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Baked plum strudel dusted with cinnamon sugar
Flaky Plum Strudel with sweet filling

Rustic Plum Strudel

Author: Flavelo
Recipes Cakes and Desserts
Strudel is the pride of Hungarian cuisine. Thin dough layers and fat create a flaky miracle. Plum acidity and warm cinnamon are a classic autumn pairing.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 5 servings
🔥 Calories 290 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking sheet
  • Pastry brush
  • Damp kitchen towel

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Pit and quarter plums. Mix with sugar and cinnamon just before filling.

Tip: Sugar draws water, so mix late.
2 ✓

Lay out dough on damp towel. Brush each sheet with oil, stacking 4 layers.

Tip: Oil separates layers creating flakiness.
3 ✓

Sprinkle breadcrumbs on lower third, top with plums.

Tip: Crumbs prevent sogginess.
4 ✓

Roll up using towel. Repeat.

Tip: Towel helps lift delicate dough.
5 ✓

Brush top with oil, bake at 375°F (190°C) for 25-30 mins.

Tip: Fat aids browning.

Recipe FAQ

Soggy bottom.
Too much juice or not enough crumbs. Breadcrumbs absorb moisture.
Cracked.
Rolled too tight or dry sheets. Brush generously with oil/butter.

Ingredients

  • 1 package Strudel Dough or Phyllo Sheets
  • 1.5 lbs Plums
  • 1/2 cup Sugar
  • 1 tsp Ground Cinnamon
  • 1 cup Breadcrumbs or Crushed Cookies
  • 1/4 cup Oil or Melted Butter
  • 2 tbsp Powdered Sugar