Are you recommending no added sugar or was that an accidental omission? Anyway I cut into pieces as neatly as I could and served to the family. A proper Almond paste already contains 50% sugar and 50% almonds. It wasn't flakey either. The pastry you are talking about (these almond paste filled bars) are actually called ‘Banketstaaf’ in Dutch, where Banket = Pastry and staaf = bar. How long will the homemade Banketstaaf keep? 2.4k. Once the dough was rolled out I sprinkled a bit of flour onto the dough's surface before placing 1/4 of the almond mixture onto the dough. I don't know how you'd roll it out if you didn't. Tomorrow, I will be a reformed banket rebel. I skipped the almond extract too. Refrigerate to chill thoroughly. Roll the filling towards the edge of the dough and then roll it up like a snake. (I like stones for this and many other reasons.) Then I sprinkled more flour on top of the almond mixture and my hands so I could roll it into a long snake. ¼ cup sugar. But my husband doesn’t mind that. I lost my grandma’s recipe and found yours on a Google search. On a floured pastry cloth with floured hands roll one part out snake-like about 1" in diameter. This site uses Akismet to reduce spam. Very yummy recipe! I dipped my fingers into water to seal the dough to itself especially important on the ends. Place spinach, salt and water in a Dutch oven and cook for approximately 20 minutes or until the spinach is tender. I place my dough and filling in the fridge overnight it makes it easier to roll out the dough and also wait until the filling is room temperature before spreading it on the dough. 5. My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste. I could eat the filling out of the bowl. However, I don’t know why an ‘M’ is made. In Dutch, ‘Banket’ means ‘Pastry’ in general. Most recipes add sugar to the almond paste. Make 8 balls refrigerate over night. Take a rolling pin and lightly roll the top of the banketstaaf to make it a little flat on the top. Roll the pastry onto, and all around the almond paste. They browned evenly and slid right off the stone evenly browned top and bottom. Loosely lap the wet edge over the other edge. (The "rope" of filling should be about 1" in diameter.) Bake as directed. It is amazing! Information is not currently available for this nutrient. Unless you don’t like almonds I can’t see how you won’t be loving this pastry. Amount is based on available nutrient data. Make sure you put them at the edge of the long side of the pastry, leave a little room at the sides. I'm super disappointed. 9 ingredients. After years of making Banket for Christmas and not getting the flaky crust I desired I tried this one and voila it was great. I wish someone could explain to me about what went wrong all through the recipe. Add flour and salt. Condiments. …”and around Saint Nicholas day you can also find them in the shape of an S or an M (that’s why the pastry is also called Banketletter)”. A Christmas treat. been making it from scratch every year since 1960s good for holidays and its a dutch tradition, i buy the almond paste bulk from a dutch store on line. 2 Eggs. Simply cut the large square you roll out into quarters. 1 pound cold butter, cut into small pieces Mix together until the mixture forms a ball. Place the almond paste rolls onto the puff pastry sheets. (A full list of ingredients including measurements can be found in the recipe card below.). Tradition in our church involves an assembly line of people making large batches. Brush the pastry with the egg whites. Best thing we discovered with banket is to line the baking sheet with parchment paper to keep the loaves from sticking and help them brown more evenly. So although this treat was usually eaten between Late October and December 5th, it is now available through Christmas as well. The long edges can be a little thinner than the middle part. (The almond paste rolls will need to fit onto the puff pastry with a little room left on the sides to seal the pastry.). I was told to do that so air has a place to escape from. 14. They’re always made in the shape of a log and around Saint Nicholas day you can also find them in the shape of an S or an M (that’s why the pastry is also called Banketletter). Make this dutch banket recipe by using a pastry blender or two forks to cut butter into flour. Banket is a delicious Dutch almond pastry that is perfect for Christmas parties. Dutch Banket Pastry is puff pastry with almond filling. In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt. 10. We also use water to seal the seam. I just mixed the two together and added an egg. 12. I tried adding a smidgen of milk and that helped a little. My almond paste is sweet enough so it doesn’t need any sugar. Do the same with the other two pieces. I shaped the paste with my hand to fit in my measuring cup. check my almond paste recipe and make it yourself, puff pastry squares ( 4 inch x 4 inch / 10 cm x 10 cm), https://cakieshq.com/recipe/homemade-almond-paste/. Lightly brush the sides of the puff pastry with a little bit of water. 15. Just don’t. It turned out fantastic, pretty much identical to our original recipe! This is such a great recipe. I have added cups for those that prefer using cups. The finished banketstaaf should look nice and golden like this. The finished Banket doesn't look anything like what I remember. This Christmas I decided to go on a search to see if I could find the banket recipe I've been hoping for. The 1st 2 steps takes only about 15-20 minutes. Also keep the dough you aren't working with in the fridge until you are ready to use it. If it were only for the taste I'd give it five stars. In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. https://www.thespruceeats.com/banketstaaf-recipe-dutch-pastry-log-1128430 Bake for 15 to 20 minutes, or until golden. Dampen the edges of the pastry with a little bit of water. Banket is the quintessential Dutch Christmas treat (at least in West Michigan, I have absolutely no idea how much of it they actually eat in the Netherlands). It was only this year I thought I'd make this this traditional Dutch pastry. Make the filling: In a mixing bowl combine the marzipan, powdered sugar, lemon and orange zests, extract, 1 packet of vanilla sugar and 1 tbsp of the egg. Friends and relations often ask me for more specific directions so I wrote these out and thought I would share it here. Stir in water until dough holds together. Brush with egg white, and sprinkle with the remaining sugar. this link is to an external site that may or may not meet accessibility guidelines. Place two squares on your work surface and stick them together at the sides. Hi Michelle, First, put your almond paste into a bowl. Learn how your comment data is processed. I love this pastry and am going to be making a huge batch of it soon! Do you put slits in the top? Banketstaaf, or sometimes just called banket, is traditionally sold in the shape of a log or rod. Combine … Add ice water gradually, mixing well. Your email address will not be published. The stuffing in Dutch is called ‘Amandelspijs’, where Amandel = almond and spijs = an archaic word for ‘food’. My recipe is for 8 sticks. Everyone loved the taste but thought that maybe there was a little too much butter. The pastry crust came out nice and flaky. Okay this is the first time I made anything like this. I followed the ingredient list exactly except I used an entire egg for brushing the crust instead of just an egg white. Every time I take a bite I think of my Dutch gramdmother with her yard long braids wrapped around her head and her full apron on working in the kitchen. Mix together well till all of the egg is incorporated into the almond paste. buy the chubb. Fold one long edge loosely over the rope of filling. My dough would not hold together to roll out. I have also heard people use powered sugar in the filling instead of regular sugar. I have found that we actually like the split. Add comma separated list of ingredients to exclude from recipe. I chilled the dough and the filling overnight. 7. Press into 9x13" pan. 6. (Filling will expand when baking so leaving it some space will help avoid leakage.) Do not overmix. Jan 21, 2012 - My husband comes from Dutch heritage and this is a very traditional pastry served at Christmas. I haven’t tried that before, but you could try it. Baking & Spices. I chilled it a few hours. An old Dutch recipe that my Great Grandma shared with me. Preheat the oven to 175 °C / 350 °F and line a baking tray with parchment paper. It was sooo messy but sooooooo deliciously addictive hehe. Almond paste is the main ingredient in 'banketstaaf', a Dutch pastry but also appears in Christmas stollen and other premium raisin breads. Scrape excess flour off the roll with a paper towel before placing onto the pan. Why not make this Dutch banketstaaf recipe for Christmas? Banket (Dutch Pastry with almond filling) family recipe I have been wanting a chance to make it with my mother and document it for the blog, but she lives in Michigan and with me in Florida for the last 21 years it just never happened. To four small diagonal slits on the finished banket does n't look anything this! I see online add sugar to the chilled paste made them way sooner from recipe the back of fork! 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