"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Banket Recipe

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This recipe for Banket, by , is from The Creasey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Creasey
Added: Sunday, October 12, 2008


1 lb. butter (Update: I just had TWO batches of this fail because I used warm butter. It needs to be cold, and cut into smaller chunks, so that it breaks into sorty of grainy granules, rather then just creaming into the flour.)

•4 c. flour

•1 tsp. baking powder

•1 tsp. salt

•1 c. ice water


•1 lb. almond paste, crumbled (don’t use marzipan–it has to be almond paste.)

•2 c. granulated sugar

•2 eggs.

If using a Kitchenaid mixer, mix the butter, flour, baking powder, and salt first, then drizzle in the ice water a little at a time, JUST until the dough forms a ball. (It might be a little less or a little more than 1 c., and it MUST be ice water.) If mixing by hand, cut the butter into the dry ingredients with a pastry cutter until all the butter is mixed in and the mixture is grainy. Then add the water a little at a time.

Roll the dough into a long oblong strip. Fold it in 1/3’s (fold the ends in 1/3 of the way) and let the dough rest in the fridge for 20 minutes or more.

Roll out into a long strip again, and fold in 3 again. Let rest for another 20 minutes.

Roll out 3rd time in long strip, fold in 3, let rest in fridge. Make filling (see below.) In a small bowl, whisk 2-3 egg whites with 1/4 c. water.


Mix completely, then let chill in the fridge for 20 minutes or more. Divide filling into 8 equal parts.

Cut dough into 8 equal parts. Take one part and roll into a long strip (around 15-18″ long and about 6″ wide.) Put 1/8 of the filling along the strip in the middle, making an even ridge of filling about 1/2″ wide. Leave 1/2″-1″ of dough free on the ends. Fold the ends of the dough over the filling. Fold one side up over the filling, then the other. Using a pastry brush, brush egg white/water mixture along the seams, and use fingers to seal. Place tube (it will be around 1-2″ in diameter) on a long cookie sheet, seam side down. Brush top with egg white/water mixture, and sprinkle with a little sugar.

Repeat procedure with each of the 8 dough/filling portions. (I usually bake 4 sticks on a cookie sheet, but if you shape the tubs into letters, you’ll need to do each one separately.) Pierce the tops every 3-4 inches with a knife.

Bake at 450ºF for 15-20 minutes, until the top of the pastry is golden brown. Don’t be alarmed if some of the almond paste spills out–it is a favorite sneaky-snack in our house to eat the spilled almond paste after the pans come out of the oven. Let the pastry cool completely, then wrap tightly in plastic wrap or aluminum foil. To serve, cut in 1″ slices and serve on a beautiful plate. (or alternately, if nobody is looking, eat half a stick as fast as you can, skipping the plate.




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