No matter how you twist it - there are some classics without which the holidays wouldn't be half as wonderful and of course that includes an aromatic Stollen! This year we're skipping the ready-made stuff from the supermarket and taking things into our own hands. Sweeten your days and bake the very best quark stollen with marzipan and speculoos with us. And as a bonus, we'll tell you our best recipe for Quarkstollen confectionery!
Aromatic mulled wine and lots of itcrispy cookies– we love Advent and all the delicious things that are available to eat right now. We opened the Christmas bakery a few weeks ago and at home it smells wonderfully of freshly baked Christmas cookies. A full-bodied and aromatic Stollen is always on our festive table with Advent coffee and on the holidays. And if you want to prepare the classic yourself this year, then you should definitely remember our recipe for Quark Stollen with Marzipan!
The best quark stollen with marzipan and speculoos
Classic quark stollen, butter stollen oran aromatic poppy seed stollen– the Christmas cookies always taste fantastic. But our version with marzipan and speculoos is a real feast for the senses and is simply part of Christmas for us. The recipe is completely yeast-free and you can enjoy and bake the quark stollen with marzipan straight away without having to wait long! Sounds great, right?
Ingredients
Dough:
- 400 grams of wheat flour
- 200 grams of quark, lean level
- 2 Owner
- 100 grams of powdered sugar
- A pinch each of cinnamon, cardamom and ground cloves
- 1 teaspoon vanilla extract or vanilla paste
- 2 tsp baking powder
Filling:
- 150 grams of raw marzipan mixture
- 100 grams of speculoos cookies, ground
- 100 grams of almonds or hazelnuts, ground
- 1 No
- 50 ml freshly squeezed orange juice
Topping:
- 100 grams butter, melted
- powdered sugar
preparation
- To make the dough, mix the quark, eggs, butter, powdered sugar and vanilla extract in a large mixing bowl with a whisk.
- Add wheat flour, baking powder and spices and knead into a smooth dough - takes about 5-7 minutes.
- For the filling, chop the marzipan very small.
- Put the marzipan, orange juice and egg in a bowl and mix until smooth.
- Add ground nuts and speculoos cookies and mix well.
- Divide the dough into 2 portions and roll out into a square on a floured work surface.
- Spread the dough with half of the speculoos cream. A little tip - if the mixture doesn't spread well, add a little more orange juice.
- Next, form the stollen by rolling up the two halves of dough and putting them together with the seam side down.
- If using a cleat shape, turn the seam up.
- Preheat the oven to 200 degrees and bake the quark stollen for around 40 to 45 minutes.
- In the meantime, melt the butter in the oven or in a saucepan.
- After 35 minutes, remove the stollen from the oven and brush with the melted butter.
- Cover with aluminum foil and bake for another 10 minutes.
- After baking, sprinkle with plenty of powdered sugar and allow to cool completely.
- And voilà – your juicy quark stollen with marzipan and speculoos is ready!
How long does Quarkstollen last?
If you want to bake stollen yourself, you naturally ask yourself how long it will last. Whether it's a quark stollen with marzipan or butter stollen - the Christmas classic comes in a wide variety of versions and we have to differentiate between the different types when it comes to shelf life. While the classic Dresdner Stollen can last up to 4 months if stored correctly, this is not the case with Quark Stollen. The quark stollen doesn't have to rest and is best eaten fresh. Packed airtight in aluminum foil, our quark stollen with marzipan will last for about a week.
Recipe for Quarkstollen confectionery
Making Stollen yourself and shaping them correctly requires a bit of sensitivity and patience. If you don't dare to do it yet, we have the perfect solution for you. Very easy and quick to make and just as delicious – our recipe for Quarkstollen confectionery is a real hit. Whether for snacking yourself or as a snacksmall Christmas presentfrom the kitchen – always a winner.
Ingredients for about 30 pieces
- 250 grams of wheat flour
- 130 grams of low-fat quark
- 1 No
- 100 grams of ground almonds or hazelnuts
- 70 grams butter, at room temperature
- 80 grams of sugar
- 100 grams of cranberries or raisins
- 50 grams each of lemon peel and orange peel
- 20-30 ml rum or freshly squeezed orange juice
- 1-2 teaspoons each of cinnamon and ground cardamom
- 1 pack of vanilla sugar
- 2 tsp baking powder
To spread:
- 100 grams of powdered sugar
- 60 Gramm Butter
preparation
- Pour the lemon peel, orange peel and cranberries over the rum in a small bowl and let it steep for at least 3 hours or overnight.
- Preheat the oven to 200 degrees (180 degrees fan) and line a baking tray with baking paper.
- Mix wheat flour, sugar, vanilla sugar, spices and baking powder in a bowl.
- Add soft butter, egg and low-fat quark and knead into a smooth dough using the dough hook of the hand mixer.
- Add the pickled fruits with the liquid and almonds and mix well.
- Roll out the dough on a floured work surface to about 3 cm thick and cut out small squares with a sharp knife.
- Place on the baking sheet and bake for 20-22 minutes.
- Melt butter in the microwave or in a pot and spread it over the still hot confectionery.
- Sprinkle with powdered sugar and store in an airtight container.
- And your quick Quarkstollen confectionery is ready!
