Amandelstaaf (Marzipan-Filled Puff Pastry Stick)
Why this recipe works
- Flaky pastry, soft centre: Cool puff pastry bakes into crisp layers while the marzipan stays tender and dense inside.
- Simple ingredient list: Ready-made puff pastry and marzipan keep the method straightforward without losing the classic almond-pastry character.
- Easy to slice and share: The long pastry shape makes it practical for cutting into neat portions for coffee, tea, dessert or a festive spread.
Get the most out of this recipe
Authenticity notes
- Dutch almond pastry: Amandelstaaf is a recognisable Dutch pastry built around almond paste or marzipan enclosed in puff pastry, commonly served in slices.
- Almond paste versus marzipan: Some versions use almond paste for a slightly softer, less sweet filling; marzipan gives a smoother, sweeter result.
Texture tips
- Keep the pastry cold: Work with puff pastry while it is still cool so the butter layers stay defined and rise cleanly in the oven.
- Cool before slicing: Let the pastry cool fully so the filling firms slightly and the crust stays crisp rather than compressing under the knife.
Make-ahead tips
- Assemble ahead: The filled pastry can be assembled and chilled briefly before baking, which also helps maintain a clean shape.
- Refresh leftovers: Warm slices in a 160°C (320°F) oven until the pastry regains some crispness.
- Freeze sliced portions: Freeze well-wrapped slices, then thaw at room temperature before refreshing gently if desired.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F) and line a baking tray with parchment paper. If the puff pastry is frozen, let it thaw until pliable but still cool.
- In a mixing bowl, work the marzipan with the caster sugar, vanilla extract and fine sea salt until smooth and evenly combined. Shape it into a log about 30 cm long, lightly tapering the ends so it sits neatly inside the pastry.
- Unroll the puff pastry and place the marzipan log along the centre. Fold the pastry over to enclose the filling, press the seam to seal, then tuck the ends under so the marzipan is fully covered.
- Transfer the pastry stick seam-side down to the lined tray. Beat the egg, then brush it all over the pastry and sprinkle with the sliced almonds, pressing them on lightly so they adhere.
- Bake for 25 to 30 minutes until deeply golden and puffed, rotating the tray halfway through for even colouring. Cool on the tray for 10 minutes, then transfer to a rack to cool completely before slicing.
Recipe notes
Tips
- Keep the puff pastry cold as you work; if it starts to soften, chill the assembled stick for 10 minutes before baking for a cleaner rise.
- For neat slices, let the amandelstaaf cool fully, then cut with a serrated bread knife using gentle sawing motions.
Substitutions
- Replace vanilla extract with 1 tsp vanilla sugar for a more traditional, softly perfumed sweetness.
- Replace sliced almonds with roasted almonds, roughly chopped, for a crunchier topping.
Storage
- Refrigerate up to 4 days
- Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To refresh, warm slices in a 160°C (320°F) oven for 6 to 8 minutes. Freeze slices well wrapped for up to 2 months and thaw at room temperature.
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Recipe overview
- Servings: 10 pieces
- Yield: pastry stick
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Almonds Eggs
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