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Banket (Dutch Christmas Log) Recipe

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★★★★★

4.5 from 127 reviews

Traditional Dutch Christmas treat Banket is a delightful almond paste-filled puff pastry log, baked to golden perfection and glazed with apricot jam, sprinkled with sliced almonds and powdered sugar. This festive pastry combines flaky pastry with a rich, citrus-infused almond filling, perfect for holiday celebrations and cozy gatherings with tea or coffee.

Ingredients

Scale

Puff Pastry:

  • 14 oz sheet puff pastry (defrosted)
  • 3 tbsp flour (for rolling surface)
  • 1 egg (beaten, for brushing)

Almond Filling:

  • 10 oz almond paste
  • 1 orange (zested)

Finishing Touches:

  • 3 tbsp apricot jam
  • 2 tbsp sliced almonds
  • 1 tbsp powdered sugar

Instructions

  1. Roll out puff pastry: On a lightly floured surface, roll out the defrosted puff pastry into a large rectangle approximately 2 inches shorter than the length of your baking sheet. Then, cut the pastry in half lengthwise to create two long strips.
  2. Prepare almond paste filling: In a medium bowl, combine the almond paste with the orange zest. Knead the mixture until the zest is fully incorporated and the paste is smooth and uniform.
  3. Shape almond logs: Divide the almond paste into two equal portions. Roll each portion into a log shape, making each log about 1 inch shorter than the length of each puff pastry strip.
  4. Assemble the pastry logs: Place one almond paste log on one half of a puff pastry strip. Brush the exposed edges of the pastry with the beaten egg to help with sealing. Fold the two shorter ends of the pastry over the almond log, then fold the longer edges over, sealing completely. Flip the pastry log seam side down. Repeat the process with the second piece of puff pastry and almond log.
  5. Preheat oven and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a rectangular baking sheet with parchment paper.
  6. Bake the logs: Transfer the prepared Dutch almond pastries onto the baking sheet. Brush the tops generously with beaten egg to develop a golden finish. Bake in the preheated oven for approximately 25 minutes, or until the pastry is puffed and golden brown.
  7. Glaze and decorate: While the pastries bake, warm the apricot jam in a microwave-safe dish for 20 to 30 seconds until it becomes runny. After removing the baked logs from the oven, immediately brush them with the warm apricot jam. Sprinkle the tops with sliced almonds and dust lightly with powdered sugar for an elegant finish.
  8. Serve: Allow the Banket to cool slightly before slicing. Serve warm or at room temperature alongside a comforting cup of tea or coffee to enjoy the festive flavors to their fullest.

Notes

  • The almond paste can be slightly softened by kneading or warming to make it easier to shape into logs.
  • Be sure to seal the pastry edges well to prevent almond paste from leaking during baking.
  • Using egg yolk alone for brushing can enhance the golden color further if desired.
  • Puffy and well-chilled puff pastry gives the best rise and flaky texture.
  • Store leftover Banket wrapped at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: Banket, Dutch Christmas pastry, almond paste pastry, puff pastry almond log, holiday dessert, festive pastry

Find it online: https://dailysimplerecipe.com/banket-dutch-christmas-log-recipe/