Dutch Almond Paste-Filled Pastry Log (Banketstaaf)
A traditional Dutch Christmas pastry, Banketstaaf features a flaky puff pastry shell, a sweet almond paste filling, and a dusting of confectioners' sugar.
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Instructions
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Preheat the oven to 437 F (225 C).
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Cut a puff pastry strip to approximately 4 1/2 x 15 inches (12 x 40 centimeters).
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Roll the almond paste into a log 1.1 inches (3 centimeters) shorter than the pastry strip.
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Place the almond paste on the pastry, wet the edges, then fold and seal the seams.
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Flip the pastry so the seam is on the bottom and brush with beaten egg.
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Bake for 25 minutes, or until golden brown, then place on a wire cooling rack.
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Heat apricot jam until melted and brush it over the still-warm pastry.
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Dust with confectioners' sugar and serve sliced.