Simple Stollen
12-14 slices
Ingredients
8oz cream cheese
1/4 cup sugar
1 1/2 to 2 teaspoons rum flavoring
1/4 cup blanched chopped almonds
1/2 cup raisins
1/4 cup chopped marachino cherries drained
2 (8oz) cans pilsbury refrigerated quick crescent dinner rolls
Glaze:
1 cup powdered sugar
2-3 Tbs. milk
1/4 cup sugar
1 1/2 to 2 teaspoons rum flavoring
1/4 cup blanched chopped almonds
1/2 cup raisins
1/4 cup chopped marachino cherries drained
2 (8oz) cans pilsbury refrigerated quick crescent dinner rolls
Glaze:
1 cup powdered sugar
2-3 Tbs. milk
Instructions
Heat Oven to 375
beat cream cheese and sugar until fluffy
stir in rum flavoring, almonds, raisins, cherries.
Unroll dough into 4 long rectangles on ungreased cookie sheet. Overlap long sides, firmly press perforations and edges to seal.
Press into cookie sheet to cover
Spread cream cheese filling in a 5 inch strip down the center of the dough to within 1 inch of the ends
Using pastry wheel, make cuts about 1/2 inch wide on each side of the square just to the edge of the filling.
fold opposite strips of dough at an angle halfway across filling, alternating from side to side slanting strips downwards to give a braided appearance.
Fold the last two strips under to seal.
Bake at 375 for 20-25 minutes Until golden brown
cool and drizzle glaze over top
Garnish with candied pineapple and cherries.
beat cream cheese and sugar until fluffy
stir in rum flavoring, almonds, raisins, cherries.
Unroll dough into 4 long rectangles on ungreased cookie sheet. Overlap long sides, firmly press perforations and edges to seal.
Press into cookie sheet to cover
Spread cream cheese filling in a 5 inch strip down the center of the dough to within 1 inch of the ends
Using pastry wheel, make cuts about 1/2 inch wide on each side of the square just to the edge of the filling.
fold opposite strips of dough at an angle halfway across filling, alternating from side to side slanting strips downwards to give a braided appearance.
Fold the last two strips under to seal.
Bake at 375 for 20-25 minutes Until golden brown
cool and drizzle glaze over top
Garnish with candied pineapple and cherries.
