Dutch banketstaaf - Almond paste filled pastry log
Servings: 2 logs
Ingredients
- 400 grams almond paste
- 2 eggs
- 1 roll fresh puff pastry
Instructions
- Preheat the oven to 200°C (400˚F) (conventional oven) and line a baking tray with parchment paper. Roll out the puff pastry and cut in half lengthwise.
- Make the almond paste filling by mixing the almond paste with 1 beaten egg. Knead until smooth.
- Divide the almond paste mixture into two equal parts and shape each part into a long sausage that is slightly shorter than the pastry sheets. Place a scoop of almond paste in the center of each pastry sheet.
- Brush the short ends with a little water and fold and press the pastry over the almond paste roll. Brush the long sides with a little water and fold over the almond paste roll, pressing to seal.
- Place the bars on the baking sheet, seam side down. Brush with beaten egg and bake at 200°C (400˚F) (conventional oven) for 25 to 30 minutes or until golden brown.
How to store
The pastry log can be stored for 3-4 days in an airtight container outside the refrigerator. The pastry will become less crispy, so reheat it briefly in the oven before serving. You can freeze the pastry log for up to three months.