Dutch Almond Paste-Filled Pastry Log (Banketstaaf)

Traditional Dutch Christmas Log
Karin Engelbrecht
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: Serves 6-8.
Nutritional Guidelines (per serving)
392 Calories
25g Fat
35g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6-8.
Amount per serving
Calories 392
% Daily Value*
Total Fat 25g 33%
Saturated Fat 3g 16%
Cholesterol 26mg 9%
Sodium 108mg 5%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Protein 7g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The banketstaaf, with its flaky pastry exterior and center of amandelspijs (almond paste), is pretty much as traditional as it gets for Dutch Christmas. The best part? It's not only good to eat, but incredibly easy to make if you use good-quality store-bought puff pastry and the best spijs you can get your hands on. You can, of course, also buy the spijs in a store, but it's quite easy to make from scratch, so we usually do.


  • 1 1/3 cup/300 g amandelspijs (Dutch almond paste)
  • 10 1/2 ounces/300 gr ready-rolled puff pastry
  • 1 egg (beaten)
  • 2 tablespoons apricot jam
  • Garnish: powdered sugar (for decorating)

Steps to Make It

  1. Gather the ingredients and preheat the oven to 437 F/225 C.

  2. Cut the ready-rolled puff pastry into a strip of approximately 4 1/2-inches x 15-inches/12 cm x 40 cm.

  3. Roll the Dutch almond paste into a log that is 1.1-inches/3 cm shorter lengthways than the pastry.

  4. Place on the pastry. Wet the edges of the pastry with a pastry brush dipped in water.

  5. Fold in the short ends first and then fold over long bits and press at the seams.

  6. Carefully flip the pastry over so that the seam is at the bottom. Brush with the beaten egg.

  7. Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and place on a wire cooling rack.

  8. Heat the apricot jam in a microwave-safe container for a few seconds, so that it melts a little. Brush the still-warm banketstaaf with the apricot jam.

  9. Dust with powdered sugar. 

  10. Serve sliced with freshly brewed coffee.


  • If you don't want to make your own almond paste, you can buy ready-made almond paste in most Dutch supermarkets, or online.
  • To achieve that authentic old-fashioned look, decorate the banketstaaf with red glace cherries and/or toasted almonds slivers. Simply toast the almonds in a dry frying pan until they turn golden brown. Remove from pan and decorate the pastry with the toasted almonds. Now dot a few red glace cherries along the pastry and dust with powdered sugar.