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Dutch Banketstaaf ©️ Nel Brouwer-van den Bergh

Dutch 'banketstaaf'

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course pastry
Cuisine Belgian, Dutch
Servings 8



  • 4-6 sheets puff pastry (1/8 inch thick)
  • 10.7 oz (300 g) almond paste
  • 1/3 beaten egg
  • several halved blanched almonds (optional)


Making the Banketstaaf pastry

  • Defrost puff pastry and almond paste in advance when using from the freezer. Ensure the paste is pliable enough. Otherwise add a bit of a beaten egg and knead through
  • Place 4 (or 6, depending on your puff pastry sizes) puff pastry sheets net to each other.. Ensure to use a little water to glue the edges together
  • Roll the almond paste 1.5-2 inch in diameter
  • Place the almond paste roll in the middle of the puff pastry sheets
  • Then fold the puff pastry sheets around the almond paste and glue the fold with a little water. Also at the ends, fold the puff pastry dough around so it closes well.
  • Brush the top and sides of the pastry with egg wash
  • Optionally, for decoration one can place a few half blanched almonds on top
  • Bake in the preheated oven at 438 F (225 C) for 25 min while observing the color. Do not make it too dark, as the moist may get lost also.


Method: oven baking
Food allergy & intolerance information: nuts, lactose (butter)
Keyword almond paste, almonds, banketstaaf, castor sugar, egg, pastry, puff pastry
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