This easter wreath with nut or almond filling and easter eggs is always part of the classical easter baking mania at our house.
I use a quark (cream cheese) oil dough instead of a yeast dough, the recipe was one for "Nussschnecken" (spiral shaped nut pastries), which I got a long time ago from my first boyfriend's mom. Thanks Gaby!
150 g quark (or cream cheese)
6 TBSP milk
6 TBSP oil
75 g sugar
1 vanilla bean
salt
300 g flour
1 pck. (15 g) baking powder
Filling:
200 g ground almonds or hazelnuts
1 egg
60 g sugar
½ TSP cinnamon
some milk
Egg or milk for shining/brushing
powdered sugar icing, if you like
Energy: 303 kcal per piece at 12 pieces
6 TBSP milk
6 TBSP oil
75 g sugar
1 vanilla bean
salt
300 g flour
1 pck. (15 g) baking powder
Filling:
200 g ground almonds or hazelnuts
1 egg
60 g sugar
½ TSP cinnamon
some milk
Egg or milk for shining/brushing
powdered sugar icing, if you like
Energy: 303 kcal per piece at 12 pieces
Preparation:
Mix quark,
milk and oil, add sugar, vanilla mark, salt, flour and baking soda. Knead well and roll out to a rectangle of about 20 x 60 cm.
Mix the ingredients for the filling, keep the halved egg shells from the egg!
Mix the ingredients for the filling, keep the halved egg shells from the egg!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRapTtbXrPKOczsIwcoq3nP67gbjNNaG1528I4-GmY7scdkmIMiNfHAyh0OocnM7i87ps0BEj-1PBnVGdvQtD2rqHlE72ofW0oiolbNdLaAlMGGCQdPwUhyH1rcvy-JXq7UrOdlXp4iM/s200/blogger-image--854638565.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSqoDhdh7nDnvs3fVP_6msI6TaAzb8lgP3y12jd6A2CNH0WVHSEopXfvyj09w_ctBQZjB6Pbff4RcHvjAtmc62gWHlwxI2J94Fa0XANgDh3VqAI6x55tn_OQAoanU02yGmxqQse4rvws/s200/blogger-image-1089221815.jpg)
Spread the filling on the dough rectangle, leave a margin on the longer side.
Start at the opposite long side to roll up the dough, then cut the roll length wise, such that you get 3 equal parts that are still connected on one end.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGDnF13618Db3zMQCWvinpwufAcFlZ7cW0tinif6YzqS4FBlEn5BNNLgISKZkIYlJAgQ7Yvv3U-rEdGpUuVA5I4nHrtPgBjvrGDXubbIXKbpriqVrQ7rSllBFukpMwsailU_v8EKIVQI/s200/blogger-image-1932694195.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlNkuKHHa2Xsp4XIuUMgo-9ZR9lhxJuo8W7fwQzxQdXfQmhUwim7UvbNnPn8b_Xlh3zKjHJkEGryr4-F5uEpxZMI4GiVynHkt3tAEX-HSLEaBYhf_Su-wAbhAr5sPi3CTVAut1RJJBc8/s200/blogger-image-1361473297.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eVGxhaqLgNk-ejyRyBaO0pU44eGHJ82vLhPlZZQxEolQLMywGcwnpmdLFNa3KR36UIEZQt7PDgkpNKbnos5orVuj8J3xQJKD7Yz7dSuvrKh2HY1Hxa4cre14fpb7qwXNoSESxml3eeU/s200/blogger-image--750601959.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkogEJNBamn4Mbcdrg9l6OgUjovf8zgPzcYFGRvHXV74DJ4Ed3u2nr7NnN-pssIxmP5tMNVMQTmPJs1Y0s7BimXOX1tfXhthPs-vjyxRiJoQg5ECpcbNj2bsZM-NaSbOJBBekKbtrteY/s200/blogger-image-618182628.jpg)
Brush the wreath with the mixed egg and bake it for about 25 minutes at 180°C, then replace egg shells with easter eggs.
If you prefer to hide the filling in the braid, you can cut the quark oil dough into 3 pieces, roll each out to form a 10 x 70 cm rectancle, spread them with one third of the filling each, roll the rectangle up such that you get a long rope, and braid these ropes into the wreath.
And last but not least, for Nussschnecken, for which this recipe was meant: Once you spread the filling on the big rectangle, roll up the dough and cut it into dishes. Lay the dishes on a baking rack, and bake them for only about 17 minutes at 180 °C . Brush them with powdered sugar icing.
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