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Banketstaaf (puff pastry with almond paste): recipe illustration
Snacks & baking

Banketstaaf (puff pastry with almond paste)

A long, crisp puff pastry filled with almond paste, sold everywhere in Dutch bakeries, especially at Sinterklaas and over the festive season. It's eaten warm or cold, dusted with icing sugar.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

352 kcal per serving

Protein
5 g
Carbohydrates
49.6 g
of which sugars
30.4 g
Fat
14.3 g
of which saturated fat
3.6 g
Fiber
1.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C and line a baking tray with baking paper.
  2. Unroll the puff pastry and cut it into two strips about 10 cm wide.
  3. Shape the almond paste into two logs the length of the strips.
  4. Place each log in the centre of a strip, roll the pastry around it and seal the edge well.
  5. Arrange the rolls seam side down, then brush them with the egg yolk beaten with milk.
  6. Make three diagonal cuts on top and sprinkle with cinnamon and flaked almonds.
  7. Bake for 20 to 25 minutes, until the pastry is nicely golden, then let it cool and dust with icing sugar.

Variations and tips

Chocolate version. Add 30 g of chopped dark chocolate to the almond paste for a richer version.

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Original Ecomely recipe.