Recipes

Dutch Christmas Log

Ingredients

400 g almond paste

2 eggs

1 sheet fresh puff pastry

Instructions

Preheat your oven to 200°C and prepare a baking tray by lining it with parchment paper. Roll out the puff pastry and slice it into two long strips.

Create the almond filling by combining the almond paste with one egg. Mix and knead the mixture until smooth.

Divide the almond filling into two portions and form each into a log, slightly shorter than the pastry strips. Place the almond filling in the center of each pastry piece.

Dab the short ends of the pastry with water. Wrap and seal the almond filling by folding the pastry over the mixture. Use a little water on the long edges to ensure they seal tightly.

Place the prepared pastries seam-side down on the lined baking sheet. Brush the tops with the remaining beaten egg.

Bake for 25–30 minutes, or until the pastry is golden brown and puffed. Allow to cool slightly before serving.

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