Recipes in the world of Flavilo

Pistachio Stollen slices served

Pistachio Stollen

Pistachio is one of the most special nuts of the Mediterranean region, gaining increasing popularity in festive sweets. The classic version of German-origin Stollen has been made in Dresden since the 15th century – with butter, dried fruits, and a rich filling. This version, following modern tastes, combines the soft yet distinct taste of pistachio with marzipan. As it bakes, the aromas fill the kitchen, and the pistachio lightly toasts inside the dough. The soft, buttery loaf and the silky texture of the filling complement each other perfectly. TIP: For an even more intense flavor, toast the pistachios before use. This cake is a perfect choice for entertaining guests, as a gift, or for Christmas breakfast – guaranteed success with every bite!

Prep Time 30 min
Preparation 40 min
Total 1 hr 10 min
3300 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
⭕ 100 g Roughly chopped pistachios
⭕ 150 g Marzipan paste
⭕ 30 g Powdered sugar (for dusting)

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    Preparation Steps

    1

    Crumble the yeast into lukewarm milk, add a little sugar, and one tablespoon of flour. Cover and let it rest in a warm place for about 10 minutes, until foamy. TIP: If it doesn't activate, try a warmer place or check the freshness of the yeast.

    2

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

    3

    Add the yeast mixture, egg, and melted (but not hot) butter. Knead into a smooth, slightly soft dough. TIP: If it's sticky, lightly flour your hands and the dough.

    4

    Cover the dough and let it rise for 45-60 minutes, until doubled in size. Choose a warm, draft-free place.

    5

    While the dough is rising, shape the marzipan paste into a cylinder, and chop the pistachios if you haven't already.

    6

    On a lightly floured surface, roll out the risen dough into a rectangle. Sprinkle with the pistachios, then place the marzipan cylinder in the center.

    7

    Fold the dough lengthwise so that one side slightly covers the other – this is the classic stollen shape.

    8

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

    9

    Bake for 35-40 minutes, until golden brown. If it browns too quickly, cover with parchment paper or foil.

    10

    Once removed from the oven, let it cool slightly, then dust with powdered sugar. TIP: Sift the powdered sugar on top for an even coating.