I have a recipe for Banket for years. It calls for 1/4 cup corn starch in the filling. I have also heard people use powered sugar in the filling instead of regular sugar. I don't use almond flavoring, the paste is enough. I find it easier to devide the filling into 4 parts and then to role it into a log before putting in the pastry. to picture it think of a stick or log. My husband, (German, not Hollander like me) calls it log roll. I can't buy it here in Minnesota, so I need to make it myself. My family, back in Michigan, looks forward to my bringing it at Christmas.

Reviewed On: Dec. 3, 2007

Very easy recipe, but it takes a long time to bake. There was no size for the dish to bake in and I used a round large casserole, the center did not bake in that time. Next time I will use a 9x13 pan. Did not put in the butter and it was fine.

Reviewed On: Aug. 30, 2000