Bonquet recipe

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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

Nutrition Info

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
servingSize: -
sodium: 142 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  4. 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.

  5. 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.

  6. 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.

Recipe Yield

16 servings

Recipe Note

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.

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