John Myers
Stollen Pastries
The perfect stollen pastries recipe with a picture and simple step-by-step instructions.
- 1 remaining Dough from Stollen a la Anne
- 30 g Liquid butter
- 50 g Powdered sugar
- If you only have a 28 cm stollen form, a third of the dough is left over (I actually did it this way) to make stollen pastries.
- Add as much flour as necessary until the dough no longer sticks (about 50 – 75 grams) and you can form a roll about 3 cm thick.
- Press the roll a little flat and cut off three cm long pieces at an angle. They then look like diamonds.
- They are then placed on a baking sheet lined with baking paper and baked for about 25-30 minutes at 200 ° top and bottom heat.
- Brush the still hot stollen pieces with melted butter and dust with powdered sugar.
- The cooled stollen pastries can be kept well in a biscuit tin, if there is more, because with us it always runs out very quickly. Of course you can also use the entire dough as a stollen pastry, but you have to work more flour into the dough until it no longer sticks. I think 100 g of flour should be enough, I haven’t tried it myself.
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