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.