Banketstaaf (Dutch Christmas Log) #Christmas #Banketstaaf

Banketstaaf is an amazingly easy Dutch pastry recipe that takes simplest 10 minutes to assemble. Oven will do the relaxation of the paintings. 
Flaky puff pastry is stuffed with a combination of candy almond paste and orange zest, rolled right into a log and baked till crispy perfection. Dutch Christmas Log is the smooth and delicious vacation deal with made in no time.


  • 14 oz sheet puff pastry defrosted
  • 10 oz almond paste
  • 1 orange zested
  • 1 egg beaten
  • 3 tbsp apricot jam
  • 1 tbsp powdered sugar
  • 2 tbsp sliced almonds
  • 3 tbsp flour


  1. Preheat the oven 425 F and cover a rectangular baking sheet with a parchment paper.
  2. On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet.
  3. Cut the pastry in half lengthwise.
  4. In a medium bowl, combine the almond paste with the 
  5. orange zest and knead until blended*. (See the notes regarding the almond paste)
  6. Divide almond paste into 2 even pieces and roll each peace into a log approximately 1 inch shorter than the length of puff pastry.
  7. Place one almond log on one half of puff pastry. Brush the sides of the pastry with a beaten egg.
  8. Fold 2 shorter ends of the pastry to cover the almond log. Fold 2 longer ends over the almond log and flip the log so that the seam was at the bottom.
  9. Repeat with the 2 second sheet of puff pastry.
  10. Transfer the logs onto a prepared baking sheet, brush with the beaten egg and bake for about 25 minutes until slightly brown on top.
  11. Meanwhile put apricot jam in a microwave-safe dish and heat for about 20-30 seconds until jam is runny.
  12. Brush baked logs with the apricot jam, sprinkle with sliced almonds and dust with confectioners sugar.
  13. Serve with a cup of hot tea or coffee!

Post a Comment