Come Christmas time our delicious Corso Stollen is the accompanied best by coffee or tea. Our Stollen is made of especially rich yeast dough steeped in raisins, almonds and candied lemon and orange peels.

Like all our Stollens the Corso Christmas Stollen with raisins is purely hand-made. The special recipe of our Christmas now represents the tradition of three generations of Corso confectioners. Crucial to the quality of our product is a special composition of different greases and spices that underlie strict controls of our experts.

Only hand picked ingredients are used for our products. Only after some time of storage the Stollen will develop its full aroma – becoming richer and juicier. Upon receiving our Stollen be a little patient - you will be rewarded!

The ideal temperature for storage is 46 to 50 degrees Fahrenheit (8 to 10 degrees Celsius). In a dry place the Stollen will keep for three months.

available at fall 2010

Our Corso Stollen with almonds is one of our most demanded pastries at Christmas time. It is made of a rich batter and is baked without sultanas. Instead of sultanas, we add a larger amount of sweet almonds to the batter.

You can order this Stollen either at a weight of 1000g or 1500g.
keeping quality: 3 weeks

available at fall 2010

A special delicacy of our pastry shop is the Swiss Stollen. It is a Stollen with almonds covered with chocolate gaze.
keeping quality: 3 weeks

available at fall 2010

Foundation of this Stollen is a rich yeast batter. When the poppy seed paste is rolled into the batter, the typical pattern is produced which you will notice upon cutting the Stollen. Because this Corso Stollen's batter is smoother than other batters it must be baked in a square form to receive its typical form and consistency.
keeping quality: 2 weeks

available at fall 2010

Foundation to this Corso Stollen is a light batter made with curd and baking powder. It contains sultanas and almonds. Get a taste of this Stollen as an alternative at your Christmas coffee table.
keeping quality: 3 weeks

available at fall 2010

This Corso Stollen is suited for a diabetic diet – it contains cyclamate, saccharin and fructose and sorbitol as sugar replacements.
Keeping quality: 4 weeks

available at fall 2010