Banquet Roll (Banketstaaf)
A traditional Dutch seasonal pastry,
Prepare 250g Bladerdeeg:
Bladerdeeg, known in English as "Puff Pastry", and in French as "Mille Feuilles" is the basis for all kinds of festive baking.
Ingredients
- 500g flour
- 100g butter for dough
- 10g salt
- 275g cold water
- 350g butter for layering
(yield abt 1kg bladerdeeg)
Procedure
- Cut 100g butter into small chunks
- Mix all ingredients except 350g butter in a bowl
- Using an electric handmixer with dough hooks
- Mix quickly, and not too long, or the dough will become tough instead of flaky
- Knead briefly to ensure everything is mixed
- Roll out to about 20cm square
- Place 350g butter in centre of dough
- Fold over edges of dough to envelop the butter
- Roll out to 20cm square
- Let the dough package relax in the fridge about 30m
- Roll out to 20cm by 80cm
- Fold over into quarters (back to 20cm square)
- Rotate dough 1/4 turn
- Repeat (Roll, Fold, Rotate)
- This produces 4x4 = 16 layers
- Let the dough package relax in the fridge for an hour
- Repeat the above steps two more times
- This produces 16x16x16 = 4096 layers
Based on the instructions from Cees Holtkamp on YouTube:
YouTube: Cees Holtkamp: Bladerdeeg
Prepare 350g Almond Paste:
A Dutch confection used in festive baked goods. From my mom's favourite cook book that's older than I am.
Ingredients
- 125 grams almonds
- 125 grams sugar
- 1 large egg
- Some lemon zest
(yields 250g almond paste)
Preparation
- In a saucepan, cover almonds with cold water, bring to a boil
- Remove from heat as soon as the water boils, let cool
- Peel the skins from the almonds
- Grind the almonds in an almond mill (or food processor)
- Add the remaining ingredients
- Re-grind the combined mass (or re-process to a paste)
- Place the so-called "spice" in a sealed container with a damp cloth, leave overnight or for several days
