Always vegetarian, often vegan

Puff pastry roll with almond paste

Puff pastry bars are one of the many Dutch December delicacies. But secretly we also make it for other brunches.

Pastry bar with almond paste

Make this pastry bar with (bought or homemade) almond paste not only for Sinterklaas, it actually secretly tastes great in the summer too!!
Voorbereiding 10 minutes
Bereiding 25 minutes
Cooling time almond paste 8 hours
Totale tijd 8 hours 35 minutes
Course: Pastry
Cuisine: Dutch
Keyword: Christmas, pastry
Porties: 2 bars


Almond paste

  • 250 g peeled almonds
  • 250 g sugar
  • 1/2 lemon
  • 1 egg

Pastry bar

  • 1 sheet puff pastry or 10 small ones
  • 400 g almond paste
  • 1 egg
  • 1 tablespoon (plantbased) milk


Almond paste

  • Chop the almonds in the food processor. Then add the sugar, lemon zest and egg and mix until combined. Make a ball and wrap it in plastic wrap. Place the ball in the fridge for at least half a day, but a few days is even better.
  • If you are going to use the almond paste, mix a little bit of water through it so that it becomes smooth again. Then it is ready to use.

Pastry bar

  • Preheat the oven at 180 degrees
  • Roll out the puff pastry on a baking tray lined with baking paper. If you use sheets, make sure that a sheet is created.
  • Cut the puff pastry in half along the long side.
  • Put 200 grams of almond paste on each half and make sure that it lies on the puff pastry like a sausage, but not all the way to the end.
  • Fold the puff pastry inwards on the short side of the almond paste.
  • Then fold one long side over the almond paste and moisten the open side with a brush so that it sticks. Then fold the other long side over the food and place the pastry stick seam side down.
  • Repeat for the other half of the puff pastry.
  • Brush the pastry bars with a mixture of egg and milk.
  • Put in the oven and bake for about 20-25 minutes.
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