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

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.

27 Comments on Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)

  1. Katrina @ WVS
    December 16, 2013 at 9:41 am (10 years ago)

    This looks soooo good! Love this idea!

    • Julie Ruble
      December 16, 2013 at 1:50 pm (10 years ago)

      Thank you, Katrina!

  2. Trisha
    December 16, 2013 at 9:55 am (10 years ago)

    It’s amazing the power one small gesture of kindness can have. These are beautiful!

    • Julie Ruble
      December 16, 2013 at 1:49 pm (10 years ago)

      Thank you, Trisha!

  3. Dianna
    December 16, 2013 at 11:10 am (10 years ago)

    Love your story {as always}! It’s so interesting how sometimes those who are deemed difficult or unpleasant might just be misunderstood. Your “opposite action” strategy is one I practice often! I discovered its power during a particularly difficult time in my life and, though it didn’t change the outcome of the situation, it made ME feel so much better about how I handled it. I am truly enjoying these introspective posts… free therapy AND dessert! πŸ˜‰

    • Julie Ruble
      December 16, 2013 at 1:49 pm (10 years ago)

      Thank you, Dianna! I always need to keep reminding myself of this trick, because it’s a hard one to remember without practice! You’re so right that it makes you feel better about yourself!

  4. A_Boleyn
    December 16, 2013 at 1:00 pm (10 years ago)

    Thank you for sharing such a touching story. It’s greatly appreciated on a day like today. I substitute teach at the high school level and was called in for a full day … which turned out to only be for a HALF day. I found out when I arrived at the school and was pretty disappointed after the last minute call on the day after our first big snow dump of the season (8 inches). On top of that, I had a rather ‘challenging’ class which left me with a less than charitable feeling towards students but a moment of introspection arising from reading your post reminded me that each of these students have their own stories and lives and what I saw was not directed towards me personally. I’ll do my best to show an extra bit of kindness to my students between now and Christmas and hopefully, will make that one of my New Year’s resolutions.

    I have only recently started using almonds in my cooking and after a great poached pear and frangipane tarte and a couple of batches of florentines recently am really enjoying the flavour. I hope to be able to try this pastry in the new year.

    • Julie Ruble
      December 16, 2013 at 1:48 pm (10 years ago)

      Aw, *hugs* on your hard day. Substitute teaching can be one of the most thankless jobs, but we teachers SO appreciate you and how difficult it is to be in your position. It’s generous of you to think to show the students extra kindness, especially during a hard day. Thinking of you!

      By the way, your pear and frangipane tarte was beautiful (and the florentines, too.)

  5. Anna
    December 16, 2013 at 4:21 pm (10 years ago)

    I love your story and the banketstaaf looks great!
    I also like the Welcome to Holland metaphore. But umm, i’m Dutch what would my welcome to Holland be? Maybe welcome to Russia or something :).
    And Holland isn’t that bad as long as we have banketstaaf πŸ˜‰

    • Julie Ruble
      December 16, 2013 at 4:55 pm (10 years ago)

      LOL, yes, Welcome to Russia, maybe! I just told someone on one of the previous posts that if I were Dutch, I’d be like, “But Holland SHOULD be your primary destination, ’cause it’s awesome!” πŸ˜‰ I agree that any place with Banketstaaf gets an A+ in my book. I for one would love to visit!

  6. Always Wright
    December 16, 2013 at 7:56 pm (10 years ago)

    Thanks for the beautiful teacher story! Our families are and have been full of wonderful teachers!

  7. vanillasugarblog
    December 19, 2013 at 7:10 pm (10 years ago)

    Now this I could do.
    Would you believe I still have a fear of making croissants?
    I know!
    I need to get over that!
    But these I think I could do, and if I messed them up, I just just put more almonds and glaze on them!
    I was a very lucky girl, my parents sent me to boarding school most of my life, and I did love it.
    The teachers there were amazing; very passionate, very ahh, get you involved in what you’re learning so to speak.
    I have fond memories of my teachers, and to this day stay in touch with a lot of them.

  8. Amy | Club Narwhal
    December 20, 2013 at 11:09 am (10 years ago)

    Julie, what a beautiful story (and made my former teacher’s heart grow ten sizes too big :)! I am going to try to take your advice, especially during the next week when holiday stress can get up in my face. Also, this pastry is just gorgeous. Love that flaky crust!

  9. Perecca
    December 22, 2013 at 5:12 am (10 years ago)

    Um, I have a question. What I can substitute almond paste with? In my country, there’s marzipan, but I got a feeling those are not the same, right?

  10. Mari @ Oh, Sweet & Savory
    December 26, 2013 at 11:09 am (10 years ago)

    I have been looking for some inspiration for post-Christmas baking. I found it here! These look so delicious – I can’t wait to try them!

  11. Katie
    March 29, 2014 at 9:06 pm (10 years ago)

    If you want a stronger filling, my mother-in-law (from Holland, my hubby was born in Groningen) makes hers a week in advance and lets it “cure” in an airtight jar in the fridge. It’s amazing!

  12. Dianne
    January 8, 2015 at 7:46 pm (9 years ago)

    I made some kolachkis on christmas and had some filling left over and was looking for a way to use up my left over almond and poppyseed filling. These turned out GREAT!! Love this recipe!! going to make it a staple!!

    • Julie Ruble
      January 8, 2015 at 9:50 pm (9 years ago)

      Hooray! So glad to hear that, Dianne!

  13. BaronDoune
    February 3, 2015 at 9:40 pm (9 years ago)

    Loved this recipe.

    In Holland MI they always use phyllo dough for the crust. About 8 sheets with butter brushed on between the sheets.

  14. jdbosshog
    December 19, 2016 at 3:14 pm (7 years ago)

    I was randomly search for almond paste recipes and read this post. I was very touched. Thank you.

    • Julie Ruble
      December 19, 2016 at 3:37 pm (7 years ago)

      I’m glad you happened by. Thank you!

  15. Cindy
    December 23, 2017 at 5:55 pm (6 years ago)

    I made this recipe this afternoon. Followed it exactly. the pastry flattened as I cooked it and all of the filling came out. what did I do wrong?

    • Julie Ruble
      December 24, 2017 at 12:31 am (6 years ago)

      I am so sorry to hear that, Cindy. I would guess that your dough needed to stay colder – which might mean chilling it longer, or working quicker once it’s out of the fridge – and that your seal needed to be tighter. I hope it was still tasty and that it will work better next time around!

  16. gaye hunter
    February 25, 2018 at 9:20 pm (6 years ago)

    I am researching this for a project can you tell me what the difference between Roomboter Banketstaaf and just Banketstaff is, or is it the same thing?

    • Julie Ruble
      February 25, 2018 at 10:04 pm (6 years ago)

      Sorry that I’m not sure, Gaye! This was my first time trying it πŸ™‚

  17. Karen Huizinga
    December 27, 2019 at 5:15 am (4 years ago)

    Hello, thank you for the recipe. Banket has been a Christmas staple in my 100% Dutch household for decades. I lost my grandma’s recipe and found yours on a Google search. It turned out fantastic, pretty much identical to our original recipe! One thing I could suggest, I almost wasted all that melted butter listed under filling ingredients by pouring it in with almond paste, etc. Thank goodness I noticed in time that it was to be brushed inside the pastry and not mixed into the filling. Maybe the melted butter should be listed separately from everything else?
    Besides that everything was flawless and it’s beautiful and tastes delicious as well and I thank you so much for sharing with us!


Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *