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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I have a recipe for Banket for years. It calls for 1/4 cup corn starch in the filling. I...