Imagine biting into a golden, flaky pastry that reveals a luxurious almond filling so rich and creamy it melts in your mouth. Banketletters, a traditional Dutch delicacy, is not just a dessert—it's a culinary experience that transforms simple ingredients into an extraordinary treat. Whether you're a baking enthusiast or a curious foodie, this recipe will transport you to the charming streets of the Netherlands with every delectable bite.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Dutch
Serves: 12 servings
Ingredients
- 1 cup almond paste
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 package puff pastry sheets
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the almond filling by combining almond paste, sugar, softened butter, one egg, and vanilla extract in a medium mixing bowl. Mix thoroughly until smooth and well-blended, creating a creamy almond paste mixture.
- Thaw the puff pastry sheets at room temperature for approximately 20-30 minutes, ensuring they are pliable but still cool. Gently unfold the pastry sheets on a lightly floured surface.
- Roll out the pastry sheets slightly to smooth out any creases, maintaining an even thickness. Cut each sheet into long rectangular strips approximately 3 inches wide.
- Spoon the prepared almond paste mixture into a piping bag or a resealable plastic bag with a corner snipped off. Pipe a long, even line of almond filling down the center of each pastry strip.
- Carefully fold the pastry edges over the almond filling, creating a long, sealed roll. Pinch the seams gently to ensure the filling remains enclosed.
- Place the filled pastry rolls seam-side down on a parchment-lined baking sheet. Brush the top of each pastry with beaten egg, which will create a golden, glossy finish when baked.
- Preheat the oven to 400°F (200°C). Chill the prepared pastries in the refrigerator for 10-15 minutes to help maintain their shape during baking.
- Bake the pastries in the preheated oven for 18-20 minutes, or until they are puffed and golden brown. Rotate the baking sheet halfway through to ensure even browning.
- Remove from the oven and let the banketletters cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice the pastry rolls diagonally into individual serving pieces. Dust with powdered sugar if desired before serving.
Tips
- Keep your puff pastry cold: Ensure the pastry remains chilled until just before use to maintain its flaky texture.
- Smooth almond filling is key: Use a hand mixer or food processor to create a perfectly smooth almond paste mixture.
- Don't overfill: Pipe a moderate amount of filling to prevent leakage during baking.
- Egg wash technique: Use a soft pastry brush and apply egg wash gently to avoid deflating the pastry.
- Chill before baking: The 10-15 minute refrigeration helps the pastries maintain their shape and creates a more defined puff.
- Rotate the baking sheet: This ensures even browning and prevents uneven baking.
- Let them rest: Allow the banketletters to cool completely for the best texture and easiest slicing.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 5g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
