Apricot, Pistachio And Marzipan Stollen Recipe

Name: Apricot, Pistachio And Marzipan Stollen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried apricots, diced; 5 tbsp apricot liqueur; 3/4 lb marzipan; 3 1/2 cups all-purpose flour; 1 tbsp baking powder; 2/3 cup granulated sugar; 1 tsp vanilla extract; 2 None eggs; 1/2 lb mascarpone cheese; 1 cup butter, diced + 3 1/2 tbsp; 1/4 lb pistachios, roughly chopped; 1 1/4 cups powdered sugar; 1-2 tbsp ground pistachios

Servings: persons

1 lb dried apricots, diced
5 tbsp apricot liqueur
3/4 lb marzipan
3 1/2 cups all-purpose flour
1 tbsp baking powder
2/3 cup granulated sugar
1 tsp vanilla extract
2 None eggs
1/2 lb mascarpone cheese
1 cup butter, diced + 3 1/2 tbsp
1/4 lb pistachios, roughly chopped
1 1/4 cups powdered sugar
1-2 tbsp ground pistachios

1
Preheat oven to 400u00b0F. Line a baking sheet with parchment paper. Combine 2/3 of apricots with 2 tbsp liqueur and set aside. Knead marzipan with 2 tbsp liqueur then, on a work surface dusted with powdered sugar, roll out into a 15 x 2 inch rectangle. Cover and set aside.
2
Next, combine flour and baking powder and make a well in the center. Add sugar, vanilla extract, eggs and a pinch of salt then mix to form a thick paste. Beat mascarpone, remaining liqueur and 1/2 cup butter then add to the flour mixture and knead until smooth. Add soaked apricots and chopped pistachios. Roll out into a 10 x 16 inch rectangle then place rolled marzipan along the center. Fold over sides of dough to enclose marzipan and press firmly. Transfer to prepared pan and bake for 20 mins, reduce oven temperature to 325u00b0F and bake for another 25 mins, until a skewer comes out clean.
3
Melt remaining butter and brush 1/4 over the hot stollen. Sift 1/4 powdered sugar over top then repeat the process 3 more times. Allow to cool then sprinkle with ground pistachios and remaining apricots.

1370

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb dried apricots, diced, 5 tbsp apricot liqueur, 3/4 lb marzipan, 3 1/2 cups all-purpose flour, and more.

Yes, Apricot, Pistachio And Marzipan Stollen falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apricot, Pistachio And Marzipan Stollen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions