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Plum Strudel

17/11/2023

Plum strudel is a delicious recipe that encapsulates all the flavors of fall. Here’s the recipe, with an Italian twist to make it even more special:

Ingredients

  • 1 sheet of puff pastry or strudel dough
  • 500 g of plums
  • 100 g of granulated sugar
  • 50 g of breadcrumbs
  • 50 g of butter
  • 1 teaspoon of ground cinnamon
  • Lemon juice
  • Raisins (optional)
  • Pine nuts or chopped walnuts (optional)
  • Powdered sugar (for garnish)

Preparation

  1. Start by preheating the oven to 180 °C.
  2. Wash and pit the plums, then slice them and put them in a bowl. Add the lemon juice to prevent them from browning. Combine with the granulated sugar and cinnamon and mix well. If you like, you can also add some raisins previously soaked in warm water and well-drained, or chopped nuts for an extra crunch.
  3. Melt the butter in a pan and toast the breadcrumbs until golden brown. This will not only add flavor, but also help absorb the moisture from the plums during baking, preventing the pastry from becoming soggy.
  4. Roll out the puff pastry or strudel dough on a sheet of parchment paper. Evenly distribute the toasted breadcrumbs, leaving a free edge on all sides.
  5. Arrange the plums over the breadcrumbs and, if desired, also add pine nuts or chopped nuts for additional crunch.
  6. Roll up the strudel with the help of the parchment paper, sealing the ends well to keep the filling inside.
  7. Place the strudel, seam side down, on a baking tray lined with parchment paper. Brush it with some melted butter for a perfect golden color.
  8. Bake in the preheated oven for about 30-40 minutes or until the surface of the strudel is golden brown and crispy.
  9. Let it cool slightly before dusting with powdered sugar.

Serve the plum strudel warm or at room temperature, perhaps accompanied by a scoop of vanilla ice cream or some whipped cream for a contrast of flavors and temperatures.

Fun Fact

Strudel is a typical dessert in various European regions, particularly those that were part of the former Austro-Hungarian Empire. In Italy, it is very popular in Trentino Alto Adige, where mainly apples are used. The version with plums is a tasty variation that perfectly fits the seasonality of this fruit.