Apricot – Quark – Stollen Confectionery
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 13 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter
- 70 grams sugar
- 150 g quark
- 300 grams flour
- 1 teaspoon cinnamon powder
- 0.5 ½ pack baking powder
- 50 g almond (s), chopped
- 150 g apricot (s), dried
- 1 dash rum or milk
- 150 g powdered suar for rollin
- 150 g butter for rollin
Print Recipe
Pin Recipe Instructions
- Line two trays with baking paper. Cut the apricots into small pieces. Mix the butter for the dough with the sugar until frothy, stir in the quark.
- Mix the flour with the cinnamon and the baking powder. Add the flour mixture, stir in briefly, then add the almonds and apricots. Knead with enough rum to make a well malleable, homogeneous, but not sticky dough.
- Now preheat the oven to 180 ° C (convection so that you can bake two trays at the same time). Portion pieces of dough no more than the size of a tablespoon, shape into small stollen. Place on the prepared baking sheets and bake for about 10 - 13 minutes, the surface should be golden yellow.
- Melt the remaining butter in a small saucepan and sieve the powdered sugar onto a slightly deep plate or a shallow bowl. Turn the Stollen Confectionery in the butter while it is still warm and then roll it in the icing sugar.
- Store tightly closed and if you can do it, let it go for a day (but ours can`t do that ).
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