Banketstaaf
The banketstaaf is a traditional Dutch, Christmas pastry made of marzipan and puff pastry.
- 300g "amandelspijs" (almond paste)*
- 300g puff pastry
- 1 egg, beaten
- 2 tbsp apricot jam
- few red glace cherries
- few nibbed almonds
This recipe is very simple. First roll down your puff pastry making a square about 40 cm long and 12 cm wide. Make a 36 cm long, tube with the almond paste (marzipan can be used). Brush the surface of the puff pastry with some egg wash made with the egg and some water, place the tube of almond paste in the middle and roll the puff pastry around it. Close tightly both ends and place on an oven dish. Bake in a preheated oven at 200 degrees Celsius for 25 minutes.
Meanwhile, melt down the apricot jam with a little bit of water and roast the almonds.
When the pastry is cooked, take it out of the oven, and when it is still hot brush it with the jam. Place alternatively some cherries and almonds on the top of it.
Meanwhile, melt down the apricot jam with a little bit of water and roast the almonds.
When the pastry is cooked, take it out of the oven, and when it is still hot brush it with the jam. Place alternatively some cherries and almonds on the top of it.
*Amandelspijs is translated by almond meal or almond flour. It is made of ground sweet almonds and is commonly used in confectionery. It is the main ingredient of marzipan.
Suitable for pregnant women, lactose free.
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