Banketstaaf is an amazingly simple Dutch pastry recipe that takes only 10 minutes to assemble. Oven will do the rest of the work.
Flaky puff pastry is stuffed with a mixture of sweet almond paste and orange zest, rolled into a log and baked until crispy perfection. Dutch Christmas Log is the easy and delicious holiday treat made in no time.
Banket (Dutch Christmas Log)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Recipe Video Above. Banket is an easy and delicious Christmas dessert idea! Flaky puff pastry is stuffed with a mixture of sweet almond paste and orange zest, rolled into a log and baked until crispy perfection. This simple Dutch pastry tastes AMAZING.
Course: Dessert
Cuisine: Dutch
Keyword: Christmas, dessert, Dutch recipes
Servings: 10
Calories: 317 kcal
Ingredients
14 oz sheet puff pastry defrosted
10 oz almond paste
1 orange zested
1 egg beaten
3 tbsp apricot jam
1 tbsp powdered sugar
2 tbsp sliced almonds
3 tbsp flour
Instructions
Preheat the oven 425 F and cover a rectangular baking sheet with a parchment paper.
On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet.
Cut the pastry in half lengthwise.
In a medium bowl, combine the almond paste with the orange zest and knead until blended*. (See the notes regarding the almond paste)
Divide almond paste into 2 even pieces and roll each peace into a log approximately 1 inch shorter than the length of puff pastry.
Place one almond log on one half of puff pastry. Brush the sides of the pastry with a beaten egg.
Fold 2 shorter ends of the pastry to cover the almond log. Fold 2 longer ends over the almond log and flip the log so that the seam was at the bottom.
Repeat with the 2 second sheet of puff pastry.
Transfer the logs onto a prepared baking sheet, brush with the beaten egg and bake for about 25 minutes until slightly brown on top.
Meanwhile put apricot jam in a microwave-safe dish and heat for about 20-30 seconds until jam is runny.
Brush baked logs with the apricot jam, sprinkle with sliced almonds and dust with confectioners sugar.
Serve with a cup of hot tea or coffee!
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