Plum Strudel Recipes

EASY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.

PLUM AND APPLE STRUDEL

Steps:

• For the dough: Combine the flour, salt, oil and 50 ml (approximately 1/4 cup) warm water and knead with the dough hook attachment until smooth. Cover and let rest for about 30 minutes.
• For the filling: Peel the apples, cut into quarters, remove the seeds and dice. Rinse the plums, pit and quarter. Toss the apples and plums with the sugar, hazelnuts and cinnamon. Melt the butter.
• Preheat the oven to 200°C (approximately 400°F).
• Roll out the dough on a lightly floured work surface and then stretch out as thin as possible using the back of your hands and fingertips. Brush with some butter and sprinkle with breadcrumbs. Spread the apple and plum mixture over the dough and roll up into a strudel. Place, seam-side down, on a baking sheet lined with parchment paper and bake until golden brown, about 40 minutes, occasionally brushing with the remaining butter.
• Remove from the oven and let cool slightly. To serve, dust with powdered sugar, cut into pieces and decorate with heather. Serve warm or cold.

PEAR, PLUM AND BLACKBERRY STRUDEL

Steps:

• Preheat the oven to 200°C (180°C fan) mark 6. Roll out the pastry on a lightly floured surface and cut into a 15 x 30.5cm (6 x 12in) rectangle. Cook on a baking sheet for 12-15min, turning over once, until gold-en. Cool on the baking sheet.
• Reduce the oven temperature to 180°C (160°C fan) mark 4. Roll the marzipan into a rectangle just a bit smaller than the pastry, then put it on top. Cover with the pears, plums and, finally, the blackberries.
• Layer the filo pastry over the fruit, brushing with melted butter as you go. Tuck the filo edges under the cooked pastry base, then brush the top with the remaining butter and sprinkle with sugar and almonds.
• Put the strudel in the centre of the oven and cook for 40-45min. Cover loosely with foil towards the end of cooking time if the pastry is browning too quickly. Allow to cool for 10min before serving the strudel warm with chilled cream. Like this? You'll love... Best cheesecake recipes Apple crumble 18 delicious plum recipes Blackberry jam Proper apple pie

PLUM STREUSEL KUCHEN

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and salt; cut in shortening until mixture resembles fine crumbs. In another bowl, whisk egg and cream; add to crumb mixture, tossing gently with a fork until mixture forms a ball. , Press dough into a greased 13x9-in. baking dish. Arrange plums over crust., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream, mixing gently with a fork until moist crumbs form. Sprinkle over plums. , Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on wire rack.

DRIED PLUM AND CHEESE STRUDEL

Steps:

• Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese until soft and smooth. Add the egg and mix. Add 1/2 cup of the sugar, the vanilla, and cinnamon and mix. Add the cut up dried plums and mix just until incorporated. Spoon the mixture into a pastry bag fitted with no tip and a large opening at the end (or just set aside in a bowl).
• Transfer one sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining sugar and 1/3 of the ground walnuts. Repeat with the two remaining sheets of phyllo. Reserve the remaining melted butter and sugar.
• Turn the sheet pan so the wide part of phyllo is parallel to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon 2 lines of cream cheese mixture 3/4 inches thick.
• Starting at the edge, roll up the pastry to encase the cheese. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with sugar.
• Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm, with whipped cream or ice cream.

ROASTED PLUM STRUDEL

Steps:

• Preheat oven to 400 degrees. Cut plums in half, and remove pits. Cut halves into 1-inch pieces. In a medium bowl, combine plums, lemon juice, sugar, and cinnamon, and toss well.
• Divide plum mixture in half, and arrange in two 9-by-13-inch glass baking dishes. Roast, stirring occasionally with a wooden spoon, 25 to 30 minutes. Plum juices will reduce to a glaze during roasting. Remove plums from oven, and cool completely. Recipe can be prepared to this point 1 day ahead.
• Unroll phyllo; cover unused portion with a damp kitchen towel as you work to prevent it from drying out. Cover work surface with parchment paper. Place a sheet of phyllo on parchment; brush evenly and lightly with melted butter. Cover with another sheet of phyllo, and brush again with butter. Sprinkle half the pistachios over this layer. Repeat process with two more layers of phyllo and remaining pistachios, then top with two more layers of buttered phyllo.
• With the long side of the pastry toward you, spoon cooled plums along its length, 1 inch from the edge nearest you. Using the parchment to help you, gently roll up dough to encase the plums. Don't roll the pastry too tightly.
• Brush strudel lightly with butter, and carefully lift it onto a large baking sheet. Bake until pastry is golden brown and fruit is bubbling, 35 to 40 minutes. Let cool on pan for at least 20 minutes; use two spatulas to transfer to a serving platter. Serve warm or at room temperature, cut into slices.

ROULADE RECIPE WITH PLUM JAM

Steps:

• In a small bowl combine baker's yeast, sugar, and an ounce of water. Set aside for ten minutes, or until it starts to bubble up.
• (Parallel to step #1) In a small pot combine milk and butter. Heat on low until butter dissolves. Set aside to cool for a few minutes.
• In a large bowl combine flour, salt, and sugar. Whisk together. Add one whole egg and egg white, plus yeast, and mix. At this point slowly start adding milk and butter. Using your hand knead the dough vigorously until you get one elastic, smooth bowl (about 6-8 minutes). If more liquid is necessary, add some lukewarm water. Cover with a kitchen cloth, and leave in a warm place for 45-60 minutes, or until the dough doubles in size.
• Sprinkle your working area with flour. Cut the dough into two equal pieces, and knead each piece for 2-3 minutes. With a rolling pin, roll the dough out into a rectangle. (One side should match the length of your baking pan. For example, our dough rectangles were about 13x11 inches.)
• Spread half of the plum jam over the rectangle, leaving about an inch on all sides. As you're spreading the jam on the dough, spread more on the side you'll start rolling from. Roll the dough carefully, and not too tightly, so as to leave as much jam inside as possible. Roll the dough in until you have a loaf. Meanwhile, sprinkle a 9x13 inch (23x33 cm) pan with flour. Transfer the loaf into the pan by placing the end side of the roll on the bottom. (Repeat this step for the second dough ball.)
• Paint roulade loaves with egg wash. Leave in a warm place for another 45-60 minutes. After first 30 minutes have passed, heat up your oven to 390°F (200°C).
• Bake for 15 minutes. Lower the temperature to 350°F (175°C), and bake for another 20 minutes. If the roulades start to blush too much, cover with foil. Test for doneness with a toothpick. If necessary, add a few more minutes to the baking time.
• Serve 20-30 minutes after baking. Dust with powdered sugar if you wish. The roulade goes great with a refreshing drink like the elderberry cordial, or a warm one, like our homemade mint tea. Milk-based dough pastries are best consumed on the same day they're made as they harden faster. Warm it up in the oven.

PLUM STRUDEL

Steps:

• Preheat the oven to Gas Mark 6/200 C/400 F. Lightly oil a baking sheet. Place one sheet of pastry on it, brush lightly with a little melted butter and top with another pastry sheet; repeat the layering until four pastry sheets are in place. Place half the remaining butter in a frying pan, add the cinnamon, cloves and breadcrumbs and fry, stirring constantly, until the crumbs are golden brown. Mix the crumbs with the plums, raisins and sugar, if using. Spoon the mixture over the pastry to within 5cm (2 inches) of the edges of the pastry. Fold in the sides, tuck in the ends, then brush the edges with a little of the remaining melted butter. Cover the gap in the top of the strudel with the remaining sheets of pastry, buttering them lightly into place, to enclose the filling completely. Brush the top of the strudel with the remaining melted butter and bake in the oven for 25 minutes until golden brown. Serve at once.

PLUM STRUDEL

Steps:

• Bake for 45 to 50 minutes, or until golden brown and crispy.

PLUM STRUDEL WITH CINNAMON STREUSEL

Steps:

• Place all the ingredients for the dough in a large bowl and either knead by hand or with the hook attachment for about ten minutes, the dough should be fairly sticky and shiny and needs this amount of time for the gluten to develop its powers. If kneading by hand, slap on the table in between kneading.
• Wash another bowl with warm water, dry thoroughly and put about a teaspoon of oil in it. Place the dough inside, cover and let rest for at least half an hour.
• Meanwhile for the filling cut the plums in half and take out the stone. Create crumbs with the flour, almonds, sugar, butter, and cinnamon and chill until ready. Preheat oven to 180 degrees Celsius and line one baking sheet with parchment paper.
• Now take out the dough, place on a large tea towel, which you should flour. Also flour your rolling pin and your hands. Roll out the dough into a rectangle. Then take off all rings of your fingers and stretch the dough, you should be able to see the tea towel below. The dough should have the size of the tea towel, roughly of 40x70cm. Trimm off edges if they are still too thick.
• Place the prepared plums and streusel on the dough, leaving an edge of at least 2 cm all around, I also like to only fill about 3/4 of the rectangle as when rolling up the filling will spread. Fold the edges on top of the filling and start rolling up using the tea towel below. Place the strudel on the prepared baking sheet and brush with some melted butter. I recommend brushing the strudel at least two times during baking. Bake for about 35-40min or until golden. Either serve still warm or cold dusted with some icing sugar.

PLUM STRUDEL WITH CINNAMON STREUSEL

Steps:

• Place 80 grams of warm water, 15 grams of canola oil, ½ a teaspoon of vinegar, a large pinch of salt, 145 grams of bread flour or high-gluten flour in the bowl of a stand mixer with the dough hook attached. Mix for 10 minutes until the dough is sticky and shiny.
• Brush a separate bowl, with a teaspoon of oil. Place the dough in the bowl. Cover and leave to rest for about half an hour.
• Slice 800 grams of plums in half and remove the stones.
• Mix 75 grams of all-purpose flour, 50 grams of ground almonds, 60 grams of brown sugar, 60 grams of butter and 1½ teaspoons of cinnamon to make the streusel crumbs. Place in the refrigerator to chill until needed.
• Preheat the oven to 355 °F. Line a baking sheet with parchment paper.
• Start by rolling out the dough on a floured tea towel with a floured rolling pin. Once you have rolled out a rectangle, stretch the dough using floured hands. It should be thin enough to see the tea towel below. The dough should be approximately the size of the tea towel, trim off any edges that are still too thick.
• Scatter the streusel and plums evenly over the dough and fill about ¾ of the rectangle leaving about 1 inch around the edges.
• Fold the edges of the dough in on top of the filling and start rolling up the strudel using the tea towel below.
• Place the rolled strudel on the prepared baking sheet. Brush with some melted butter and bake in the oven for about 35-40 minutes until golden. Brush with melted butter at least twice during baking.
• Serve warm or cold, sprinkled with confectioners' sugar.