Banket (bahn-KET)–a Dutch pastry

I’ve had some almond paste in my fridge since this winter, but I’ve been terrified to try to make a banket. The cause: massive fear of failure, if you must know. What happens if it doesn’t turn out? All of that delicious almond paste: wasted. My standing as a good Dutch girl: tarnished.

But it’s really not that hard! has a great recipe. Start there. Then gather your ingredients. A well-stocked grocery will have almond paste in the baking aisle.

After you make the dough, but before you chill it, here’s what I recommend. It’ll make your pastry flakier! Roll out the dough into a rectangle that’s 1/8″ thick. Fold over 1/3 of the dough onto itself and then fold the other 1/3 of the dough onto that. Now you have a strip of dough a third of the width the original rectangle. Do the same thing with this strip. Fold of third if it down, and then the other third on top of that. Now you have a folded sheet of dough . Wrap with plastic wrap and chill in the freezer for 20 minutes.

IMG_0401When you remove the dough from the freezer, roll it out, and continue as you were! My last recommendation: bake at 425 degrees, and on parchment paper. It will keep the bottom of the roll from getting too dark.





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