Dutch Banketstaaf
This banketstaaf recipe is an easy recipe for the traditional Dutch Banketstaaf. Dutch Banket Pastry is puff pastry with almond filling. A Christmas treat.
Servings Prep Time
12banket slices 10minutes
Servings Prep Time
12banket slices 10minutes
  1. Preheat the oven to 175 °C / 350 °F and line a baking tray with parchment paper.
  2. Lightly whisk an egg. Mix a little over half of the egg with the almond paste. Mix together well till all of the egg is incorporated into the almond paste.
  3. Divide the almond paste into two and shape both pieces into a little under 8 inch rolls. (The almond paste rolls will need to fit onto the puff pastry with a little room left on the sides to seal the pastry.)
  4. Place two squares on your work surface and stick them together at the sides. Do the same with the other two pieces. You should end up with two puff pastry sheets of 8 inch x 4 inch / 10 cm x 20 cm.
  5. Place the almond paste rolls onto the puff pastry sheets. Make sure you put them at the edge of the long side of the pastry, leave a little room at the sides. Lightly brush the sides of the puff pastry with a little bit of water.
  6. Roll the pastry around the almond paste roll and tuck in the sides.
  7. Place on a baking tray with the seam on the bottom and brush with the remaining egg.
  8. Bake in the oven for roughly 20 – 25 minutes, till golden.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups.