Banket (Dutch Christmas Log)
User Reviews
4.6
Banket (Dutch Christmas Log)
Description
In this Banket recipe, puff pastry sheets are rolled out and cut lengthwise. Almond paste is combined with orange zest to incorporate citrus flavor, then shaped into logs slightly shorter than the pastry strips. Each almond paste log is wrapped tightly in puff pastry with the seams brushed with beaten egg to seal.
The pastries are placed on a baking sheet lined with parchment and baked at 425°F until puffed and golden brown. After baking, they are brushed with apricot jam to add shine and sweetness, then sprinkled with sliced almonds and powdered sugar for texture and visual appeal.
This pastry is commonly enjoyed during Christmas in the Netherlands. Because of its tender pastry and nutty filling, it serves well as a holiday dessert or festive snack. The recipe notes mention adjusting almond paste quantities depending on the puff pastry package size and advise storing leftover Banket wrapped in an airtight container to be eaten the next day for best texture.
Ingredients
- 14 oz heet puff pastry defrosted
- 10 oz almond paste
- 1 orange zested
- 1 egg beaten
- 3 tablespoon apricot jam
- 1 tablespoon powdered sugar
- 2 tablespoon almonds sliced
- 3 tablespoon flour
Instructions
Roll out puff pastry for Banket
- 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.
Shape the Almond Paste
- 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.
Form the almond 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.
Bake
- Transfer the Dutch almond pastry on a prepared baking sheet, brush with the beaten egg and bake for about 25 minutes until slightly brown on top. (You can also brush with the egg yolk).
Decorate Banket
- 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!
Notes
- Adjust almond paste quantity to match puff pastry sheet size: use 7-8 oz almond paste for one 17.3 oz pastry sheet, or 14 oz for two sheets.
- Best eaten fresh but leftovers can be stored air-tight and consumed the next day to maintain texture.
- The almond paste used in this recipe is Odense brand, 7 oz per pack, with two packs used for 14 oz total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 31.4g | 10% |
| Protein | 5.5g | 11% |
| Fat | 19.7g | 30% |
| Saturated Fat | 3.7g | 19% |
| Cholesterol | 16mg | 5% |
| Sodium | 82mg | 3% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Calcium | 50mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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