Think of these recipes as comfort you already know, just a bit more festive. You’ll find clear, tested recipes for stollen, lebkuchen, vanillekipferl and more, with simple steps for doughs, spice blends, and baking times. Follow the instructions, prep ingredients ahead, and keep a tidy workspace. Try one cookie and you’ll want the roast goose recipe next, so keep going to build a full holiday menu.
Stollen (Traditional Fruit Bread)
A rich, buttery fruit bread studded with dried fruit and marzipan — a festive Stollen you’ll want to bake every holiday season.
Ingredients:
- 4 cups (500 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp (1 packet, 7 g) active dry yeast
- 1/2 cup (120 ml) whole milk, warmed to about 110°F (43°C)
- 3 large egg yolks, room temperature
- 1/2 cup (115 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp lemon zest (about 1 lemon)
- 1 tsp ground cardamom or 1/2 tsp ground cinnamon (optional)
- 1 cup (150 g) mixed dried fruit (raisins, currants, chopped candied citrus peel)
- 1/2 cup (75 g) chopped toasted almonds
- 7 oz (200 g) marzipan roll or log (optional)
- 3 tbsp rum or orange juice (to soak fruit)
- 4 tbsp (55 g) unsalted butter, melted (for brushing)
- 1 cup (120 g) powdered sugar, for dusting
How to Make:
- Soak the dried fruit in rum or orange juice for at least 30 minutes, then drain.
- In a small bowl, whisk the warmed milk and yeast; let sit 5–10 minutes until foamy.
- In a large bowl, combine flour, sugar, salt, and spices.
- Stir in yeast mixture, egg yolks, vanilla, lemon zest, and softened butter; mix into a soft dough.
- Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
- Knead in the drained fruit and chopped almonds until evenly distributed.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
- Punch down dough and roll into a rectangle about 12×8 inches.
- If using marzipan, roll it into a log and place along the center of the rectangle; fold dough over to encase the marzipan and shape into a loaf, slightly flattened.
- Place loaf on a parchment-lined baking sheet, cover, and let rise 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C).
- Bake for 30–40 minutes until golden brown and cooked through; tent with foil if browning too quickly.
- Immediately brush hot loaf with melted butter and generously dust with powdered sugar.
- Let cool on a rack; dust again with more powdered sugar before serving.
Enjoy slices with a cup of coffee or mulled wine — this Stollen is holiday comfort in every bite!
Lebkuchen (Spiced Honey Cookies)
Warm, spiced lebkuchen — honeyed German cookies that taste like holiday cheer in every bite.
Ingredients:
- 2 cups (240 g) all-purpose flour
- 1/2 cup (60 g) almond flour or finely ground blanched almonds
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1/2 cup (120 ml) honey (mild-flavored like wildflower)
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for brightness)
- 1/2 cup (75 g) chopped candied peel or chopped toasted nuts (optional)
For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 1–2 tbsp milk or lemon juice
How to Make:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, almond flour, baking powder, spices, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light.
- Beat in the egg, then stir in honey, vanilla, and lemon zest until combined.
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms. Stir in candied peel or nuts if using.
- Scoop tablespoon-sized portions of dough and place on the prepared sheet about 2 inches apart; gently flatten each to about 1/3-inch thick.
- Bake 10–12 minutes, until edges are set and tops are slightly puffed; don’t overbake.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with milk or lemon juice until smooth and drizzle or brush over cooled cookies; let the glaze set.
- Serve with holiday coffee or mulled wine and enjoy the warm spices.
These lebkuchen are perfect for gifting or nibbling by the tree — enjoy each cozy, spiced bite!
Pfeffernüsse (Peppernuts)
A small, spicy-sweet cookie that’s a holiday classic—Pfeffernüsse pack warm spices and a little kick in every bite.
Ingredients:
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/4–1/2 teaspoon ground black pepper (to taste)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) molasses or dark corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 small orange (optional)
- 1 cup powdered sugar (for dusting or glazing)
- 2–3 tablespoons milk or water (if making a glaze)
How to Make:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, spices, and salt in a bowl.
- In another bowl, cream the softened butter and granulated sugar until light.
- Beat in the egg, molasses, vanilla, and orange zest until combined.
- Gradually add the dry ingredients to the wet and mix into a firm, slightly sticky dough.
- Scoop small portions (about 1 teaspoon each) and roll into balls; place about 1 inch apart on the prepared sheet.
- Bake 10–12 minutes until puffed and slightly cracked—do not overbake.
- Let cookies cool on the sheet for a few minutes, then transfer to a wire rack.
- For a powdered finish, toss cooled cookies in powdered sugar; for a glaze, mix powdered sugar with milk or water to a drizzling consistency, brush or dip cookies, and let set.
- Store in an airtight container; flavors deepen over a day or two.
Enjoy these warmly spiced Pfeffernüsse with a cup of tea or glühwein—perfect for cozy holiday moments.
Vanillekipferl (Vanilla Crescent Cookies)
Buttered, nutty little crescent cookies dusted in vanilla — a classic German holiday treat.
Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) ground almonds or hazelnuts
- Pinch of salt
- 1 cup (120 g) powdered sugar (for dusting)
- 1–2 teaspoons vanilla sugar or 1/2 teaspoon vanilla extract mixed into the powdered sugar
How to Make:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract and egg yolk until combined.
- Stir in the ground nuts, flour, and a pinch of salt to form a soft dough.
- Shape small pieces of dough (about 1 tablespoon each) into little crescent shapes and place them on the prepared sheet.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack.
- While still warm, roll the cookies in the powdered sugar mixed with vanilla (or dust generously).
- Allow the cookies to cool completely so the sugar coating sets.
Enjoy these melt-in-your-mouth Vanillekipferl with coffee or mulled wine — perfect for sharing and savoring during the holidays!
Spekulatius (Spiced Shortcrust Cookies)
Crispy, warmly spiced shortcrust cookies perfect with coffee or mulled wine.
Ingredients:
- 2 1/4 cups (280 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup (170 g) unsalted butter, cold and cubed
- 1 large egg
- 3 tablespoons milk (plus extra if needed)
- 1 teaspoon vanilla extract
- Optional: sliced almonds or pearl sugar for decorating
How to Make:
- Whisk together the flour, sugar, baking powder, salt, and all the spices in a large bowl.
- Cut the cold cubed butter into the dry mix with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
- Beat the egg with the milk and vanilla, then pour into the bowl and stir until a firm dough forms; add a bit more milk if it’s too dry.
- Shape the dough into a flat disk, wrap in plastic, and chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll the chilled dough on a lightly floured surface to about 1/8–1/4 inch (3–6 mm) thick.
- Cut into shapes with cookie cutters or impress traditional motifs with a spekulatius mold; transfer shapes to the prepared sheets.
- Decorate with sliced almonds or pearl sugar if you like, pressing gently so they stick.
- Bake for 10–12 minutes, until edges are lightly golden; watch closely so they don’t overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these spiced spekulatius with a hot drink and good company — they’re holiday comfort in every bite!
Marzipan-Stuffed Dates
Marzipan-Stuffed Dates — sweet little German-inspired holiday bites.
Ingredients:
- 24 Medjool dates, pitted
- 8 oz (225 g) marzipan (store-bought or homemade), softened slightly
- 2 tbsp sliced almonds, toasted
- 2 tbsp powdered sugar (optional, for dusting)
- 1 tsp orange zest
- 1/4 tsp ground cardamom or cinnamon (optional)
- 12 slices of prosciutto or bacon (optional, for savory-sweet version)
- Toothpicks (if wrapping with prosciutto/bacon)
How to Make:
- Slice each date lengthwise on one side and remove the pit, keeping the date halves intact.
- Crumble or roll small pieces of marzipan into about 24 equal logs or balls, roughly the size to fit inside each date.
- Mix the orange zest and cardamom or cinnamon into the marzipan pieces so each has a hint of citrus and spice.
- Stuff one marzipan piece into each pitted date and press gently to close.
- If using almonds, press a few toasted almond slices into the exposed marzipan on top of each date.
- For a savory version, wrap each stuffed date with half a slice of prosciutto or bacon and secure with a toothpick.
- If wrapping with bacon, place on a baking sheet and bake at 400°F (200°C) for 10–12 minutes until bacon is crisp; prosciutto can be served as-is or warmed briefly.
- Sprinkle with powdered sugar if desired and let cool a minute before serving.
Enjoy these sticky-sweet marzipan-stuffed dates as a festive nibble with coffee or mulled wine!
Glühwein (Mulled Wine)
Warm, spiced Glühwein to cozy up cold winter nights.
Ingredients:
- 1 bottle (750 ml) dry red wine
- 1/2 cup water
- 1/3 cup sugar (adjust to taste)
- 1 orange, sliced (plus extra slices for garnish)
- 6 whole cloves
- 2–3 cinnamon sticks
- 2 star anise
- 1 small piece fresh ginger (about 1 inch), sliced (optional)
- 1/4 cup rum or brandy (optional, for a stronger version)
How to Make:
- Pour the red wine and water into a saucepan.
- Add the sugar and stir to combine.
- Add the orange slices, cloves, cinnamon sticks, star anise, and ginger if using.
- Heat gently over low to medium-low heat until steam rises—do not boil.
- Reduce heat to keep the wine warm and let the spices infuse for 15–20 minutes.
- Taste and add rum or brandy if you like, and adjust sweetness if needed.
- Strain into mugs or heatproof glasses and garnish with an orange slice or a cinnamon stick.
- Serve warm and enjoy the cozy spice.
Warm up, sip slowly, and let the holiday spirit glow.
Eierpunsch (Warm Eggnog-Style Punch)
A cozy, velvety German egg-punch that tastes like warm eggnog with a citrusy, spiced hug.
Ingredients:
- 4 large egg yolks
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla extract or 1 vanilla pod, split
- 1 cup (240 ml) milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) white wine (or apple juice for non-alcoholic)
- 1/4 cup (60 ml) rum or brandy (optional)
- Zest of 1 lemon or orange
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, plus extra for garnish
- Pinch of salt
How to Make:
- In a medium bowl, whisk the egg yolks with the sugar until pale and slightly thickened.
- Stir in the vanilla and a pinch of salt.
- In a saucepan, warm the milk, cream, citrus zest, cinnamon, and nutmeg over medium heat until just below simmering — don’t boil.
- Temper the yolk mixture by slowly whisking in about 1/2 cup of the hot milk mixture until smooth.
- Pour the tempered yolks back into the saucepan with the remaining milk mixture and cook gently over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 3–5 minutes). Don’t boil.
- Remove from heat and stir in the white wine and the rum or brandy if using.
- Taste and adjust sweetness or spice as desired, strain if you prefer a smoother texture, and keep warm.
- Serve in warmed mugs, dust with a little nutmeg, and enjoy right away.
Cheers — this creamy, spiced Eierpunsch is perfect for chilly evenings and holiday get-togethers!
Rotkohl (Braised Red Cabbage)
A cozy, sweet-sour braised red cabbage that’s a holiday must-have—tender, fragrant, and perfect with roasts.
Ingredients:
- 1 medium red cabbage (about 2–3 lb), cored and thinly sliced
- 1 large onion, thinly sliced
- 2 tbsp unsalted butter (or neutral oil)
- 1 apple (Granny Smith or Braeburn), peeled, cored, and diced
- 3 tbsp brown sugar (adjust to taste)
- 3 tbsp apple cider vinegar (or red wine vinegar)
- 1 cup apple juice (or water/vegetable stock)
- 2–3 bay leaves
- 4 whole cloves (or 1/4 tsp ground cloves)
- 1 cinnamon stick (or 1/4 tsp ground cinnamon)
- Salt and freshly ground black pepper, to taste
- Optional: 1–2 tbsp red wine or port for depth
- Optional garnish: fresh parsley or a splash of balsamic glaze
How to Make:
- Melt butter in a large heavy pot or Dutch oven over medium heat.
- Add sliced onion and cook until soft and translucent, about 5 minutes.
- Stir in diced apple and brown sugar; cook 2–3 minutes until the sugar begins to dissolve.
- Add the sliced cabbage and toss to combine with the onion-apple mixture.
- Pour in apple juice and vinegar (and red wine or port if using).
- Add bay leaves, cloves, and cinnamon stick; season with a pinch of salt and pepper.
- Bring to a gentle simmer, then reduce heat to low and cover.
- Braise, stirring occasionally, until cabbage is tender and flavorful, 45–60 minutes. Add a splash more liquid if it gets too dry.
- Taste and adjust seasoning—add more vinegar for tang, sugar for sweetness, or salt and pepper as needed.
- Remove bay leaves, cloves, and cinnamon stick before serving. Garnish if you like.
Finish with a warm serving—this sweet-and-tangy Rotkohl pairs beautifully with roasts and holiday favorites. Enjoy!
Kartoffelsalat (German-Style Potato Salad)
A warm, tangy Kartoffelsalat that’s comfortingly German — perfect alongside sausages or roast meats.
Ingredients:
- 2 lbs (900 g) waxy potatoes (Yukon Gold or red)
- 1 small yellow onion, finely chopped
- 4 slices bacon
- 1/2 cup (120 ml) beef or vegetable broth, hot
- 3 tbsp white wine vinegar
- 2 tbsp vegetable oil or neutral oil
- 1 tsp Dijon mustard
- 1 tsp sugar
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh chives or parsley
- Optional: 1 tsp celery seed or a few cornichons, chopped, for extra tang
How to Make:
- Place potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer until just tender, about 15–20 minutes.
- Drain, let cool slightly, then peel if desired and cut into 1/2-inch slices or bite-sized chunks.
- While potatoes cook, fry the bacon in a skillet until crisp. Remove bacon, crumble when cool, and reserve 1–2 tbsp bacon fat.
- Add the chopped onion to the hot bacon fat for 1–2 minutes to soften, then remove from heat.
- Stir hot broth, vinegar, oil, mustard, sugar, salt, and pepper into the onion and bacon fat to make the dressing.
- Pour the warm dressing over the sliced potatoes and gently toss so the potatoes soak up the flavors.
- Fold in the crumbled bacon and chopped herbs. Taste and adjust seasoning with salt, pepper, or a splash more vinegar if needed.
- Let the salad rest at room temperature for 15–30 minutes so flavors meld; serve warm or at room temperature.
Enjoy your Kartoffelsalat — simple, cozy, and irresistibly tangy!
Bratwurst With Sauerkraut
A warm, comforting plate of savory bratwurst nestled in tangy sauerkraut — a classic German favorite that’s hearty and simple.
Ingredients:
- 4 bratwurst sausages (pork or beef)
- 2 tablespoons butter or oil
- 1 medium onion, thinly sliced
- 1 clove garlic, minced (optional)
- 2 cups sauerkraut, drained (reserve a little juice)
- 1/2 cup beer or chicken broth
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 4 crusty rolls or boiled potatoes, for serving
How to Make:
- Heat butter or oil in a large skillet over medium heat.
- Add bratwurst and brown on all sides, about 6–8 minutes. Remove and set aside.
- In the same skillet, add sliced onion and cook until soft and lightly caramelized, about 5 minutes.
- Stir in garlic and cook 30 seconds until fragrant.
- Add sauerkraut, beer or broth, brown sugar, and caraway seeds. Stir to combine.
- Return bratwurst to the skillet, nestling them into the sauerkraut.
- Cover, reduce heat to low, and simmer 10–15 minutes so flavors meld and sausages cook through.
- Taste and season with salt and pepper as needed.
- Garnish with chopped parsley and serve with crusty rolls or boiled potatoes.
Enjoy a steaming plate of bratwurst and sauerkraut — perfect for cozy nights and big appetites!
Roast Goose With Apples and Onions
A golden, crackling roast goose stuffed with apples and onions — cozy, festive, and full of autumn warmth.
Ingredients:
- 1 whole goose (8–10 lb / 3.5–4.5 kg), giblets removed
- Salt and freshly ground black pepper
- 2–3 apples (firm variety like Granny Smith or Braeburn), quartered
- 2 medium onions, quartered
- 2–3 sprigs fresh thyme (or 1 tsp dried thyme)
- 1–2 bay leaves
- 1 orange, halved (optional, for extra aroma)
- 2 cloves garlic, smashed (optional)
- 1–2 cups low-sodium chicken or vegetable stock (for the roasting pan)
- 1–2 tbsp honey or maple syrup (optional, for glazing)
- 1–2 tbsp apple cider vinegar or balsamic (optional, for glaze)
- Kitchen twine (for trussing)
- Olive oil or softened butter (1–2 tbsp) for rubbing the skin
How to Make:
- Preheat the oven to 375°F (190°C).
- Pat the goose dry inside and out with paper towels; prick the skin all over with a fork or skewer (not the meat) to help fat render.
- Generously salt and pepper the cavity and the outside of the goose.
- Stuff the cavity with the quartered apples, onions, thyme sprigs, bay leaves, and orange halves or garlic if using.
- Truss the goose with kitchen twine to keep the stuffing in place and the legs tucked.
- Rub the skin with a little olive oil or softened butter to help browning.
- Place the goose breast-side up on a rack in a roasting pan and pour 1 cup of stock into the pan to keep drippings from burning.
- Roast for about 2 to 2½ hours (roughly 20–25 minutes per pound), basting every 30–40 minutes with pan juices and draining excess fat if the pan gets too full (save rendered fat for roasting potatoes!).
- About 30 minutes before the end, brush the skin with honey or maple syrup mixed with a little vinegar for a glossy, lightly sweet glaze, and increase oven to 400°F (200°C) if the skin needs extra crisping.
- Check doneness: the thickest part of the thigh should read 165°F (74°C) with a meat thermometer and juices should run clear.
- Remove the goose from the oven and let it rest 15–20 minutes before carving so the juices redistribute.
- Carve the goose, serve with the roasted apples and onions, and spoon pan juices or make a quick gravy from the drippings.
Enjoy the crispy skin, tender meat, and warm apple-onion flavors — perfect for holiday gatherings.
Rinderrouladen (Beef Rouladen)
Tender, savory beef rouladen — Germany’s cozy, flavor-packed dinner that’s perfect for holidays.
Ingredients:
- 4 large thin beef top-round or rump slices (about 4–6 oz / 120–170 g each), pounded thin
- Salt and freshly ground black pepper
- 2 tablespoons Dijon mustard (or German mustard)
- 8 thin slices of bacon (or Speck), halved if large
- 1 large onion, finely chopped
- 4 dill pickle spears, quartered lengthwise (or 8 small gherkins)
- 2 tablespoons vegetable oil (or lard)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) dry red wine (or additional beef broth)
- 1 bay leaf
- 4 whole cloves (optional)
- 1 teaspoon sugar (optional, balances acidity)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
How to Make:
- Pat the beef slices dry and season both sides with salt and pepper.
- Spread about 1/2 tablespoon mustard over each slice of beef.
- Lay two bacon slices across each beef piece, then place chopped onion and 1–2 pickle quarters near one edge.
- Roll each beef slice tightly from the pickle side, tucking in the sides, and secure with toothpicks or kitchen twine.
- Heat oil in a large skillet or Dutch oven over medium-high heat until hot.
- Brown the rouladen on all sides, about 2–3 minutes per side, then remove and set aside.
- Reduce heat to medium, add butter to the pan, and sauté any remaining onions until soft and translucent.
- Sprinkle flour over the onions, stir for 1 minute to make a light roux.
- Gradually add red wine, scraping up browned bits, then pour in beef broth while stirring to create a smooth sauce.
- Return the rouladen to the pot, add bay leaf, cloves (if using), and sugar (if using), and bring to a gentle simmer.
- Cover and simmer on low for 1.5–2 hours, or transfer to a preheated 325°F (160°C) oven and bake until meat is tender.
- Remove rouladen to a serving platter; skim fat from the sauce and simmer to reduce slightly if needed.
- Taste sauce and adjust seasoning with salt and pepper; remove bay leaf, cloves, and toothpicks/twine.
- Pour sauce over rouladen, garnish with chopped parsley, and serve with boiled potatoes, spaetzle, or red cabbage.
Enjoy a warm, hearty slice — this Rinderrouladen is comfort on a plate!
Apfelstrudel (Apple Strudel)
Flaky, cinnamon-scented apple strudel that’s warm, buttery, and perfectly cozy for the holidays.
Ingredients:
- 1 sheet store-bought puff pastry (about 250 g) or alternatively strudel dough
- 4 medium tart apples (e.g., Granny Smith), peeled, cored, and thinly sliced
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup (75 g) raisins (optional)
- 2 tbsp lemon juice
- 2 tbsp breadcrumbs (or 2 tbsp crushed toasted nuts for variation)
- 3 tbsp unsalted butter, melted (plus extra for brushing)
- 1 egg, lightly beaten (for egg wash)
- Powdered sugar, for dusting
- Vanilla sauce, whipped cream, or vanilla ice cream for serving (optional)
How to Make:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sliced apples with sugar, cinnamon, nutmeg (if using), lemon juice, and raisins; set aside to macerate 5–10 minutes.
- If using breadcrumbs, melt 1 tbsp butter and toast breadcrumbs in a small pan until golden; let cool.
- Roll out puff pastry on a lightly floured surface into a roughly 12×16 inch rectangle.
- Brush the center of the pastry with a little melted butter and sprinkle the toasted breadcrumbs in a line down the center to absorb juices.
- Mound the apple mixture over the breadcrumbs in an even line, leaving at least 1–2 inches clear on all sides.
- Brush the exposed pastry edges with beaten egg. Fold the long sides over the filling, then fold in the short ends and seal to form a tight log. Place seam-side down on the prepared baking sheet.
- Brush the top with remaining melted butter, then with egg wash for a glossy finish. Cut 3–4 small slits in the top to vent steam.
- Bake 25–30 minutes, until pastry is puffed and golden brown and the filling is bubbly.
- Let cool 10 minutes, then dust with powdered sugar and slice to serve with vanilla sauce, cream, or ice cream.
Serve warm and enjoy a slice of holiday comfort!
Conclusion
You’ve got a solid set of recipes that bring German holiday flavors to your kitchen. Pick a few to try, plan ingredients, and prep dough or spice mixes a day ahead to save time. Roast the goose or cook rouladen slowly for best texture, and keep cookies in tins to stay fresh. Serve warm stollen or strudel with coffee, and sip glühwein like it’s 1890 — simple steps, tasty results.