Erica's Easy Dutch Banketstaaf-almond filled pastry
See recipe below-
Can add some sugar to the Almond filling if you like...Almond lovers rejoice!...I am from Holland...This traditional Dutch sweet treat, from the Netherlands(Holland), is called Banketstaaf, serve during December 5th celebration, when Sinterklaas comes to town...It’s sheer luxury, to bite into this crispy, flaky top, and to taste the sweet pure almond paste…Who can say “no” to this dessert..The best part?…It’s not only good to eat, but incredibly easy to make…So easy that it should be illegal...Making from scratch is easy too!...
Erica's Dutch almond pastry Banketstaaf pastry recipe:
Ingredients:
1 package of Pepperidge Farm Puff Pastry sheets
1 box of pure almond Paste (8oz)
1/4 of sugar to your liking, taste, or none at all
1 egg
Parchment paper
wax paper
Directions:
Remove 2 frozen pastry sheets from box and paper wrapping…
Thaw at room temperature for 40 minutes, so the pastry sheets can unfold easily…Thawed sheets should still be cold...
Preheat oven to 400° F…
Line a cooking baking sheet with parchment paper…
Lay both thawed pastry sheets on it…
In a small bowl beat 1 eggs with a fork…Set aside…
In a small bowl place almond paste and sugar(optional, but I use 1/4 cup of sugar, not shown in this video)...Now smash it into piece with a fork...
Add and mix only half of the beaten egg into the almond paste, with a fork, and then form a ball with your hands…
Divide the almond paste dough ball into half, for each pastry dough…On a piece of wax paper, so it won’t stick, roll each half almond paste dough into a log, about 1 inches shorter than the pastry sheet lengthwise…Or roll it with your hands, or just drop and spread almond paste on the dough, which is better...
Carefully place each prepared almond paste log on each pastry sheet, not on the middle, but not quite on the edge…
Fold, roll, and press the edges, with the seam on the bottom…
With the left over beaten egg, paint and brush with your fingers, the entire pastry roll, top to bottom, including the edges and the bottom seam…
Bake for 25-30 minutes or until pastry is golden brown…Remove from the oven and let it cool…Serve with tea or coffee…Lekker!…It means, delicious in Dutch...
Enjoy!…Love and hugs, Erica
AWESOME ALMOND BARS - MOIST, CHEWY, AND DELICIOUS
AWESOME ALMOND BARS - MOIST, CHEWY, AND DELICIOUS -
Those of you who follow my channel are well aware of how much I love any kind of desserts made with almond paste! I love the smell of it and the taste of it. Today I was in the mood to make one of my favorites.....Almond Bars! Almond Extract is not what this girl is talking about....there has to be Almond Paste in my desserts!
These came out so delicious that the Cameraman couldn't keep his hands off of them! lol I will list the recipe below for you. These little gems are perfect for entertaining, holidays, or just any old time. Easy to make too. In a future video I will show you how to save some money and make your own Almond Paste. Enjoy!
Recipe:
Preheat your oven to 325 degrees
Grease a 9 x 13 pan.
INGREDIENTS:
1 cup butter
1 cup sugar
3 eggs
2 cups flour
3/4 cup of almond paste
1 tsp. almond extract
1/2 cup sugar
2 tbsp. butter
With an electric mixer:
Cream your sugar and butter until light and fluffy.
Add 1 egg and beat well.
Blend in your flour.
Spread evenly in your pan.
Combine the almond paste, 2 eggs, sugar and the 2 tbsp. of butter.
Spread on top of your dough.
Bake at 325 for approx. 25 to 35 minutes.
Cut into bars when cool.
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OTHER VIDEOS OF MINE YOU MIGHT LIKE TO SEE:
Triple Amish Lemon Bread - A Collab
Easy To Make Belgian Waffle Bowls:
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The Baking Diva
xoxo
Coconut Macaroons | Easy No Flour Cookie Recipe
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i n g r e d i e n t s :
• 2 1/2 cups unsweetened finely shredded coconut
• 2/3 cup sweetened condensed milk
• 1/2 tsp vanilla extract
• 2 egg whites
• 1/4 tsp salt
Bake at 320ºF/160ºC for 25 min.
g o o d t o k n o w :
• I have used 2 types of coconut flakes for this recipe. First few times I used finely shredded coconut with really small coconut flakes. This size helped them better stick to each other and absorb condensed milk better. Second type I used was larger coconut flakes, and it made the cookies harder to put together and they couldn't absorb liquids. So I strongly recommend using really fine shredded coconut as shown in the video.
• 2 1/2 cups of coconut flakes is about 250 g but I encourage you to stick to the volume measurement.
• When forming the cookies, make sure to press them good enough to create dense balls of the coconut mixture.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
More cookie recipes for you:
No Flour Chocolate Almond Cookies:
Crunchy Almond Cookies:
No Flour Almond Butter Cookies:
The recipe used in the video: