20 cm x 10 cm)
Place almond paste roll onto the puff pastry at the side.
Dampen the edges of the pastry with a little bit of water.
Roll the pastry onto, and all around the almond paste.
Tuck in the sides of the banketstaaf.
Take a rolling pin and lightly roll the top of the banketstaaf to make it a little flat on the top.
Lay the banketstaaf onto a baking tray lined with parchment paper, make sure the seam is on the bottom. Brush the banketstaaf with the rest of the egg and bake in the oven till golden.
The finished banketstaaf should look nice and golden like this.
You serve the banketstaaf in small pieces of approximately 1 inch / 3 cm. They’re decadent little pieces so a small piece goes a long way.
You can serve the dutch banket pastry cold or warm. I prefer them warmed up, just pop them back into the oven for a few minutes just before serving.
Unless you don’t like almonds I can’t see how you won’t be loving this pastry. Why not make this Dutch banketstaaf recipe for Christmas? It’s a real treat!