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.

Plum Strudel Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Yield: serves 8-12

Ingredients

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

Instructions

  1. Process flour, 14 cup sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add 2 eggs and 14 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.