Vegetarian quark stollen with wholemeal spelt and apricots

Vegetarian quark stollen with no yeast, made with wholemeal spelt flour, low-fat quark, apricots, raisins and almonds and sweetened with coconut sugar. A dessert for Advent, 198 kcal per slice.

At a glance

• Serves 20
• Prep time: 30 min
• Cooking time: 55 min
• Total time: 85 min
• Calories: 198 kcal per serving
• Protein: 6 g
• Fat: 8 g
• Carbs: 25 g

Ingredients

• 250g spelt flour
• 125g wholemeal spelt flour
• 250g low-fat quark
• 150g dried apricots
• 75g raisins
• 75g slivered almonds
• 130g butter
• 100g coconut sugar
• 1 egg
• 1 orange
• 15g baking powder
• 1 tsp stollen spice
• 1 pinch of salt

Method

You’ll need: oven · baking tray · blender · chopping board · knife · grater

1. Finely chop the apricots and grate the orange zest. Grind a fifth of the coconut sugar finely in a blender and set it aside.
2. Mix both flours with the baking powder, the rest of the coconut sugar, the stollen spice and salt. Add the quark, egg, orange zest and three quarters of the butter in cold pieces and knead everything quickly.
3. Knead in the apricots, raisins and slivered almonds, shape the dough into an oval and fold one long side over to create the typical stollen shape.
4. Bake the stollen on a baking tray lined with baking paper in a preheated oven at 170 °C (150 °C fan) for 50 to 55 minutes. Cover it with foil after 30 minutes.
5. Melt the rest of the butter, brush it over the hot stollen and sprinkle the finely ground coconut sugar over the top.
6. Let the stollen cool completely, wrap it up and serve it in slices.

Good to know

Quark stollen is the stollen for everyone who doesn't fancy yeast dough and weeks of waiting. It's already good the next day and stays lovely and moist thanks to the quark.

Swaps

Dried apricots → unsweetened dried cranberries (tarter). Low-fat quark → skyr. Slivered almonds → chopped hazelnuts. Butter → coconut oil (slightly firmer texture).

Cooking tips

Knead the dough only briefly, otherwise it turns tough. Test whether it's done with a wooden skewer in the thickest part.

Storage

Wrapped in baking paper and cling film, it keeps for 1 week somewhere cool, or 3 months in the freezer.

Allergens

Contains gluten, milk, egg and almonds; suitable for children and fine during pregnancy.

Frequently asked questions

Can you freeze quark stollen?

Wrapped in baking paper and cling film, it keeps for 1 week somewhere cool, or 3 months in the freezer.