Stollen, the rich German fruit bread packed with dried fruit, nuts, and marzipan, is a holiday classic. But once the holidays are over, you might find yourself with leftover stollen and a craving for something new. This article presents three genuinely useful stollen sandwich fillings that transform the dense, sweet bread into a delightful treat, perfect for breakfast, dessert, or an afternoon snack. Each filling is designed to complement the stollen’s natural flavors, balancing its sweetness with creamy, tangy, or spiced notes.
Ingredients
For the Classic Buttercream Filling:
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) heavy cream or milk
- Pinch of salt
For the Marzipan Cream Cheese Filling:
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (60 g) marzipan (or almond paste), at room temperature
- 1/4 cup (30 g) powdered sugar
- 1/2 teaspoon almond extract
For the Spiced Apple Filling:
- 1 cup (240 ml) apple butter (or thick applesauce)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon (15 ml) lemon juice
For assembling:
- 8 slices of stollen (about 1/2 inch thick)
Instructions
- Prepare the Classic Buttercream Filling: In a medium bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the vanilla extract, heavy cream (or milk), and a pinch of salt. Beat for another minute until the filling is smooth and spreadable. Set aside.
- Prepare the Marzipan Cream Cheese Filling: In another bowl, beat the softened cream cheese and marzipan together until well combined and no lumps remain. Add the powdered sugar and almond extract, and beat until smooth. If the mixture is too thick, add a teaspoon of milk to loosen it. Set aside.
- Prepare the Spiced Apple Filling: In a small bowl, stir together the apple butter (or applesauce), cinnamon, nutmeg, and lemon juice. Mix well to combine. Set aside.
- Assemble the sandwiches: Take two slices of stollen. Spread a generous layer of your chosen filling on one slice, leaving a small border around the edges. Top with the second slice of stollen, pressing gently to adhere.
- Repeat with the remaining ingredients to make a total of four sandwiches (or adjust the number based on how many you want).
- Serve immediately or toast lightly in a skillet or toaster oven for a warm, melty treat (see Tips).
Tips
- Softening butter and cream cheese: For the smoothest fillings, ensure your butter and cream cheese are at room temperature before beating. If you’re short on time, cut them into small cubes and let them sit for 15 minutes.
- Substitutions: No marzipan? Use 2 tablespoons of almond butter mixed with 1 tablespoon of honey, or simply increase the powdered sugar and add an extra 1/2 teaspoon of almond extract. For a dairy-free version, use vegan butter and cream cheese alternatives.
- Toasting: If you prefer a warm sandwich, lightly butter the outside of the stollen slices and toast them in a skillet over medium heat for 1-2 minutes per side, until golden and the filling is slightly melted. This works especially well with the apple filling.
- Common mistake: Don’t overfill the sandwiches, as the filling can squeeze out when you bite into them. A 1/4-inch layer is plenty.
Serving Suggestions
Serve these stollen sandwiches as a festive breakfast or brunch item, alongside a cup of coffee or tea. They also make a lovely dessert or afternoon pick-me-up. For an extra touch, dust the tops with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk. The buttercream and marzipan versions pair beautifully with fresh berries or a dollop of whipped cream.
Variations
- Chocolate Hazelnut: Spread a layer of chocolate-hazelnut spread (like Nutella) on one slice, and top with a few chopped toasted hazelnuts for crunch.
- Lemon Curd: For a bright, tangy twist, use a high-quality lemon curd as the filling. The citrus cuts through the richness of the stollen perfectly.
- Savory-Sweet: Try a thin layer of sharp cheddar or brie cheese with a drizzle of honey. The salty-sweet combination is surprisingly delicious.
- Toasted Almond: Mix 2 tablespoons of toasted sliced almonds into the buttercream filling for added texture and nutty flavor.
Storage and Reheating
Assembled sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. However, the stollen may become soggy from the fillings over time, so it’s best to assemble them fresh if possible. If you have leftover fillings, they can be stored separately in the refrigerator for up to 5 days. To reheat a refrigerated sandwich, place it in a toaster oven at 350°F (175°C) for 5-7 minutes, or until warmed through and the filling is soft. Avoid microwaving, as it can make the bread tough and chewy.
Frequently Asked Questions
Can I use stale stollen? Yes, in fact, slightly stale stollen works well for toasting, as it holds its shape better. If your stollen is very hard, you can revive it by warming it in the oven for a few minutes before assembling.
Can I make these sandwiches ahead of time? It’s best to assemble them no more than 2-3 hours before serving, as the fillings can make the bread soggy. If you need to prep ahead, make the fillings and store them separately, then assemble just before serving.
What if I don’t have marzipan? You can substitute with almond paste (which is less sweet) and add a bit more powdered sugar. Or, use 2 tablespoons of almond butter mixed with 1 tablespoon of honey for a similar flavor profile.
Can I freeze these sandwiches? Yes, you can freeze assembled sandwiches (without toasting) for up to 1 month. Wrap them tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving, or toast from frozen in a toaster oven.
Are these sandwiches only for breakfast? Not at all! They make a great dessert, snack, or even a tea-time treat. The buttercream and marzipan versions are rich enough to serve as a dessert, while the apple filling is more breakfast-oriented.
Can I use a different bread? While this recipe is specifically designed for stollen, you could use a similar sweet bread like brioche or panettone. Keep in mind that the flavor and texture will differ slightly.
Related
- Khachapuri Day: History and How to Make It
- James Martin Stollen Recipe: Classic German Fruit Bread
- Chicken Paprikash Recipe: Classic Hungarian Comfort Food
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