Plum jam strudel

Name: Plum jam strudel
Ingredients: 4 tablespoons sour cream; 4 tablespoons yogurt; 1/8 teaspoon salt; 1 teaspoon lemon zest; 2 tablespoons sugar; 1 egg; 2 tablespoons oil; 1 teaspoon Dr. Oetker baking powder; 350 g flour; 20 g flour for dusting; 370 g plum jam

Dessert - Plum jam strudel by Daria M. - Recipia

Plum jam strudel is usually served with coffee; the soft dough is rolled around plum jam and baked until golden. Sour cream, yogurt and a little oil keep the dough tender, and the lemon zest is barely noticeable; I cut the rolls into thin slices so you can see the filling spiral in each one. Prep: 20 minutes. Cook: 30-35 minutes. Total time: 50-55 minutes. Servings: 8. Approximately 340 kcal and 6 g protein per serving.

Ingredients

4 tablespoons sour cream
4 tablespoons yogurt
1/8 teaspoon salt
1 teaspoon lemon zest
2 tablespoons sugar
1 egg
2 tablespoons oil
1 teaspoon Dr. Oetker baking powder
350 g flour
20 g flour for dusting
370 g plum jam

Preparation

1. Mix together the sour cream, yogurt, salt, lemon zest, sugar and egg. 2. Add the oil and mix. Combine the baking powder with 2-3 tablespoons of flour and stir it in, then gradually add the remaining 350 g of flour until you have a dough you can roll out. 3. Divide the dough in two. Sprinkle flour on the work surface and roll out each half; spread half the jam over each sheet of dough and roll it up. 4. Place the rolls on a baking tray lined with baking paper and bake in a preheated oven at 180°C for 30-35 minutes, until golden brown.

Notes

Wheat flour absorbs differently from one bag to another, so stop adding it once the dough comes together and pulls away from the bowl; it should stay soft, not firm. Thicker jam is easier to spread than jam with lots of syrup, and large pieces of fruit can be mashed with a fork. If the jam is very runny, drain off a little syrup before spreading it, otherwise it may leak out of the ends of the rolls. You can swap the plums for apricots or sour cherries, keeping the amount of jam at about 370 g. You can leave out the lemon zest; the rest of the dough stays the same. This contains gluten, dairy and eggs. Once cooled, keep the rolls covered in the fridge for up to 3 days, then leave a slice out for a little while before serving. I have mine with a cup of black tea, without sugar.