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5 from 2 votes
The delicate Dutch Banketstaaf is made from almond-paste-filled puff pastry logs topped with powdered sugar and sliced almonds and served sliced. Two are served on blue plates with coffee.
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Dutch Banketstaaf (Almond Paste-Filled Christmas Pastry)
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Savor Dutch Banketstaaf's perfection within an hour: golden puff pastry, almond sweetness. Irresistible joy in every exquisite bite!

Servings: 10 servings
Author: Gemma Stafford
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

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.

  2. In a medium bowl, combine the almond flour, powdered sugar, egg, egg white, almond extract and salt until a smooth paste forms. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Brush both logs with egg wash and then sprinkle on the sliced almonds.
  7. Bake for 20-25 minutes, until the pastry is puffed and golden. Let cool to room temperature.

  8. Just before slicing and serving, sprinkle with a touch of powdered sugar.

  9. Store, loosely covered, at room temperature for up to 2 days.