Almond Banquet Bar (Banketstaaf)

Since I already have received several emails asking if I have a recipe for a gluten and lactose-free almond bar (It's called a banketstaaf in Dutch, it's a typical dutch dish what we eat with a celebration). But since you guys asked so much about it, I started to experiment, and I think I have a good recipe!
Banketstaaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pastry
Cuisine: Dutch
Serves: 2 rolls
Ingredients
  • 250 Gram gluten & lactose-free puff pastry (If you get it out of the freezer, then of course let it first thaw)
  • 300 Grams Almond paste/filling (Dutch people can buy it in a grocery store, but I don't know if you can get it in the USA or any other country, but I have a recipe to make it yourself. It's even healthier and more delicious to make it yourself. Click the link below the recipe to go to the recipe for the almost paste/filling)
  • 1 Egg
  • 1 tablespoon water
  • *Tip, also very delicious: Add 1 teaspoon cinnamon powder by your Almond paste!
Instructions
  1. Preheat your oven to 225 degrees.
  2. Roll your pastry out thinly and cut it into 2 equal halves.
  3. Whisk your egg in a bowl with 1 tablespoon water.
  4. Grab your almond pastry if you made it already out of the refrigerator.
  5. Put half of the egg mixture to your Almond paste/filling and knead well.
  6. Divide it into 2 halves.
  7. Make of the both halves a roll, and place each role on a half of your puff pastry.
  8. Fold the pastry around the almond filling and fold it completely together.
  9. Put some more pressure on the end of the role and push the pastry a little bit to the inside.
  10. Brush than the 2 banquet bars with the remaining egg mixture.
  11. Place your banquet bars in your preheated oven for about 30 minutes!
  12. (Check them sometimes to see if they are getting a nice color!)
Notes
With these ingredients you can make 2 bars of these delicious dish!

Click here to go to the recipe for the Almond Filling for this almond banquet bar. 

I hope you guys enjoy!  – Emma

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