Banket Almond Roll
Delight your taste buds with the buttery layers and rich almond filling of a classic Banket Almond Roll! This traditional Dutch pastry pairs flaky puff pastry with a sweet, creamy almond paste center, making it the perfect treat for holidays, special gatherings, or cozy afternoons. With just a handful of ingredients like almond paste, vanilla extract, and puff pastry, this recipe comes together in under an hour, offering a show-stopping dessert without the fuss. The golden, glossy crust brushed with egg wash ensures a crisp, irresistible finish, while the slashes on top add just the right amount of rustic charm. Slice into elegant portions and serve this indulgent pastry alongside coffee, tea, or a dollop of whipped cream for an unforgettable treat loaded with homemade charm. Perfect for almond lovers and pastry enthusiasts alike!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets (thawed)
- 8 oz Almond paste
- 0.25 cup Granulated sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tbsp Milk
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the almond paste, granulated sugar, 1 egg, and vanilla extract. Use a fork or your hands to mix thoroughly until smooth and pliable.
Roll out the thawed puff pastry sheets on a lightly floured surface to smooth any creases. Cut each sheet into a 10x12 inch rectangle.
Divide the almond paste mixture into two equal portions and shape each into a long log, approximately 12 inches in length.
Place one almond paste log along the long edge of one pastry rectangle, leaving a 1-inch border. Roll up the pastry around the almond paste, sealing the seam and edges by pinching them together. Repeat with the second sheet and almond paste log.
Carefully place the rolls seam-side down on the prepared baking sheet.
In a small bowl, whisk the remaining egg with the milk to create an egg wash. Brush the egg wash evenly over the tops of the rolls.
Using a sharp knife, make several small diagonal slashes across the top of each roll to vent steam during baking.
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let the rolls cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Slice into 1-inch pieces before serving and enjoy the flaky, nutty goodness of Banket Almond Roll!
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 89.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
