BANKETSTAAF (DUTCH CHRISTMAS LOG)

BANKET
Don’t you just love desserts that require minimal efforts but are irresistibly delicious? No kneading or proofing required.

I certainly do. One of my favorite ways to make a quick and scrumptious desert is to use puff pastry, which is a staple in my freezer.

A few years ago, I made German Hausfreunde Cookies, which are essentially sandwich cookies with almond paste. And although there were a few steps involved, the result totally overcame my expectations.

Since then, I started using almond paste in my cooking more often and one of the recipes that has been especially popular with my readers is Banketstaaf which is Dutch Almond Pastry.

Ingredients

• 14 oz sheet puff pastry defrosted
• 10 oz almond paste
• 1 orange zested
• 1 egg beaten
• 3 tbsp apricot jam
• 1 tbsp powdered sugar
• 2 tbsp sliced almonds
• 3 tbsp flour

Instructions

1. Preheat the oven 425 F and cover a rectangular baking sheet with a parchment paper.
2. On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet.
3. Cut the pastry in half lengthwise.
4. In a medium bowl, combine the almond paste with the 
orange zest and knead until blended*. (See the notes regarding the almond paste)
5. Divide almond paste into 2 even pieces and roll each peace into a log approximately 1 inch shorter than the length of puff pastry.
6. ...............................

for full recipes please see : www.lavenderandmacarons.com

Share this post