The Pioneer Woman Tasty Kitchen
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Banket (Dutch Pastry)

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Level: Intermediate

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Description

If the old Dutch ladies at church were ever on the internet, I might get in trouble for sharing this recipe. Banket is a great Christmas gift! I could eat the filling out of the bowl. Tradition in our church involves an assembly line of people making large batches. Banket is definitely the Dutch secret that should be shared! It is amazing!

Ingredients

  • 3 cups Flour
  • ¼ pounds Butter
  • ½ pounds Margarine
  • ¾ cups Water
  • 2 cups Almond Paste
  • 1 Tablespoon Lemon Juice
  • 1 cup Sugar
  • 1 cup Confectioners Sugar
  • 3 whole Eggs (Save The White Of One Egg)

Preparation

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.

3 Comments

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hoosiermommy on 12.7.2010

I have never used confectioners sugar in mine. Might have to try it!

I have recently moved to an area with NO Dutch people so I’ll be making a ton for gifts. I’ll be a rock star.

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letlet on 8.17.2010

Our Christian school mass produces banket every fall. We actually freeze ours before baking.

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dawnalee on 12.10.2009

This filling is to die for. I’ve looked a long time for the pastry filling that tastes like this. It is a memory taste that I could never capture til now. Yum!

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