Banketstaven (Dutch Letters)
- Serving Size: 1 (116.7 g)
- Calories 452.2
- Total Fat - 28.7 g
- Saturated Fat - 15.5 g
- Cholesterol - 117.5 mg
- Sodium - 372.1 mg
- Total Carbohydrate - 43.2 g
- Dietary Fiber - 1.5 g
- Sugars - 17.8 g
- Protein - 6.7 g
- Calcium - 45 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
In a large mixing bowl stir together flour and salt.
Cut cold butter into 1/2-inch-thick slices and add to flour mixture and toss until slices are coated and are separated.
In a small mixing bowl stir together egg and ice water.
Add all at once to flour mixture. Using a spoon, quickly mix (butter will remain in large pieces and flour will not be completely moistened).
Turn the dough out onto a lightly floured surface. Knead the dough 10 times by pressing and pushing dough together to form a rough-looking ball. Shape the dough into a rectangle (dough still will have some dry-looking areas). Make corners as square as possible. Slightly flatten dough.
Working on a well-floured surface, roll dough into a 15x10-inch rectangle. Fold 2 short sides to meet in center; fold in half like a book to form 4 layers each measuring 7-1/2x5 inches.
Repeat the rolling and folding process once more. Wrap dough with plastic wrap. Chill dough for 20 minutes in refrigerator. Repeat rolling and folding process 2 more times. Chill dough for 20 minutes before using.
For filling, in a bowl stir together egg white, almond paste, 1/2 cup granulated sugar, and the brown sugar. Set aside.
Preheat oven to 375F
Using a sharp knife, cut dough crosswise into 4 equal parts. Wrap 3 portions in plastic wrap and return to the refrigerator.
On a well-floured surface, roll 1 portion into a 12-1/2x10-inch rectangle. Cut rectangle into four 10x3-inch strips.
Spread rounded tablespoon of filling down center of each strip. Roll up each strip around the paste. Brush edge and ends with water; pinch to seal.
Place, seam side down, on an ungreased baking sheet, shaping strip into a letter (traditionally the letter S). Brush with water and sprinkle with additional granulated sugar.
Repeat with remaining dough strips and filling. Repeat with remaining 3 dough portions and filling.
Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Remove from baking sheet; cool on racks.
Drizzle with powdered sugar glaze if desired
Tips & Variations
No special items needed.