Name: Banket (Dutch Christmas Log) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Dutch
Ingredients: 14 oz sheet puff pastry (defrosted); 3 tbsp flour (for rolling surface); 1 egg (beaten, for brushing); 10 oz almond paste; 1 orange (zested); 3 tbsp apricot jam; 2 tbsp sliced almonds; 1 tbsp powdered sugar

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Introduction

Banket, also known as the Dutch Christmas log, is a festive pastry filled with rich almond paste and wrapped in buttery puff pastry. This delightful treat is perfect for holiday gatherings or a cozy afternoon coffee break.

A close-up view of two pieces of golden-brown pastry with flaky, crispy outer layers and a dense, light beige filling inside, topped with thin almond slices and a light dusting of powdered sugar. The pastries are placed on an ornate white plate with a lace-like rim, sitting on a white marbled surface with a few scattered almond slices around. In the blurred background, more pastries and a cup with a floral design are partially visible, adding a cozy, inviting feel photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz sheet puff pastry (defrosted)
10 oz almond paste
Zest of 1 orange
1 egg (beaten)
3 tbsp apricot jam
1 tbsp powdered sugar
2 tbsp sliced almonds
3 tbsp flour

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a rectangular baking sheet with parchment paper.
Step 2: On a lightly floured surface, roll out the puff pastry into a large rectangle, about 2 inches shorter than the length of your baking sheet. Cut the pastry in half lengthwise.
Step 3: In a medium bowl, combine the almond paste with the orange zest and knead until well blended.
Step 4: Divide the almond paste into two even pieces and roll each into a log about 1 inch shorter than the length of each puff pastry piece.
Step 5: Place one almond log on one half of a puff pastry strip. Brush the edges of the pastry with beaten egg.
Step 6: Fold the two shorter ends of the pastry over the almond log, then fold the longer sides to fully enclose the filling. Flip the log so the seam is at the bottom.
Step 7: Repeat the process with the second pastry strip and almond log.
Step 8: Transfer the prepared logs to the baking sheet, brush the tops with beaten egg, and bake for about 25 minutes or until golden brown.
Step 9: While baking, warm the apricot jam in a microwave-safe dish for 20-30 seconds until runny.
Step 10: Remove the baked pastries from the oven, brush them with the warmed apricot jam, sprinkle with sliced almonds, and dust with powdered sugar.
Step 11: Serve warm alongside a cup of hot tea or coffee.

Tips & Variations

Use fresh orange zest to brighten the almond filling with citrus notes.
For an extra glossy finish, brush the logs with egg yolk instead of whole egg before baking.
Substitute apricot jam with raspberry or strawberry jam for a different flavor twist.

Storage

Store any leftover Banket in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a low oven before serving to bring back the flaky texture.

How to Serve

A close-up image shows a flaky pastry cut in half on a white plate with a decorative edge, resting on a white marbled texture. The pastry has a golden-brown, crispy outer layer with scattered almond slices and a light dusting of powdered sugar on top. Inside, the filling is dense and pale yellow, with a soft yet textured appearance, surrounded by multiple thin, light-colored pastry layers. A few loose almond slices are scattered on the plate. In the blurred background, whole pastries and a white teacup with floral details are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Banket ahead of time?

Yes, you can assemble the logs and refrigerate them overnight before baking. Just make sure to cover them well to prevent drying out.

What is almond paste and can I substitute it?

Almond paste is a sweet mixture of ground almonds and sugar, often used in pastries. You can substitute it with marzipan or make your own by mixing finely ground almonds with sugar and a bit of egg white or syrup.