Dutch Almond Paste-Filled Pastry Log (Banketstaaf)

thespruceeats.com

Misti N Adam Cepeda

300 grams (about 1 ⅓ cups) almond paste, preferably Dutch (amandelspijs)

300 grams (about 10 ½ ounces) ready-rolled puff pastry

1 large egg, beaten

2 tablespoons apricot jam

1 cup unsifted confectioners' sugar, for garnish

Directions at thespruceeats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer