I am Dutch and have been making banket since I can remember with my mom. Here are a couple of tips that we use to make this: Make smaller loaves. The big ones tend to burst easier. Simply cut the large square you roll out into quarters. Very simple. We also use water to seal the seam. Makes it stick better. Best thing we discovered with banket is to line the baking sheet with parchment paper to keep the loaves from sticking and help them brown more evenly. Finally, you can brush the banket with milk instead of egg white. Hope this is helpful. I love this pastry and am going to be making a huge batch of it soon! Oh, and I totally agree with the person who recommended putting the dough and filling into the fridge overnight! I don't know how you'd roll it out if you didn't. Also keep the dough you aren't working with in the fridge until you are ready to use it.  -  05 Dec 2007  (Review from Allrecipes USA and Canada)

My mother made banket for years! I finally got the recipe from her about 3 years ago, I make it every Christmas, and it's gone in a flash. I love making banket and look forward to when I can make it. I place my dough and filling in the fridge overnight, it makes it easier to roll out the dough, and also wait until the filling is room temperature before spreading it on the dough.  -  03 Dec 2004  (Review from Allrecipes USA and Canada)

After years of making Banket for Christmas, and not getting the flaky crust I desired I tried this one and voila, it was great. Every time I take a bite I think of my Dutch gramdmother with her yard long braids wrapped around her head and her full apron on, working in the kitchen. Thanks for the help.  -  19 Dec 2001  (Review from Allrecipes USA and Canada)