The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Feb. 9, 2009
I am in a dilema rating this recipe. If it were only for the taste, I'd give it five stars. However, I felt that this recipe was really not well explained at all. For someone who doesn't know how to make bankets, or never had them b4, wouldn't easily understand what to do. It says to cut the dough in four, but does that mean you end up with only four servings? Do we cut them into servings after baking? Also, there is no way of knowing how long to chill the dough. I chilled it a few hours. I rolled it kinda thin, cut into squares, filled the centre of each square with filling, and rolled up making sure to pinch the edges well. It was so hard to work with, that I ended up making only abt 4 squares into fingers, and rolled the rest into a circle, placed on cookie sheep lined with parchmint, filled with the rest of filling, and topped with the rest of the dough, as if I were making a pie(without the plate). The filling overflowed while baking, came out from everywhere! It was sooo messy, but sooooooo deliciously addictive hehe. Anyway, I cut into pieces as neatly as I could and served to the family. Everyone loved the taste, but thought that maybe there was a little too much butter.
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Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada
The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 13, 2008
Love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: May 5, 2008
Rivaled my family's original Dutch recipe passed down form generations. Wonderful!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 12, 2008
This is the only recipe I use or even know of and everyone just loves it. If I don't have fresh almond paste I have used solo almond filling mixed with a tube of solo almond paste with success. I just mixed the two together and added an egg. This crust is flaky and tender and I use it for pies as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 26, 2007
I've been using this recipe for a couple of years now after my husband pestered me to find a way to make it "like his grandmother's" and this recipe was the best that I have found. The first time I made it I thought I wouldn't like it but now I love it about as much as he does. It's really nice to make for the kids so they can have a way to connect to their Dutch heritage, and they love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 5, 2007
I am Dutch and have been making banket since I can remember with my mom. Here are a couple of tips that we use to make this: Make smaller loaves. The big ones tend to burst easier. Simply cut the large square you roll out into quarters. Very simple. We also use water to seal the seam. Makes it stick better. Best thing we discovered with banket is to line the baking sheet with parchment paper to keep the loaves from sticking and help them brown more evenly. Finally, you can brush the banket with milk instead of egg white. Hope this is helpful. I love this pastry and am going to be making a huge batch of it soon! Oh, and I totally agree with the person who recommended putting the dough and filling into the fridge overnight! I don't know how you'd roll it out if you didn't. Also keep the dough you aren't working with in the fridge until you are ready to use it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 3, 2007
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.
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Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 18, 2006
I got alittle nervous with the dough, it was very wet and even after chilling I had to roll it out on quite a bit of flour. Also, instructions were not very clear on how to roll out the strips. Make sure you roll them wide enough to cover all the filling. But, they tasted great, just like my Grandma's. They also freeze well.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Jun. 4, 2006
Really good dessert, but the recipe is a little unspecific on some of the details(width of the strip, whether to roll from the long or short side). I didn't have enough almond paste, so I added a can of almond filling to the can of almond paste that I had and cut the amount of sugar I added to 1/4 c. Turned out great!
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 7, 2006
Thank you so much for posting this recipe. My grandmother sent banket for Christmas every year, and we have missed her even more when we miss the banket! I'm going to make it for Christmas next year, my brothers and sister will be thrilled. One thing, my grandmother's banket was always shaped in a ring, easy enough to do.
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Cooking Level: Intermediate

Living In: Susquehanna, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jun. 14, 2005
I really goofed... to make a long story short, I ended up with double the sugar in the filling. I just eased up on the sprinkles at the end. No complaints--this reminded me of trips to Pella, Iowa and to my (very) Dutch grandma's house. Amazing.
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Cooking Level: Expert

Living In: West Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 3, 2004
My mother made banket for years! I finally got the recipe from her about 3 years ago, I make it every Christmas, and it's gone in a flash. I love making banket and look forward to when I can make it. I place my dough and filling in the fridge overnight, it makes it easier to roll out the dough, and also wait until the filling is room temperature before spreading it on the dough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Feb. 23, 2004
Very yummy recipe! The pastry crust came out nice and flaky. One thing that should be added is to cut vent slits every inch and a half in the top. Also, I think it might come out a little better if baked at a slightly lower temperature. 425 perhaps? If you sprinkle the sugar on (or roll it in sugar) before putting it on the cookie sheet, you won't get burned sugar spillage while baking either. All over a great recipe though!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 19, 2001
After years of making Banket for Christmas, and not getting the flaky crust I desired I tried this one and voila, it was great. Every time I take a bite I think of my Dutch gramdmother with her yard long braids wrapped around her head and her full apron on, working in the kitchen. Thanks for the help.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: May 26, 2000
It doesn't tast exactly like the Dutch "banketstaaf", but nevertheless it is still delicious.
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