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Dutch Delite Bankets

Ingredients

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Directions

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  • Reserve 1 tablespoon of the beaten egg; set aside. In a mixing bowl, beat together the remaining egg, almond paste, sugar, and flour until blended. Divide mixture in half. Shape each half into a 13-inch-long roll.

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  • Roll out Butterdough to form a 14-inch square. Cut in half, forming two 14x7-inch rectangles. Place 1 of the almond-paste rolls on 1 rectangle of dough, positioned close to a long side of dough, leaving about 1/2 inch of dough at top and bottom of almond roll. Beginning at that long side, roll up dough, jelly-roll style, with the almond paste inside.

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  • Transfer pastry to an ungreased baking sheet. Shape into a circle, joining ends; seal. Brush with reserved egg. Repeat with the remaining almond-paste roll and dough rectangle.

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  • Bake in a 375 degree F oven for 30 to 35 minutes or until golden brown. Transfer to wire racks; cool. Ice and decorate pastry rings as desired. Makes 2 pastries (16 to 20 servings).

Nutrition Facts (Dutch Delite Bankets)

299 calories; 16 g total fat; 8 g saturated fat; 44 mg cholesterol; 123 mg sodium. 37 g carbohydrates; 1 g fiber; 3 g protein; 437 IU vitamin a; 0 mg vitamin c; 30 mg calcium; 1 mg iron;

Icing

Ingredients

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Directions

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  • In a bowl, combine powdered sugar and water or milk.

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