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Holiday Dutch Banket

Manila Spoon
Enjoy the festive flavors of Holiday Dutch Banket with this easy-to-follow recipe! This traditional almond pastry features a buttery, flaky crust wrapped around a sweet almond paste filling. Perfect for holiday gatherings, impress your guests with this delightful treat that will become a seasonal favorite.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill 30 minutes
Course Dessert
Cuisine Dutch, Netherlands
Servings 32 slices
Calories 154 kcal

Ingredients
 

For the dough:

  • 2 cups flour
  • 1 cup unsalted butter, cold
  • 1/2 teaspoon baking powder
  • ½ cup cold water
  • A pinch of salt

For the filling:

  • 1 ½ cups almond paste
  • 2 eggs
  • ¾ cup sugar
  • ½ teaspoon almond extract
  • A pinch of salt

For the topping:

  • 1 egg white, for brushing
  • 2 Tablespoon coarse sugar, for sprinkling, (optional)

Instructions
 

For the Dough:

  • In a medium bowl, combine the flour, baking powder and butter and using a fork or dough cutter, cut in the butter until the mixture is crumbly.
  • Add in the cold water and continue to mix until dough is combined.
  • Chill the dough in the fridge for about 30 minutes or until firm.

For the Filling

  • In the bowl of a stand mixer, combine the almond paste, sugar, eggs, almond flavoring and salt.  Use the paddle attachment to mix until combined.
  • Preheat the oven to 400 F degrees.  Line your baking sheet with parchment and set aside.
  • Cover your work surface with a light dusting of flour.
  • Divide the dough into four pieces and roll in a rectangular shape about 15 inches long and cut into strips about 6 inches wide. - just achieve this without making pastry dough too thin. So try 5 inches first.
  • Place one fourth of the filling in a long line down the center of the dough.
  • Fold over the short ends of the dough to cover the filling.
  • With the egg whites, use a pastry brush to cover the dough that you just folded over.
  • Fold in one side of the long edge to cover the center.  Use the egg white wash to cover that edge and then fold over the last edge to seal the dough.
  • Place the assembled dough on your prepared baking sheet with the seam side down.
  • Use a sharp knife to puncture the top of the log to create a few vents.
  • Brush more egg whites across the tops of the dough and then sprinkle with the course sugar granules (the latte is optional).
  • Bake in the preheated oven for 30 minutes or until golden brown. Allow to cool completely. Use a serrated knife to slice pieces about 1 ½ inch wide.

Notes

Tips
Storage: Banket should be stored in an airtight container for up to 3 days in the fridge.

Nutrition

Calories: 154kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 25mgSodium: 14mgPotassium: 49mgFiber: 1gSugar: 9gVitamin A: 192IUVitamin C: 0.01mgCalcium: 27mgIron: 1mg
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