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Zwetschgen Studel   (Plum Strudel)

For a quick Strudel, you can use frozen Puff Pastry or Phylo Dough instead of authentic Strudel dough. Follow package instructions for thawing and rolling out.

2 lbs Zwetschgen (Italian Prune Plums)
4 teaspoons Sugar
1/2 cup chopped Walnuts
Melted Butter (about 1 stick)
1 1/4 cups Fine, Plain Bread
1 recipe Strudel Dough 1 or Strudel Dough 2
Cinnamon
Powdered Sugar


Preheat oven to 350°F. Grease a large sheet pan or line it with parchment paper.

Wash the plums. Cut them in half and remove the pits. Cut the plum halves in half again. Add the plums to a bowl, then add 2 teaspoons sugar, half of the bread crumbs, walnuts, and a few sprinkles of cinnamon. Mix gently and set aside.

In a frying pan, melt half of the butter. Add remaining sugar. Add remaining bread crumbs and sautee them in the butter until they become golden brown. Remove from heat and allow to cool.

Follow the instructions for preparing and stretching the strudel dough.

Brush dough with melted butter. Brush from the middle to the edges.

Sprinkle dough evenly with the sauteed bread crumbs. The bread crumbs keeps the dough from getting soggy. It creates a barrier so the dough becomes flakey during baking.

Arrange the plum mixture across two thirds of the dough, leaving about a 1 1/2 inch border from the edges. Fold over the 1 1/2 inch flaps of dough to the right and left of the filling. Brush the outside of the flaps with butter.

Follow the instructions for rolling up the strudel dough.

Cut a few small ventilation wholes on the top of the strudel. Bake the strudel for about 30 minutes, basting it occasionally with melted butter, until the strudel is golden brown.

Remove the strudel from the oven. Allow it to cool somewhat, then dust with powdered sugar. Serve warm with vanilla ice cream, whipped cream, or a vanilla sauce.



More Information on Strudel







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