The Cherry Almond Marzipan Strudel is delightful not only to the eye but also to the palate. It is infused with the rich flavors of dried cherries and almonds. Additionally, its marzipan center makes it extra special.
Imagine a buttery strudel dough, that incorporates the essence of dried cherries soaked in cherry juice. For an extra layer of sophistication, add a hint of Kirsch, a cherry-flavored brandy, to intensify the fruity notes. Then, the dough wraps around a sumptuous log of marzipan, creating a fusion of textures. A recipe for homemade marzipan is below.
The Cherry Almond Marzipan Strudel Glaze:
The luscious glaze is a mix of powdered sugar with cherry juice. For those who desire an extra kick, a touch of Kirsch can be added to the glaze. As the glaze sets, the strudel is adorned with succulent dried cherries and delicate almond leaves, creating a visual spectacle that is as tempting as it is delicious.
This Cherry Almond Marzipan Strudel isn’t just reserved for Christmas. Additionally, its stunning pink and red hues make it a lovely addition to any Valentine-themed meal. The vibrant colors and delicious flavors make it a winner on any festive table.
What is Kirsch?:
Kirsch is a cherry-flavored brandy that originates from the Black Forest region in Germany. This clear spirit is distilled from cherries. As a result, it imparts a distinct fruity aroma and flavor to dishes. In this Cherry Almond Marzipan Strudel, Kirsch adds depth and complexity. This enhances the overall experience.
History of Stollen:
While this Cherry Almond Marzipan Strudel is lovely, there is a historical significance of Stollen. Originating in Dresden, Germany, Stollen is a traditional fruitcake that dates back to the 15th century. Over the years, it has become a staple of German Christmas celebrations. Furthermore, for many Germans, it symbolizes the joy and abundance of the holiday season.
This beautiful Cherry Almond Marzipan Strudel marries tradition with creativity. Consequently, it’s a versatile recipe for either Christmas or Valentine’s Day. Honestly, you don’t need a holiday excuse to make this lovely dessert.
Cherry Almond Marzipan Stollen
Ingredients
For the stollen:
- cherry juice and/or Kirsch for soaking
- 1 cup dried cherries chopped
- 2+1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 package of active dry yeast
- 3/4 cup +2 tablespoons unsalted butter divided, melted
- 1/4 cup lukewarm milk
- 3/4 cup raw almond leaves
- 4+1/2 oz marzipan
- 1/3 cup powdered sugar
For the glaze:
- 2/3 cup powdered sugar
- 3-4 tablespoons of the reserved liquid
- 1/4 cup dried cherries chopped
- 1/4 cup chopped almonds
Instructions
Make the stollen:
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Soak the dried cherries in cherry juice or Kirsch for about 2 hours or overnight.
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Whisk together the flour, salt, sugar, and yeast.
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Melt 3/4 cup butter, add milk, and pour into the dry mixture.
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Knead until a shiny dough forms.
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Cover with a dish towel and leave for 30 minutes.
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Line a baking sheet with parchment paper.
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Drain the cherries. reserve the liquid for the glaze or to use in cocktails if you wish.
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Roll out the dough on a lightly floured surface.
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Sprinkle the infused pomegranate arils and chopped almonds over the dough.
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Fold and knead them into the dough.
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Let rise for 15 minutes.
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Pat out the dough into a rectangular shape.
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Place the marzipan down the middle vertically.
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Fold the sides over to cover the marzipan completely.
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Transfer to the prepared baking sheet.
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Cover with a clean dish towel. Let rest for 10 minutes.
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Preheat oven to 350 F.
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Bake for 25 minutes or until the stollen turns golden around the edges.
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Remove from the oven and transfer to a wire rack.
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Place the wire rack back over the parchment-lined baking sheet.
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Melt the remaining butter and brush the tops and sides of the stollen while it is still warm.
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Sprinkle with powdered sugar to coat the entire stollen.
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Let cool completely.
Make the glaze:
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Whisk together the powdered sugar and reserved liquid, one tablespoon at a time until it reaches a glaze consistency.
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Drizzle the glaze over the stollen.
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Sprinkle the cherries and almonds over the glaze.
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When the glaze has dried completely, transfer the stollen to a platter.
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Cut and serve.
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 this Cherry Almond Marzipan Strudel? Also, check out some of these other recipes:
PLUM CARDAMOM MARZIPAN STRUDEL
CHOCOLATE CHERRY VALENTINE’S FONDUE
CHERRY CASHEW MARZIPAN STOLLEN HEARTS
RED, WHITE, AND BLUE STRUDEL
