Recreate the Beloved Dutch Almond Pastry in Your Own Kitchen
Embark on a culinary journey to the Netherlands right from your kitchen with our delectable Dutch Banket recipe. This sweet and flaky pastry is a cherished Dutch tradition that has been enjoyed for generations. Now, you have the opportunity to create this delightful treat in the comfort of your home. Whether you’re celebrating the holiday season or simply want to savor a slice of Dutch heritage, this recipe will transport your taste buds to a world of almond-filled goodness.
Supplies and Equipment Needed:
- Medium bowl
- Fork or dough cutter
- Stand mixer
- Paddle attachment
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Sharp knife
- Serrated knife
Ingredients:
For the Dough:
- 2 cups flour
- 1 cup unsalted butter, cold
- ½ cup cold water
For the Filling:
- 1 ½ cups almond paste
- 2 eggs
- ¾ cup sugar
- ½ teaspoon almond extract
- ¼ teaspoon salt
For the Topping:
- 1 egg white (for brushing)
- 2 tablespoons coarse sugar (for sprinkling)
Directions:
Prepare the Dough: In a medium bowl, combine the flour and cold butter. Use a fork or dough cutter to cut the butter into the flour until the mixture becomes crumbly. Then, add the cold water and continue mixing until the dough is thoroughly combined. Chill the dough in the refrigerator for about 30 minutes or until it firms up.
Make the Filling: In the bowl of a stand mixer, combine the almond paste, sugar, eggs, almond extract, and salt. Use the paddle attachment to mix the ingredients until well combined.
Preheat and Prepare: Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside. Lightly dust your work surface with flour.
Roll and Assemble: Divide the chilled dough into four equal pieces. Roll out one-fourth of the dough into a 15×6 inch rectangle, ensuring the thickness is about 1/8 of an inch. Place one-fourth of the filling in a long line down the center of the dough.
Fold and Seal: Fold over the short ends of the dough to cover the filling. Use the egg white wash to brush the folded-over portion. Then, fold in one side of the long edge to cover the center, using the egg white wash to seal it. Finally, fold over the last edge to completely seal the dough.
Prepare for Baking: Place the assembled dough on your prepared baking sheet with the seam side facing down. Use a sharp knife to create a few vents on the top of the log. Brush more egg whites across the tops of the dough and sprinkle generously with coarse sugar granules.
Bake to Perfection: Bake in the preheated oven for approximately 20 minutes or until the pastry turns a beautiful golden brown. Once done, allow it to cool completely.
Slice and Serve: Use a serrated knife to slice the pastry into pieces about 1 ½ inches wide. Each slice reveals layers of flaky goodness and almond filling.
Dutch Banket is a true masterpiece of Dutch pastry-making, and now you have the secret recipe to bring this delightful tradition into your own home. These sweet, almond-filled treats are perfect for holiday celebrations or any occasion when you want to savor a taste of Dutch heritage. Store your Banket in an airtight container in the fridge for up to three days, but we bet they’ll disappear much sooner than that! Enjoy every bite of this flaky, almond-filled delight and share it with your loved ones to create new traditions and lasting memories.
Holiday Banket
Equipment
- Medium bowl
- Fork or dough cutter
- Stand mixer
- Paddle attachment
- Baking sheet
- Parchment Paper
- Rolling Pin
- Pastry brush
- Sharp knife
- Serrated knife
Ingredients
Ingredients:
For the dough:
- 2 c flour
- 1 c unsalted butter cold
- ½ c cold water
For the filling:
- 1 ½ c almond paste
- 2 eggs
- ¾ c sugar
- ½ t almond extract
- ¼ t salt
For the topping:
- 1 egg white for brushing
- 2 T. course sugar for sprinkling
Instructions
- In a medium bowl, combine the flour 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.
- To make 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 450 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. Roll out one fourth of the dough into a 15×6 inch rectangle. Dough should be about ⅛ of an inch thick.
- 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.
- Bake in the preheated oven for 20 minutes or until golden brown.
- Allow to cool completely.
- Use a serrated knife to slice pieces about 1 ½ inch wide.