Dutch Almond Pastry (Banket)

    (60)
    1 hour 10 min

    In the Netherlands, the Christmas season just isn't the same without banket. It's a delicious pastry that's traditionally served with a cup of tea or coffee. Almond paste is wrapped in a rich and buttery pastry and baked to perfection.


    54 people made this

    Ingredients
    Makes: 4 

    • 250g plain flour
    • 225g butter
    • 125ml ice cold water
    • 350g almond paste (not marzipan)
    • 2 eggs
    • 150g caster sugar
    • 1/4 teaspoon almond extract
    • 1 pinch salt
    • 1 egg white, beaten
    • caster sugar for sprinkling

    Method
    Prep:25min  ›  Cook:15min  ›  Extra time:30min chilling  ›  Ready in:1hr10min 

    1. In a large bowl, rub butter into flour until the mixture resembles coarse crumbs. Make a well in the centre, add water. Mix together until the mixture forms a ball. Do not overmix. Wrap in cling film and chill for at least 30 minutes.
    2. Preheat oven to 230 C / Gas 8. Grease baking trays.
    3. In a medium bowl, blend together almond paste, eggs, sugar, almond extract and salt. Divide into four equal portions.
    4. Divide dough in 4 equal portions and roll into 35cm strips. Shape the filling into logs and place along the centre of each long strip of dough. Roll up and pinch the ends to seal. Place strips 5cm apart on baking tray. Brush with egg white and sprinkle with sugar.
    5. Bake for 15 to 20 minutes or until golden.

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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (50)

    by
    246

    I am Dutch and have been making banket since I can remember with my mom. Here are a couple of tips that we use to make this: Make smaller loaves. The big ones tend to burst easier. Simply cut the large square you roll out into quarters. Very simple. We also use water to seal the seam. Makes it stick better. Best thing we discovered with banket is to line the baking sheet with parchment paper to keep the loaves from sticking and help them brown more evenly. Finally, you can brush the banket with milk instead of egg white. Hope this is helpful. I love this pastry and am going to be making a huge batch of it soon! Oh, and I totally agree with the person who recommended putting the dough and filling into the fridge overnight! I don't know how you'd roll it out if you didn't. Also keep the dough you aren't working with in the fridge until you are ready to use it.  -  05 Dec 2007  (Review from Allrecipes US | Canada)

    by
    56

    My mother made banket for years! I finally got the recipe from her about 3 years ago, I make it every Christmas, and it's gone in a flash. I love making banket and look forward to when I can make it. I place my dough and filling in the fridge overnight, it makes it easier to roll out the dough, and also wait until the filling is room temperature before spreading it on the dough.  -  03 Dec 2004  (Review from Allrecipes US | Canada)

    by
    50

    After years of making Banket for Christmas, and not getting the flaky crust I desired I tried this one and voila, it was great. Every time I take a bite I think of my Dutch gramdmother with her yard long braids wrapped around her head and her full apron on, working in the kitchen. Thanks for the help.  -  19 Dec 2001  (Review from Allrecipes US | Canada)

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