Recipes in the world of Flavilo

Slices of Pear Stollen served on a plate

Pear Stollen

Originally, Stollen was a humble Lenten food that evolved into an iconic Christmas bread in Germany, especially in Dresden. Over time, the classic version was enriched with fruits, butter, and spices. This pear version elevates the traditional base with a fresh, fruity character: juicy but not overripe pears provide moisture, while walnuts add crunch to this festive pastry. Imagine the aroma as the cake bakes, the scent of pear and walnuts mingling with the buttery dough – filling the kitchen with a cozy, Christmas atmosphere. TIP: If the pear is too moist, the inside of the dough may remain raw – so always pat it dry! This cake is ideal for Advent breakfasts, family celebrations, or even as a gastronomic gift.

Prep Time 30 min
Preparation 40 min
Total 1 hr 10 min
3050 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 500 g All-purpose flour
⭕ 25 g Fresh yeast
⭕ 200 ml Lukewarm milk
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 Egg
⭕ 1 pinch Salt
⭕ 1 packet Vanilla sugar
⭕ 150 g Finely chopped pear
⭕ 100 g Roughly chopped walnuts
⭕ 30 g Powdered sugar (for dusting)

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    Allergen Information
    GlutenGluten
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    Preparation Steps

    1

    Crumble the yeast into the lukewarm milk, add a teaspoon of sugar and a little flour. Stir and let it rest in a warm place for 10 minutes, until foamy. TIP: The yeast is active when it becomes foamy and creamy.

    2

    In a large bowl, combine the flour, remaining sugar, salt, and vanilla sugar. This will be the dry base for the dough.

    3

    Add the proofed yeast mixture, the egg, and the melted butter. Knead until you have a smooth, medium-soft dough. TIP: Don't add too much flour, or it will become dry!

    4

    Cover the dough and let it rise in a warm place for 45-60 minutes, or until doubled in size. Meanwhile, prepare the pear and walnut filling.

    5

    Finely chop the pear and roughly chop the walnuts. If the pear is too juicy, pat it dry with a paper towel. TIP: Don't use overripe pears, as they may fall apart during baking.

    6

    Roll out the risen dough into a rectangle, then sprinkle the pear and walnut mixture evenly over it.

    7

    Shape the stollen: fold it in half lengthwise so that one side slightly covers the other.

    8

    Place on a baking sheet lined with parchment paper, cover, and let it rest for another 15 minutes. Preheat the oven to 350°F (180°C) (conventional setting).

    9

    Bake for 35-40 minutes, or until golden brown. If the top starts to brown too quickly, cover it with parchment paper.

    10

    Let it cool slightly, then dust generously with powdered sugar. TIP: The powdered sugar sticks best when the pastry is still slightly warm.