Name: Banketstaaf (Dutch Christmas Log) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Dutch
Ingredients: 14 oz sheet puff pastry, defrosted; 3 tablespoons flour (for rolling); 1 egg, beaten (for brushing); 10 oz almond paste; 1 orange, zested; 3 tablespoons apricot jam; 2 tablespoons sliced almonds; 1 tablespoon powdered sugar

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Introduction

Banketstaaf, or Dutch Christmas Log, is a classic festive pastry featuring a flaky puff pastry exterior filled with fragrant almond paste. This sweet treat pairs perfectly with a warm cup of tea or coffee, making it a delightful holiday favorite.

Two pieces of flaky, golden-brown pastry filled with a light beige almond cream are placed on a white lace-edged plate. The pastry has multiple thin, crispy layers with a slightly shiny surface, topped with thinly sliced almonds and a light dusting of powdered sugar. Some almond slices are scattered on the plate around the pastry. The background features a white marbled texture, and in the blurred background, there is more pastry and a white cup with delicate pink flowers containing a dark red liquid. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz sheet puff pastry, defrosted
10 oz almond paste
Zest of 1 orange
1 egg, beaten
3 tablespoons apricot jam
1 tablespoon powdered sugar
2 tablespoons sliced almonds
3 tablespoons flour

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a rectangular baking sheet with parchment paper.
Step 2: On a lightly floured surface, roll out the puff pastry into a large rectangle about 2 inches shorter than the length of your baking sheet. Cut the pastry in half lengthwise.
Step 3: In a medium bowl, combine the almond paste with the orange zest. Knead until well mixed.
Step 4: Divide the almond paste into two even pieces. Roll each piece into a log about 1 inch shorter than the length of the puff pastry halves.
Step 5: Place one almond log on one half of a puff pastry strip. Brush the edges of the pastry with beaten egg. Fold the shorter ends over the almond log, then fold the longer sides to enclose it completely. Flip the log so the seam is underneath.
Step 6: Repeat the same process with the second puff pastry half and almond log.
Step 7: Transfer the prepared logs to the lined baking sheet. Brush the tops with the remaining beaten egg.
Step 8: Bake for about 25 minutes, or until the pastry is golden brown and slightly puffed.
Step 9: While baking, warm the apricot jam in a microwave-safe dish for 20 to 30 seconds until it becomes runny.
Step 10: As soon as the logs come out of the oven, brush them with the warmed apricot jam. Sprinkle with sliced almonds, then dust with powdered sugar.
Step 11: Let cool slightly before slicing and serving with your favorite hot beverage.

Tips & Variations

Use a good-quality almond paste for the best flavor; kneading it with orange zest adds a fresh citrus note.
If using larger puff pastry packs with multiple sheets, adjust the almond paste quantity accordingly to maintain balance.
For extra shine, brush the pastry with egg yolk instead of the whole beaten egg before baking.
Add a splash of almond extract to the almond paste for an intensified nutty aroma.

Storage

Store leftover Banketstaaf in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigerate for up to 4 days and gently reheat in a warm oven before serving. This pastry is best enjoyed fresh to retain its crisp texture.

How to Serve

The image shows two golden-brown almond croissants placed on a white decorative plate. One croissant is whole and topped with sliced almonds and a light dusting of powdered sugar, while the other is cut in half, revealing flaky, layered pastry inside with a soft, creamy almond filling. A few almond slices are scattered around the plate. In the background, there are more croissants on a white plate and a white teacup with a floral pattern filled with a pinkish-red tea. The whole scene is set on a white marbled surface with soft natural light, creating a warm and inviting atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Banketstaaf ahead of time?

Yes, you can prepare and assemble the logs ahead, then store them covered in the refrigerator for up to a day before baking. Allow the pastry to come to room temperature before baking for even cooking.

What can I substitute for apricot jam?

You can use other fruit jams like raspberry or peach to glaze the pastry. Choose a jam with a mild flavor that complements the almond filling without overpowering it.