|This is a low-risk approach to Christmas Stollen. My apologies to anyone reading this recipe who actually makes the real thing. But, this is a fast and easy way to make an acceptable fruit cake like bread without all of the excess sugar and fat of the real thing. The fruit and nuts listed among the ingredients are only a suggestion. The loaf can be cut into 1" widths resulting is a dozen pieces.|
Heat the oven to 350°F.
In a mixing bowl, combine ricotta cheese with almond extract and cinnamon. Stir together until evenly mixed. In a separate bowl, mix the fruit and nut pieces until evenly mixed. Set both bowls aside with fruit and nuts to be used once dough is prepared.
To prepare dough, cover a large cool work surface with wax paper. Turn out both of the crescent roll packages onto the work surface. Compress the dough as needed in order to eliminate the perforations between each of the triangles. Using fingers, press the edges together to assure the perforations are gone, creating a rectangular sheet of dough approximately 12" x 15". (You may choose to simply roll out the dough completely using a rolling pin, but this will require using a slightly floured board.)
Using a soft spatula, spread the cheese mixture evenly across the entire dough sheet making sure to reach all edges. Sprinkle the fruit/nut mixture evenly over the entire dough sheet also making sure to reach all edges.
Fold 1/3rd of the dough toward the center of the dough sheet. Fold the remaining 1/3rd over the top, creating a log approximately 3" thick. Using both hands, slightly compress the log's length from 15" down to 12". Carefully transfer the log to the baking sheet. Place in center rack of oven for 30 minutes. Remove from oven and place on serving dish. Lightly dust with powdered sugar to complete the pastry. Cut one slice at a time and serve.
|The nutrition information on this dessert is similar to a cinnamon roll without icing.||20 minutes prep time, then 30 minutes baking time.|