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Banketstaaf (Dutch Christmas Log) Recipe

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★★★★★

4.9 from 70 reviews

Banketstaaf, also known as the Dutch Christmas Log, is a traditional festive pastry made of flaky puff pastry filled with a fragrant almond paste infused with fresh orange zest. This delightful treat is baked until golden, then brushed with warm apricot jam, sprinkled with sliced almonds, and dusted with powdered sugar, perfect for serving alongside a hot cup of tea or coffee during the holiday season.

Ingredients

Scale

Puff Pastry

  • 14 oz sheet puff pastry, defrosted
  • 3 tablespoons flour (for rolling)
  • 1 egg, beaten (for brushing)

Almond Filling

  • 10 oz almond paste
  • 1 orange, zested

Toppings

  • 3 tablespoons apricot jam
  • 2 tablespoons sliced almonds
  • 1 tablespoon powdered sugar

Instructions

  1. Roll out Puff Pastry: Preheat your oven to 425°F (220°C) and line a rectangular baking sheet with parchment paper. On a lightly floured surface, roll out the defrosted puff pastry into a large rectangle approximately 2 inches shorter than the length of your baking sheet. Cut the pastry lengthwise into two equal halves.
  2. Prepare Almond Paste: In a medium bowl, combine the almond paste with the freshly grated orange zest. Knead and mix the ingredients thoroughly until the zest is evenly incorporated into the almond paste.
  3. Shape Almond Logs: Divide the almond paste mixture into two equal portions. Roll each portion into a log shape about 1 inch shorter in length than the puff pastry strips.
  4. Assemble the Pastry Logs: Place one almond log along the center of one puff pastry strip. Brush the edges of the pastry with the beaten egg to help seal it. Fold the shorter ends of the pastry over the almond log, then fold the longer edges to cover the almond completely. Flip the log so that the seam is on the bottom, ensuring a neat finish. Repeat this process for the second almond log and puff pastry strip.
  5. Bake the Pastries: Transfer both assembled pastries onto the prepared baking sheet. Brush the tops with the beaten egg (or egg yolk for a richer color). Bake in the preheated oven for approximately 25 minutes, or until the pastries are puffed up and golden brown.
  6. Apply Apricot Glaze and Garnish: While the pastries bake, warm the apricot jam in a microwave-safe dish for 20-30 seconds until runny. Once the pastries are baked, brush the tops evenly with the warm apricot jam. Sprinkle sliced almonds over the glazed surface and dust lightly with powdered sugar.
  7. Serve: Allow the Banketstaaf to cool slightly before slicing. Serve with a hot cup of tea or coffee to enjoy a festive Dutch treat.

Notes

  • The almond paste used in this recipe is Odense brand in 7 oz packs; two packs are combined to make 14 oz total almond paste.
  • If using different brands of puff pastry, adjust the almond paste quantity accordingly. For instance, if your pastry pack contains two sheets totaling 17.3 oz, either use one sheet with about 7-8 oz almond paste or both sheets with 14 oz almond paste.
  • Be sure to seal the puff pastry edges well with egg wash to prevent leakage during baking.
  • Brushing with egg yolk instead of whole egg will yield a richer, more golden crust.
  • Warming the apricot jam makes it easier to spread and gives the pastry a beautiful glossy finish.

Keywords: Banketstaaf, Dutch Christmas Log, almond pastry, puff pastry dessert, festive pastry, holiday baking

Find it online: https://mixitwitjoe.com/banketstaaf-dutch-christmas-log-recipe/