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Banket

Banket

BKET

BKET

My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
  2. Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
  3. In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
  4. Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
  5. Bake for 15 to 20 minutes, or until golden.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Dawn
217

Dawn

12/5/2007

I am Dutch and have been making banket since I can remember with my mom. Here are a couple of tips that we use to make this: Make smaller loaves. The big ones tend to burst easier. Simply cut the large square you roll out into quarters. Very simple. We also use water to seal the seam. Makes it stick better. Best thing we discovered with banket is to line the baking sheet with parchment paper to keep the loaves from sticking and help them brown more evenly. Finally, you can brush the banket with milk instead of egg white. Hope this is helpful. I love this pastry and am going to be making a huge batch of it soon! Oh, and I totally agree with the person who recommended putting the dough and filling into the fridge overnight! I don't know how you'd roll it out if you didn't. Also keep the dough you aren't working with in the fridge until you are ready to use it.

Patience
50

Patience

12/3/2004

My mother made banket for years! I finally got the recipe from her about 3 years ago, I make it every Christmas, and it's gone in a flash. I love making banket and look forward to when I can make it. I place my dough and filling in the fridge overnight, it makes it easier to roll out the dough, and also wait until the filling is room temperature before spreading it on the dough.

MARILYN GREEN
45

MARILYN GREEN

12/14/2003

After years of making Banket for Christmas, and not getting the flaky crust I desired I tried this one and voila, it was great. Every time I take a bite I think of my Dutch gramdmother with her yard long braids wrapped around her head and her full apron on, working in the kitchen. Thanks for the help.

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