Comments on: Banketstaven (Dutch Almond Pastry Roll)

By: farmkat

farmkat — Thu, 04 Feb 2010 18:03:31 +0000

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.

By: Fader

Fader — Thu, 24 Dec 2009 01:54:49 +0000

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!

By: getinmybelly

getinmybelly — Wed, 18 Nov 2009 04:07:21 +0000

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

By: farmkat

farmkat — Wed, 21 Oct 2009 18:59:09 +0000

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….