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Banketstaven (Almond Roll) Pastry dough: lb.

. butter (no substitutes), cold 2 cups flour cup cold water Filling: lb. almond paste* 1 egg plus 1 egg yolk 1 egg white 1 cup granulated sugar 1 tsp. lemon juice In a large bowl, cut cold butter into flour until mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball, like making a pie crust. Do not over mix. Refrigerate dough while making filling. In medium bowl, blend together almond paste, 1 egg plus 1 egg yolk, sugar and lemon juice. Divide dough into four equal parts. On lightly floured surface, roll first part into a 13 x 4 strip; keep remaining dough chilled until ready to roll out. Spread one-quarter of the filling over dough, and roll up lengthwise (like a jelly roll). Brush edge and ends with milk or water; pinch to seal. Place seam side down on ungreased baking sheet. Brush top with egg white. Repeat process with remaining parts. Bake at 425 degrees for 10 minutes, then lower temperature to 350 and bake for 20 additional minutes. * You can make your own almond paste by combining 2 eggs, 1 tsp. almond extract, 1 1 cups powdered sugar and cups of finely chopped almonds.

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