Dutch Almond Paste-Filled Pastry Log (Banketstaaf)
'Banketstaaf' is a traditional Dutch treat served at Christmas time, a flaky puff pastry, dusted with powdered and a rich sugar almond paste center.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1 ⅓cup/300 grams amandelspijs (Dutch almond paste)
- 10 ½ounces/300 grams ready-rolled puff pastry
- 1egg (beaten)
- 2tablespoons apricot jam
- Garnish: powdered sugar (for decorating)
Instructions
Step 1
Gather the ingredients and preheat the oven to 437 F / 225 C.Step 2
Cut the ready-rolled puff pastry into a strip of approximately 4 1/2 x 15 inches (12 x 40 centimeters).Step 3
Roll the Dutch almond paste into a log that is 1.1 inches (3 centimeters) shorter lengthways than the pastry.Step 4
Place on the pastry. Wet the edges of the pastry with a pastry brush dipped in water.Step 5
Fold in the short ends first and then fold over long bits and press at the seams.Step 6
Carefully flip the pastry over so that the seam is at the bottom. Brush with the beaten egg.Step 7
Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and place on a wire cooling rack.Step 8
Heat the apricot jam in a microwave-safe container for a few seconds, so that it melts a little. Brush the still-warm banketstaaf with the apricot jam.Step 9
Dust with confectioners' sugar.Step 10
Serve sliced with freshly brewed coffee.