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5.0 from 12 votes

Vegan Banketstaaf

Vegan Banketstaaf or Dutch Almond Pastry is a traditional Christmas dessert consisting of flaky pastry wrapped around a zesty almond paste log. Classic Dutch dessert gets a vegan makeover and is sure to please a holiday crowd.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 10
Calories: 378 kcal
Course: Dessert
Cuisine: Dutch

Ingredients

For the pastry dough
  • 2 c all-purpose flour
  • ⅔ c vegan butter cut into cubes
  • 7 tablespoon water
For the filling
  • 10 oz almond paste Note 1
  • 1 large orange zested
  • 2 tablespoon almond milk
  • 2 tablespoon maple syrup
  • 3 tablespoon apricot jam
  • 2 tablespoon sliced almonds
  • 1 tablespoon icing sugar

Instructions

    Cup of Yum
  1. Before you start, make sure that all ingredients are cold. I recommend placing flour and water in a refrigerator for at least 30 minutes. The same goes for the food processor. The colder it is, the easier it will be to make a crust.
  2. Add flour and butter to a cold food processor and pulse on high for 6-7 times to break big chunks of butter. The mixture will be crumbly. With a motor running on low add water and process for 10 seconds until the dough starts to pull away from the walls. (Note 2)
  3. Preheat the oven to 425 F and line a baking sheet with a parchment paper.
  4. Shape the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
  5. In a medium bowl, combine the almond paste with the 
orange zest and knead until blended. Divide almond paste into 2 even pieces and roll each peace into a log approximately 10 inches long.
  6. Prepare two sheets of parchment paper, about 14 inches in height and width. Place a chilled dough on first sheet of parchment paper, cover with a second sheet and roll out the dough into a 12 x 12 inch square.
  7. Remove the top parchment paper and using a sharp knife or pizza cutter, cut the square into two rectangles, 6x12 inches.
  8. Place one almond log on one half of pastry. 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 pastry. Transfer the logs onto a prepared baking sheet.
  9. In a small bowl whisk together almond milk and Maple syrup and brush the mixture over the logs.
  10. Bake Banketstaaf for 25 minutes until slightly brown on top.
  11. Meanwhile put apricot jam in a microwave-safe dish and heat for about 20-30 seconds until jam is runny.
  12. Brush baked logs with the apricot jam, sprinkle with sliced almonds and dust with confectioners sugar.
  13. Serve immediately.

Notes

  • Note 1
  • When making my original Dutch Christmas Log, some people admitted their filling leaked out of the pastry. For that reason I always recommend choosing the almond paste that is dense and rather difficult to knead. I personally use and recommend Odense brand of Almond paste. I always use it in baking and never had any issues with it.
  • Note 2
  • If after 10 seconds, your dough doesn't pull away from the walls of food processor, add another tablespoon of ice cold water and process on low for a few more seconds until the dough comes together.

Nutrition Information

Serving 1slice Calories 378kcal (19%) Carbohydrates 42.6g (14%) Protein 5.7g (11%) Fat 21.2g (33%) Saturated Fat 4.7g (24%) Sodium 124mg (5%) Potassium 178mg (5%) Fiber 2.7g (11%) Sugar 18g (36%) Calcium 67mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 378

% Daily Value*

Serving 1slice
Calories 378kcal 19%
Carbohydrates 42.6g 14%
Protein 5.7g 11%
Fat 21.2g 33%
Saturated Fat 4.7g 24%
Sodium 124mg 5%
Potassium 178mg 4%
Fiber 2.7g 11%
Sugar 18g 36%
Calcium 67mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.