Plum strudel

Name: Plum strudel
Ingredients: 1 package (450 g) phyllo pastry sheets; 100 g butter (85% fat); 500 g plums; 2 tablespoons sugar; 1 teaspoon cinnamon; 100 g walnut kernels

Dessert - Plum strudel by Ioanina E. - Recipia

Plum strudel bakes as two rolls, with crisp pastry and a filling of plums, cinnamon and walnuts. I made it for the first time and really liked it; the boys said the apple one was better, but they have their own tastes. I eat it once it has cooled completely, cut into thin slices. Prep: 20 minutes. Cook: 37 minutes. Rest: 2 hours and 30 minutes. Total time: 3 hours and 27 minutes. Servings: 8. About 380 kcal and 6 g protein per serving.

Ingredients

1 package (450 g) phyllo pastry sheets
100 g butter (85% fat)
500 g plums
2 tablespoons sugar
1 teaspoon cinnamon
100 g walnut kernels

Preparation

1. Leave the phyllo sheets to thaw at room temperature for 2 hours. Remove the plum stones, quarter the large plums and halve the small ones, then mix them with the sugar and cinnamon. Put the plums in the fridge while the sheets thaw. 2. Divide the sheets into two groups, one for each roll. Melt the butter over low heat for 2 minutes. Brush each sheet with butter and stack them, keeping them in bundles. 3. Grind half the walnuts and sprinkle them over a few buttered sheets. Put half the plums at one end of each bundle, sprinkle the remaining walnuts over them and roll up the sheets, folding in the edges. 4. Place the rolls on a baking tray lined with parchment paper. Bake at 180°C for 35 minutes, until well browned on top and the pastry is crisp. 5. Leave the rolls to cool for 30 minutes, then dust them with sugar and slice.

Notes

I serve it with black tea, while the pastry is still crisp. It reminds me of apple strudel, but the plums have a slightly sharper taste. Choose ripe but still firm plums so they hold their shape in the filling. If they release a lot of juice after you mix them with the sugar, drain off the liquid before putting them on the pastry. Take your time brushing the sheets: they tear more easily if you unfold them while they’re still cold or leave them uncovered. Keep the bundle of sheets covered while you work with each one. For a nut-free version, leave out the walnuts; the sheets contain gluten, and the butter contains dairy. The rolls keep in the fridge for up to 3 days, though the pastry gradually softens.