A wonderful Dutch pastry loaded with moist, flavorful almond paste wrapped in a puff pastry.
Make this dutch banket recipe by using a pastry blender or two forks to cut butter into flour. Add ice water gradually, mixing well. Refrigerate to chill thoroughly. Combine egg, sugar, and almond paste; refrigerate to chill. Preheat oven to 400° F. Divide dough into four portions. Onto a lightly floured board, roll each portion into a 12 x 4-inch rectangle. On a lightly floured cloth, turn out almond mixture and shape into four rolls about 11 inches long. Place one roll of almond mixture on each pastry rectangle. Brush one long edge with water; roll pastry around filling, rolling toward wet edge. Place rolls, seam side down, on ungreased baking sheets. Prick with fork and brush with diluted egg yolk, if desired. Bake 15 minutes. Reduce oven temperature to 325° F and bake 20 minutes longer. When rolls are cool, cut into 1/2-inch slices.