Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)

by Julie Ruble on December 16, 2013 · 17 comments

Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)
Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)

Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)



Recipe by: Adapted from Mama Pranayama
Yield: 8 servings

If you love almond croissants, you’re gonna flip. This buttery, flaky pastry envelopes a sweet almond filling. It’s also surprisingly easy to make.

Dough Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1 cup (two sticks) unsalted butter, cold
1/2 cup cold water

Filling Ingredients:
1 cup almond paste (or one 8-ounce can)
1/2 cup and 2 tablespoons granulated sugar
3/4 teaspoon almond extract
1 egg
dash of salt
1/2 cup butter, melted

Topping Ingredients:
1 egg white, beaten
sugar for sprinkling
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon almond extract
sliced almonds

Directions:
Place flour and salt in the bowl of a food processor and pulse to combine. Add cold chunks of butter and pulse 6-10 times to cut the fat into the flour. The butter should end up looking about the size of small peas. Add the water and process on low just until the dough rolls into a ball — don’t overprocess. (Note: You can also do these steps by hand in a large bowl using a pastry cutter or 2 knives to cut the fat into the flour and salt mixture, and then stirring in the water and forming a dough). Divide the dough into 4 discs on 4 sheets of plastic wrap. Wrap and chill for at least 30 minutes or so.

Use a hand or stand mixer to mix the almond paste, sugar, almond extract, and egg together in a large bowl. Blend until the mixture is mostly smooth.

Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper. Roll each disc of chilled dough out on a lightly floured surface to a rectangle (about 12-inches by 3-inches). Spread 1-2 tablespoons of melted butter all over the surface of the dough. Take about 1/4 of your almond paste mixture and spread it in a log, leaving about a 1-inch border on all sides, down then center of your dough. Then, close the dough by folding over each end (using a brush to brush off excess flour as you go) and then folding up the sides, pinching to seal (and using a little melted butter as glue if needed). Place your little dough packet seam-side-down on a prepared baking sheet. Egg wash it with the beaten egg white and sprinkle on some sugar. Repeat this process with your other 3 discs.

Bake packets 15-20 minutes or until nice and golden brown. Let them cool on the baking sheet for around 5 minutes before transferring them (use two spatulas or one long one to ensure they won’t break) to a platter to finish cooling. As they cool, whisk together powdered sugar, milk, and almond extract to form a glaze. Drizzle the glaze and sprinkle the sliced almonds over each pastry. Slice and serve warm or room temperature.

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