Banket Dutch Pastry
Banket is a Dutch treat -- a puff pastry-like dough filled with an almond paste mixture, then baked to a golden brown. It is a delicious morning treat (or anytime) -- a perfect match with a hot cup of good coffee. I was introduced to Banket as a young child. You see, both my mother's side of the family and my father's side are 100% Dutch. When it comes to pastries, the Dutch love almond paste. Not a single family of Dutch heritage is without some recipe that contains this beloved paste.
Growing up in a primarily Dutch region of the Midwest, I have had my fair share of almond filled desserts; almond filled bear claws, little tarts filled with an almond paste filling and garnished with butter cream roses, windmill cookies with roasted almonds and, of course, Banket.
Banket is a relatively easy Dutch treat that is perfect for gift giving during this holiday season. It is primarily made, and consumed, during the holidays in the traditional Dutch culture due to availability of almond paste during the holiday season. The perfect pair to almond paste is vanilla produced in Uganda. Whole Ugandan Vanilla Beans have an aroma is earthy, with tones of milk-chocolate and almonds. The flavor is very bold and assertive. Almond paste and almond desserts can easily blend with the richness of the Ugandan vanilla bean.
I encourage you to try this delicious Dutch treat, share it with friends and loved ones, and create new memories while celebrating family and baking during this holiday season.
- 2 cups all-purpose flour
- 1 cup butter, cold
- 1/2 cup cold water
- 1 1/2 cups almond paste
- 2 eggs
- 3/4 cup white sugar
- 1/4 teaspoon almond extract
- 1 pinch salt
- 1 egg white, beaten
- Demerera Sugar for tops
In large bowl, cut cold butter into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Don't over mix! Chill dough.
Preheat oven to 450 degrees. Grease cookie sheets (2).
In a medium bowl, blend together almond paste, eggs, sugar, almond extract and salt.
Divide dough in 4 parts, and roll into 15" strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal.
Place strips 2" apart on cookie sheets. Brush with egg white, and sprinkle with sugar.
Bake for 15-20 minutes or until golden brown.
Cut into slices when cooled a little, and enjoy!