Stollen Slice Recipe
The stollen slice is a mixed berry and dried fruit dessert that is baked and served warm. Baked with a bottom layer of puff pastry with dried fruits and nuts on top along with marzipan and brushed with a jam and brandy glaze, the stollen slice is a rich and gorgeous dessert.
Ingredients
| Mixed peel | 1 Ounce | |
| Pistachio nuts | 2 Ounce, chopped (50 Gram) | |
| Dried cranberries | 2 Ounce (50 Gram) | |
| Raisins | 2 Ounce (50 Gram) | |
| Ready rolled puff pastry | 375 Gram (1 Package) | |
| Marzipan | 8 Ounce (200 Gram/ Brought Or Home Made) | |
| Apricot jam/Apricot conserve | 4 Tablespoon | |
| Brandy/Rum | 2 Tablespoon | |
| Brandy/Rum | 2 Tablespoon |
Directions
Heat oven to 220C/fan 200C/gas 7.
Line a baking sheet with baking parchment.
Put the peel, nuts, cranberries and raisins in a bowl, stir in the brandy or rum and let it soak in while you make the glaze.
Spoon the conserve or jam into a small pan, add brandy or rum, heat gently, then bubble briefly for about 1 min.
Push it through a sieve into a small bowl and set aside to cool.
Lay the pastry on a very lightly floured work surface.
Scatter over the fruit and nuts and spread almost to the edges.
Roll the marzipan into a long sausage, so it's a bit shorter than the length of the pastry.
Lay the marzipan along the length of the pastry over the fruit and nuts, about 2.5cm in from one edge, then roll the pastry around the marzipan so the join is underneath.
Trim off the ends, then slice into 12 pieces.
Lay the slices, slightly overlapping, on the baking sheet to make a ring.
Bake for 15-20 mins or until puffed and golden, then remove and brush the glaze all over.
Cut through the slices to separate.
Serve warm on the day if s made or reheated the next.
Line a baking sheet with baking parchment.
Put the peel, nuts, cranberries and raisins in a bowl, stir in the brandy or rum and let it soak in while you make the glaze.
Spoon the conserve or jam into a small pan, add brandy or rum, heat gently, then bubble briefly for about 1 min.
Push it through a sieve into a small bowl and set aside to cool.
Lay the pastry on a very lightly floured work surface.
Scatter over the fruit and nuts and spread almost to the edges.
Roll the marzipan into a long sausage, so it's a bit shorter than the length of the pastry.
Lay the marzipan along the length of the pastry over the fruit and nuts, about 2.5cm in from one edge, then roll the pastry around the marzipan so the join is underneath.
Trim off the ends, then slice into 12 pieces.
Lay the slices, slightly overlapping, on the baking sheet to make a ring.
Bake for 15-20 mins or until puffed and golden, then remove and brush the glaze all over.
Cut through the slices to separate.
Serve warm on the day if s made or reheated the next.
Chef
