Banket

P1000807Some of my family come from the Netherlands and every year relatives there would send us a box of goodies. Salted Liquorice, chocolate (usually in the shape of our initials), a Delft tile and Banket. Banket is a sausage roll-shaped pastry with an almond filling.  It is not something I have seen anywhere else and so after a while when family passed away and we no longer received these boxes I would think longingly of this pastry.

Fast forward a few years and I saw a recipe in a magazine for Galette des Rois.  It looked interesting, it was disc shaped and had an almond filling.  I baked it but found it too greasy. And so I tweaked the recipe….and tweaked it….and tweaked some more. And then I thought – the filling is rather similar to that of Banket, why don’t I tweak a bit more and try to recreate this pastry….and so I did. And so, here, dear readers, is my version of that pastry.

Ingredients:

70 butter at room temperature

80g golden caster sugar

1 medium egg, lightly beaten

300g ground almonds

1 tablespoon Amaretto liqueur

1 tablespoon almond extract

400g ready-made puff pastry

Preheat the oven to 190ºC(fan oven).

Unroll the pastry and place it on a baking sheet lined with baking paper.  Cut the pastry in half along the width and slightly separate the two pieces of pastry. (Yes, I hang my head in shame, I always buy ready-made pastry, life is too short to make my own).

Beat the butter with the caster sugar using an electric whisk, until light and fluffy. Whisk in the egg.  Stir in the ground almonds, the alcohol and the almond extract.

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Divide the mixture in two, and spoon over the centre of each of the pieces of pastry.

Lightly wet the edges of the pastry with a bit of water and carefully fold the pastry over the filling, along the ends and the length, pressing carefully to seal the edges.  Each piece should look like a large thick sausage roll. If you’re feeling posh, brush some eggwash over the top of the pastry (it is worth it, it makes it look beautifully golden).

Place in oven for 30 minutes until the pastry is crisp and golden.  Breathe in that lovely almond fragrance!  This can be eaten hot or cold, but is really best when lukewarm.

Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂

 

 

 

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Author: rockcakesramblings

I'm human. I'm not doing this because I think I'm good enough. I just want to try. Join me for some ranting, food talk, random photos. It's life!

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