The Stuffed Sweet Santa Claus is a scenic Christmas recipe, perfect to bring to the table during the holidays or as an impressive dessert to amaze both adults and children.
It’s true it’s not a quick preparation: it requires some time, patience, and attention to detail, but I assure you the final satisfaction more than repays every minute spent in the kitchen.
I have never considered myself particularly good at drawing or precise decorations, so when I can, I get help… and this time my daughter was a precious ally.
Together we managed to give our Santa Claus a more than acceptable look, making the preparation not only easier but also a beautiful moment of sharing.
This stuffed dessert, besides being tasty, is designed to be made step by step without stress: for this reason, I have included many detailed photos to accompany you in each phase of the recipe.
Even if it may seem complex at first glance, by following the images and explanations, you will be able to prepare it without difficulty.
The Stuffed Sweet Santa Claus is ideal as a homemade Christmas dessert, perfect to serve at the end of lunch or as the star of a festive table.
It’s a recipe that conquers not only for its taste but also for the surprise effect… a dessert that immediately brings a festive mood and leaves a mark.
Take your time, work calmly, and have fun; with a little patience, anything is possible… and your Santa Claus will surely make you smile 🎄❤️
Approx. 765 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients for Making Stuffed Sweet Santa Claus
- 26.5 oz All-purpose flour
- 6.4 oz Water
- 1/2 cup Whole milk
- 4.2 oz Butter
- 1/4 cup Extra virgin olive oil
- 5.3 oz Sugar
- 1 packet dry yeast
- 5.3 oz Nutella
- 1.4 oz crushed cookies (optional)
- 2 raisins
- 0.7 oz meringues
- juice of 1 lemon
- 3.5 oz powdered sugar (approx.)
- red food coloring
Preparation of Stuffed Sweet Santa Claus
During the rising of our Santa Claus, we can prepare the meringues, or we can make them calmly the day before, blend them and set them aside.
We start to prepare the dough by dissolving the dry yeast in lukewarm water, once dissolved add 7 oz of flour and knead, add the sugar and continue to work the dough.
The whole process can be done by hand, but if you have a stand mixer, the work will obviously be much simpler!!!
Gradually add lukewarm milk alternating the ingredients with the addition of the flour needed for the dough.
Soften the butter and add it to the dough, then complete with the addition of the extra virgin olive oil, kneading until you obtain a smooth and elastic dough.
Leave to rise covered in a warm place for about two hours and in any case until doubled.
Once risen, take back the dough and on a work surface divide it into three parts, of which the third part is smaller than the others, work one of the two larger parts making a triangle with a rounded base and tip and from the tip to the base it will measure about 14 inches and the base will be about 9.5 inches.
Of course, the measurements are indicative just to give an idea to regulate the size.
Place the shape obtained on a baking sheet lined with parchment paper, spread this base of dough with Nutella leaving about an inch from the edge and sprinkle with crushed cookies.
The crushed cookies can be simple breakfast cookies, from Oro Saiwa to Pavesi drops, you choose!!!
Make another base of dough with the larger remaining part of dough giving it the same shape as the first, place it on the first placing it so as to cover the edges well.
Now with the smaller part of the dough, we can make a rectangle with a rounded base that we will use to decorate, cutting all strips about an inch wide and twisted into a spiral to create Santa Claus’s beard (see photo).
Place the beard on Santa Claus’s face.
From the dough scraps, we will make the decorations to finish the dessert; we make a dough cord and place it to create the edge of the hat, then with the tip of scissors, we snip with the tip to create a design.
At this point, we can also make the mustache by creating small cords and placing them on the upper part of the beard, then create the nose and finally a small triangle to place on the tip of the hat to make the hat with a final ball that we will snip again with the tip of scissors.
Finish with two pieces of sultanas to make the eyes, and it’s ready for baking.
Bake in a preheated oven at 350°F for about 35 minutes, checking the cooking, and once baked and removed from the oven, let it cool a bit.
While the dessert cools, prepare the lemon juice with the powdered sugar in a glass and mix until you get a mixture between thick and liquid, brush it on Santa Claus’s beard, the edge of the hat, and the pom-pom, and sprinkle the crushed meringues on top.
To the lemon and powdered sugar mixture, add the red food coloring and color the hat, and … I also colored the nose, up to you!!!
Let dry for a few minutes, and the dessert is ready!!
