John Myers
Quark Stollen with Apricots
The perfect quark stollen with apricots recipe with a picture and simple step-by-step instructions.
- 200 g Dried semi-soft apricots
- 5 tbsp Apricot juice
- 100 g Pistachio nuts
- 200 g Marzipan raw mass
- 150 g Powdered sugar
- 300 g Spelled flour
- 1 Pck. Tartar baking powder
- 1 Pck. Bourbon vanilla sugar
- 150 g Lactose-Free butter
- 150 g Lactose-Free curd cheese
- 2 piece Eggs size M
- Parchment paper
- Dice the apricots and mix with the apricot juice
- Roughly chop the pistachios
- Grate the marzipan, knead with a little powdered sugar, form a roll (approx. 35 cm long) on the powdered sugar. Preheat the oven to 175 ° fan oven or 200 ° top and bottom heat
- Mix the flour, baking powder, a pinch of salt, sugar and vanilla sugar, add half the butter in flakes, the quark, the eggs and 1 tbsp apricot juice. Knead everything with the mixer, then briefly with your hands until smooth. Knead in the apricot cubes and pistachios
- Roll out the dough into a rectangle on a little flour, then place the marzipan roll on one half of the dough. Fold over the other half of the dough and press on. Possibly reshape the studs a little. Place parchment paper on a baking sheet and then place the stollen diagonally on the sheet
- My tip: Fold two wide strips of aluminum foil lengthways several times and connect them together so that the stollen cannot melt when baking
- Bake the stollen for 15 minutes at 175 ° (or 200 ° top-bottom heat), then bake for another 30 minutes at 150 ° (175 ° top-bottom heat)
- Melt 75 g butter over low heat. Brush the hot Stollen with butter, then dust with 4 tablespoons of powdered sugar. Repeat this process 3 more times
- Let the stollen cool down. If you like, you can decorate with some pistachio and apricot pieces
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