Banketstaaf (Dutch Christmas Log) #Christmas #Banketstaaf

Banketstaaf is an amazingly easy Dutch pastry recipe that takes simplest 10 minutes to assemble. Oven will do the relaxation of the paintings. 

Flaky puff pastry is stuffed with a combination of candy almond paste and orange zest, rolled right into a log and baked till crispy perfection. Dutch Christmas Log is the smooth and delicious vacation deal with made in no time.

Ingredients

• 14 oz sheet puff pastry defrosted
• 10 oz almond paste
• 1 orange zested
• 1 egg beaten
• 3 tbsp apricot jam
• 1 tbsp powdered sugar
• 2 tbsp sliced almonds
• 3 tbsp flour

Instructions

1. Preheat the oven 425 F and cover a rectangular baking sheet with a parchment paper.
2. On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet.
3. Cut the pastry in half lengthwise.
4. In a medium bowl, combine the almond paste with the 
5. orange zest and knead until blended*. (See the notes regarding the almond paste)
6. Divide almond paste into 2 even pieces and roll each peace into a log approximately 1 inch shorter than the length of puff pastry.
7. Place one almond log on one half of puff pastry. Brush the sides of the pastry with a beaten egg.
8. Fold 2 shorter ends of the pastry to cover the almond log. Fold 2 longer ends over the almond log and flip the log so that the seam was at the bottom.
9. Repeat with the 2 second sheet of puff pastry.
10. Transfer the logs onto a prepared baking sheet, brush with the beaten egg and bake for about 25 minutes until slightly brown on top.
11. Meanwhile put apricot jam in a microwave-safe dish and heat for about 20-30 seconds until jam is runny.
12. Brush baked logs with the apricot jam, sprinkle with sliced almonds and dust with confectioners sugar.
13. Serve with a cup of hot tea or coffee!