Dutch Michigan Banket
A log-shaped pastry filled with almond paste, brought by Dutch immigrants who settled heavily in West Michigan around Holland and Grand Rapids.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20
- carbs
- 34
- protein
- 6
- calories
- 340
Instructions
- 1
Preheat your oven to 375°F.
- 2
Break the almond paste into pieces. Mix it with the sugar, half the beaten egg, and almond extract until smooth.
- 3
Roll the pastry dough into a long rectangle about 6 inches wide.
- 4
Shape the almond filling into a log down the center of the dough.
- 5
Fold the dough over the filling and pinch the seam closed. Place it seam-side down on a sheet pan.
- 6
Brush the pastry with the remaining beaten egg. Scatter the sliced almonds over the top.
- 7
Bake for 30-35 minutes until deep golden brown.
- 8
Let it cool slightly. Dust with powdered sugar and slice.
Chef's tips
Keep the almond paste log even in thickness so it bakes evenly. Chill the shaped log for 15 minutes before baking to help it hold its shape.
Storage
Store covered at room temperature up to 3 days or refrigerate up to a week.
Reheating
Warm briefly in a low oven to refresh the pastry before serving.
Common mistakes to avoid
- •Adding too much filling, which causes the pastry to split during baking.
- •Slicing the pastry while it is too hot, which crushes the flaky layers.
Serving suggestions
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