Dutch Almond Paste-Filled Pastry Log (Banketstaaf)

Dutch Almond Paste-Filled Pastry Log (Banketstaaf) Recipe

 The Spruce

  • 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
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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.

Ingredients

  • 1 1/3 cup/300 grams amandelspijs (Dutch almond paste)
  • 10 1/2 ounces/300 grams 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.

    Dutch Almond Paste-Filled Pastry Log (Banketstaaf) Recipe ingredients
     The Spruce
  2. Cut the ready-rolled puff pastry into a strip of approximately 4 1/2-inches x 15-inches/12 cm x 40 cm.

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

    puff pastry rolled into log
    The Spruce
  4. Place on the pastry. Wet the edges of the pastry with a pastry brush dipped in water.

    pastry brush and pastry dough
    The Spruce
  5. Fold in the short ends first and then fold over long bits and press at the seams.

    pastry log end folded
    The Spruce
  6. Carefully flip the pastry over so that the seam is at the bottom. Brush with the beaten egg.

    pastry brush brushing beaten egg on seam
    The Spruce
  7. Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and place on a wire cooling rack.

    Dutch Almond Paste-Filled Pastry Log (Banketstaaf) Recipe
    The Spruce
  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.

    Dutch Almond Paste-Filled Pastry Log (Banketstaaf) with jam
    The Spruce
  9. Dust with powdered sugar. 

    Dutch Almond Paste-Filled Pastry Log (Banketstaaf) with powdered sugar
    The Spruce
  10. Serve sliced with freshly brewed coffee.

    Sliced Dutch Almond Paste-Filled Pastry Log (Banketstaaf)
    The Spruce

Tips

  • 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.