Banket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. almond paste
2 c. sugar
3 beaten eggs (save one white to brush on top on banket)
Crust:
4 c. flour
1/2 t.salt
1/2 t.baking powder
4 sticks of cold butter + additional for rolling out
1 cup ice water
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Directions: |
Directions:For the crust: mix the dry ingredients, then cut in the butter which should be cold. Combine but do not over work. Mix in the water carefully stirring until mixture holds together (YOU MAY NOT NEED ALL OF THE WATER). Chill in fridge until you are ready to roll out.
For the filling: grate the almond paste and add the sugar and eggs (don't forget to save one white). Chill. To assemble: divide the crust and the filling into 8 parts each (I always seem to have a tiny bit of paste left, maybe I`m a wooden shoe). Working on a floured cloth roll out a piece of dough to form a long rectangle (14 in.x4 in.). You can add some cold butter to the dough at this point turning and folding it in and rolling it out. Take an 1/8th of the almond paste and dot it down the center of dough rectangle. With a brush, apply milk to the edges and fold the top and bottom of dough over the center (don't roll too tight, this is Aunt Stella Kostelyk's tip for keeping the filling INSIDE the dough instead of spilling out) and seal pinching the dough and putting the seam on the bottom(seal the ends by folding under and pinching). Place on greased baking sheet. Add tiny bit of water to the egg white and whisk. Brush on the banket and poke with a fork about every 1 1/2 inches. At this point you can put 3 rolls on the sheet or bake just one. Bake in 400º oven for about 20 minutes or until nice and golden brown. You can freeze rolls on the cookie sheet for baking later if you wish. |
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Number Of
Servings: |
Number Of
Servings:8 rolls |
Preparation
Time: |
Preparation
Time:done in steps.make the crust and filling one day and roll out the next. |
Personal
Notes: |
Personal
Notes: You can freeze the filling and the dough to defrost and roll out later. Banket making is a little tricky sometimes it turns out - sometimes not so much....
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