Dutch Banketstaaf or Dutch Christmas Log Pastry. A traditional Christmas breakfast treat from the Netherlands.
Flaky pastry, a citrusy marzipan filling with an apricot glaze and dusting of powdered sugar. These are delicious and so easy to make.
When my husband and I were first married we talked about holiday traditions and like any new couple we wanted to start our own traditions. We came up with the anti-tradition tradition. Something new and different each year. I love trying different recipes from cuisines all over the world and pastries are a challenge I am always up for.
One of my long time friend’s husbands is Dutch and when I was researching recipes I came across a Dutch Banketstaaf recipe I asked my friend about finding me an authentic recipe. She emailed her father-in-law in Holland and he sent over some recipes that were all very similar so I made a combo of those recipes as well as some shortcuts using World Market products.
- Banketstaaf - Dutch Christmas Pastry
- Serves 8-12
- 2 Rolls of puff pastry, thawed ( 9x10 inch sheets)
- 1lb ready to bake Marzipan
- 5 ounces confectioners (powdered) sugar
- 1 tsp Lemon Zest
- 1 tsp Orange zest
- 1/2 tsp vanilla extract
- 1 large egg, whisked
- 1 tsp water
- 4 tbsp sliced almonds
- 4 tbsp apricot jam
- 2 packets vanilla sugar
- powdered sugar for dusting
Make the filling:
In a mixing bowl combine the marzipan, powdered sugar, lemon and orange zests, extract, 1 packet of vanilla sugar and 1 tbsp of the egg. Mix well to combine and divide in half. Place each half on plastic wrap and roll into a 9” long log. Chill at least one hour. Can be made up to a week ahead of time. Whisk the remaining egg with the water.
When ready to assemble and bake, preheat oven to 400 Def. F. Line a cookie sheet with parchment paper.
Working with one sheet of puff pastry at a time, keep it on the parchment paper it comes with and lightly flour the top. Roll out to about 11” long. Place one of the filling logs in the middle and brush either side of the pastry with egg wash. Roll up the puff pastry and tuck the sides in, place seam side down on one side of the baking sheet. Repeat with other puff pastry and filling log. Brush the tops with the egg wash, sprinkle the tops with sliced almonds and sprinkle vanilla sugar over the top.
Bake for 30-35 minutes or until very golden and the puff pastry is cooked. If the tops are starting to look too brown, cover with foil until finished baking. Remove from oven and brush the apricot jam over the tops. Let cool 10 minutes before dusting the tops with powdered sugar. Slice into 1 1/2” thick pieces and serve warm with hot coffee.