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Flaky golden pastry filled with a sweet, aromatic almond center make Banketstaaf an irresistible treat. You can make it with store-bought puff pastry, and use store-bought or homemade marzipan. It's a classic Dutch Christmas pastry that's perfect with a cup of coffee any time of year!
During high school I worked at a local pizzeria. It was by far the most fun job I’ve ever had.
Not only because I loved the frantic pace when it got super busy, as it had a tendency to do on holidays and weekends (really, no joke, I loved it when it got insanely, hectically busy!).
But also because I got to work with some fantastic people. One of my favorite co-workers was named Joan, and she was a real character.
She worked mostly on the slicer, efficiently churning out vat after vat of thin, perfectly sliced onions, tomatoes, turkey breasts, and other luncheon meats. Joan was, shall I say, a woman of a certain age. She had snow white hair and pronounced the word wash as “warsh”, but her age didn’t impede her sense of humor.
I still remember listening flabbergasted to some of the stories Joan told about what she and her hubby used to do on hot summer afternoons. (Yeah, I’m pretty sure I wasn’t nearly old enough for that kind of talk, lol.)
One of my favorite things about Joan was that on Sunday mornings she would bring in some kind of pastry for breakfast.
Sometimes it was cheese danishes, sometimes apple fritters.
But on very lucky mornings it was almond pastries, which were basically marzipan-filled puff pastry with sliced almonds on top (aka Banketstaaf!). I’ve been dying for this pastry and incidentally, this is the perfect time to share it, as it is a classic Dutch Christmas food.
With flaky, buttery puff pastry and sweet almond marzipan, this easy Banketstaaf pastry is perfect paired with a cup of coffee on any morning. Don't wait until Christmas to make it!
In This Article
What You'll Love About This Recipe
- Homemade marzipan. If you love almonds and you've never tried making homemade marzipan, let me tell you 2 things: 1) it's so easy to make it's ridiculous, and 2) when it comes to flavor and texture, homemade marzipan blows store-bought out of the water! The intense sweet almond aroma and flavor of homemade marzipan captivating in this Dutch pastry.
- This recipe is forgiving. If you need to use store-bought marzipan (or store-bought almond paste), it will still work. Your pastry will still be incredible. It just won't be quite as incredible as it would be with homemade marzipan.
- Store-bought puff pastry makes it easy.Frozen puff pastry from the store works perfectly here (it bakes up flaky and golden!), and is a huge time-saver.
- Quick and easy.All things said and done, this delicious treat takes less than an hour from start-to-finish to whip up. (Even if you make homemade marzipan!) It's perfect for a special morning or any day you want a special treat.
Banket Recipe Ingredients and Substitutions
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Homemade Marzipan Ingredients
Remember, you don't have to make your own marzipan! This is completely optional; you can use store-bought marzipan or almond paste instead.
- Granulated sugar
- Water
- Almond flour
- Egg whites
- Salt
- Almond extract
- Powdered sugar
Ingredients for Marzipan Dutch Pastry
- Marzipan - you can use the recipe for homemade marzipan in the recipe card below, or get store-bought marzipan or almond paste
- Puff pastry - look for this in the frozen aisle of the grocery store
- All-purpose flour - you only need a little bit of flour to roll out the puff pastry
- Egg + water - for the egg wash (it gives the pastry a golden color)
- Sliced almonds - for the top
- Granulated sugar - this is for the top along with the sliced almonds; I like it because it adds a festive "snowy" look to the pastry
Instructions
- Unfold the puff pastry onto a lightly floured surface. Lightly sprinkle the top with flour, and roll it out to an 11 by 13-inch rectangle. Cut the rectangle in half the long way so that you end up with two 5 ½ by 13-inch rectangles. Divide the marzipan into 2 equal portions and roll each into a log about 10 ½ inches long. Place a marzipan log onto the center of a puff pastry rectangle, and lightly brush eggwash along the edges of the pastry.
- Gently but firmly fold the pastry ends up over the marzipan, then start at one end and roll up the marzipan in the puff pastry. Repeat this process with the other marzipan log and puff pastry rectangle. Put the logs onto the prepared baking sheet (seam side down) and refrigerate 20 minutes.
- Lightly brush the pastries with eggwash (discard the extra eggwash). Sprinkle the sliced almonds and sugar on top.
- Bake until the pastry is puffed and golden, about 22 minutes. (Don’t worry if a little marzipan oozes out while cooking.)
Storage and Reheating
Store Banketstaaf wrapped well at room for up to 2 days, or in the fridge for up to 1 week.
You don't have to reheat leftover Banket before eating. However, if you prefer it warm or want to re-crisp the pastry, put it on a baking tray and bake at 350F until warm, about 8 minutes.
Tips for Making Banketstaaf aka Dutch Christmas Log
- If you have the time, make homemade marzipan. Your Banketstaaf will have the richest almond flavor and aroma, and a texture that just melts in your mouth.
- Of course you can make homemade puff pastry, but if you use store-bought your pastry won't suffer for it.Store-bought puff pastry bakes up to crisp, flaky, buttery perfection. Just make sure you don't leave your puff pastry out too long when thawing it. As soon as it's no longer frozen, transfer it to the fridge until you're reading to roll it out and make the Banketstaaf. Otherwise, you run the risk of your pastry not puffing!
- It's easy to re-crisp leftover Banketstaaf. Simply place the pastry on a baking tray and bake at 350F until warm, about 8 minutes.
Banketstaaf FAQs
Where is Banketstaaf From?
Banketstaaf is a traditional Dutch pastry from the Netherlands.
What is the Difference Between Marzipan and Almond Paste?
Almond paste has more almonds and less sugar than marzipan. Additionally, almond paste has a coarser texture and holds up better when baked.
You can read more about the difference between marzipan and almond paste on All Recipes.
Do I Have to Make Homemade Marzipan to Make This Dutch Pastry?
No! In a time crunch, you can use store-bought marzipan to make Banketstaff.
Additionally, you can use store-bought almond paste to make this pastry if you can't find marzipan. However, if you do so, the end result will be a bit less sweet. Additionally, because almond paste holds up better than marzipan when baked, the pastry filling will likely still hold its log shape.
More Christmas Treats to Make
- Christmas Morning Scones
- Gingerbread Cake Roll
- Florentines
Banketstaaf Recipe (Christmas Dutch Almond Pastry)
By: Faith Gorsky
Flaky golden pastry filled with a sweet, aromatic almond center make Banketstaaf an irresistible treat. You can make it with store-bought puff pastry, and use store-bought or homemade marzipan. It's a classic Dutch Christmas pastry that's perfect with a cup of coffee any time of year!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Servings 20 servings
Calories 481 kcal
Ingredients
Homemade Marzipan (yields about 3 ½ cups):
- 2 cups granulated sugar
- 1 cup water
- 12 ounces almond flour
- 2 large egg whites
- ⅛ teaspoon salt
- 1 teaspoon almond extract
- 12 ounces powdered sugar sifted
Marzipan Pastry Logs:
- 24 ounces marzipan you can use this recipe for homemade or get store-bought
- ½ pound sheet frozen puff pastry thawed
- All-purpose flour for rolling out the pastry
- 1 egg beaten with 1 tablespoon water (for eggwash)
- 3 tablespoons sliced almonds for the top
- 2 teaspoons granulated sugar for the top
Instructions
For the Homemade Marzipan:
Add the sugar and water to a 3-quart pot over medium heat. (You can swirl the pot, but don’t stir it.) Cook until it reaches 230F on a candy thermometer.
Stir in the almond flour, egg whites, and salt, and cook 3 minutes, stirring constantly.
Remove from the heat and stir in the almond extract.
Immediately strain through a mesh sieve into a large bowl to remove any pieces of egg white that may have scrambled.
Gradually stir in the powdered sugar.
The marzipan will reach a moldable consistency, like a slightly softer version of Play-Doh (it will harden more as it cools).
Once cooled, you can use the marzipan immediately or store it at room temperature for about a month.
For the Marzipan Pastry Logs:
Preheat the oven to 425F and line a baking sheet with parchment paper or silpat liners.
Unfold the puff pastry onto a lightly floured surface. Lightly sprinkle the top with flour, and roll it out to an 11 by 13-inch rectangle.
Cut the rectangle in half the long way so that you end up with two 5 ½ by 13-inch rectangles.
Divide the marzipan into 2 equal portions and roll each into a log about 10 ½ inches long.
Place a marzipan log onto the center of a puff pastry rectangle, and lightly brush eggwash along the edges of the pastry.
Gently but firmly fold the pastry ends up over the marzipan, then start at one end and roll up the marzipan in the puff pastry.
Repeat this process with the other marzipan log and puff pastry rectangle.
Put the logs onto the prepared baking sheet (seam side down) and refrigerate 20 minutes.
Lightly brush the pastries with eggwash (discard the extra eggwash). Sprinkle the sliced almonds and sugar on top.
Bake until the pastry is puffed and golden, about 22 minutes. (Don’t worry if a little marzipan oozes out while cooking.)
Resist its heavenly smell and let the pastries cool before slicing and serving.
Faith's Tips
- Recipe Yield and Serving Size: This recipe makes 2 pastry logs. Cut each log into 10 slices; 1 slice is 1 serving.
- You Don’t Have to Use Homemade Marzipan: If you do, your Banketstaaf will have the richest almond flavor and aroma, and a texture that just melts in your mouth. However, in a time crunch, you can use store-bought marzipan to make Banketstaff. Additionally, you can use store-bought almond paste to make this pastry if you can't find marzipan. However, if you do so, the end result will be a bit less sweet. Additionally, because almond paste holds up better than marzipan when baked, the pastry filling will likely still hold its log shape.
- To Store Marzipan: Wrap it tightly in plastic wrap, and then place it in an airtight container. When you want to use it, knead it a little and it should be moldable once again. If it dries up a bit, you can knead in egg white 1 tablespoon at a time until it reaches your desired consistency. If you add egg white, just remember it must be used immediately since the egg isn’t being cooked.
- If Using Frozen Puff Pastry: Thaw it at room temperature for 20 to 30 minutes before using. Just make sure you don't leave your puff pastry out too long when thawing it. As soon as it's no longer frozen, transfer it to the fridge until you're reading to roll it out and make the Banketstaaf.
- To Re-Crisp Leftover Banketstaaf: Place the pastry on a baking tray and bake at 350F until warm, about 8 minutes.
Nutrition
Nutrition Facts
Banketstaaf Recipe (Christmas Dutch Almond Pastry)
Amount Per Serving
Calories 481Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Sodium 60mg3%
Potassium 120mg3%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 51g57%
Protein 9g18%
Vitamin A 4IU0%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Almond Pastries, Banket, Banket Recipe, Banketstaaf, Banketstaaf Recipe, Dutch Almond Pastry, Dutch Christmas Log, Dutch Pastry, Marzipan-Filled Puff Pastry
Tried this recipe?Let me know how it was!
This post was first published on An Edible Mosaic on December 21, 2010. I updated it with more information on December 22, 2023.
