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Dutch Christmas Log Holiday Banket Recipe

heartmadeholidays
Transport your taste buds to the Netherlands with our mouthwatering Dutch Christmas Log Holiday Banket recipe. This sweet, flaky pastry is a beloved Dutch tradition, and now you can create it in your very own kitchen!
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Prep Time 20 minutes
Cook Time 20 minutes
Chill time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 24 slices

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 15x6 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.

Notes

If the dough is rolled too thin or the egg white wash doesn’t seal correctly, the filling will leak out during baking.