Banketstaaf (Dutch Christmas Log)

The 'banketstaaf', with its flaky pastry and center of 'amandelspijs' (almond paste), is pretty much as traditional as it gets. It may look like it would be really complicated to make, but that couldn't be further from the truth. I have to admit to using ready-rolled puff pastry though!

• 10.5 oz or 1 1/3 cup 'amandelspijs'/almond paste (300 g)
• 10.5 oz ready-rolled puff pastry (300 g)
• 1 egg, beaten
• 2 tbsp apricot jam
• red glace cherries
• almonds slivers to decorate

Preheat the oven to 437 degrees F (225 degrees C). Cut the ready-rolled puff pastry into a strip of approximately 4.5" x 15" (12 cm x 40 cm).

Roll the almond paste into a log that is 1.1" (3 cm) shorter than the pastry (lengthways). Place on the pastry. Wet the edges of the pastry with a pastry brush dipped in water. Fold in the short ends first, and then fold over long bits and press at the seams. Now carefully flip the pastry over so that the seam is at the bottom. Brush with the beaten egg. Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and place on a wire cooling rack.

Meanwhile, heat the apricot jam in a microwave-safe container for a few seconds, so that it melts a little. Brush the still-warm 'banketstaaf' with the apricot jam.

Toast almonds in a dry frying pan until they turn golden brown. Remove from pan and decorate the 'banketstaaf' with the toasted almonds. Now dot a few red glace cherries along the pastry.

Serve sliced, with freshly brewed coffee.

Tips:

Make your own spijs (almond paste). You can also buy ready-made almond paste in most Dutch supermarkets, or online.

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