Dutch Banketstaaf is an Almond Paste-Filled Pastry Log. You can eat it traditionally with almond paste, but this variation with apple and raisins is an excellent variation on the traditional banketstaaf that you serve with Sinterklaas and Christmas. This pastry bar is just as creamy, flavorful, and wonderfully fresh because of the apple. A treat to eat and very easy to make. This pastry log was gone in no time! So definitely highly recommended.
Dutch Banketstaaf (Almond Paste Filled Pastry Log)
In December, with the holidays approaching, I like to eat a piece of Dutch banketstaaf. The sweet temptation of creamy almond paste in crispy puff pastry is irresistible. And I prefer to eat it served warm (but that's quite personal). And I make it myself a few times in December because what is Sinterklaas and Christmas without an Almond Log?
But like there are different flavors of Dutch Pepernoten and Stollen, you can also vary wonderfully with Filled Pastry Logs. This variation with grated apple and currants is fresh and sweet at the same time, with a crispy exterior.
And I wasn't the only one who liked this adaptation very much. Everyone who has tasted it agrees. You will make this more often (and maybe you think I will never do that, that is way too difficult; take a quick look at the recipe to see how easy this recipe is).
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Letter or Log?
Did you know that this delicacy comes from the Netherlands Antilles? A former Colony of the Netherlands. There it was eaten in the form of letters (instead of a log). The letter depended on the initials of the relatives.
And a pastry letter or pastry bar doesn't differ much in the recipe, except for the shape you can form any way you like it. So whether you're in the mood for a pastry letter or bar, this recipe has you covered!
What do you need for Almond Paste and Apple Filled Pastry Log?
To prepare this Dutch Banketstaaf, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog.
- Puff pastry - The easiest is a sheet of puff pastry sized 20 x 10 inches. Of course, you can also make this recipe with smaller puff pastry sheets. Then place the slices next to each other and press the sides closed. Next, roll the dough with a rolling pin, so it is evenly thick.
- Almond paste - ready-made, which can be bought at a Dutch supermarket, or you can quickly make it yourself with the recipe for almond paste.
- Apples - The apples are peeled and sliced into cubes. Suitable apples are Elstar, Jonagold, golden delicious, or Cox.
- Egg yolk - Brush the outside of the puff pastry. This gives it a nice golden shine. You also use it in the filling, providing a creamy taste.
- Lemons - Freshly squeezed lemon juice. Nothing can beat that.
- Breadcrumbs - Absorb the moisture from baking the grated apple so that your dough stays crispy.
How to prepare Dutch Christmas Log with Apple (Almond Logs)
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Place the flour, egg yolk, and lemon juice in a bowl and mix well. Stir in the apple zest and soaked raisins.
- Grease the baking tray and place the puff pastry on the baking tray. Sprinkle the top of the puff pastry with breadcrumbs. Form a roll of the almond paste mixture 2 inches (5 cm) shorter than the length of the puff pastry. Place it in the middle of the puff pastry sheet.
- Brush the outer edge of the puff pastry with water (it will stick better). Fold the puff pastry tightly around the almond paste. Turn the pastry bar so that the seam is facing down.
- Beat the egg yolk with two tablespoons of water, and brush the pastry's top, so it sticks better. Bake the pastry bar in a preheated oven at 430 °F (220 °C) for 25 minutes. Let cool to room temperature.
This is delicious with a cup of Nutella Chocolate Milk for the kids and Hot Chocolate with Baileys or Bishops Wine for the adults.
Tips and Variations
- Decorate the pastry bar with candied fruit (such as these candied oranges or Bigareaux). Make sure to add these after baking (otherwise, they will burn in the oven). Warm some apricot jam in a pan and brush the top with it. Sprinkle with finely chopped candied fruit and push them to glue them to the pastry.
- Also tasty, add ⅛ teaspoon cinnamon or one tablespoon of finely chopped candied orange peel to the filling.
- When you have brushed the pastry log with the egg, you can add almond shavings if you like for a delicious crunchy taste (These can be baked in the oven).
- Brush only the top with the beaten egg yolk, and ensure it doesn't end up at the bottom. Otherwise, it may burn.
No, that is not necessary. You usually prick the puff pastry to prevent the dough from rising too quickly. However, that is different here.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
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Dutch Banketstaaf (Almond Paste-Filled Pastry Log)
Equipment
Ingredients
1 tablespoon butter melted
1 roll puff pastry 15 x 10 inches (40 x 25 cm)
2 tablespoon breadcrumbs- ¾ pound Almond paste
1 egg yolk size L
½ tablespoon Lemon juice freshly squeezed
1 apple Elstar, Jonagold or Golden Delicious, or Cox, peeled, core removed, and finely grated
3 tablespoons raisins soaked in hot water for 10 minutes and dried afterward.
2 tablespoons water- 1 egg yolk size S, beaten with 1 tablespoon of water.
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
430 °F or 
400 °F. Grease the baking tray with melted butter.1 tablespoon butter - Place the puff pastry on the baking tray and sprinkle with breadcrumbs. Keep 1 inch (2 cm) from all sides.1 roll puff pastry, 2 tablespoon breadcrumbs
- Mix the almond paste with the egg yolk and lemon juice until smooth. Add the grated apple and raisins and mix well.¾ pound Almond paste, 1 egg yolk, ½ tablespoon Lemon juice, 1 apple, 3 tablespoons raisins
- Form the almond paste mixture into a roll 2 inches (5 cm) shorter than the long side of the puff pastry.
- Place the almond stick in the middle of the puff pastry, leaving 1 inch (2.5 cm) at the top and bottom.
- Brush the outer edge of the puff pastry with water to make it stick better.2 tablespoons water
- Fold the dough around the almond paste and press the seams closed. Next, turn the pastry bar so that the seam is towards the bottom. Also, fold the top and bottom of the pastry bar neatly.
- Brush the top of the pastry with the beaten egg.1 egg yolk
- Bake in the oven for 25 minutes until golden brown and cooked through. Cool to room temperature (or serve while still warm).
Notes
- Decorate the pastry bar with candied fruit (such as these orange slices or Bigareaux). Only add this after baking (otherwise, it will burn). Warm some apricot jam in a pan and brush the top with it. Sprinkle with finely chopped candied fruit.
- Also tasty, add ⅛ teaspoon cinnamon or one tablespoon of finely chopped candied orange peel to the filling.
- When you have brushed the pastry log with the egg, add almond shavings if you like for a delicious crunchy taste.
This Dutch Almond Paste Log is the most delicious on the day itself. But if you can't finish it, you can also save it in the following ways:
- Refrigerator - It can be stored in an airtight container for up to five days.
- Freezer - Wrap in two layers of foil and store in the freezer. This will keep it good for at least a month. Then, let it thaw in the refrigerator.
- Reheat -
- Oven - Reheat for 10 minutes before serving at 320 °F (160 °C); it is wonderfully fresh again.
- Air Fryer - Or reheat for 2 minutes in the air fryer at 350 °F (180 °C).
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