Sep 22, 2011
1
review
Rate & Review

Plum Strudel

This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.
Related Topics:
Print Save Recipe
Plum Strudel Enlarge Image Credit: Todd Coleman
SERVES 8–12

INGREDIENTS

2 cups flour
½ cup sugar
4 tbsp. unsalted butter, cut into ½″ cubes and chilled
1½ tsp. baking powder
½ tsp. kosher salt
3 eggs, lightly beaten
1 cup walnuts
1 12-oz. jar plum preserves

INSTRUCTIONS

1. Process flour, ¼ cup sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add 2 eggs and ¼ cup ice-cold water; pulse until dough forms. Form into a disk; wrap; chill for 1 hour. Finely chop remaining sugar and walnuts in a food processor; Set aside. Puree preserves in processor.

2. Heat oven to 375°. Cut dough into thirds; roll each into an 11″ × 7″ rectangle; line an 11″ × 7″ baking dish with a rectangle. Spread over half the preserves; sprinkle with one-third walnuts. Top with second rectangle; spread over remaining preserves and half remaining walnuts. Top with last rectangle, and prick with tines of a fork. Brush with remaining egg; sprinkle with remaining walnuts. Bake until golden, 25–30 minutes.
Plum Strudel

This article was first published in Saveur in Issue #141

Subscribe now

Ratings & Reviews (1)

noAvatar
Your recipe for Plum Streudel sounds great; however very few of your readers will be able to duplicate it - you didn't write how the flower was measured - is that a 4 1/4 ounce cup or a 5 ounce cup of flour. PLEASE PROVIDE THE WEIGHT OF YOUR INGREDIENTS.

Thanks,

Wm. Flake Joiner
Plum Strudel Reviewed by WFJOINER on . Your recipe for Plum Streudel sounds great; however very few of your readers will be able to duplicate it - you didn't write how the flower was measured - is that a 4 1/4 ounce cup or a 5 ounce cup of flour. PLEASE PROVIDE THE WEIGHT OF YOUR INGREDIENTS.

Thanks,

Wm. Flake Joiner Rating:

Your Rating & Review

Please log in to leave a comment. Not a member yet? Sign up here.