Banket is a Dutch favorite

In last week's GO section of the Holland Sentinel, we ran a taste test on who in the area makes the better banket. So, keeping with the Dutch theme, since Tulip Time is almost upon us, I thought a recipe for the delicate Dutch pastry is in order.

I was surprised when searching through my library of local cookbooks from churches, schools and miscellaneous organizations, not one had a recipe for banket.

So, I went to my backup for Dutch recipes — Holland Junior Welfare League's "Eet Smakelijk." Meaning to "eat well and with taste," the long-time favorite cookbook includes many Dutch favorites and is available in many local stores and on Amazon..

There's nothing too tedious with making banket. The biggest tip would be not to overwork the dough and that it is important your butter is cold, cutting it into the flour like you would for pie dough.

If you're not from West Michigan, almond paste may be difficult to find. There are several websites that offer it, or look for a recipe to make your own.

 — Follow this reporter on Twitter @SentinelLori or @SentinelGOmag.

BANKET

Crust:

Dash of salt

4 cups flour

1 teaspoon baking powder

1 pound (4 sticks) butter, cold

1 cup cold water

Filling:

1 pound almond paste

3 eggs (reserve 1 egg white to brush on top of banket)

2 cups sugar

To make crust, combine salt, flour and baking powder. Cut in the butter until the mixture is pebbly, like pie crust. Stir in water until dough holds together. Gather into a ball and chill in the refrigerator until firm.

On lightly floured surface, divide dough into eight balls, roll in a rectangular shape about 15 inches long and cut into strips about 5 inches wide. Place a ribbon of almond filling down the middle of each strip, leaving enough dough to overlap and seal (wet edges to make it stick). Place seam side down on greased baking sheets. Pierce tops with fork and brush with reserved egg white. Sprinkle with sugar and bake in an oven preheated to 400 degrees until golden brown (about 30 minutes).

For filling, grind up almond paste or soften in food processor. Add sugar, eggs and egg yolk and mix well. Place in refrigerator to firm.