Dutch Almond Paste Filled Pastry Log (Banketstaaf)
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Banketstaaf is a traditional Dutch pastry log made with a flaky puff pastry crust filled with sweet almond paste. It’s baked until golden and sliced into warm, buttery pieces that are perfect with coffee or tea. You only need a few ingredients, and it comes together quickly. If you love almond flavor, this one’s for you.
The name Dutch name Banketstaaf literally translates to “pastry rod” or “almond bar.” If you’ve never tried it, imagine a croissant wrapped around marzipan, but a little denser and more satisfying.
You serve it sliced into small portions, either warm or at room temperature. Traditionally, Banketstaaf is enjoyed during Sinterklaas (Saint Nicholas Day) and Christmas. It’s usually shaped like a log, but for Sinterklaas you’ll often see it formed into letters, which is why it’s also called a Pastry Letter. Around Christmas, it can also be baked in an O shape, like a festive wreath.
How to Make Dutch Almond Pastry Log
It’s very simple: mix almond paste with a bit of beaten egg, roll it up inside puff pastry, seal it, and bake until golden. After it cools slightly, dust with powdered sugar if you like.
Continue below for the full recipe with ingredients and step-by-step instructions.
Dutch Almond Pastry Log (Banketstaaf)
Banketstaaf is a delicious puff pastry log filled with sweet almond paste. It is an easy Dutch holiday classic!
Ingredients
- 1 sheet puff pastry
- 12 oz almond paste
- 2 eggs, beaten
- 1 tbsp powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix the almond paste with half of the beaten eggs until smooth.
- Roll out the puff pastry on a lightly floured surface and cut it in half lengthwise to make two long rectangles.
- Divide the almond mixture evenly between the two pastry halves,
shaping each portion into a log along the center of each strip. Don’t overfill the pastry or it may burst during baking. Make the
almond logs approximately 1 inch shorter than the length of puff
pastry. - Brush the sides of the pastry with beaten egg.
- Fold the short ends of the pastry over the almond center. Then fold
the longer ends over and flip the log so that the seam is at the bottom. - Place both logs seam side down on the baking sheet.
- Brush the tops with the remaining beaten egg.
- Bake for about 25 minutes or until golden brown.
- Let the logs cool for about 10 minutes. Dust with powdered sugar if you like, then slice each log into 4 pieces.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in a 300°F oven for about 10 minutes or until warmed through.
You can also freeze it, wrapped tightly, for up to 2 months.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 387Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 47mgSodium: 99mgCarbohydrates: 35gFiber: 3gSugar: 17gProtein: 8g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
