Line a baking sheet with parchment paper.2 tablespoons (16 grams) powdered sugar.2 tablespoons (28 grams) butter, melted.5 ounces (142 grams) baking marzipan or almond paste.⅓ cup (53 grams) dried cranberries or candied peel.⅓ cup (50 grams) raisins (soaked in 1 tablespoon (15 milliliters) rum, optional).2 cups (490 grams) full-fat Greek yogurt.Or, perhaps use almond extract instead of vanilla. You can easily add around 1 tbsp to your nut and fruit mixture. You choose what you'd like, keeping the total quantities about the same.Īnother great addition is citrus zest (either lemon zest or orange zest). I prefer using just raisins and dried cranberries. Marzipan? Absolutely!ĭon't like the candied lemon peel or orange peel or candied fruits? Then omit them. For me, I prefer to use golden raisins, dried cranberries, and almond slivers. You can choose to make your quarkstollen the same way. It usually has a roll of marzipan down the middle.
The most traditional of all, the Dresdner Christstollen, has candied citrus peel, dried fruit, and nuts. There are the traditional fillings for a Stollen recipe. After all, this IS Christmas time! It's not the time for a diet. Or, you can easily make your own quark using buttermilk.įor me, it's just much simpler to use the Greek yogurt. However, if you want to make this with quark, just use the same measurements as I do using the Greek yogurt.
#WUNDER QUARK HOW TO#
She had no access to quark in the northern Canadian city that we emigrated to.Īnd, in those early 1950s, she didn't know how to make quark herself (no way to google for info, back then). My Mutti made a very similar German stollen recipe, but used cottage cheese that she would cream by pressing through a metal sieve.