Recipe detail

Pastry Stollen confectionery

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pastry

Cuisine: German

Download PDF Download BR2

Program steps

  • Preheating:
  • 160 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:17 hh:mm
probe icon 170 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 100

Name Value Unit
raisins 300 g
lemon peel 150 g
rum 135 ml
plain wheat flour 750 g
baking powder 20 g
brown sugar 270 g
cinnamon 12 g
chicken eggs 3 pcs
lowfat quark 375 g
butter soft 150 g
almonds 150 g

Name Value Unit
butter soft 200 g
powdered sugar 300 g

Nutrition and allergens

Allergens: 1, 3, 7, 8
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 101.6 kJ
Carbohydrate 14.5 g
Fat 3.9 g
Protein 1.8 g
Water 0 g

Directions

Stollen confectionery is incredibly rewarding because you don't have to shape it or cut it out. A larger quantity of this delicious pastry can be made quite quickly.
Mix the raisins, rum and lemon peel and heat slightly, then cover and leave to stand overnight so that everything can soak through.
First mix the flour, baking powder, cinnamon and sugar, then add the egg, quark and butter and knead well. Then add the raisins, lemon peel, rum and almonds and continue kneading until the dough is homogeneous.
Roll out the dough to a thickness of approx. 1-2 cm and use a dough scraper to cut out diamond-shaped pieces. Place these on a non-perforated, coated baking tray and bake as described above.
The baking time obviously depends on the size of the pieces.
After baking, brush the pastries with melted butter while they are still hot and dust with powdered sugar.

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