Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)
Dutch Banketstaaf is a festive pastry that combines buttery, flaky layers with a rich, sweet almond paste filling. Perfect for holiday gatherings, this treat brings a touch of European tradition to your table in just 45 minutes.
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 9x9-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.
Tried this recipe?Let us know how it was!