Banket

My Mom's best friend, Dorothy Tazelaar, gifted my Dad several strips of Banket each Christmas. Some were wrapped in foil and put in the freezer to enjoy during the cold winter months in Cleveland. But, not until we enjoyed the delicacy called Banket (pronounced "bun-ket"). The pastry was flaky, the filling rich, and the crispy, flaky crust couldn't be beat!

As a gift at my Wedding Shower in late 1972, Mrs. Tazelaar gifted me with the recipe card shown above. I'm convinced she thought I would carry on the traditional and make sure my Dad always had some each Christmas. Unfortunately, it was several years before I attempted making it – I simply didn't feel qualified since pastry was never my forte.

This is not an easy recipe, but although it's time-consuming, it's worth every ounce of energy needed to prepare this amazing Dutch pastry. If you should attempt to make it, please let me know how it turns out for you!

Crust

• 1-lb Butter (not margarine)
• 4 c Flour
• 1 c Ice Water

Cut flour into butter. Gradually add ice water and roll up into a ball. Chill overnight.

Filling

• 1-lb Almond Paste
• 2 c Sugar
• 3 Eggs
• 1 tsp Lemon Juice

Combine all filling ingredients and chill overnight.

The next day: Separate dough into 8 balls. Roll each one out on a well-floured cloth. Roll dough into a long narrow strip. Spoon Almond Filling on center of strip. Brush beaten egg around the ends and fold over the filling. Seal very thoroughly, or filling will cook out. Place strip on cookie sheet with seam down

Spread beaten egg over top and, using a fork, make holes on top so steam can escape. Bake at 350-400 degrees for 15-20 minutes. Let rest before removing from pan.