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Recipe Detail Page
Marzipan Log
Holiday 2015
A paste of almonds and sugar, marzipan has taken a long and winding route to the Canadian table—from Persia in the 10th century, through Europe, to the U.K., then across the pond. Here’s our version of Banketstaaf—a traditional Dutch Christmas pastry. Make it easy and use store-bought pastry and chocolate-covered marzipan bars; it is the holidays, after all! If two logs are too many, wrap the extra one well—before baking is best—and freeze. It can be kept frozen for up to a month, though we suspect it might be gone by New Year’s Eve!
Makes 2 logs; serves 8 to 10
All-purpose flour for dusting
1 sheet frozen puff pastry, thawed according to package directions
4 dark (semi sweet) chocolate-covered marzipan bars, 4 oz (125 g) each, finest quality
1 free-range egg
1 tbsp (15 mL) water
¼ cup (60 mL) sliced almonds
1 Line a cookie sheet with parchment paper; set aside.
2 Lightly flour the counter and rolling pin; lay out the thawed pastry and lightly flour it, too. Roll out into a rectangle of roughly 11 x 13 inches (28 x 33 cm).
3 With the tip of a very sharp knife, cut in half, down the middle, lengthways. You should now have 2 pieces about 5 x 13 inches (13 x 33 cm).
4 Lay the chocolate-marzipan bars, end to end, 2 bars per log, onto the puff pastry—a little off-centre—about 1½ inches (4 cm) in from one edge.
5 In a small bowl, whisk egg with water and brush all around the edges of the puff sheets—this is your glue.
6 First, fold the corners of the ends of the pastry up and over the ends of the marzipan bars—just like gift wrapping a box; press down a little to make it stick. Then, starting at the edge closest to the marzipan bars, begin rolling the pastry into a log with a marzipan centre. Lay on the parchment, seam down. Pop the cookie sheet into the fridge for about 20 minutes.
7 Pre-heat the oven to 425°F (220°C).
8 Brush the tops and sides of cold logs with the remaining egg wash. Sprinkle with slicedalmonds—the almonds will stick if you sprinkle them carefully.
9 Bake for 20 to 25 minutes; pastry should be puffed and lightly golden. Allow to cool completely before slicing, or it will just squish, not cut, under the knife.
10 To serve, bring to the coffee table—room temperature is best—on a large platter or board with a bread knife, and let folks help themselves.
Makes 2 logs; serves 8 to 10
