Bankett (Dutch pastry strips)

Photo by Marcia H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

sticks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Crust:

  • 1

    lb margarine or butter

  • 4

    c. flour

  • 1

    c. ice water

  • Filling:

  • 3

    eggs, well beaten (save 1 egg white for top)

  • 1

    lb almond paste (broken up in food processor)

  • 2

    c. sugar

  • 1

    tsp vanilla

Directions

Crust: Mix as for pastry. Blend butter and flour well into small particles. Add water. Mix using electric mixer with dough hooks if available. Divide into 8 balls or place in sealed cool whip container. Divide into 8 wedges and refrigerate overnight or until thoroughly chilled. Filling: Mix filling ingredients and also place into a Cool whip container(and divide into 8 sections)in the refrigerator. Procedure: Take containers from refrigerator (and if using butter) let dough sit a little bit until soft enough to roll.) Flour the countertop and roll out individual portion of dough into a long rectangular shape. With a spoon, place the filling from one section down the center of the strip and roll up (like a burrito). Repeat for each of the 8 sections. Brush each top with egg white and make small cuts in the top with a sharp knife, about 2 in apart so steam can escape. Bake at 425 for 10 minutes, then reduce to 350 and bake until nice and brown (about 20 min). (I bake it on tin foil on a jelly roll pan for easier clean up) Cut into 1-2 in. size pieces to serve.

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