Banket
A beloved Dutch pastry featuring a flaky, buttery crust and sweet almond filling, perfect for any occasion.
Ingredients
Puff Pastry
- 2 sheets sheets of puff pastry, thawed (store-bought or homemade)
- ¼ cup unsalted butter, softened adds richness and flakiness
Almond Filling
- 1 cup almond paste (not marzipan) this gives the filling its classic nutty flavor
- ½ cup granulated sugar for the perfect level of sweetness
- 1 large egg helps bind the filling together
- ½ teaspoon vanilla extract enhances depth of flavor
- ½ teaspoon almond extract boosts that signature almond taste
Egg Wash
- 1 tablespoon milk creates a golden, glossy finish
Optional Add-Ins & Variations
- ½ teaspoon cinnamon adds a warm spice note to the filling
- 1 teaspoon orange zest a subtle citrus twist that complements the almond
- to taste sliced almonds for garnish adds a crunchy topping for extra texture
Instructions
Preparation
- In a medium bowl, combine the almond paste, sugar, egg, vanilla extract, and almond extract. Use a fork or your hands to break up the almond paste and mix until smooth.
- Place the almond filling aside while you work on the puff pastry.
Rolling Out the Puff Pastry
- On a lightly floured surface, roll out each sheet of puff pastry to about 12 inches by 8 inches.
- Ensure the puff pastry is cold but pliable for easy shaping.
Assembling the Banket
- Spread half of the almond filling down the center of each sheet of pastry, leaving about an inch of space on either side.
- Carefully fold the sides of the pastry over the filling, creating a log-like shape, and press down to seal.
- Repeat with the second sheet of pastry and remaining filling.
Egg Wash and Baking
- In a separate bowl, beat together the egg yolk and milk to create an egg wash.
- Brush the egg wash over the top of each pastry log.
- Using a sharp knife, cut a few small slits along the top to allow steam to escape while baking.
- Place the Banket logs on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 25–30 minutes.
Cooling and Serving
- Let the Banket cool on a wire rack for a few minutes before slicing.
- Optional: Dust with powdered sugar or sprinkle with sliced almonds before serving.
Notes
Chill puff pastry and don’t overstuff for best results. Bake on the middle rack for an even crust.