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Homemade Strudel Recipes: Fresh Plum Strudel
My homemade strudel recipe is possibly the most delicious fresh plum strudel recipe you’ve ever baked at home. View the recipe and video below!
➡️ Are you looking for the tastiest plum strudel recipes? You don’t have to search further because on this page you’ll find out how to make a fresh fruit strudel with filo pastry from scratch. Step into a world of delightful confectionery as we embark on a culinary journey to explore the exquisite flavors of Homemade Plum Strudel with Phyllo Pastry. Originating from Eastern Europe, this dessert is a symphony of sweet, juicy plums enveloped in delicate, paper-thin layers of phyllo pastry. It’s a testament to the artistry of pastry making, where simplicity meets sophistication.
➡️ In this blog, I’ll unravel the secrets behind crafting this beloved dessert. From selecting the ripest plums to mastering the technique of handling phyllo dough with finesse, I’ll guide you through each step. Whether you’re a seasoned baker looking to expand your repertoire or someone with a sweet tooth eager to explore new flavors, this Plum Strudel promises a journey filled with tantalizing aromas and delicious tastes.
➡️ Prepare to be enchanted by the magic of this Homemade Plum Strudel, a dessert that’s not just a treat for the palate but also a visual masterpiece. Join me to celebrate the art of pastry making and discover the joys of creating a dessert that captures the essence of sweetness in every bite.
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Homemade Plum Strudel with Phyllo Pastry from Scratch
➡️ My easy plum cake recipe enables you to prepare plum strudel with simple and tasty ingredients like fresh plums and phyllo pastry dough. Watch the video and learn how to make a plum strudel from scratch using a yummy and easy fresh fruit strudel recipe.
Homemade Plum Strudel with Phyllo Pastry
- 4 phyllo dough sheets (about 150 g/5 oz)
- 0.7/20 oz/g butter or 2 tbsp of sunflower oil
- 4 tbsp semolina
- 7/200 oz/g seedless plums, chopped
- 4 tbsp granulated sugar
- ½ tsp cinnamon powder
- ½ tsp cardamom powder (optional)
- prepare at home or unpack the phyllo dough.
- melt the butter in a saucepan, then brush each pastry sheet while placing them partly on top of each other just like in the video.
- sprinkle semolina into a strip near one of the shorter pastry edges.
- place the chopped plums over the semolina strip.
- sprinkle sugar over plums depending on your taste and plum's sweetness.
- sprinkle cinnamon and cardamom over plums.
- bend the longer pastry sheet edges inwards, then roll as tight as possible the pastry sheet starting from the filled edge.
- place the roll on a baking paper coated tray and brush it with melted butter on top and sides.
- make several small cuts on the strudel top to go the steam out during baking.
- put the tray in the preheated oven at 180 C/360 F and bake the strudel until it's evenly golden (about 25-30 min).
- remove the tray from the oven and wait to cool the strudel to room temperature.
- slice the strudel as desired and sprinkle over powdered sugar to taste (optional but recommended.)
Preparation Tips for the Best Results:1. Choose Ripe and Flavorful Plums: Opt for ripe, juicy plums that are at their peak of sweetness. The quality of the plums is a key factor in the overall flavor of the strudel. 2. Handle Phyllo Dough with Care: Phyllo dough is delicate, so handle it gently. Thaw it according to package instructions and keep it covered with a damp kitchen towel to prevent it from drying out while working with it. When brushing with melted butter or oil, do so lightly to avoid tearing. 3. Spread Fillings Evenly: When spreading the plum filling over the phyllo layers, ensure an even distribution. This ensures that every slice of strudel contains a balanced combination of plums and pastry. 4. Roll Tightly but Not Too Tightly: Roll the strudel gently and evenly, but avoid rolling it too tightly. A moderately loose roll allows steam to escape during baking, preventing a soggy strudel. 5. Brush with Butter for a Golden Finish: Before baking, brush the top of the strudel with melted butter or oil. This adds a lovely golden-brown color and enhances the flavor of the phyllo pastry.
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FAQs about the Plum Strudel Recipe with Filo Dough
Can I use frozen plums for this strudel?
While fresh plums are recommended for the best flavor and texture, you can use frozen plums if fresh ones are not available. Thaw and drain them before using, and adjust the sugar accordingly based on their sweetness.
How do I prevent the phyllo pastry from becoming soggy?
To prevent a soggy pastry, make sure the plum filling is not overly watery. If the plums release a lot of juice, drain it before using. Additionally, avoid overfilling the strudel, and roll it moderately loosely to allow steam to escape.
Can I prepare the strudel in advance and reheat it later?
Yes, you can prepare the strudel in advance and reheat it. To do so, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until it’s warmed through. This will help restore its crispness.
What can I serve with Plum Strudel as a topping or accompaniment?
Plum Strudel pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. These toppings complement the sweetness of the plums and the flakiness of the pastry.
Can I freeze Plum Strudel for later consumption?
Yes, you can freeze Plum Strudel for later enjoyment. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to eat, thaw it in the refrigerator and reheat as mentioned in FAQ #3.
Related Strudel Recipes and Culinary Articles
➡️ One of the homemade cake recipes I prepare very often is strudel with phyllo pastry dough. This type of cake is very easy to make and the final result is extremely tasty and delightful for your eyes.
➡️ Enjoy making plum strudel recipes from scratch! For additional info, read more on strudel. I also recommend other delicious strudel recipes available on this site (see below.)
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