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Stollen Slice Recipe
|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|
Serving size: Complete recipe
Calories 3925 Calories from Fat 1713
% Daily Value*
Total Fat 193 g296.5%
Saturated Fat 23.8 g118.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 957.2 mg39.9%
Total Carbohydrates 489 g163.2%
Dietary Fiber 19.4 g77.6%
Sugars 260.3 g
Protein 59 g117.5%
Vitamin A 9.5% Vitamin C 67.8%
Calcium 73.6% Iron 74.4%
*Based on a 2000 Calorie diet
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.