20 years ago at my eldest daughter's christening, my then sister-in-law
brought a stollen her mother had made. Now before someone gets their
knickers in a twist about using 'pre-made' or 'canned' ingredients, close
this thread now and no one will get offended. The stollen was made using
Pillsbury crescent rolls. The mother has since died and the former
sister-in-law, although I still am cordial with her, couldn't boil water
without burning it, so forget getting a recipe from her. Can anyone help?
PS: it a 'memory' thing, this recipe, so please don't tell me I could make
my own stollen, I know that, what I want to do is replicate this one.
Oops, my bad. I had two recipes for stollen, one from Pillbury and another
that called for crescent rolls; I misremembered which was which. Here's the
one using crescent rolls:
1 (8-count) package refrigerated crescent rolls
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon flour
Heat oven to 350 degrees F.
Arrange rolls in a flat rectangle on a jellyroll pan or cookie sheet. Push
seams together so that cheese mixture will not run through to pan. Mix
remaining ingredients until smooth. Spread over crescent rolls, pushing
cheese almost to edges. Fold comers over mixture. Sprinkle with cinnamon.
Bake for 20 to 25 minutes until rolls are golden brown. Cheese will rise a
little then fall. Drizzle with a glaze of confectioners' sugar and milk
while still a little warm. Cool and serve.