Banket {Dutch Christmas Puff Pastry} // Acre Homestead

 

Ingredients

Crust 

  • 4 cups unbleached all-purpose flour

  • 2 cups cold butter, cut into cubes

  • 1 teaspoon salt

  • 1 cup iced water

Filling

  • 3 cups almond flour

  • 1 cup powdered sugar

  • 1 1/2 white sugar

  • 2 egg whites

  • 2 whole eggs

  • 1 teaspoon almond extract

  • 1 teaspoon salt

Plus - 1 egg, beaten for egg wash on the crust

Directions

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper and set aside

To make the crust:

  1. In a large bowl, cut cold butter into the flour until the mixture has a crumb-like texture. Make a well in the center, and add the ice-cold water. Mix together until the mixture forms a ball. Be careful not to over-mix!

  2. Turn the dough onto a lightly floured surface, and divide the dough in eight pieces. Form each piece into a rectangular shape about 1 inch thick and wrap in plastic wrap.

  3. Refrigerate for about 30 minutes or up to overnight before rolling out.

Filling

  1. In a medium bowl, blend together almond flour, eggs, sugar, almond extract, and salt until well combined. Divide filing into eighths and roll into 12 inch logs and refrigerate for 20-30 minutes.

Assembly

  1. Roll pastry into 15" by 4” strips.

  2. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal

  3. Place strips 2" apart on cookie sheets. Brush with egg wash.

  4. Bake for 20-25 minutes or until golden brown.

  5. Allow the banket to cool completely before cutting.

Cut into slices when cooled a little, and enjoy!


Comments

Post a Comment

Popular posts from this blog

Easy 5 Bean Chili

  5 Bean Easy Chili 1 medium onion diced small 1 medium bell pepper ( I prefer red or orange for color) 1 small hot pepper (I prefer red hot chili peppers) seeds removed 2 lbs ground meat (I prefer turkey)   15.5 ounce cans-1 each: Cannellini OR Navy; Dark Red Kidney; Seasoned Black Beans; Small Red; Pinto   1 Tablespoon EACH: Himalayan OR Kosher Salt; Smoked Paprika; Garlic Powder; Chili Powder, Black Pepper   Cooking Directions 1.)   Sautee all spices, diced onions, diced bell and hot peppers with either 1 Tbs butter OR 1 Tbs olive oil until peppers and onions are tender but not mushy. 2.)   Add ground meat and cook on medium heat until no longer pink and slightly browned, scraping bottom and sides 2-3 times so spices do not burn to bottom of pan and to create a slight caramelization. 3.)   Add ALL cans of beans (unrinsed) and 2 ½ cans of water to pot with meat, spices, onions and peppers. 4.)   Let come to a roll...
Read more

Panera-Style Bread Bowls // Restless Chipotle

  Ingredients 1 packet active dry yeast, ¼ ounce or 2-¼ teaspoons 3 cups warm water, (100F - 105F) 0.7 ounces Good Seasons Italian dressing mix, or 2 teaspoons salt 1 tablespoons sugar 6 cups bread flour, you may need up to a cup more Instructions 1.Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand ) 2.Stir it up to blend with the paddle attachment in place. 3.Add sugar, and 1 cup flour to the yeast mixture and mix. 4.Add dressing mix and 2 more cups of flour. 5.Beat well. 6.Add the flour 1 cup at a time until the dough is soft and sticky. 7.Remove the paddle attachment and add the kneading hook. 8.Knead for 5 minutes by machine or about 8 minutes by hand. 9.Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel. 10.Let rise until doubled - about 30 minutes. 11.Deflate the dough and divide it into 6 equal portions. 12.Shape each into a round ball and place on a baking sheet covered with silpat or p...
Read more