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Reviewed: May 5, 2008

Rivaled my family's original Dutch recipe passed down form generations. Wonderful!

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balletalyssa

	Cooking Level: Intermediate
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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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Reviewer:

Adrian


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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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SHORTIEDEE81


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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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Reviewer:

Dawn


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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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Reviewer:

joannekh

	Cooking Level: Intermediate Home Town: Grand Rapids, Michigan, USA Living In: Eden Prairie, Minnesota, USA
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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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SARAH

	Cooking Level: Intermediate Living In: Grand Rapids, Michigan, USA
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Reviewed: Dec. 1, 2006

I wanted to make this but couldn't gt a mental picture of what it looks like. If you have the same problem, go to odense.com. The whole process is laid out in pictures. Can't wait to try. They look scrumptious!

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NH Seacoast Cook

	Cooking Level: Expert Home Town: Pittsfield, Massachusetts, USA Living In: Exeter, New Hampshire, USA
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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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Falkirk

	Cooking Level: Intermediate Home Town: Tucson, Arizona, USA
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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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Cookiemomster1

	Cooking Level: Intermediate Living In: Susquehanna, Pennsylvania, USA
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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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KJENSKY

	Cooking Level: Expert Living In: West Chicago, Illinois, USA
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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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Reviewer:

Patience


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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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MELISSAWF

	Cooking Level: Expert
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Reviewed: Dec. 14, 2003

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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Reviewer:

MARILYN GREEN


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Reviewed: Aug. 29, 2002

It doesn't tast exactly like the Dutch "banketstaaf", but nevertheless it is still delicious.

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Reviewer:

DAAN


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