Nigella Banket Bars

This easy and delicious recipe for Banket Bars is a perfect treat for any occasion. With a flaky puff pastry exterior and a fragrant almond paste filling, these bars offer a delightful balance of texture and flavor. Plus, they’re customizable with ingredients you likely already have in your pantry, making them a convenient and irresistible snack!

Ingredients Needed:

To make the almond paste filling (to be done a day before the baking of the banket bars):

• 250 grams of blanched almonds
• 250 grams caster sugar
• finely grated zest of an unwaxed lemon (you’ll need the juice for the glaze)
• ⅛ teaspoon/drop or two of rosewater
• ¼ teaspoon fine sea salt
• 1 large egg

To make the blanket bars:

• 1 large egg
• pinch of salt
• 325 or 320 grams of ready-rolled all-butter frozen puff pastry (which has been thawed overnight in the fridge)
• 2 x 270 grams logs of almond paste

For the apricot glaze:

• 2 tablespoons apricot jam
• 1 teaspoon lemon juice
• 30 grams of flaked almonds

For the icing glaze:

• 60 grams of icing sugar
• 1 tablespoon lemon juice (or as needed to make a runny icing to zig-zag over the banket bars)

How To Make Banket Bars Recipe?

1. Prepare the Almond Paste: In a food processor, blend 250g of almonds and 250g of sugar until finely ground. Add the lemon zest, rosewater, salt, and egg, then blend until you get a thick paste. Split the paste into two equal parts (about 270g each), shape them into logs, and wrap them in parchment and cling film. Chill for up to 3 days.
2. Prepare the Puff Pastry: Thaw 320g of puff pastry overnight in the fridge. Preheat the oven to 220°C and line a baking sheet with parchment paper.
3. Assemble the Banket Bars: Whisk 1 egg with a pinch of salt to make an egg wash. Roll out one piece of puff pastry. Unwrap one almond paste log and place it in the middle of the pastry. Brush the edges of the pastry with the egg wash, then fold the pastry over the paste and seal the edges. Trim the ends to fit the pastry.
4. Cut and Bake: Slice the log into 8 pieces and place them seam-side down on the baking sheet. Brush with the egg wash and bake for 15 minutes until golden. Let cool slightly.
5. Glaze the Banket Bars: Mix 30g apricot jam and 5ml lemon juice for the glaze. Brush the Banket Bars with the glaze and sprinkle with 30g of flaked almonds. For the icing, whisk 60g icing sugar with 15ml lemon juice, adding more juice to make it runny. Drizzle the icing over the cooled Banket Bars.

Recipe Tips:

• Keep the Puff Pastry Cold: If the pastry gets too warm, it can become sticky and hard to work with. Always keep it in the fridge until you’re ready to use it.
• Work Quickly with Almond Paste: Almond paste can dry out if exposed to air for too long. Make sure to wrap it tightly in cling film while not using it.
• Roll the Almond Paste Evenly: When shaping the almond paste log, try to keep it as evenly as possible so the pastry cooks evenly around it.
• Don’t Overcrowd the Baking Sheet: Leave enough space between the Banket Bars when placing them on the baking sheet so they can puff up properly.
• Use a Serrated Knife for Cutting: A serrated knife helps cut through the puff pastry without squashing the filling, giving you clean and neat slices.

How To Store Leftovers?

• Refrigerate: Let the Banket Bars cool completely, then store in an airtight container in the fridge for up to 2 days.
• Freeze: Wrap the Banket Bars in plastic wrap or foil and freeze for up to 3 months.

Nutrition Facts:

• Calories: 160 kcal
• Total Fat: 8 g
• Saturated Fat: 5 g
• Cholesterol: 35 mg
• Sodium: 115 mg
• Potassium: 19 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 0.3 g
• Sugars: 13 g
• Protein: 2 g

Try More Nigella  Lawson Recipes:

• Nigella Breakfast Bars​ ​Recipe
• Nigella Lawson Granola Bar Recipe
• Nigella Flapjack Condensed Milk