Reviewed: Dec. 22, 2011

Loved this. I am not Dutch but live in Michigan were many remember this fondly from their moms or grandmas, so I wanted to be sure I did my research! I followed this to a "T", but mixed the dough in my food processor quickly to make it easier (learned to do that with pie crusts) but don't over process. Then I rolled it out in a rectangle and fold top and bottom half in on top the main dough, chilled for a couple hours and did that two more times. It added layered in the dough for a nice flaky crust. These freeze very nicely wrapped tightly in saran. Great recipe, thank you!

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Reviewer:

mickdee

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Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Dec. 10, 2011

It is not neccessary to make such a big production of this during holiday time. Use a pie crust mix (Betty Crocker is probably the best) and make the rest as noted. You should put the filling in the refrigerator overnight so that the "log" does not spread as much when baking. You can also add walnuts (my grandmother did this, and she ran a bakery in Amsterdam). The almond paste is available from Walt's grocery in South Holland, IL, by the pound. I live in PA so I order this by mail. Solo's brand is a poor imitation of the real thing. Happy holidays.

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Reviewer:

Dr. Ruth

Reviewed: Dec. 9, 2011

Good. Be careful to not use extra almond paste (as I did in order to use up the can) or it will be too sweet.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Dec. 9, 2011

This is such an amazing recipe! It's not Christmas without almond roll, as we call it. My Dutch Grandmother used to send it every Christmas, and I can't get it where I live. I had bought a tonne of almonds on sale and thought I'd give it a try. The pastry is flaky and tender. I used the amonds to make marzipan from a recipe I found on this site. Just delicious! Next time though I won't coat the logs with sugar, I found that the sugar melted and burned just a little on the bottom of the roll. Top with the occasional glace cherry in red and green, and voila! If I could give more stars I would, thanks for posting such a great recipe, you brought back some great family memories!

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Reviewer:

Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

Reviewed: Dec. 7, 2011

does this freeze well? was wondering as I wanted to make in advance for Christmas...thanks!

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Reviewer:

Tantalize

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

I was so excited to have found this recipe and made a double batch. My family has this for Christmas every year at my grandmothers house and this year I wanted to attempt to make it. I refrigerated the dough overnight and it was so hard I had trouble taking it out of the bowl, but I am glad it was refrigerated or it would have been a sticky mess. I rolled it into 8 pieces, poked holes in the top with a fork and brushed them with the egg white. I then topped them with cherry halves and baked at 400 degrees for about 30 min. They turned out great. A few of them split and made a bit of a mess but I think it was on the ones that got rolled too thin. Great recipe that I would recommend anyone to try!

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Reviewer:

MomofTynTrev

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

I learned to make Banket from my mother. It is important to le tit set in the refrig. overnight. I roll each section out to 12-15" by 4". My trick to keep it from oozing out is to place the filling down the middle and instead of rolling the dough up, I fold over the ends and then fold over each long edge of the dough. They will lap over quite a bit but it does keep the filling inside. I bake it at 350 degrees for 30-40 minutes. This recipe is a hit whenever I make it. Jacque

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Reviewer:

Jacque

Reviewed: Oct. 1, 2011

Fantastic recipe! A keeper for sure! I followed the helpful suggestions from JAE and MelissaWF and others to fill in the gaps concerning the method. The dough seemed a bit wet but refrigerated it overnight and it was very easy to work with. Surprized how nicely the crust came out - so crisp and flakey. I used milk instead of the egg white for the wash. I baked it at 425 degrees on a baking stone. The bottoms were charred so I'm going to bake the next batch without the stone. I had Odense and Solo pastes on hand so I combined the two. Planning on making another batch or two again tomorrow with the almond paste purchased online directly from the grower/producer - Mandelin. It's an excellent quality paste at a really good price. I'm having trouble keeping my spoon out of the container. www.mandelininc.com.

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Reviewer:

Shelley

Reviewed: Aug. 28, 2011

I was looking for a recipe to surprise my best friend who is Dutch, found this and thought great, will try. I made a double batch of dough and let it sit in the fridge over night. Then I went searching for the almond paste, I had one can and then got 2 almond pie filling per other comments. I used 1 1/2 cans of the filling and 1 can paste, I think next time I should use 2 of the paste and 1 of the filling, it came out way too runny, but what I did is make a very large flan, I rolled the dough in the pan and up the sides, filled with the filling and then made a lattice on top, I did use milk to brush the top and sprinkled sugar, baked at 425 for 20 minutes, it was amazing. Best if put in freezer for 2 hours to make it set faster before cutting into it. I still had enough dough and filling and I used this to fill a long loaf pan ( mine is 16" long) with dough then the filling and draped the rest of the dough on top to seal it. My friend just loved it and everyone else at the party could not stop eating it. By the way, it is called Banketstaaf if looking for the right name for this dessert. Yummy yummy, can't wait to make it again and try diff fillings too, as the dough was incredible.

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Reviewer:

Rina

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Aug. 1, 2011

My mother and her family is Dutch and she taught this to me (a not so gifted cook) and it's very easy to make. It's requested every year and is a huge hit. Plan on making at least twice as much as you think will get eaten, because it goes fast!

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