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puff pastry (1/8 inch thick)
oz (300 g)
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.
: oven baking
Food allergy & intolerance information
: nuts, lactose (butter)
almond paste, almonds, banketstaaf, castor sugar, egg, pastry, puff pastry
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