Dutch Banketstaaf is a festive pastry that combines buttery, flaky layers with a rich, sweet almond paste filling. The golden crust crumbles delicately with each bite, while the smooth, nutty center offers a satisfying contrast. Perfect for holiday gatherings, this treat brings a touch of European tradition to your table in just 45 minutes.
Warm from the oven, the pastry fills your kitchen with an irresistible aroma of toasted almonds and baked goodness. Its melt-in-your-mouth texture and balanced sweetness make it a crowd-pleaser for both dessert lovers and casual snackers. Whether you’re celebrating Christmas or simply indulging, this recipe is a delightful way to create lasting memories with minimal effort.
Ingredients for Dutch Banketstaaf
- 1¾ cups (7 oz/200 g) blanched almond flour
- 1½ cups (6 oz/170 g) powdered sugar
- 1 large egg
- 1 large egg white
- 1½ teaspoons almond extract
- ⅛ teaspoon salt
- 1 sheet (9×9-inch/23×23 cm) store-bought puff pastry (thawed if frozen)
- Egg wash (1 egg beaten with 1 tablespoon water)
- ¼ cup (1¼ oz/35 g) sliced almonds
- Powdered sugar, for dusting
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the almond flour, powdered sugar, egg, egg white, almond extract, and salt until a smooth paste forms. Set aside.
- On a lightly floured work surface, cut the puff pastry square in half to create two rectangles (approximately 4½ x 9 inches/11½ x 23 cm). If needed, lightly roll out the pastry to achieve the correct size.
- Working with one piece of pastry at a time, brush egg wash along all the edges. Fill the center with half of the almond paste.
- Fold the short ends of the pastry just over the filling at either end, then roll up the pastry into a log. Place seam side down on the prepared baking sheet. Repeat with the remaining pastry and filling.
- Brush both logs with egg wash and sprinkle with sliced almonds.
- Bake for 20-25 minutes, until the pastry is puffed and golden. Let cool to room temperature.
- Just before serving, dust with powdered sugar. Store loosely covered at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
Serve your Dutch Banketstaaf with a warm cup of coffee or tea for a cozy holiday treat. For a festive touch, pair it with a dollop of whipped cream or a drizzle of warm chocolate sauce. It’s also delightful alongside a scoop of vanilla ice cream for a decadent dessert.
Storage Secrets: Keeping It Fresh
Store your Banketstaaf loosely covered at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving, and give it a quick dusting of powdered sugar to refresh its appearance.
Time-Saving Tips for Busy Bakers
To save time, prepare the almond filling a day ahead and store it in the fridge. Use pre-sliced almonds to skip the chopping step. If you’re short on time, skip the egg wash and almond topping—it’ll still taste delicious with just a sprinkle of powdered sugar.
Recipe Variations: Mix It Up
Try swapping almond extract for vanilla or orange extract for a different flavor profile. For a nut-free version, use sunflower seed flour instead of almond flour. You can also add a layer of raspberry jam beneath the almond filling for a fruity twist.
Equipment Essentials: Tools You’ll Need
Make sure you have a rolling pin handy for lightly shaping the puff pastry if needed. A pastry brush is perfect for applying the egg wash, and a sharp knife will help you slice the logs cleanly. A baking sheet lined with parchment paper ensures easy cleanup and prevents sticking.
Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)
Ingredients
- 1¾ cups blanched almond flour
- 1½ cups powdered sugar
- 1 large egg
- 1 large egg white
- 1½ teaspoons almond extract
- ⅛ teaspoon salt
- 1 9×9-inch sheet of store-bought puff pastry thawed if frozen
- Egg wash
- ¼ cup sliced almonds
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the almond flour, powdered sugar, egg, egg white, almond extract and salt until a smooth paste forms. Set aside.
- On a lightly floured work surface, cut the puff pastry square in half so you have two rectangles that are 4½ x 9 inches (11 ½ cm/23 cm). If the pastry is a bit shorter you can roll it out lightly.
- Working with one piece of pastry at a time, brush some egg wash along all of the edges, then fill the center with half of the almond filling.
- Fold the short ends of the pastry just over the filling at either end, then roll up the pastry into a log. Place seam side down on the prepared baking sheet and repeat with the remaining pastry and filling.
- Brush both logs with egg wash and then sprinkle on the sliced almonds.
- Bake for 20-25 minutes, until the pastry is puffed and golden. Let cool to room temperature.
- Just before slicing and serving, sprinkle with a touch of powdered sugar.
- Store, loosely covered, at room temperature for up to 2 days.
