Banket (Dutch Pastry)

Prepare the pastry with flour, butter, margarine, and water as you would pie crust. (Add more water if necessary). Refrigerate overnight if possible.

Separate mixture into 6 separate pieces. Roll out in long thin strips, about 5 inches by 12 inches.

For the filling, mix almond paste, egg yolks, lemon juice, sugar, and confectioner’s sugar.

Take a section of filling and roll out into the middle of the pastry (like a long snake in the middle, being careful not to overfill). Leave room on the sides and end. To close the pastry, have a small bowl of water ready, and brush the edges with water. Fold the ends of the filling over first, then one side over the other, completely covering the filling. Gently press down to seal. Place on a baking pan, seam side down. Continue with other sections.

Using a fork, prick holes on the top of each roll. Brush with left over egg white.

Bake at 425F for 15 to 20 minutes.

Baked sticks can be frozen.