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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Crisp and creamy Dutch Banketstaaf, an Almond Paste-Filled Christmas Pastry, is a decadent treat that is surprisingly quick and easy to whip up! If you are a fan of almond croissants, you’ll love this lush holiday delicacy.
- Dutch Banketstaff consists of puff pastry rolls filled with a luscious homemade almond paste.
- The appearance of banketstaff (which translates to “pastry log”) in Dutch bakeries, signals that the holiday season has begun!
Banketstaaf is just one of the delectable seasonal pastries and bread we’re featuring this month. I love mixing it up with a holiday treat that is new to me, and you can’t go wrong when it’s a time-tested home-baked goody that tastes and smells like the holidays. In addition to this recipe, you’ll love our Danish Kringle Recipe with Jam and Almond Paste, and Joululimppu (Finnish Christmas Bread).
Table of Contents
- What is Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)
- Tools You Need
- Key Ingredients and Why
- How to Make Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)
- Can I Make Dutch Banketstaaf in Advance?
- How to Store Dutch Banketstaaf
- FAQs
- Gemma’s Pro Chef Tips
- More Almond-Flavored Recipes
What is Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)
- Dutch Banketstaaf is a delicacy made from almond-paste-filled puff pastry logs. They are topped with powdered sugar and sliced almonds and served sliced.
- This delectable, elegant treat is a dream for holiday entertaining since it’s made with store-bought puff pastry.
- In the Netherlands, Banketstaat is traditionally served at Sinterklaas, the December 5 celebration of St. Nicholas, when families gather to exchange small gifts and indulge in these festive goodies.
Tools You Need
- Baking sheet and parchment paper
- Mixing bowl
- Measuring cups and measuring spoons
- Pastry brush
- Carving knife
- Silicone spatula
Key Ingredients and Why
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Blanched almond flour
- Blanched almond flour, made with almonds with their skins removed, gives the paste a sweet, nutty flavor and a smooth texture.
- Blanched almond flour also gives the paste a lighter color than one made with regular almond flour.
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Powdered sugar
- Powdered sugar sweetens the almond paste and gives it a smooth and silky texture.
- Powdered sugar, also known as confectioner’s sugar or icing sugar, creates a sweet, smooth, thick, brilliant white glaze that drizzles and sets nicely.
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Egg
- In the almond paste recipe, the egg binds the ingredients together into a cohesive mixture.
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Almond extract
- Almond extract is important here to intensify the flavor.
- Did you know you can easily make your own almond extract? Follow my simple recipe in How to Make Homemade Extracts.
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Store-bought puff pastry
- Using store-bought frozen puff pastry is a time saver during the holiday rush.
- For the best flavor, look for puff pastry made with butter.
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Sliced almonds
- Sliced almonds add visual interest and a wonderful crunch.
How to Make Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)
- Prepare to bake: Preheat the oven to 350°F (180°C) and line the baking sheet with parchment paper.
- Mix the almond filling: Mix almond flour, powdered sugar, egg, egg white, almond extract, and salt until smooth.
- Make the pastry logs: Cut the puff pastry sheet into two rectangles. Fill with almond paste, and working from the short end, roll up to enclose filling. Repeat with remaining rectangle.
- Bake and serve: Brush each log with egg wash and sprinkle with sliced almonds. Bake for 20 to 25 minutes until golden. When cooled, dust with powdered sugar. Slice and serve.
Can I Make Dutch Banketstaaf in Advance and How to Store Dutch Banketstaaf?
Yes, you can make Dutch Banketstaaf in advance.
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To store at room temperature:
- Store it loosely covered, at room temperature in a cool, dry place for up to 2
- To store in the refrigerator:
- Prepare the Banketstaaf, but do not bake. Wrap it well and store it in the fridge for one day before baking.
- Allow the pastry to come to room temperature before baking.
- To store in the freezer:
- Prepare the Banketstaaf, but do not bake. Wrap it in plastic wrap and aluminum foil and put it in a freezer bag to protect it from freezer burn.
- Freeze for up to one month. Allow to defrost slightly on the sheet pan while preheating the oven to 350°F (180°C).
- Follow the recipe from Step 6. Allow a few extra minutes of baking time until pastry is puffed and golden.
FAQs
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Can I make this Dutch Banketstaaf egg-free?
- Yes, you can make Banketstaaf egg-free. To make an eggless filling, you can replace the whole egg and egg white with 3½ tablespoons of water mixed with 1½ tablespoons of ground flax seed. Let sit for 5 minutes to thicken, then mix into your filling.
- You can use a touch of water to seal the pastry instead of egg wash.
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I’ve never made pastry before. Is puff pastry challenging to work with?
- Working with puff pastry is easy if you follow some simple rules:
- Make sure the pastry stays chilled. If the pastry gets warm and soft, it’s difficult to handle. Try to work quickly when cutting and rolling, and pop it into the fridge for a few extra minutes if necessary.
- Handle the puff pastry gently and avoid stretching or pulling it so it won’t crack during baking.
Gemma’s Pro Chef Tips
- We suggest buying store-bought puff pastry but making your own almond paste filling because that part is so quick and easy. But, if you wish, for the filling, you can also use 1 cup (10 oz/284 g) store-bought almond paste mixed with one large egg.
- Instead of store-bought puff pastry, you can make this with my homemade Easiest Puff Pastry or Pie Crust.
- To add another flavor dimension, spread the pastry with some apricot jam before adding the almond filling.
- It might not be traditional, but you could add some finely chopped bittersweet chocolate to the almond filling.
- For more Dutch holiday delights, try the Festive Dutch Kerstkransjes Cookies.
More Almond-Flavored Recipes
- Danish Risalamande (Almond Rice Pudding)
- Flourless Chocolate Almond Torte
- Spanish Almond Cookies
- Your Go-To Almond Biscotti Recipe
- Gluten-free cherry and Almond Tart
- Winter Crunch Grape and Almond Cakes
Try These Recipes!
Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)
Savor Dutch Banketstaaf's perfection within an hour: golden puff pastry, almond sweetness. Irresistible joy in every exquisite bite!
Servings: 10 servings
Savor Dutch Banketstaaf's perfection within an hour: golden puff pastry, almond sweetness. Irresistible joy in every exquisite bite!
Servings: 10 servings
Ingredients
- 1¾ cups (7 oz/200 g) blanched almond flour
- 1½ cups (6 oz/170 g) powdered sugar
- 1 large egg
- 1 large egg white
- 1 ½ teaspoons almond extract
- ⅛ teaspoon salt
- 1 9x9-inch (23x23 cm) sheet of store-bought puff pastry (thawed if frozen)
- Egg wash
- ¼ cup (1 ¼ oz/35 g) 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.
Hi Gemma,
I would like to make your “Easiest Puff Pastry” for this recipe. How many logs could you possibly make out of it?
Thanks!
Hi Gemma. I love your recipes. I just have a comment about the amount of sugar that you use in your recipes. Most of the time it’s just too much. The recipes always turn out the same results with way less sugar. I just wanted you to know. That’s all. I know that a lot of your followers have had the same comment. It would be nice if you could scale back on the amount of sugar you use. Thanks.