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A Dutch Pastry: Almond Banket

Of all the sweets and treats that we have in our house for Christmas, this is hands down our all-time favorite recipe. On a Christmas trip to an Aunt and Uncle’s house a number of years ago, I was inspired to try my hand at this Dutch pastry. This recipe is the result of many trials and now has been made every year. The directions may sound a little confusing, but its really quite simple to assemble once you get on a roll. You can prepare this recipe in advance but I highly recommend baking it when your guests are around. It is absolutely delicious eaten warm straight off the baking sheets!

Almond Banket

Author/Source:

Melissa @ onceamonthmeals.com

Ingredients:

  • 3/4 pound butter, chilled and cubed
  • 3 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon ice water
  • 7 oz almond paste
  • 10 tablespoons white sugar
  • 2 eggs, separated
  • 2 tablespoons cornstarch

Directions:

To make the pastry: Place the cubed butter and flour in the bowl of a food processor fitted with a metal blade. Pulse until the mixture resembles small crumbs. Transfer to a large bowl; add water mix until the dough will press together into a ball. Divide dough into 6 equal portions. Shape into 5-inch by 2-inch rectangles, wrap and refrigerate until firm (or overnight).

To make filling: Grate the almond paste on the large hole side of a grater. In a large bowl, mix grated almond paste, sugar, egg yolks (reserve egg whites), and cornstarch. Cut into 6 equal portions. Set aside.

To form pastries: Preheat oven to 350 degrees. On a lightly floured surface, roll one dough rectangle into a 3-inch by 14-inch strip. Take one portion of almond paste filling and roll into a 12-inch rope; center on dough. Fold ends of dough over almond paste. Roll one side over the almond paste roll. Brush remaining dough edge with egg white and finish rolling pastry over filling. Pinch edges together. Prick dough with a fork deep enough to touch filling. Place on baking sheet. Repeat until all bankets are rolled. Bake at 350 degrees for 30-35 minutes or until lightly browned.

Freezing Directions:

Follow directions above, but BEFORE baking wrap tightly in plastic wrap and then aluminum foil. Lay on baking sheet and freeze until solid. To serve: Thaw. Unwrap and place on baking sheets. Bake at 350 degrees for 30-35 minutes or until lightly browned.

Servings: 6 14-inch bankets

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One Response to “A Dutch Pastry: Almond Banket”

  1. Lisette says:

    Hi!

    Merry Christmas from the Netherlands!

    This is typically something we eat at Sinterklaas(dec 5th).
    For christmas is is glazed and decorated with candied cherries in yellow,green and red, and some candied orange peel.

    And YES eat it warm,but don’t burn your tongue :P

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