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.
- Serves: 8 persons
- 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)
Step 1Gather the ingredients and preheat the oven to 437 F / 225 C.
Step 2Cut the ready-rolled puff pastry into a strip of approximately 4 1/2 x 15 inches (12 x 40 centimeters).
Step 3Roll the Dutch almond paste into a log that is 1.1 inches (3 centimeters) shorter lengthways than the pastry.
Step 4Place on the pastry. Wet the edges of the pastry with a pastry brush dipped in water.
Step 5Fold in the short ends first and then fold over long bits and press at the seams.
Step 6Carefully flip the pastry over so that the seam is at the bottom. Brush with the beaten egg.
Step 7Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and place on a wire cooling rack.
Step 8Heat 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 9Dust with confectioners' sugar.
Step 10Serve sliced with freshly brewed coffee.