Wednesday, February 10, 2016

Plum Strudel




It is unfortunate that the fresh plums in making cakes are not used often enough. Take advantage of the summer and collect this sweet, ripe fruit. And you can make stuffing of plum full of spices and prepare the homemade strudel. This is an interesting and very good combination for lovers of plum. This is a strudel with homemade dough.
 
Ingredients: 

Pastry :
  • 400 g flour
  •  pinch of salt
  • 3 tablespoons of oil
  • 200 ml of lukewarm water
For the filling :
  • 1,5  kg of plums
  • 1 tablespoon of cinnamon
  • 100 grams of chopped walnuts
  • grated rind of a lemon
  • 1 tablespoon of rum
  • 3 tablespoons of bread crumbs
  • 3 tablespoons of sugar
  • a few slices of butter
  • powdered sugar for sprinkling
Preparation :

To a large bowl, mix flour and salt. Add oil, and continue adding water little by a little while stirring. Continue adding water until all the flour interfere.  Knead a soft dough, it will be a little sticky, but it should be supple.
Divide it into two pieces and cover with plastic wrap. Let rest for 1 hour.
Put a tablecloth on the table, sprinkle it with flour and roll out the first part of the dough as thin as you can. Then lightly grease the dough with your hands. Get your hands under the dough and slowly pull them towards you, so that you extend the dough all the way to the edges. Preheat the oven to 200°C and grease your baking sheet.

In a small bowl mix the sugar with walnuts and grated the rind of lemon, spoon of rum and cinnamon.
Wash the plums, remove the pits and cut into quarters. Over 2/3 of the pastry sprinkle bread crumbs. Then arrange the plums, sprinkle with a mixture from small bowls (sugar with walnuts, grated rind of a lemon, spoon of rum and cinnamon.) . Fold the sides of the pastry and roll the front part by pulling the cloth up. Move your strudel onto the baking sheet. Arrange butter slices on top. Bake for about 40-45 minutes. The plums will probably let some juice out and the strudel is done when the juice becomes thick, and the crust gets a nice golden color.

Serve chilled strudel on a plate and sprinkle with powdered sugar.

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