Marzipan Stollen pops will be one of the cutest and most efficient holiday desserts you serve this year. However, they do take a bit more time to make. Regardless, the bite-sized grab and go element is perfect after a large holiday meal. This is a great weekend holiday project to make with kids.
Stollen is basically a yeasted low sugar dough that is studded with rum-soaked dried fruit and chopped nuts. In this case, I used a combination of dried currants, dried cranberries and dried pomegranate seeds. For the nuts, I went with straight up chopped raw almonds.
However, you can use whatever dried fruit you like. I’ve even added dried mango and a combination of cashews and pistachios for the nuts. Be as creative as you wish with these Marzipan Stollen Pops. Additionally, you can use this holiday recipe to clean out all those bits and bobs of leftover ingredients hanging out in your post-Thanksgiving pantry.
Be Aware!
In addition to the time listed below in this recipe, the dried fruit also must be marinated for at least 2 hours in rum. I used dark rum. however, feel free to swap out a spiced or flavored rum for some extra oomph. I reserved the liquid after straining the fruit. The liquid is a
Resist the temptation to use lollipop sticks for the Marzipan Stollen Pops. These pops are relatively heavy. Consequently, you will need a sturdier holder. A popsicle sticks work perfectly.
You can use store bought marzipan to tuck in the middles of the Pops. However, as I have said repeatedly in this space, making your own is a cinch. Additionally, it is much cheaper in the long run. Consequently, I’ve included a recipe for homemade marzipan after the Pops recipe.
Marzipan Stollen Pops
Ingredients
- 3/4 cup dried fruits cranberries, currants, raisins or a mix of whatever you have on hand
- Dark rum for soaking
- 5 cups flour
- 1/2 teaspoon salt
- 1/3 cup of sugar
- 1 package of dry yeast
- 1 + 1/2 cups butter
- 1/2 cup lukewarm milk
- 1+1/2 cups chopped almonds
- 9 ounces marzipan rolled into 1-inch pieces
- 6 tablespoons butter
- 3/4 cup powdered sugar
- 4+1/2 tablespoons vanilla scented sugar
Additional Supplies:
- Popsicle sticks
Instructions
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Soak the dried fruit in rum for about 2 hours.
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Whisk together flour, salt, sugar, and yeast.
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Melt the butter. Add the milk to the melted buttermilk and pour into dry mixture.
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Knead the mixture until a shiny dough forms. It will be somewhat crumbly but should stick together when you squeeze it.
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Cover the bowl with a dishtowel and leave for 30 minutes.
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Drain the dried fruit. Reserve the liquid for baking or to use in cocktails if you wish (I throw it into my homemade Glühwein).
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Roll out the dough onto a lightly floured surface.
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Evenly distribute the chopped almonds over the top. The sprinkle the rum infused dried fruit over the almonds, Fold the dough and knead it for a few minutes to evenly incorporate the nuts and fruits.
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Cover the bowl with a dishtowel and let rise 15 minutes.
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Roll the marzipan into small 1/2 in diameter sized balls.
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Pull off one small ball of dough at a time (about 3x the size of the marzipan ball). Make a well with your finger, put marzipan piece in and fold the dough over covering it completely. The idea is to put the marzipan in the middle of the dough, then roll between your palms to create a ball shape.
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Place the marzipan stuffed dough balls on a baking sheet. Cover with a dishtowel and let rest for another 10 minutes.
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Preheat oven to 350 F.
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Melt the remaining 6 tablespoons of butter and lightly brush the stollen bites.
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Place them in the oven and Bake for 20-25 minutes or until they turn slightly golden. The bottoms will be brown. Don’t worry about this as they will get a powdered sugar coating and you won’t see the browned part.
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Remove from oven and transfer to a wire rack.
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While the stollen bites are warm, gently push the popsicle stick into each piece, about 3/4 of the way in.
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Let cool.
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Mix together the powdered sugar and vanilla sugar.
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Heat the remaining butter if it has solidified.
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Brush the tops and sides of each stollen bite with butter and then dip each pop into the vanilla sugar mix, rolling to coat them completely. To do this, I found it best to pick up the pops by the stollen part and not the stick.
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Plate and serve.
Recipe Notes
Be Aware: You must marinate the dried fruit in the rum at least 2 hours before using in the recipe. Overnight is fine as well.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water and squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps that have formed and then replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If the mixture is too wet and sticky, sprinkle powdered sugar over the mixture a bit at a time to knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film, place in a ziplock bag to store.
Like these Marzipan Stollen Pops? Try some of these other cute holiday ideas:
