John Myers
Christmas: Quark Stollen with Marzipan
The perfect christmas: quark stollen with marzipan recipe with a picture and simple step-by-step instructions.
- For the dough:
- 175 g Margarine
- 100 g Sugar
- 250 g Quark lean
- 2 Eggs
- 150 g Chopped almonds
- 125 g Dried cranberries
- 5 Dates
- 6 Dried apricot
- 4 drops Bitter almond flavor
- 5 drops Taste of rum
- 500 g Flour
- 1 packet Baking powder
- For the filling:
- 200 g Marzipan paste
- 50 g Powdered sugar
- 5 drops Taste of rum
- To mark:
- Butter
- Powdered sugar
- For the dough, stir the margarine and sugar until frothy, then add the quark and eggs and stir well. Cut the apricots and dates into very fine cubes, if the cranberries are too big, dice them too.
- Add the fruits, almonds and the flavors to the mixture and stir. Mix the flour and baking powder and add to the bowl. Knead first with the mixer, then with your hands into a smooth dough. Knead the marzipan mixture with the powdered sugar and the rum aroma and cut in half. Form 2 rolls out of it.
- Knead the dough well again on a floured board, it should no longer stick, if necessary work in a little more flour. Halve the dough and roll out. One side remains a little thicker. Press a furrow lengthways in the middle with the edge of your hand. This is where the marzipan roll comes in. Fold the flat side of the stud over the roll and shape the stud into shape.
- Work on the second tunnel in the same way. Preheat the oven to 180 ° C. Place the stollen on a baking sheet lined with baking paper and bake for about 45 minutes. Brush the stollen with melted butter while it is still hot and, when it has cooled down a bit, sprinkle with powdered sugar.
- TIP 5: I often bake this recipe as a large stollen, then the baking time is about a quarter of an hour longer. Two small stollen are better for the small coffee round, otherwise it will dry too quickly because it is not a yeast pastry.
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