Banket
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Banket
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A banket is a popular Dutch pastry, traditional at Christmas, made of puff pastry filled with almond paste.
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Ingredients
- 14 oz. puff pastry , pure butter, rectangular, rolled out
- 10 oz. almond paste
- Zest of an organic orange
- 1 egg , beaten
- 3 tablespoons apricot jam
- 1 tablespoon vanilla sugar
- 2 tablespoons sliced almonds
- 2 tablespoons icing sugar
Equipment
- baking sheet
- parchment paper
- pastry brush
Instructions
- Preheat the convection oven to 390 F (200°C).
- Line a baking sheet with parchment paper.
- Cut the dough in half lengthwise.
- In a bowl, mix the almond paste with the orange zest and knead until obtaining a homogeneous mixture.
- Divide the almond paste into 2 equal pieces.
- Roll each piece of almond paste into a log slightly shorter than the puff pastry.
- Using a kitchen brush, brush the puff pastry with a little water.
- Place one of the two almond paste logs in the center of one of the two pre-cut pieces of puff pastry.
- Place an almond log on half of the puff pastry. Brush the sides of the dough with the beaten egg.
- Fold the 2 shorter ends of the dough over to cover the almond log.
- Then fold the 2 longer ends over the almond log and turn the log over so that the seam is underneath.
- Repeat the same operation with the second piece of puff pastry and the second log of almond paste.
- Brush both bankets with beaten egg and bake for about 25 minutes or until the top is lightly browned.
- Meanwhile, pour the apricot jam into a microwave-safe bowl and heat it for about 20 to 30 seconds or until liquid.
- Brush the two cooked bankets with the apricot jam. Then, sprinkle with sliced almonds and with icing sugar.
- Serve with a cup of tea or coffee.
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