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Home Make Banketletter Yourself

Make Banketletter Yourself

Name: Make Banketletter Yourself
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 large letter (about 12 slices)
Cuisine: Dutch
Ingredients: 10 sheets butter puff pastry (thawed); 400 g almond paste; 1 egg, beaten; 2 tbsp apricot jam; 1 tbsp water; 25 g candied cherries, halved

Gepubliceerd op 6 november 2026

Sinterklaas Banketletter Puff pastry Baking Oven Festive Vegetarian Dutch Easy

A banketletter belongs at Sinterklaas night just as much as the chocolate letter. Making one yourself is surprisingly easy: you roll almond paste inside buttery puff pastry and bend the long roll into the shape of a letter. An S or an M is the most classic, but you can also make the first letter of your household or your guests. After half an hour in the oven you’ll have a golden-brown, crispy letter with a soft, sweet filling. More festive and fresher than from the bakery.

Recipe

Make Banketletter Yourself

Make a banketletter yourself from buttery puff pastry and almond paste, formed into anyone’s first initial.

Course	Pastry
Kitchen	Dutch
Servings	1 large letter (about 12 slices)

Preparation time

Preparation time	20 min
Time in oven	30 min
Total	50 min

Equipment

Baking Tray
Baking mat or parchment paper
Pastry brush
Small saucepan

Ingredients

10 sheets butter puff pastry (thawed)
400 g almond paste
1 egg, beaten
2 tbsp apricot jam
1 tbsp water
25 g candied cherries, halved

Prepare

Preheat the oven to 200 °C and line a baking tray with a baking mat or parchment paper.
Knead the almond paste with half of the beaten egg until smooth and roll it into a long log of about 75 cm. You can make it in two pieces if needed.
Lay the sheets of puff pastry with a small overlap end to end into a long strip and press the seams firmly together.
Place the almond paste on the strip, brush the edges with egg, fold the pastry around it and seal the seam and ends well.
Put the roll seam-side down on the baking tray and gently bend it into the shape of a letter, such as an S or M. Brush with egg.
Bake the banketletter for 25 to 30 minutes at 200 °C until golden brown. Brush the warm letter with the warmed apricot jam mixed with water and decorate with the cherries.

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Tips for a nice letter: choose a letter with flowing curves, such as S, M, O or U. Letters with sharp angles, like E or K, are made by joining separate rolls together and sealing the seams well with a little egg. Bend the roll gently, as the puff pastry can tear. Work with well-chilled puff pastry; soft dough becomes sticky and loses its shape in the oven. You can also chill the letter in the fridge for 10 minutes before baking.

Reheating and storage: a banketletter is best when the pastry is crispy. Reheat it in the oven, not the microwave: 5 to 8 minutes at 180 °C, or 3 minutes in the air fryer. Store the letter well wrapped for 3 to 4 days at room temperature. Freezing is also possible, baked or unbaked. Unbaked letters are baked straight from the freezer, adding 5 to 10 minutes extra baking time. Prefer a straight roll? Then check our recipe for banketstaaf.

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