Strudel with plums
12 servings
60 minutes
Plum strudel is a delightful dessert that combines crispy pastry with a tender fruit filling. Although traditionally associated with Austrian cuisine, this plum variant brings British culinary notes by pairing dense dough with aromatic plum puree. The rich nutty flavor of walnuts adds textural contrast, while the sugary caramel crust provides an appetizing sweetness. Perfect for cozy family tea times or festive evenings, this strudel is served warm with vanilla ice cream or fresh cream. Its rich flavor with subtle sweet-sour notes makes it an indispensable choice for lovers of exquisite pastries.
1
Mix flour, 1/4 cup sugar, butter, baking powder, and a pinch of salt in a food processor. Add 2 eggs and 1/4 cup of ice water. Knead the dough, wrap it in plastic wrap, and refrigerate for 1 hour.
- Wheat flour: 2 glasss
- Sugar: 0.5 glass
- Butter: 50 g
- Baking powder: 1 teaspoon
- Salt: pinch
- Chicken egg: 3 pieces
2
Chop the roasted walnuts and remaining sugar in a food processor.
- Peeled walnuts: 130 g
- Sugar: 0.5 glass
3
Remove the plums from the syrup and puree them with a blender.
- Canned plums: 350 g
4
Preheat the oven to 180 degrees. Cut the dough into three parts, rolling each part into a rectangle measuring 18x28 cm (for the baking dish).
5
Grease the mold with butter and place the first sheet of dough at the bottom. Spread half of the plum puree on it and sprinkle with 1/3 of the walnuts mixed with sugar. Place the second rectangle on top. Spread the remaining plum puree and half of the remaining walnuts on it. Place the last rectangle of dough on top, prick it with a fork, brush with beaten egg, and sprinkle with the remaining walnuts.
- Butter: 50 g
- Canned plums: 350 g
- Peeled walnuts: 130 g
- Canned plums: 350 g
- Peeled walnuts: 130 g
- Chicken egg: 3 pieces
- Peeled walnuts: 130 g
6
Bake until golden brown for 25–30 minutes.