Ingredients
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1 cup (300 gr) almond paste
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puff pastry squares( 4 inch x 4 inch / 10 cm x 10 cm) or two long puff pastry sheets of 8 inch x 4 inch 20 cm x 10 cm
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1 egg
Directions
Prep time: 10 minutes                                                                          Servings: 12 banket slices
How to Make Banketstaaf:
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Preheat the oven to 175° C/350° F and line a baking tray with parchment paper.
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Lightly whisk an egg. Mix just over half the egg with the almond paste. Mix together well till all of the egg is incorporated into the almond paste.
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Divide the almond paste into two and shape both pieces into a little under 8 inch rolls. (The almond paste rolls will need to fit onto the puff pastry with a little room left on the sides to seal the pastry.)
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Place two squares on the work surface and stick them together at the sides. Do the same with the other two pieces. You should end up with two puff pastry sheets of 8 inch x 4 inch/10 cm x 20 cm.
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Place the almond paste rolls onto the puff pastry sheets. Make sure you put them at the edge of the long side of the pastry, leaving a little room at the sides. Lightly brush the sides of the puff pastry with a little water.
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Roll the pastry around the almond paste roll and tuck in the sides.
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Place on a baking tray with the seam on the bottom and brush with the remaining egg.
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Bake in the oven for roughly 20-25 minutes, till golden.
