banketstaaf

Banketstaaf is a traditional Dutch and Belgian pastry consisting of almond paste wrapped in puff pastry and baked until golden. The name translates to “confection stick.” It is part of the banket family of pastries and is commonly sold in bakery shops around Christmas and other festive seasons.

The filling is typically amandelspijs (almond paste) made from finely ground almonds, sugar, and a binding agent such as egg, often flavored with vanilla, almond extract, lemon zest, or a splash of rum. The preparation involves placing a line of almond paste on a sheet of puff pastry, rolling the pastry around the filling to form a long log, sealing the ends, and brushing the surface with egg wash before baking. After baking, the pastry is cooled and may be finished with a light icing sugar glaze or a dusting of sugar; some variations include chopped almonds on top.

Variations exist, including differences in filling or toppings, but the core concept remains almond paste encased in pastry. In the Netherlands, banketstaaf is commonly found in bakeries as part of the broader banket assortment, alongside other almond-based pastries such as banketletter. Storage recommendations are to keep the pastry in a cool, airtight container and to eat it within a few days to preserve texture and flavor.