Grandma's Bonket
This is a Dutch almond pastry that my grandmother used to make when I was little. Brings back fond memories of the holidays.
This is a Dutch almond pastry that my grandmother used to make when I was little. Brings back fond memories of the holidays.
- Carbohydrate 37.6117609163 g
- Cholesterol 66.09375 mg
- Fat 11.9041908025405 g
- Fiber 0.734614018273785 g
- Protein 3.97750493609708 g
- Saturated Fat 2.18403268901217 g
- Serving Size 1 1 Serving (77g)
- Sodium 113.37473921306 mg
- Sugar 36.8771468980262 g
- Trans Fat 0.637493501929979 g
- Calories 268 calories
Step-by-step
- Mix crust ingredients together. Let stand overnight in refrigerator so crust dough becomes firm.
- Divide dough into 4, then into 4 again to form 16 equal sized balls of dough.
- Mix filling ingredients throughly.
- divide into 4, then 4 gain to form 16 equal sized balls of filling.
- Role piece of crust into a 1/4 inch thick strip about 4 inches x 12 inches.
- Roll piece of filling to about the thickness of your thumb.
- Lay filling on crust.
- Roll filling in crust, closing under.
- Brush egg white over top of roll.
- Poke holes in top of crust.
- Put on un-greased baking sheet.
- Continue until all crusts have been rolled and filled.
- Bake 425 degrees about 15 minutes until slightly brown.
Temperature Control for Laminated Doughs
Chilling fat-rich doughs overnight is mandatory for structural integrity during rolling. Resting the flour, margarine, and water mixture for eight hours solidifies the fat fractions, preventing premature melting when mechanical pressure is applied. Margarine behaves differently than butter due to higher water content and varied melting points, requiring a firm 34 degrees Fahrenheit storage window to retain plasticity without becoming brittle.
Managing Almond Paste and Moisture Balance
Almond paste density dictates the final texture of the filling. Substituting homemade almond meal and sugar paste for commercial varieties alters the moisture equilibrium, often requiring adjustments to the added liquid or egg content. Egg white incorporation provides necessary structural binding during baking, setting the protein matrix around 160 degrees Fahrenheit to prevent the filling from liquefying and rupturing the surrounding crust.
Surface Piercing and Heat Transfer
Docking the exterior pastry surface before baking prevents internal steam pockets from distorting the loaf shape. Poking holes through the crust creates directional vents for expanding vapor, ensuring the pastry retains its uniform dimensions while baking at 425 degrees Fahrenheit for 15 minutes. Visual doneness is marked by a light golden hue across the top crust, signaling that the starches have gelatinized completely.
