Plum Strudel with Cinnamon Streusel

Pflaumenstrudel mit Zimtstreuseln

Today I am presenting the German answer to American pies: strudel! Strudel is a very elastic dough, which is rolled up to a log and contains lots and lots of fruit filling. When I served this plum strudel with cinnamon streusel to my guests, I could barely manage to see any of it as it was gone so quickly. Just as pies, this strudel is a “healthier” version of a cake as the ratio of unsweetend dough to lots of fruit filling simply is genious. If you are into fruity cakes and like pies, you will definitely also enjoy strudel, give this beauty a try.

Zwetschgenstrudel mit Zimtstreuseln

So as stated, strudel is traditionally filled with fruits, normally with apples, but I decided to go for plums. If you rather have a tart, you may also enjoy this plum tart with cinnamon streusel. I can also recommend these sweet yeast dumplings with plums. We are going to make the dough from scratch, but don’t be intimidated, the most important aspect is to need it for at least ten minutes for the gluten to develop. But other than that it is really not hard to prepare. Especially if you have a kneading machine to help you, like a KitchenAid. Zwetschgenstrudel mit ZimtstreuselnUrsula from the blog Little Vienna gives tons and tons of tips for perfect strudel dough. I have tried her recipe several times now and each time it was a huge hit. The secret is to really stretch the dough paper thin, if you don’t, it will get rock hard. Stretch it as much as you can and be sure to brush it with butter, one time before baking and several times duing baking. This will result in a super flaky crust that serves as the right carrier for all this delicious fruit filling. Usually you add bread crumbs to the filling, but I decided to instead make streusel. Cinnamon streusel to be exact, because if these taste nice as a topping, they will for sure also taste great inside the strudel. Seriously, this is a dream come true!

Zwetschgenstrudel mit ZimtstreuselnCredit: Strudel dough from Little Vienna

Plum Strudel With Cinnamon Streusel

Serves: About 8 pieces
Prep Time: 35-40 min + 30min of resting Cooking Time: 35-40min Total Time: 1 hr 50min

This plum strudel with cinnamon streusel is easier than it looks, the homemade strudel dough is filled with plums and cinnamon streusel and brushed with butter during baking.

Ingredients

  • Strudel Dough
  • 200 grams of all-purpose flour
  • 110 grams of lukewarm water
  • 9 grams of neutral oil (you will need a bit more later on)
  • 3.5 grams of salt

  • Filling
  • 800 grams of plums
  • 75 grams of all-purpose flour
  • 50 grams of ground almonds or almond flour
  • 60 grams of brown sugar
  • 60 grams of butter
  • 1 1/2 teaspoons of cinnamon
  • 130 grams of butter for brushing
  • Icing sugar for dusting

Instructions

1

For the strudel dough weigh all ingredients in a kneading bowl and beat for 20 minutes on low with a standing mixer. The dough will be soft and elastic. Work into a ball without any additional flour. Look for a container with a lid and pour about 1 tablespoon of oil inside. Make sure that the dough is dipped in oil from all sides. Then cover the container and let sit at room temperature for at least two hours or overnight. You can chill in the fridge, but be sure to have it come back to room temperature beforehand.

2

Meanwhile for the filling cut the plums in half and take out the stone. Create crumbs with the flour, almonds, sugar, butter, and cinnamon and chill until ready.

3

Line a large dining table with a cloth covering it completely. I had a cotton tablecloth, you can also use bed linen if needed. Flour the entire surface lightly, make sure that in the center you flour a rectangle a bit more. Take out the strudel dough and place in the center of the cloth. Now roll out gently with a rolling pin. You may need to flour the bottom of the dough a bit more (only bottom). Once the dough starts moving back, stop. Cover the surface of the dough with oil, you can either brush it on or apply it with your finger. Let the dough rest prepared like this for 15-20min. Melt 130 grams of butter meanwhile. Once ready, flour your hands and arms, take off any rings or a watch. Then start stretching out the dough. You shouldn't rush this part, but also not be too slow. You will get faster over time. Be sure to always have your hands facing dough and try to start from the middle of the dough, working outwards. If there are any holes, just keep stretching, you will either leave the holes or wait until it is fully stretched to do anything about them. Every time you make strudel, you will realize that your dough will stretch more and you will get the hang of it. Just as with everything practice makes perfect. Your strudel may not look perfect, but it will get better, trust me. And the taste will be just the same.

4

Once you have fully stretched the dough over as much of your tablecloth as you could, brush with 2/3 of the melted butter so it does not dry. Meanwhile preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper. Place the prepared plums and streusel on the dough, leaving an edge of at least 2 cm all around, I also like to only fill about 3/4 of the rectangle as when rolling up the filling will spread. Fold the edges on top of the filling and start rolling up using the tea towel below. Place the strudel on the prepared baking sheet and brush with the remaining melted butter. Bake for about 35-40min or until golden. Either serve still warm or cold dusted with some icing sugar.

Notes

Strudel can be frozen fully prepared. Be sure to add a few minutes to the bake and put it straight from the freezer to the oven.

Zwetschgenstrudel mit Zimtstreuseln

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2 Comments

  • Reply
    Bud
    Monday March 23rd, 2020 at 10:38 AM

    Need recipe for Cherry strudel. I use a 4ft by 6ft table . Can you give me the ingredients amounts that I would need for this size table

    • Reply
      Jenny
      Monday March 23rd, 2020 at 11:27 AM

      Hi Bud, I don’t understand your question, the size of your table is irrelevant to the size of the dough. For conversions from feet to cm feel free to use any google converter. I believe you could replace the plums with the same amount of cherries.

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