|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||33%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||8%|
|Total Sugars 30g|
|Vitamin C 0mg||2%|
|*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.|
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.
300 grams (about 1 1/3 cups) almond paste, preferably Dutch (amandelspijs)
300 grams (about 10 1/2 ounces) ready-rolled puff pastry
1 large egg, beaten
2 tablespoons apricot jam
1 cup unsifted confectioners' sugar, for garnish
Gather the ingredients and preheat the oven to 437 F / 225 C.
Cut the ready-rolled puff pastry into a strip of approximately 4 1/2 x 15 inches (12 x 40 centimeters).
Roll the Dutch almond paste into a log that is 1.1 inches (3 centimeters) shorter lengthways than the pastry.
Place on the pastry. Wet the edges of the pastry with a pastry brush dipped in water.
Fold in the short ends first and then fold over long bits and press at the seams.
Carefully flip the pastry over so that the seam is at the bottom. Brush with the beaten egg.
Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and place on a wire cooling rack.
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.
Dust with confectioners' sugar.
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 confectioners' sugar.