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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
  • ½ teaspoon baking powder
  • ½ cup cold water
  • A pinch of salt

For the filling:

  • 1 ½ cups almond paste
  • 2 eggs
  • 1 cup sugar
  • ¼ tsp salt

For the topping:

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

Instructions
 

For the Filling

  • In the bowl of a stand mixer, combine the almond paste, sugar, eggs, and salt.  Use the paddle attachment to mix until combined. You can also use a food processor to mix everything. Cover and chill the filling mixture in the refrigerator until firm. It's good to let the filling firm up by refrigerating it ahead, so it's easier to handle and won't seep out as it bakes. You can do this for a few hours or preferably overnight.

For the Dough:

  • This can be made ahead, too like the filling. 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. A food processor may also be used to expedite the process.
  • 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.
  • 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 4 equal pieces. Working with one piece at a time, roll it into a 14–15 x 5-inch rectangle, about ⅛ inch thick—wide and long enough to roll at least twice.
  • Spoon ¼ of the filling in a strip just below the center. Fold the short ends over the filling and brush with egg white.
  • Fold one long side over the center, brush the edge with egg white, then roll up to enclose the filling. Pinch the seam and both ends to seal.
  • Place the assembled dough on your prepared baking sheet with the seam side down.
  • Use a fork to puncture the top of the log a few times to create some vents.
  • Brush more egg whites across the tops of the dough and then generously sprinkle with the course sugar granules.
  • 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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