Plum Strudel With Hazelnuts Recipes
FRESH PLUM KUCHEN
In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. -Anna Daley, Montague, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 89mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
PLUM STRUDEL WITH HAZELNUTS
This is a perfect autumn dessert - sweet purple plums, toasty hazelnuts and a hint of cinnamon. It is best served with crème fraiche or whipped cream.
Provided by Meme8851
Categories Dessert
Time 1h5m
Yield 1 baking pan, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a small pan and toast bread crumbs until they are golden.
- Mix all the ingredients except pastry with breadcrumbs.
- Roll out the pastry to about 5 mm of thickness and shape it into a rectangle. You can use pre-prepared puff pastry.
- Place the plum mixture on the pastry and roll it. You can use a bit of water to safely seal the ends.
- Bake in an oven heated on 180°C for 45 minutes.
- Decorate with icing sugar and serve warm.
Nutrition Facts : Calories 534.5, Fat 33.6, SaturatedFat 7.8, Cholesterol 10.2, Sodium 197.1, Carbohydrate 54.5, Fiber 5.2, Sugar 24.8, Protein 8.2
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