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Home Banketstaaf met amandelspijs

Christmas Holidays Dutch Baking Classic Puff pastry

Making a banketstaaf is easier than you think, and the result is so much tastier than the shop-bought version. You make the almond paste yourself in a mixing bowl and then roll it up in crisp puff pastry. The combination of a crunchy exterior and a soft, almond-flavored filling always works. This recipe is suitable for anyone who wants to impress without spending hours in the kitchen.

x_ckl_recipe_markerBanketstaaf met amandelspijs A homemade banketstaaf with airy puff pastry and a soft almond-paste filling. Perfect for the holidays or simply when you feel like something special. How to make a banketstaaf with almond paste? Pastry Dutch 8 people 20 min 25 min 30 min 75 min

Make the almond paste: combine the ground almonds, fine granulated sugar and grated lemon zest in a bowl. Add the beaten egg and knead everything into a cohesive, slightly sticky mass. Cover the bowl with plastic wrap and chill the paste for at least 30 minutes. This lets the flavours develop and makes the paste firmer and easier to roll.
Preheat the oven to 200°C (top and bottom heat). This ensures the oven is at the right temperature when the banketstaaf is ready to bake and gives you an even, attractive bake.
Take the puff pastry out of the refrigerator and place the sheets overlapping like roof tiles on a sheet of parchment paper to form a rectangle of about 25 x 30 cm. Press the seams lightly with your fingers so the pastry sticks together.
Remove the almond paste from the fridge and shape it with your hands into a log about 25 cm long. Place the log along the long side of the pastry, about 2 cm from the edge.
Beat the second egg. Brush the edges of the puff pastry around the paste with a thin layer of the beaten egg. This helps the pastry seal well and prevents the filling from leaking during baking.
Fold the pastry tightly over the paste log. Press the seam and the ends firmly. Place the banketstaaf seam-side down on a baking sheet lined with parchment paper.
Brush the top generously with the remaining beaten egg. With a sharp knife, cut a few small slits in the pastry so steam can escape. This prevents the pastry from tearing in an unwanted place.
Bake the banketstaaf for 25 minutes until golden brown and cooked through in the preheated 200°C oven. Watch the last 5 minutes to get the colour you want. If it gets too dark, loosely cover the log with a sheet of aluminium foil.
Remove the banketstaaf from the oven and let it cool for at least 15 minutes on a wire rack before slicing. Cutting while warm doesn't work well: the paste will be too soft and the slices will fall apart.
Optionally dust with powdered sugar and serve on a nice board or platter. Cut the log into slices about 3 cm thick and enjoy together.

Christmas Holidays Dutch Baking Classic Puff pastry 250 g ground almonds 200 g fine granulated sugar 1 tsp grated lemon zest (organic) 2 eggs (M) 1 roll chilled puff pastry (rectangular, approx. 400 g) 1 tbsp powdered sugar (for garnish) Mixing bowl Baking sheet Parchment paper Sharp knife Rolling pin Pastry brush Wire rack Baking Mixing Bowl baking-mixing-bowl Doughrollers rolling-pin Baking trays baking-sheets Baking utensils baking-utensils Cookinglife Baking bowl / Mixing Bowl Stainless Steel ø 29 cm Cookinglife Mengkom Birkmann Mixing Bowl / Baking Bowl Colour bowls - Cool Grey - 1.5 Liter Birkmann Beslagkom Birkmann Mixing Bowl / Baking Bowl Colour bowls - White - 3 Liters Birkmann Beslagkom Cookinglife Baking bowl / Mixing Bowl Stainless Steel ø 19 cm Cookinglife Mengkom Filled speculaas with almond paste foodies-gevulde-speculaas-met-amandelspijs Homemade kruidnoten foodies-zelfgemaakte-kruidnoten Oat cookies with chocolate foodies-haverkoekjes-met-chocolade Almond flour muffins foodies-almond-flour-muffins

Recipe

Banketstaaf met amandelspijs

A homemade banketstaaf with airy puff pastry and a soft almond-paste filling. Perfect for the holidays or simply when you feel like something special.

Course	Pastry
Kitchen	Dutch
Servings	8 people

Preparation time

Preparation time	20 min
Time in oven	25 min
Cooling time	30 min
Total	75 min

Equipment

Mixing bowl
Baking sheet
Parchment paper
Sharp knife
Rolling pin
Pastry brush
Wire rack

Ingredients

250 g ground almonds
200 g fine granulated sugar
1 tsp grated lemon zest (organic)
2 eggs (M)
1 roll chilled puff pastry (rectangular, approx. 400 g)
1 tbsp powdered sugar (for garnish)

How to make a banketstaaf with almond paste?

Make the almond paste: combine the ground almonds, fine granulated sugar and grated lemon zest in a bowl. Add the beaten egg and knead everything into a cohesive, slightly sticky mass. Cover the bowl with plastic wrap and chill the paste for at least 30 minutes. This lets the flavours develop and makes the paste firmer and easier to roll.
Preheat the oven to 200°C (top and bottom heat). This ensures the oven is at the right temperature when the banketstaaf is ready to bake and gives you an even, attractive bake.
Take the puff pastry out of the refrigerator and place the sheets overlapping like roof tiles on a sheet of parchment paper to form a rectangle of about 25 x 30 cm. Press the seams lightly with your fingers so the pastry sticks together.
Remove the almond paste from the fridge and shape it with your hands into a log about 25 cm long. Place the log along the long side of the pastry, about 2 cm from the edge.
Beat the second egg. Brush the edges of the puff pastry around the paste with a thin layer of the beaten egg. This helps the pastry seal well and prevents the filling from leaking during baking.
Fold the pastry tightly over the paste log. Press the seam and the ends firmly. Place the banketstaaf seam-side down on a baking sheet lined with parchment paper.
Brush the top generously with the remaining beaten egg. With a sharp knife, cut a few small slits in the pastry so steam can escape. This prevents the pastry from tearing in an unwanted place.
Bake the banketstaaf for 25 minutes until golden brown and cooked through in the preheated 200°C oven. Watch the last 5 minutes to get the colour you want. If it gets too dark, loosely cover the log with a sheet of aluminium foil.
Remove the banketstaaf from the oven and let it cool for at least 15 minutes on a wire rack before slicing. Cutting while warm doesn't work well: the paste will be too soft and the slices will fall apart.
Optionally dust with powdered sugar and serve on a nice board or platter. Cut the log into slices about 3 cm thick and enjoy together.

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Homemade almond paste really makes a difference compared to the ready-made version. Use good-quality ground almonds: they are richer and tastier than the dry variety. Don't knead the paste for too long, or it will become oily. A little stickiness is actually good — it means the ratio of egg to almond is correct. Want to make the paste a day ahead? Fine, wrap it in plastic wrap and store it in the refrigerator. The flavours will only intensify. Also make sure the puff pastry stays cold until it goes into the oven, otherwise it won't rise as well.

Want to vary things? Add a teaspoon of almond extract to the paste for a more intense almond flavour, or mix in some finely chopped candied orange peel for a fresh note. You can also shape the banketstaaf into a ring on the baking sheet to make a pastry wreath. Store leftovers in an airtight container at room temperature; the log will keep for two to three days. Freezing is also possible: wrap the cooled log tightly in plastic wrap and freeze. Thaw it at room temperature the evening before serving.

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