Banketstaaf (Dutch Almond Log Pastry)
Why this recipe works
- Crisp pastry, soft centre: Buttery puff pastry bakes into flaky layers around a smooth almond filling, giving the pastry its signature contrast.
- Balanced almond flavour: Lemon zest and a pinch of salt keep the almond paste from tasting flat, while almond extract reinforces the classic marzipan note.
- Simple shaping: The filling is formed into one log and enclosed in a single sheet of pastry, making the assembly straightforward and tidy.
Get the most out of this recipe
Authenticity notes
- Dutch pastry style: Banketstaaf is a recognisable Dutch almond-filled puff pastry, usually baked as a long log and sliced after cooling.
- How it is served: It is commonly served in small slices with coffee or tea, especially when a rich sweet pastry is wanted without a full dessert.
Ingredient notes
- Choose good puff pastry: A well-chilled, good-quality puff pastry gives the best lift and a cleaner flaky finish.
- Almond paste texture: The filling should be smooth and pliable enough to shape into a log; if it is crumbly, work in the egg thoroughly before wrapping.
- Lemon keeps it bright: Lemon zest balances the sweetness of the almond paste and makes the filling taste less heavy.
Texture tips
- Keep the pastry cold: Cold pastry holds its shape better and bakes into more defined layers; chill the shaped log briefly if it softens during assembly.
- Use an even egg wash: A thin, even layer of egg wash helps the pastry bake to a deep golden colour without weighing down the surface.
- Cool before slicing: Letting the log cool fully allows the almond filling to set, giving cleaner slices and preventing the pastry from compressing.
Make-ahead tips
- Shape ahead: The log can be assembled earlier the same day and kept chilled until ready to bake.
- Freeze baked slices: Freeze well wrapped, then thaw at room temperature before reheating to restore the pastry’s crispness.
- Re-crisp in the oven: Reheat slices in a 180°C (355°F) oven rather than a microwave, which softens the pastry.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F) and line a baking tray with parchment paper. Beat the egg in a bowl, then tip about 1 tbsp into a second bowl and set it aside for brushing the pastry.
- In a bowl, mix the almond paste with the caster sugar, lemon zest, almond extract and a pinch of salt. Work in the larger portion of beaten egg until you have a smooth, pliable paste that holds together.
- Lightly dust the work surface with caster sugar and roll the puff pastry into a rectangle about 3 mm thick. Shape the almond filling into a long log and place it down the centre of the pastry, leaving a small border at the ends.
- Brush the pastry edges with a little of the reserved egg, then fold the pastry over the filling to enclose it and press the seam to seal. Tuck the ends under neatly and place the log seam-side down on the tray.
- Brush the top all over with the remaining reserved egg. Bake for 25 to 30 minutes until deeply golden and flaky, rotating the tray halfway through if your oven browns unevenly.
- Cool on the tray for 10 minutes, then transfer to a rack to cool completely before slicing. Cut into 10 pieces with a serrated knife for the cleanest slices.
Recipe notes
Tips
- Keep the puff pastry cold until you are ready to assemble; if it softens, chill the shaped log for 10 minutes before baking for a flakier finish.
- For a neat seal, press the seam firmly and place the log seam-side down so it does not open in the oven.
- If serving to young children, older adults, or anyone who is pregnant or immunocompromised, use an egg with a lion mark or pasteurised egg for the egg wash and filling.
Substitutions
- Replace Almond extract with finely grated Lemon zest for a brighter, less marzipan-like flavour.
- Replace Caster sugar with Granulated sugar for a slightly crunchier, less delicate sweetness in the filling.
Storage
- Refrigerate up to 3 days
- Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days. Reheat slices in a 180°C (355°F) oven for 6 to 8 minutes to re-crisp. Freeze well wrapped for up to 2 months and thaw at room temperature before reheating.
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Recipe overview
- Servings: 10 pieces
- Yield: almond log pastry
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Eggs Tree nuts
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