Marzipan-Pot Strudel

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the quark, milk, oil, salt, sugar and egg into a mixing bowl. Mix flour and baking powder. Mix half with the quark mixture. Fold in the remaining flour with the dough hooks of the hand mixer. Wrap in foil and chill briefly. In the meantime, roughly chop fruits and pistachios, mix.

2. 2

   Grate marzipan finely and knead with 100 g icing sugar. Cut marzipan into small cubes. Roll out the dough into a rectangle (50 x 40 cm) on a lightly floured work surface. Spread marzipan cubes and pistachio-fruit mixture evenly on the rectangle, except for 2 tablespoons for decorating. Leave a small margin free. Roll over 1/3 of the dough from one long side. Roll the other long side inwards and form into a stollen with the back of your hand floured. Turn over the ends of the dough. Place the Stollen diagonally on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 55 minutes. If necessary, cover with parchment paper for the last 10 minutes. Remove the stollen from the baking tray and allow to cool slightly on a cake rack.

3. 3

   Turn over the ends of the dough. Place the Stollen diagonally on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 55 minutes. If necessary, cover with parchment paper for the last 10 minutes. Remove the stollen from the baking tray and allow to cool slightly on a cake rack. Melt the butter in a pot and brush the stollen with it. Dust with half of the powdered sugar and repeat the process. Sprinkle the rest of the pistachio-fruit mixture on top

Nutrition Facts

KCAL
330 kcal

CARBS
44 g

FATS
14 g

PROTEINS
8 g