Apricot and Pistachio Stollen

0
Average: 0 (0 votes)
(0 votes)
Apricot and Pistachio Stollen
share Share
print
bookmark_border Copy URL
Health Score:
4,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
1
For the stollen dough
250 grams Quark
150 grams butter
150 grams sugar
500 grams Pastry flour
1 packet Baking powder
1 teaspoon Gingerbread spice
2 eggs
1 Vanilla bean (halved lengthwise and seeds scraped out)
4 centiliters Rum
250 grams Currants
150 grams Candied lemon (finely chopped)
100 grams Almond slivers
For the filling
50 grams dried Apricot (finely chopped)
50 grams Pistachio (finely chopped)
100 grams Marzipan
50 grams powdered sugar
½ Vanilla bean (halved lengthwise and seeds scraped out)
For the sugar coating
125 grams butter
75 grams sugar
½ Vanilla bean (halved lengthwise and seeds scraped out)
5 tablespoons powdered sugar
How healthy are the main ingredients?
CurrantsugarsugarApricotPistachioegg

Preparation steps

1.

For the filling: Combine all ingredients together and knead until smooth. Shape into a 4 cm (approximately 1 1/4 inch) thick log, around 30 cm (approximately 12 inches) long. Wrap in plastic wrap and chill. 

2.

For the stollen dough: Beat the quark, sugar, eggs, vanilla bean seeds and rum until smooth. Stir in the butter then mix in the remaining ingredients and knead until smooth. On a floured work surface, shape the dough into a 30 cm (approximately 12-inch) long loaf. Use the edge of your hand (or a rolling pin) to make a well in the middle. Add the chilled filling log and wrap the dough around the filling. Shape into a traditional stollen and place on a greased baking sheet.

3.

Bake in a preheated oven (180°C) (approximately 350°F) for about 1 hour 15 minutes.

4.

For the coating: Melt the butter and brush over the stollen every 20 minutes. Remove the stollen from the oven. Mix the remaining butter with the sugar and vanilla bean seeds and then brush over the stollen. Let cool and coat with the powdered sugar.

5.
Melt butter and add the tunnel after 20 min. Always so Brush.
6.
Swipe end of baking time remaining butter to the still hot studs.
7.
of sugar with the vanilla seeds and sprinkle the tunnels so.
8.
Let cool and sprinkle with powdered sugar.