BONQUET

Bonquet image

Can also be spelled 'bonket' or 'banket.' An old Dutch recipe that my Great Grandma shared with me. A very flaky crust, like phyllo dough, and an almond paste center.

Provided by mindygreengenes

Categories World Cuisine Recipes European Dutch

Time 8h45m

Yield 16

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 cup chilled margarine, cut into cubes
½ cup cold water
½ pound almond paste
½ cup white sugar
1 egg
1 egg, separated
2 teaspoons white sugar, or more to taste

Steps:

Place flour in a large bowl. Cut in margarine with 2 forks or a pastry blender until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and sticks together when squeezed. Split dough into 3 portions, sealing each in plastic wrap.
Shred almond paste into a bowl using a grater. Add 1/2 cup sugar, egg, and egg yolk; mix well. Cover almond filling with plastic wrap. Refrigerate dough and almond filling, 8 hours to overnight.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Roll each portion of dough onto a floured work surface into a 4x12-inch crust. Lay crusts on the prepared sheet. Spread a strip of almond filling onto the center of each crust. Fold each side toward the center and pinch ends to seal in the filling. Flip bonquets over, folded side-down.
Poke holes down the middle of each bonquet, 2 inches apart. Beat egg white in a small bowl; brush over bonquets. Sprinkle 2 teaspoons sugar on top.
Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until golden brown, about 10 minutes more.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.6 g, Cholesterol 23.3 mg, Fat 15.9 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 142 mg, Sugar 7 g