Eat: Banket, a delicious Dutch dessert
|Me dressed as a cute little Dutch girl, sitting on my grandparent’s front porch.|
4 cups flour
1 cup butter
1 cup margarine
1/2 tsp baking powder
1/2 cup cold water
pinch of salt
Cut butter and margarine into mixture of flower, baking powder, and salt. Combine until mixture resembles corse crumbs. Add water slowly and combine until dough is a good rolling consistency. I used my food processor for this part because it’s a lot faster. Unfortunately I also read my recipe a little too quickly and mistook the notation for 1/2 lb of butter and margarine to be 1/2 cup. So…. I kind of ended up making low-fat banket, which is not quite as tasty (You also didn’t get more photos because I was stressed out about my poor dough).
1 lb almost paste (not almond filling)
3 eggs (set one egg white aside)
2 cups sugar
1 tbsp flour
Combine ingredients until smooth.
Divide the dough into 10-12 sections. Roll each piece out into a long, thin rectangle (approx. 12 inches long). Lay filling along the middle of the rectangle. Close the pastry over the filling and seal the seam, but leave some extra room around the almond filling since it will expand during baking. Cut 6-8 small slits into the top and brush with eggwhite..