Australian Almond Pastry

Ingredients

The Australian adaptation of the Dutch Banket incorporates local ingredients and flavors to create a unique twist. While the original Banket uses traditional Dutch spices like cinnamon and nutmeg, the Australian version highlights the natural sweetness of Australian honey. This adaptation also takes advantage of the abundance of almonds in Australia, resulting in a more pronounced almond flavor. We alse have the original recipe for Banket, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 2 cups (200g) almond meal 2 cups (200g) almond meal
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) Australian honey 1/4 cup (60ml) Australian honey
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Sliced almonds, for garnish Sliced almonds, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 35g (Sugars: 15g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter cubes, sugar, and salt. Use your fingertips or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, combine the almond meal, sugar, Australian honey, and almond extract to make the almond filling.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick.
6. 6.
   Spread the almond filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Carefully roll the dough into a log, starting from one of the long sides. Seal the edges by pinching them together.
8. 8.
   Transfer the log onto the prepared baking sheet and shape it into a crescent or oval shape.
9. 9.
   Brush the pastry with the beaten egg and sprinkle sliced almonds on top for garnish.
10. 10.
    Bake for 30-35 minutes, or until the pastry is golden brown.
11. 11.
    Allow the pastry to cool before slicing and serving.

Treat your ingredients with care...

• Almond meal — Ensure that the almond meal is finely ground for a smooth filling.
• Australian honey — Opt for a high-quality, locally sourced honey to enhance the flavor of the almond filling.
• Sliced almonds — Toast the sliced almonds lightly before garnishing the pastry to add extra crunch and flavor.

Tips & Tricks

• For a variation, add a sprinkle of cinnamon or nutmeg to the almond filling.
• Serve the Australian Almond Pastry warm with a scoop of vanilla ice cream for a delightful dessert.
• If you prefer a sweeter pastry, drizzle a thin glaze made with powdered sugar and lemon juice over the cooled pastry.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This pastry can be made ahead of time and frozen. Thaw it at room temperature before serving.

Serving advice

Serve the Australian Almond Pastry as a centerpiece dessert for afternoon tea or as a sweet treat after dinner. Slice it into individual portions and present it on a decorative platter for an elegant touch.

Presentation advice

To enhance the presentation, dust the pastry with powdered sugar just before serving. You can also place a sprig of fresh mint or a few edible flowers on the platter for a pop of color.