Banketstaaf - Dutch Almond Pastry

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 1 ½ cups (150g) ground almonds 1 ½ cups (150g) ground almonds
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 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): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a bowl, combine the ground almonds, granulated sugar, and almond extract. Mix well until the ingredients are evenly incorporated.
3. 3.
   Roll out one sheet of puff pastry onto the prepared baking sheet.
4. 4.
   Spread the almond filling evenly over the puff pastry, leaving a small border around the edges.
5. 5.
   Carefully place the second sheet of puff pastry on top of the almond filling.
6. 6.
   Press the edges of the pastry together to seal the Banketstaaf.
7. 7.
   Brush the top of the pastry with the beaten egg and sprinkle with sliced almonds.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
9. 9.
   Allow the Banketstaaf to cool slightly before slicing into individual portions.
10. 10.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed according to the package instructions before using it in the recipe. This will help achieve a flaky and crispy crust.
• Ground almonds — If you can't find ground almonds, you can make your own by pulsing blanched almonds in a food processor until finely ground.

Tips & Tricks

• For an extra touch of sweetness, you can sprinkle powdered sugar over the Banketstaaf before serving.
• If you prefer a stronger almond flavor, you can add a few drops of almond extract to the egg wash before brushing it on the pastry.
• Serve the Banketstaaf with a cup of hot coffee or tea for a delightful pairing.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• To reheat the Banketstaaf, place it in a preheated oven at 180°C (350°F) for a few minutes until warmed through.

Serving advice

Banketstaaf is best served warm or at room temperature. Slice it into individual portions and serve on a platter or dessert plates. It can be enjoyed on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation of the Banketstaaf, you can dust it with powdered sugar or drizzle a simple glaze made with powdered sugar and milk over the top. Garnish with a sprig of fresh mint for a pop of color.