Bonket Dutch Almond Pastry
Transport your taste buds to the heart of the Netherlands with this Bonket Dutch Almond Pastry, a traditional treat bursting with rich almond flavor and a flaky, golden crust. This easy-to-follow recipe combines a buttery homemade pastry with a sweet, aromatic almond paste filling, infused with vanilla and almond extracts for a wonderfully nutty, fragrant bite. Perfect for holidays or special occasions, this pastry is garnished with slivered almonds for added crunch and brushed with milk for a glossy, bakery-style finish. Ready in under an hour, this delightful dessert is ideal for serving warm or at room temperature, making it a versatile addition to any table. Whether you’re looking to indulge in Dutch cuisine or impress guests with a unique pastry, this Bonket recipe delivers a slice of perfection!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar (for crust)
- 3 tablespoons Cold water
- 225 grams Almond paste
- 2 Eggs
- 50 grams Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract
- 1 tablespoon Milk (for brushing)
- 2 tablespoons Slivered almonds (optional, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar (50 grams for the crust).
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a medium bowl, beat 1 egg and mix in the almond paste, granulated sugar (50 grams for filling), vanilla extract, and almond extract until well combined. Set the filling aside.
Roll out the chilled dough on a lightly floured surface into a rectangle, approximately 40 cm x 20 cm (16 inches x 8 inches).
Spread the almond paste filling in a log shape along one of the long edges of the dough. Leave a small border around the edges.
Gently roll the dough over the filling, creating a tight log, and pinch the seams closed. Tuck the ends under to seal the pastry.
Transfer the log seam-side down onto the prepared baking sheet.
Beat the remaining egg and brush it evenly over the log. Brush lightly with milk and sprinkle with slivered almonds, if desired.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky.
Allow the Bonket to cool on a wire rack before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.3 g | 262% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 339.2 g | 123% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 139.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 314 mg | 24% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 924 mg | 20% | |
*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.
