Excellent recipes for filled Christmas cookies! Prepare the best with us

After a great fish soup, a perfectly fried steak and a delicious salad, the family is looking forward to the confectionary magic you will surprise them with this Christmas.

And it is the filled Christmas cookies that are in principle the queen of the holiday table, as their preparation consists only of baking the bodies, filling the cookies and subsequent decorating.

Make one of these recipes for Christmas cookies with cream!

Traditional Christmas stuffed nuts

Nuts filled with cream is my favorite candy for Christmas, no holiday table is complete without it! Try our recipe and fall in love with nothing just like me!

What will we need

For the dough

• 1 egg yolk
• 300 g plain flour
• 200 g of softened butter
• 100 g of powdered sugar
• 100 g ground nuts
• 100 g dark chocolate frosting
• juice of half a lemon
• 0.5 spoons of cocoa

For filling

• 100 g of hazelnut nougat (e.g. Nutella)
• 100 g of currant jam

Method

• Preheat the oven to 170°C
• Make a dough from flour, egg yolks, softened butter, sugar, nuts, lemon juice and cocoa.
• Press the dough into nut-shaped molds.
• Bake for 12-15 minutes and then leave to cool briefly.
• While the nuts are baking, mix the hazelnut nougat and currant marmalade.
• Also, melt the chocolate frosting in a water bath.
• Now it remains to fill the nuts with a mixture of nougat and marmalade and stick the two halves together.
• Dip the glued nut into the chocolate coating and it doesn’t want to harden.

Christmas filled cupcakes

For the cupcakes, we use a soft line dough.

What will we need

• 600 g plain flour (for a very fragile dough, replace part of the flour with solamyl or custard powder with a suitable flavor)
• 400 g of butter or vegetable fat
• 200 g of powdered sugar
• 2 egg yolks

Method

Dough

1. Sift the flour onto the roll.
2. Add sugar and chopped or grated solid fat.
3. Add the yolk.
4. Knead the other selected ingredients into the dough.
5. We process everything like a crumb with our fingertips.
6. Then we glue everything into a lump.
7. Wrap the dough in foil or a microtene bag and refrigerate for at least 2 hours.
8. Roll out the cooled Line dough into a sheet of 3 – 5 mm.
9. We cut out the approximate shape of a cupcake and press it into a mold, transfer it to a baking sheet and bake it in a preheated oven until pink. At 180 °C, it takes about 10-15 minutes.
10. Fill after cooling. As a filling, we can use butter cream set with flour porridge or cooked pudding.
11. Use melted chocolate or nuts to flavor the cream.
12. Decorate the top of the cupcake with the cream with a walnut or one of the small decorations.

Stuffed Christmas tubes

We make this recipe for tubes from short dough and then fill the cookies with delicious cream!

What will we need

• 600 g plain flour (for a very fragile dough, replace part of the flour with solamyl or custard powder with a suitable flavor)
• 400 g of butter or vegetable fat
• 200 g of powdered sugar
• 2 egg yolks

Method

1. Sift the flour onto the roll.
2. Add sugar and chopped or grated solid fat.
3. Add the yolk.
4. Knead the other selected ingredients into the dough.
5. We process everything like a crumb with our fingertips.
6. Then we glue everything into a lump.
7. Wrap the dough in foil or a microtene bag and refrigerate for at least 2 hours.
8. Roll out the cooled Linec dough into a sheet of 3 – 5 mm and cut strips from it.
9. We fold the tubes on the sheet with the joint down.
10. Bake until pink.
11. Immediately after removing the baked tubes from the oven, slide them down and straighten them on a flat tray.
12. Fill the cooled tubes with egg white snow, cream or whipped cream.
13. We just sugar the surface or partially pour one of the toppings.

Christmas stuffed rolls

We also bake the body for the stuffed rolls in molds. They are suitable only for the fragile Lincé dough, which can be modified in various ways by adding cocoa, ground nuts or cinnamon.

What will we need

• 600 g plain flour (for a very fragile dough, replace part of the flour with solamyl or custard powder with a suitable flavor)
• 400 g of butter or vegetable fat
• 200 g of powdered sugar
• 2 egg yolks

Method

• Sift the flour onto the roll.
• Add sugar and chopped or grated solid fat.
• Add the yolk.
• Knead the other selected ingredients into the dough.
• We process everything like a crumb with our fingertips.
• Then we glue everything into a lump.
• Wrap the dough in foil or a microtene bag and refrigerate for at least 2 hours.
• Roll out the cooled Line dough into a sheet of 3 – 5 mm.
• Cut out the shape of a roll and press it into the mould. Transfer the molds to a baking sheet and bake in a preheated oven until pink. At 180 °C, it takes about 10-15 minutes.
• We fill the rolls with butter cream with different flavors. The cream should be stiffer.
• Let the applied cream harden in the cold.
• Finally, drizzle or cover the rolls with chocolate glaze and decorate with some small purchased ornaments.

Christmas stuffed shells

Almost like Italian stuffed pasta, but with sweet dough and delicious cream. Try this recipe for filled Christmas cookies.

What will we need

For the dough

• 500 g plain flour
• 50 g of granulated sugar
• 250 g of softened butter
• 150 ml of white yogurt

On completion

• Marmalade to taste, nutella or other filling
• Icing sugar for sprinkling

Method

• Mix the flour and sugar in a bowl, then add the softened butter.
• Gradually add yogurt and work into a smooth dough.
• Then roll out a sheet about 5 mm thick and cut out circles with a diameter of about 8.5 cm.
• Put each cut out circle into a ravioli mold, add the desired filling (marmalade, nutella, jam) and pinch.
• After closing the shell, carefully remove it and place it on a baking sheet lined with baking paper.
• Bake the mussels prepared in this way in a preheated oven at 180 °C for about 15 minutes.
• Dust with powdered sugar before serving.

Stuffed Christmas coconuts

Sweet coconut meringue and soft cream is a great choice for any festive table!

What will we need

• 3 large egg whites
• 120 g of powdered sugar
• 75 g powdered sugar, sifted
• ½ teaspoon of cornmeal
• ½ teaspoon of white wine vinegar
• 1 vanilla pod
• 45 g of coconut
• 200 g of fresh cranberries
• 75 ml of orange juice
• 150 ml of heavy cream

Method

• Preheat the oven to 120 ˚C.
• Whisk the egg whites, a pinch of salt and 75g caster sugar until soft peaks form.
• Add powdered sugar and beat on high speed for 3-4 minutes until very thick, glossy meringue is formed.
• Add the cornmeal, vinegar and vanilla seeds.
• On the baking sheets, using a pastry bag, make approximately 60 mini meringues (30 per baking sheet).
• Divide 30 g of desiccated coconut evenly over the tops of the meringues.
• Bake for 50-60 minutes, changing the trays halfway through baking, until the meringue is firm to the touch.
• Turn off the oven, open the door and leave the meringues inside until they cool down.
• Meanwhile, place the cranberries in a pan with the orange juice, vanilla pod and remaining 45g caster sugar.
• Bring to a boil, stirring frequently, and cook for 15 minutes until thickened.
• Remove the vanilla bean.
• Lightly whip the cream; stir in the remaining 15g of coconut.
• Combine the meringues with a cream made of cream and cranberries.

Creams for filling Christmas cookies

Caramel cream

What will we need

• 180 g of sugar
• 80 g of butter
• 200 ml of whipping cream
• 1 tablespoon of water

Method

• Place the sugar in a saucepan and slowly dissolve over a very low heat, but do not stir.
• When the sugar has dissolved, add the butter cut into pieces and only now stir.
• Finally, carefully add the whipping cream.
• Allow the mixture to bubble over a low flame for 10-15 minutes, stirring occasionally.
• The mixture should have a creamy consistency.
• Allow to cool and ready to use.

Coconut cream with white chocolate

What will we need

• 70 g grated coconut (can also be coconut slices)
• 100 g of white chocolate
• 90 g of butter or margarine
• pinch of salt

Method

• If using coconut flakes, start by finely chopping them in a food processor.
• Break the white chocolate into pieces and also grind it in a food processor. If you don’t have it available, you can simply grate it.
• Add salt and softened butter or margarine and beat.
• Now you can put the cream in a decorating bag and use it as you like.

Chocolate cream

Ingredients

• 250 g of fresh cheese
• 200 g of dark chocolate, ideally with a high cocoa content
• 1 spoon of honey

Method

• First, melt the chocolate together with the honey. Then let cool slightly.
• Add fresh cheese and mix thoroughly. Put in the fridge to cool for at least 1 hour.
• After cooling, whip the mixture with a hand whisk, fill a decorating bag and use as desired.