Plum Pistachio Stollen

Name: Plum Pistachio Stollen
Cook time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 200 g pitted, semi-soft prunes; 3 TABLESPOONS Orange juice; 80 g Pistachio kernels; 250 g + 1 Tsp Mehl; 65 g crushed almonds; 1/2 package Baking Powder; 1 egg (size M); 1/2 Bottle of butter-vanilla flavor; 1 pinch Salt; 75 g + 12 g diabetic sweetness; 100 g Butter or margarine; 125 g Low-fat curd

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 20

200 g pitted, semi-soft prunes
3 TABLESPOONS Orange juice
80 g Pistachio kernels
250 g + 1 Tsp Mehl
65 g crushed almonds
1/2 package Baking Powder
1 egg (size M)
1/2 Bottle of butter-vanilla flavor
1 pinch Salt
75 g + 12 g diabetic sweetness
100 g Butter or margarine
125 g Low-fat curd

Directions

1
Cut the plums into large cubes. Sprinkle with orange juice and let it steep a little. Chop the pistachios roughly. Mix 250 g flour, almonds and baking powder in a bowl and make a depression in the middle. Add the egg, vanilla flavouring, salt and 75 g diabetic sweetener. Spread fat in pieces and curd on top. Knead everything into a smooth dough.
2
Knead in plums and pistachios. Form the dough into a stollen on a lightly floured work surface. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10 minutes. Then turn down the temperature (electric oven: 175 °C/ gas: level 2) and bake for another 25 minutes. Remove from oven and allow to cool completely. Dust evenly with 12 g diabetic sweetener