Easy Fruit Stollen

stollen-5

I really love this version of stollen which is easy and fairly quick to make.  The ricotta gives the dough an interesting texture and the bits of dried fruit are delicious.  Even with a heavy coating of powdered sugar, this is not overly sweet.  Lovely with hot coffee or tea.

stollen-1

Easy Fruit Stollen


Dough:
2-¼ cups all-purpose flour
½ cup granulated sugar
1-½ tsp. baking powder
½ tsp. salt
½ cup cold butter, cut in cubes
1 cup ricotta cheese, part-skim milk type
1 large egg
1 tsp. vanilla extract
1-½ tsp. butter flavoring (optional)
1 tsp. grated lemon peel
l/4 cup each of figs, dates, apricots, raisins, chopped to ½ inch cubes
1/3 cup slivered almonds, toasted and cooled

Topping:
3 Tblsp. butter, melted
½ cup powdered sugar

Preheat oven to 325 degrees F
Lightly grease a baking sheet or line it with parchment.

In a mixing bowl, whisk together the flour, sugar, baking powder and salt.

Blend the butter cubes into the flour mixture to form uneven crumbs.

In a separate bowl, mix together the cheese, egg, vanilla and flavorings.

Toss the fruit and almonds with the flour mixture until evenly distributed.  Than combine the wet and dry ingredients, mixing until most of the flour is moistened.

Turn the dough out onto a lightly floured work surface and knead it two or three times until it holds together.  Divide dough in half.

Form each half of dough into a rectangle about 4 inches x 7 inches, 1-1/2 inches thick.
Place shaped stollen on the prepared baking sheet.

Bake the stollen until they’re lightly browned around the edges – about 40 minutes.  A cake tester inserted into the center of a stollen should come out clean.

Remove stollen to a rack and allow to cool.  Brush with melted butter and sprinkle heavily with powdered sugar.

Wrap in plastic wrap until ready to serve.  Cut into one-inch wide slices to serve.
Yield:  Two one-pound stollen.

This version of stollen does not keep for weeks as traditional stollen does.  Best if used within 3 days or  so. 

stollen-2Fresh from the oven

stollen-3Topped with butter and sugar

Save

Save

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

7 thoughts on “Easy Fruit Stollen”

  1. it sure does look delicious and thank you for posting the recipe! I’ve not seen one. This was one of my dad’s favorite Christmas treats when he was a boy. When I was young, I didn’t care for it – but as I grew, my tastes changed and now I think I would really like it!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s