Banketstaaf — Dutch Almond Puff Pastry Log

Information

Flaky puff pastry wrapped around a fragrant homemade almond filling, baked until golden and sliced for sharing. These Dutch banketstaven are a festive treat for Sinterklaas and St. Nicholas celebrations.

Ingredients

• 400 g all-butter puff pastry, thawed according to package instructions but kept cold
• 150 g finely ground blanched almonds
• 150 g caster sugar
• 1 large egg, lightly beaten, for the filling
• 1 tsp finely grated lemon zest
• 1 additional egg, beaten, for sealing and glazing
• 2 tbsp apricot jam (optional)

Preparation

1. Mix the ground almonds, caster sugar, filling egg, and lemon zest into a firm paste. If the paste is too soft to shape, cover and refrigerate until firm enough to handle.
2. Divide the almond paste in half and shape into two logs, each approximately 25 cm long.
3. On a lightly floured surface or between sheets of parchment, roll the cold puff pastry into two rectangles, each approximately 30 x 15 cm. If using flour, dust sparingly and brush off any excess.
4. Place an almond log lengthwise along the center of each pastry rectangle, leaving room at the ends.
5. Lightly brush one long pastry edge with the glazing egg. Fold the pastry around the filling, overlap the long edges, and press gently to seal. Fold and seal the ends so the filling is enclosed.
6. Place the logs seam-side down on a parchment-lined baking sheet, leaving space between them. Refrigerate for 20 minutes. Chilling time is additional to the preparation time listed.
7. Preheat the oven to 400°F (200°C).
8. Brush the tops with the remaining glazing egg, avoiding heavy drips along the seams. Cut three small steam slits in the top of each log.
9. Bake for 25-30 minutes, until well risen and deeply golden, with the pastry cooked through. If the tops darken too quickly, cover loosely with foil for the remaining baking time.
10. If using, gently warm the apricot jam and brush a thin layer over the warm pastry.
11. Let cool for at least 20 minutes before slicing. Cut each log into 6 portions for 12 servings. Cooling time is additional to the times listed. Refrigerate leftovers once cooled and reheat briefly in the oven to refresh the pastry.