Everything Easter (Marzipan Eggs & Pistachio Zopf) and Strudel & Cream is back

Marzipan Apricot Easter Eggs and Easter Pistachio Walnut Zopf | www.strudelandcream.com

Hello, Hallo, Hi, Servus, G’day, Gruezi.

I can’t tell you how happy I am to be back blogging here at Strudel & Cream. And I am very grateful that you found your way (back) to my humble site. After almost exactly one year of silence on this blog I do not take this for granted. Thank you.

Easter Pistachio Walnut Zopf | www.strudelandcream.com

Why the silence, you might be asking? There is one simple answer: Blogging did not feel right to me anymore. A lot of effort goes into each post: recipe creation, grocery shopping, recipe testing, food styling and photography, photo editing and last but not least putting everything into writing here on Strudel & Cream.

Towards the end of 2013, beginning of 2014 this entire process started to feel forced. It was a gradual process. But when this feeling stayed for several months (no matter how much I though about my blog and its direction), I decided to take the “pressure” off me and delayed the next blog post. And continued to delay it and delay it. I had been absent for one or more months at a time before (e.g. due to busy times in my day job) but I was always already thinking about my next posts. But this time, in spring last year, I realized that I might want to take a break from blogging after all. It turned out to be the right decision … and now I am back. My body is recharged, my kitchen is ready for new adventures and my camera, oh my dear camera, is happy to be used more often again.

Marzipan Apricot Easter Eggs | www.strudelandcream.com

Returning to blogging, I have decided to make a few changes:

First and foremost, the blog is now bilingual: it will not only be available in English but I will also post in German from now onwards. For the German version please have a look here here.

I decided to have a fixed day of blogging: From now on I plan to post every Wednesday.

There are now a couple of new ways you can follow me:

  • Strudel & Cream is now on Facebook . Finally.
  • You can subscribe via Email. New posts will be delivered directly to your inbox. Register your email on top right of the blog.

And of course as before:
RSS (e.g. via Feedly or Bloglovin) | Pinterest | Twitter | Instagram

Before I forget: I prepared an overview of food photography, food styling and food writing workshops, conferences and online courses. If you are like me struggling to keep the overview of who is offering what kind of learning opportunity in this big food blogosphere, you can check it out here.

Easter Pistachio Walnut Zopf | www.strudelandcream.com

… and I assure you, this is not a prank of April fools day. If you don’t believe me (and I would not blame you after such a long absence), simply stay tuned for next week’s post.

In the meantime I wish you and your loved ones a great Easter weekend. If you are looking for a last minute recipe, I brought even two with me. The apricot marzipan Easter eggs are easy and relatively quick to make. The pistachio zopf needs a bit more prep/wait time as the yeast dough has to rise but it’s well worth the wait.

Happy Easter!

Easter Pistachio Walnut Zopf | www.strudelandcream.com

Pistachio Walnut Zopf

Ingredients (for about 20 slices):
500 g flour (plus more for the surface)
20 g fresh yeast (half a cube)
300 ml milk + 1 Tbsp milk (for brushing)
pinch salt
2 egg yolks
2 eggs
75 g butter
75 g sugar
100 g pistachios (raw, unsalted)
100 g walnuts
50 ml milk
1 egg white
5 Tbsp icing sugar
1-2 Tbsp milk

1) Sieve flour and salt into a large bowl. Heat milk until lukewarm. Melt butter until lukewarm. Whisk the two egg yolks and one egg.
2) Dissolve yeast in lukewarm milk.
3) Add butter, eggs, yeast-milk and sugar to the flour and knead to a smooth dough. Cover bowl with damp cloth and let sit in a warm location for 40 minutes until the dough has doubled in volume.
4) In the meantime prepare the filling: chop pistachios and walnuts and combine with sugar, milk and one egg white.
5) Line baking sheet with parchment paper. Whisk one egg with a tablespoon of milk.
6) Knead dough on a lightly floured surface. In case the dough is too sticky, add a few tablespoons of flour. Roll out the dough until if forms a roughly 40×40 cm square. Spread the nut filling evenly on the dough, sparing a margin of 2 cm along the edges.
7) Roll up the dough and cut the roll lengthwise in half (with a pair of kitchen scissors or a knife). Stick the two dough halves together on one side and loop them around each other so that the cut surface faces the outside. Squeeze the ends together and carefully transfer the zopf, the plaided bun, to the baking sheet. Brush the zopf with the egg milk.
8) Let the zopf sit for another 10 minutes. In the meantime preheat the oven to 180 ºC.
9) Bake the zopf on the lowest rack for 35-40 minutes. Remove zopf from oven and let cool completely.
10) Combine icing sugar and milk and pour over cooled zopf.
11) Serve & enjoy.


Ingredients (for approx. 25 easter eggs):
100 g dried apricots (unsweetened)
200 g marzipan
200-250 g white chocolate
40 g dark chocolate

1) Add dried apricots to a food processor and pulse until evenly chopped. Add cubed marzipan and pulse until marzipan-apricot mixture is well-blended.
2) Form small 3-4 cm long eggs with your hands and chill in the fridge.
3) In the meantime melt white chocolate in a bain-marie (double boiler). Dip the eggs into the chocolate and roll until evenly coated. Allow excess chocolate to drop off. Place on a paper lined tray or plate and refrigerate easter eggs until firm.
4) Once the white chocolate coating is firm, melt dark chocolate in a bain-marie (double boiler). Either use a fork to drizzle the melted chocolate onto the easter eggs or fill the melted chocolate in a small piping bag to pipe the desired design onto the marzipan-apricot-easter eggs. Put easter eggs back into the fridge until the chocolate deco is firm.
5) Either serve immediately or refrigerate in a sealed container for up to a week.

Note: If in a hurry, leave out step 4.