The Pioneer Woman Tasty Kitchen
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Banketstaven (Dutch Almond Pastry Roll)

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Level: Intermediate

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Description

This is the one recipe that I never give out. So, don’t let anyone know you have it! I’ve been making this almost every Christmas since high school. Wonderful Dutch pastry, also known as Dutch Letters. You can also substitute spelt glour in this recipe for those that need to.

Ingredients

  • 2 cups Almond Paste, Grated (or 1 Lb)
  • 2 cups Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla
  • 4 cups Flour
  • ¼ pounds Crisco (or 1/2 Cup)
  • ¾ pounds Butter (3 Sticks, Or 1 1/2 Cups)
  • 1 cup Water
  • ¼ cups Milk

Preparation

Grate the almond paste. Mix almond paste, sugar, eggs, and vanilla together. Let sit for 30 minutes.

Meanwhile, in a separate bowl, cut butter and Crisco into the flour. (You can use all butter, but I find the Crisco gives it the flakiness that the pastry needs.) Cut in the water, a few tablespoons at a time, as for pie crust (or you can use the dough hooks on your mixer—makes it much, much easier.) When mixed together, divide the dough into thirds. Roll each dough portion out into a rectangle, approximately 8″ x 10″. Cut in half lengthwise.

Spoon almond paste filling into the middle of each rectangle along the entire length. Filling should be no wider than an inch. Fold over the short ends and then the long sides, overlapping a bit. Moisten one side with milk to seal, then press closed.

Place rolls seam down on a cookie sheet. Brush the tops with milk. Bake at 425 F for 10 minutes. Prick holes on top of each roll and return to the oven. Bake for 10 to 15 minutes at 375 F or until lightly browned.

You can leave them in the logs if you want; I usually cut them into one-inch pieces.

Prep time might be longer; I roll them out as I have baking sheets available.

Some recipes mention sprinkling cinnamon sugar on top of the rolls prior to baking, or putting a powdered sugar icing after baking. I haven’t done this, but it sounds like a yummy alternative.

I’ve also made this using spelt flour and raw sugar, using the same quantities. With spelt being spelt, it did not hold together very well, but it sure tasted good just the same.

4 Comments

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farmkat on 2.4.2010

Fader-I’m sorry you had so many problems. I’ve made it almost every Christmas for over 20 years and not had it crumbly or overly sticky. I just double-checked my measurements to make sure that I typed them in correctly and I did. I have no idea what happened. I don’t chill it. Maybe add a touch more flour until it’s not sticky. It shouldn’t stick to the rolling pin.

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Fader on 12.23.2009

I tried this recipe and had lots of problems with the dough. It was extremely crumbly, even when chilled, was extremely sticky, and spread way too much when baked. It really turned into a disaster, and though the filling was delicious, I didn’t think the pastry even tasted particularly good. The dough recipe definitely needs some work. I love the filling, though!

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getinmybelly on 11.17.2009

This to me is what “home” would taste like. Grew up on these! Thanks for posting the recipe, now I can make them myself!

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farmkat on 10.21.2009

This might make 8 rolls. (Recipes shows 6) When you roll out the dough, you don’t want it to be too thick or it won’t bake right; or too thin as it will break. I’d say just over 1/8-inch thick.
and sometimes there’s filling left over, sometimes there’s not.
I really need to take pictures….

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