Banket is a traditional Dutch pastry that is made in long tubes of pastry, with an almond paste filling. They are often also shaped into the first letter of people’s names or used to spell out Christmas greetings. INGREDIENTS
- 2 cups all-purpose flour
- 1 cup butter
- 1/2 cup water
- 1 1/2 cups almond paste
- 1/4 cups corn starch
- 2 eggs
- 3/4 cup white sugar
- 1/4 teaspoon almond extract
- 1 pinch salt
- 2 egg white, beaten
- cinnamon sugar, for garnish
DIRECTIONS
- To make the dough, use a food processor fitted with metal blade and add the flour, butter.
- Pulse until mixture has a small crumb-like texture. Add the water and mix until dough will press together into a ball.
- Divide into 6 equal portions. Shape into 5” x 2” (approx.) rectangles. Wrap and refrigerate.
- Preheat oven to 350 degrees F. Grease cookie sheets or line parchment paper.
- To make the filling, Put in the processor bowl Almond Paste, sugar, egg yolks (reserving egg whites) and cornstarch. Mix until the filling comes together.
- Cut into 4 equal portions.
- Roll each portion into a 12“ rope (just like modeling clay.) Lightly flour your hands if sticking. Place rolls on a tray, cover and set aside.
- Beat egg whites with one teaspoon of water until frothy. Set aside.
- On a lightly floured surface, roll one piece of refrigerated dough into a 3” x 14” strip.
- Center one Almond Paste rope on dough strip about one inch in. Brush short ends with egg white and fold in.
- Roll up long way, jelly roll style and trim if needed. Brush edge with egg white, trim as needed and pinch seams together. Repeat until all bankets are rolled.
- Place bankets 2” apart, seam side down, on cookie sheets. Brush with egg whites and springkle with cinnamon sugar.
- Prick with a fork every inch, deep enough to pierce the dough and just touch the filling.
- Bake for 30 minutes or until golden brown. Cool sheets on cake rakes. When bankets are cool, gently release from pan and wrap well. Cut into desired pieces to serve.
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