• Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Serves: 12

Dutch Banketstaaf

  • Recipe Submitted by on

 Ingredients List

  • 1 cup almond paste 300 g
  • puff pastry squares ( 4 inch x 4 inch / 10 cm x 10 cm) or two long puff pastry sheets of 8 inch x 4 inch 20 cm x 10 cm
  • 1 egg

 Directions

Preheat the oven to 175 °C / 350 °F and line a baking tray with parchment paper.
Lightly whisk an egg. Mix a little over half of the egg with the almond paste. Mix together well till all of the egg is incorporated into the almond paste.
Divide the almond paste into two and shape both pieces into a little under 8 inch rolls. (The almond paste rolls will need to fit onto the puff pastry with a little room left on the sides to seal the pastry.)
Place two squares on your work surface and stick them together at the sides. Do the same with the other two pieces. You should end up with two puff pastry sheets of 8 inch x 4 inch / 10 cm x 20 cm.
Place the almond paste rolls onto the puff pastry sheets. Make sure you put them at the edge of the long side of the pastry, leave a little room at the sides. Lightly brush the sides of the puff pastry with a little bit of water.
Roll the pastry around the almond paste roll and tuck in the sides.
Place on a baking tray with the seam on the bottom and brush with the remaining egg.
Bake in the oven for roughly 20 - 25 minutes, till golden.

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