Wednesday, May 07, 2008

Bunket

I had a request from a "poor lost Dutch boy" in Mesa, AZ who was looking for a recipe of a Dutch dessert called bunket. This is a pastry filled with almond paste that is traditionally served in our family at Thanksgiving and Christmas. I have one disclaimer: I have never attempted this recipe alone. I have made it with my Oma but I haven't made it myself yet. This year will be the first time I try. I did get a hint from a relative, who says that it is best to freeze the filling in a log shape before wrapping it in pastry and baking. This ensures the filling from "leaking".

Banket

For pastry:

1 lb. butter

4 Cups all purpose flour

¾ Cup cold water

Few drops of white vinegar

Mix as you would for pie pastry

Filling:

1 lb. almond paste

3 eggs- leaving out 1 egg white

2 cups of sugar

Juice and rind of 1 lemon

Mix all together

Divide each mixture into eights. Roll out 1/8 of pastry into long narrow strip. Use 1/8 of the filling and put into center of strip. Roll it up and seal well. Use left over egg white to paste strip shut. Prick or gnash it gently. Bake at 425 for 10 min., then at 350 for about 25 min. until lightly browned.

2 comments:

Carrie said...

Anything with a full pound of butter has got to be good!!! LOL

Laura said...

Officially called 'amandelstaaf'! :)