Dutch Banket

Posted on 09/30/2013 by mamapranayama

My mother was born in the Netherlands and emigrated to the U.S. in the 1950's and this is one of my favorite recipes from her home country. The flaky, buttery crust combined with a delicious, almond filling makes this pastry a unique treat. I don't get the chance to make this very often, but when I do, it never lasts long around my family as they gobble it up like a pack of ravenous wolves.



2 cups all-purpose flour
1 cup (two sticks) cold butter (margarine or shortening is not recommended. Do not soften butter)
1/2 cup cold water

1 cup almond paste (or an 8 ounce can)
3/4 cup granulated sugar
1tsp almond extract
1 egg
dash of salt (optional)

Topping: 1 egg white
                1/4 cup granulated sugar
                Sliced almonds (optional)

Preheat oven to 425 degrees F. In a medium to large sized bowl, cut the butter into the flour and combine until the mixture is crumbly. Create a depression in the center of the flour and butter and slowly add the cold water into the well. Mix well with a wooden or plastic mixing spoon and add small amounts of additional flour until the dough becomes smooth and forms a ball.

Chill dough in the refrigerator and move on to making the filling.

For the filling, combine the almond paste, sugar, almond extract and egg together in a mixing bowl. Almond paste tends to be rather hard, so using either a stand or hand mixer is recommended. Mix until well blended and mostly smooth (it will be somewhat lumpy, this is fine)

Retrieve your dough from the fridge and divide it into four parts. Roll one of the dough portions into a ball and place it onto a flat surface covered in flour. Using a rolling pin, flatten the dough into a long rectangular shape approximately 12 inches long and about 3 inches wide. Spoon the filling into the center of the dough, leaving about an inch on all sides. Fold the ends over the filling first and then bring up the sides and pinch the dough together to seal it ( you may want to wet your fingers with a little water to help create a better seal and prevent blow-outs of the filling). Repeat the process with the remaining dough and filling.


Place the rolled bankets onto a greased cookie sheet or baking stone, sealed side down. Whisk 1 egg white and brush it over the top of each banket generously and sprinkle with granulated sugar. Add sliced almonds to the top if desired. Bake in oven for about 15-20 minutes at 425 F until they are a light, golden brown.

Let cool and enjoy!

mi_er 30th-Sep-2013 02:12 pm (UTC)
This is called roomboterstaaf or boterletter (if in the shape of the letter S) and is SO good! Typically eaten around the St Nicolas feast which is celebrated on December 5th. And oh so good! It looks amazing :)
And I want some right now.
mabith 30th-Sep-2013 02:52 pm (UTC)
Yum! They made a very similar treat at a bakery where my sister lived. I was so sad when they moved almost solely due to missing that bakery.
gottabluved 1st-Oct-2013 01:42 am (UTC)
I am so going to make this when I get home :)
ladytanha 1st-Oct-2013 03:44 am (UTC)
I am spastically excited to try to make these ^.^
si_anenome 5th-Oct-2013 01:53 pm (UTC)
That looks delicious! I am a sucker for anything almond filled.
ushi85 6th-Oct-2013 11:13 pm (UTC)
can i substitute the almond paste with peanut butter or will that ruin it?
anais_pf 2nd-Dec-2013 07:36 pm (UTC)
On behalf of Dutch people everywhere, I would like to tell you that peanut butter will ruin it.
anais_pf 7th-Dec-2013 08:26 pm (UTC)
Thank you so much for this recipe. I had never tried making these before because it just seemed like an awful lot of trouble. But because it was Sinterklaasdag yesterday, I made a batch of these and they are absolutely delicious! Yummmmm! Thanks again!
electricdruid 27th-Dec-2013 05:11 pm (UTC)
My mother baked this for Christmas, and while delicious, it came out rather dry and she said that quite a lot of the filling leaked out in the oven. Any ideas what she may have done wrong?
jmdgamotia The first-ever worldwide dessert recipe: Dutch Banket5th-Mar-2014 02:53 pm (UTC)
I am welcome to introduce the "Dutch Banket" to the Dutch and Belgians via/from the "Recipe of the Month".
Brian Black 8th-May-2014 10:15 pm (UTC)
OH how scrumpcious the cake struedells and dutch cake ummmmmmmm
butterthetoast 3rd-Mar-2017 10:05 am (UTC)
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