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.
In One Glance
⏲️ Prep time: 10 min • 🔥 Bake time: 25 min • 🍽️ Yield: 12 pieces
🥄 Calories: 174 kcal per piece
⭐ Difficulty: easy
🥘 Main ingredients: puff pastry, almond paste, apple, raisins, egg yolk, lemon juice, breadcrumbs
Dutch Banketstaaf With Almond Paste
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 because it is much too difficult). Take a quick look at the recipe to see how easy this recipe is.
And if you've got some leftover almond paste? Try these almond paste bakes: Gevulde speculaas taart, mini gevulde speculaas cookies, Dutch stollen with almond paste (sweet Christmas bread).
Why This Works
- A light sprinkle of breadcrumbs under the filling catches the apple and raisin juices.
- Almond paste mixed with egg yolk, lemon, fine apple and soaked raisins stays moist but slices clean.
- Clear borders, water-brushed edges, a seam turned down, and ends tucked in give a neat, leak-free log.
- You bake it deep, even gold with a firm base, not just "until golden," so the texture is spot on.
- US + metric friendly: Clear °F temperatures and familiar measures, with everything matching the original Dutch recipe.
What Do You Need for Almond Paste and Apple Filled Pastry Log?
Exact amounts are in the recipe card below.
- Puff pastry: one sheet, about 15 × 10 inches (40 × 25 cm), for a flaky, puffed shell.
- Butter: melted, to grease the baking tray.
- Breadcrumbs: a thin layer on the pastry keeps the bottom crisp and stops the filling from soaking through.
- Almond paste: the classic Dutch filling; rich, nutty, and sweet. Use good-quality paste or homemade. You can quickly make it yourself with this recipe for almond paste.
- Apple: finely grated, for freshness and gentle moisture in the center.
- Egg yolk: mixed into the almond paste with lemon juice for a smooth, creamy filling.
- Lemon juice: freshly squeezed, to brighten the almond paste and balance the sweetness.
- Raisins: soaked and dried, so they turn plump in the oven instead of hard.
- Egg (beaten): for a shiny golden top. Just a thin, even coat.
How to Make Dutch Banketstaaf (Crispy Puff Pastry Almond Roll)
You'll find the full, step-by-step recipe card below.
- Mix almond paste, egg yolk and lemon until smooth, then fold in grated apple and raisins and shape into a log.
- Heat the oven, grease the tray, lay out the puff pastry and sprinkle a thin breadcrumb layer, keeping a small border clear. Place the log on the pastry.
- Brush the edges with water, fold the dough around it, seal well and turn seam-side down.
- Brush the top with beaten egg yolk, bake until deep golden and crisp (430 °F (220 °C) for 25 minutes), then cool slightly and slice.
This is delicious with a cup of Nutella Chocolate Milk for the kids and Hot Chocolate with Baileys or Bishops Wine for the adults.
When to Serve Dutch Banketstaaf
- Sinterklaas celebrations: sliced on a platter and served with hot chocolate.
- Christmas coffee or tea: a cozy sweet bite after dinner or while unwrapping presents.
- Holiday brunch: serve warm with some fresh fruit and other sweet bakes.
- Winter get-togethers: as an easy make-ahead treat to bring to friends or family.
Top Tips
- 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 of 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.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
VIDEO
RECIPE CARD
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 Granny Smith, peeled, core removed, and finely grated
- 3 tablespoons raisins, soaked in hot water for 10 minutes and dried afterward
- 2 tablespoons water
- 1 egg, beaten
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
430 °F for a conventional oven, or 400 °F for a convection (fan) oven. Grease the baking tray with the melted butter.1 tablespoon butter - Place the puff pastry on the baking tray and sprinkle with breadcrumbs, keeping a 1 inch (2 cm) border clear on all sides.1 roll puff pastry, 2 tablespoon breadcrumbs
- Mix the almond paste with the large 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 that is about 2 inches (5 cm) shorter than the long side of the puff pastry.
- Place the almond roll on the long side of the puff pastry, leaving about 1 inch (2.5 cm) free at the side.
- Brush the outer edge of the puff pastry with water so it will stick together better.2 tablespoons water
- Fold the dough around the almond paste and press the seams closed. Turn the pastry log so the seam faces down. Fold the top and bottom edges neatly underneath.
- Brush the top of the pastry with the beaten egg.1 egg
- Bake in the oven for about 25 minutes, until the pastry is deep golden brown and cooked through. Cool to room temperature or serve slightly warm.
Notes
The breadcrumb layer helps a lot. Also cool the baked banketstaaf on a rack, not on the hot tray, so steam can escape. 3. Can I shape this into a letter instead of a log?
Yes. Use the same dough and filling, but form the rolled pastry into a letter shape (like a B or S) before baking. That is a classic Dutch variation called banketletter. 4. Do you have to prick puff pastry with a fork when preparing a banketstaaf? No, that is not necessary. You often prick the puff pastry to prevent the dough from rising too quickly. However, that is different here. 5. Variations
- Traditional: mix the almond paste, lemon juice and egg yolk. Omit the bread crumbs, apple and raisins.
- Almond-topped log: After brushing with egg yolk, sprinkle the top with flaked almonds and bake for extra crunch and almond aroma.
- Refrigerator: This Dutch Almond Paste Log tastes best on the day you bake it, but you can store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: wrap the cooled log or slices in two layers of foil and freeze for up to 1 month. Thaw overnight in the fridge.
- Reheat/Serve:
- Oven: reheat in a 320°F (160°C) oven for about 10 minutes.
- Air Fryer: 2 minutes in the air fryer at 350°F (180°C), until the pastry is fresh and crisp again. Serve warm or at room temperature.
Nutrition
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