Apple Stollen

Apple Stollen
2 h.


for 20 slices
For the dough
200 grams softened Butter
125 grams Sugar
2 Eggs
1 pinch Salt
250 grams Quark
500 grams Pastry flour
Baking powder
6-8 tablespoons Milk (as needed)
For the filling
150 grams Marzipan
2 tablespoons Apple jelly
25 grams slivered almonds
1 Apple
1 teaspoon Cinnamon
For finishing
40 grams softened Butter (for brushing)
Powdered sugar (for dusting)
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Preparation steps

Step 1/3

For the dough, beat the butter until creamy, gradually add sugar, eggs and salt and continue beating until creamy. Drain the quark and stir into the dough. Stir together the flour and baking powder and knead into the dough with the dough hook of a hand mixer. Add milk as needed to make a smooth dough. Press dough with lightly floured hands onto a parchment-lined baking sheet into a thick oval about 25 x 16 cm (approximately 10 x 6 inches). 

Step 2/3

For the filling, place the marzipan between plastic wrap and roll into an oval about 20 cm x 8 cm (approximately 8 x 3 inches). Place the marzipan on half of the dough. Brush with apple jelly and sprinkle with the almonds. Peel, quarter, core and dice the apple. Mix apples and cinnamon and spread on the marzipan. Fold the dough over the filling and seal. Shape into a stollen. 

Step 3/3

Bake in preheated oven at 200°C (gas mark 3-4, fan: 180 degrees) (approximately 400°F) for about 60 to 75 minutes. Immediately after baking, brush with butter and dust thickly with powdered sugar. Slice before serving.