Filled Cherry-Striezel

Name: Filled Cherry-Striezel
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 1 glass (370 ml) Cherries (for diabetics); 50 g Dark chocolate; 125 g Curd (20 % in dry matter); 4 TABLESPOONS Oil; 1 Egg (Gr. M); 50 g + 12 g diabetic sweetness; 250 g + some flour; 1 package Baking Powder; 1-2 TABLESPOONS Cherry Fruit Spread; 1 TABLESPOON Butter; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

1 glass (370 ml) Cherries (for diabetics)
50 g Dark chocolate
125 g Curd (20 % in dry matter)
4 TABLESPOONS Oil
1 Egg (Gr. M)
50 g + 12 g diabetic sweetness
250 g + some flour
1 package Baking Powder
1-2 TABLESPOONS Cherry Fruit Spread
1 TABLESPOON Butter
baking paper

Directions

1
Drain the cherries. Roughly chop the chocolate. Mix quark, oil, egg and 50 g sweet. Mix 250 g flour and baking powder and knead in
2
Roll out the dough on some flour to a rectangle (approx. 20 x 30 cm). Mix cherries, fruit spread and chocolate. Spread on the dough, leaving about 2 cm free around the edges. Roll up from the long side and form into a stollen
3
Place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Cover after about 25 minutes. Melt butter. Brush the Striezel hot with butter and sprinkle with 12 g sweetness. Let cool off