Raisin Striezel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 75 g quark, curd cheese
- 50 ml milk
- 40 ml oil
- 40 g suar
- 1 point vanilla sugar
- 1 pinch (s) salt
- 200 g flour
- 0.5 ½ point baking powder
For the filling:
- 100 g marzipan, diced
- 50 g butter
- 1 egg (s)
- 125 g raisins
- 50 g hazelnuts, chopped
- 1 pinch cinnamon
- 1 shot rum
For the cast:
- 75 g powdered suar
- 1 shot rum
Print Recipe
Pin Recipe Instructions
- For the dough, mix the quark, milk, oil, sugar, vanilla sugar and salt. Fold in the flour and baking powder. Knead the dough and roll it out into a large rectangle. Place on a baking sheet lined with baking paper.
- For the filling, mix the diced marzipan pieces, butter and egg together well. Then mix with the raisins, chopped hazelnuts, cinnamon and rum. Spread the mixture on the dough and fold the top and bottom edges about 2 cm to the center of the dough. The Striezel is baked at 160 ° C on the lowest rack for 30-35 minutes. Mix the icing sugar and rum together. Immediately after baking, the Striezel is coated with the powdered sugar - rum mixture.
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