Dutch Banketstaaf (Almond Paste-Filled Pastry Log)
Bake a Dutch banketstaaf with crisp puff pastry and a juicy almond paste, apple and raisin filling. Perfect for Sinterklaas and Christmas.
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
Ingredients you need per step are listed below the step in Italic
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
1. Is this made with almond paste or marzipan?
This pastry uses almond paste, which has more nuts and less sugar than marzipan. Marzipan is sweeter and usually shaped as candy, while almond paste is perfect for baking.
2. My bottom is getting soft. What can I do?
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
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
Calories: 174kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 26mg | Fiber: 2g | Sugar: 12g | Vitamin A: 81IU | Vitamin C: 1mg | Iron: 1mg
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