Craving plum strudel but don’t have the time (or patience) to roll out homemade dough? This recipe is your shortcut to something just as delicious. We’re making this wonderful plum dessert the easy way with phyllo pastry, fresh ripe plums, golden toasted breadcrumbs like in the old European recipes, and of course, a good sprinkle of cinnamon.
It’s quick, it’s simple, and it fills the kitchen with that cozy, magical smell that makes you want to grab a slice right out of the oven. One bite, and I promise you’ll remember it long after the crumbs are gone.
Plum strudel made simple (and irresistible)
When summer starts to slip away and plum trees are heavy with fruit, we always end up trying new ways to use them. Most of them go into our sugar-free plum jam (which later turns into plum jam cookies), and this year, others were baked into plum desserts like buckwheat plum clafoutis and a decadent plum cheesecake. But if you want something quick, flaky, and a little nostalgic, plum strudel is the answer.
Sure, making strudel with homemade pastry isn’t a thing of the past, but let’s be honest: there are days when no one has the time to roll, stretch, and fold dough. That’s where phyllo pastry saves the day. It’s light, crisp, easy to use, and when filled with juicy plums, sugar, and cinnamon, it bakes into a strudel that’s just as crispy and juicy as the “real one”.
The ingredient list couldn’t be simpler: phyllo pastry sheets, fresh plums, butter, breadcrumbs, sugar, and cinnamon. That’s all you need for this easy dessert.
If you’ve got frozen plums tucked away for winter, they work just as well; just thaw them enough to pull apart, and you’re ready to bake. Also, the filling is endlessly flexible: swap plums for other fruit, or add cottage cheese, raisins, walnuts, or hazelnuts to make it heartier.
The secret to a truly irresistible strudel actually lies in the breadcrumbs. Toasted in butter, they turn golden and nutty, soaking up just enough of the plum juices to keep the pastry crisp instead of soggy. I’ve tasted strudels without them, and honestly, they don’t even come close.
Serve this plum strudel warm after a hearty meal like ricet, japrak, or a seasonal mushroom soup, or enjoy it as a simple afternoon tea treat. It even makes a lovely breakfast; it’s easy to pack, easy to reheat, and always delicious.
So, are you tempted? Let’s get baking – this plum strudel is waiting for you.
Ingredients you’ll need
FRESH PLUMS – Pit them and cut into smaller pieces, that’s all. No need to peel as the skins soften in the oven and give the strudel more flavor. Frozen plums work too, or you can swap them with apples, pears, or nectarines if that’s what you’ve got.
PHYLLO PASTRY DOUGH – You’ll need about 10 sheets. Opt for a clean, additive-free brand if possible, and whole-grain works great too. If you’d rather roll up your sleeves and make your own pastry, check out our pear strudel recipe, where we show you how to do it step by step.
BREADCRUMBS – A must for real strudel! Toasted in butter, they turn golden, soak up the plum juices, and keep the phyllo layers crisp and separate. Without them, strudel just isn’t the same. You’ll need about 150 g (1 ¼ cups).
BUTTER – No need to soften it first, you’ll be melting it anyway. Half is spent on toasting the breadcrumbs, the rest is brushed over the phyllo sheets to make them bake up golden and crispy.
SUGAR – Sprinkle it over the plums before rolling. Brown sugar works beautifully, or use coconut sugar for a healthier twist.
CINNAMON – Don’t be shy here! At least two tablespoons; it melts into the plums and makes the filling smell and taste like a dream.
POWDERED SUGAR – Optional, for dusting once baked. No need to buy a special pack – blitz some regular sugar in a coffee grinder and you’re all set.
How to make plum strudel
STEP 1: Preheat the oven to 356°F/180°C. Exact ingredient amounts are listed in the recipe card below.
Wash the plums well, remove the pits, and make sure there aren’t any little “visitors” hiding inside – charming in the orchard, but not in a strudel. Slice the plums into smaller pieces so they’re easy to scatter evenly over the pastry sheets later.
STEP 2: Prepare a frying pan and melt half of the butter. Once it’s hot, add the breadcrumbs and toast them, stirring often, until they turn golden and smell wonderfully nutty. This step is what gives strudel its authentic taste, so don’t skip it. In a separate small pot, melt the rest of the butter over low heat. You’ll need it later for brushing the phyllo sheets.
STEP 3: Lay a clean kitchen cloth on your counter and place the first sheet of phyllo pastry on top. With a pastry brush, gently coat it with melted butter, then place a second sheet over it. Layering them like this gives the strudel a slightly thicker crust – which also means extra crunch once it’s baked.
STEP 4: Brush the second phyllo sheet with melted butter as well, then sprinkle it lightly with toasted breadcrumbs. Use only about one-fifth of the breadcrumbs here, since this recipe makes five strudel rolls in total and you’ll want to save enough for each.
STEP 5: Arrange the sliced plums evenly over the layer of breadcrumbs. Be sure to leave some space at the short edges of the pastry so you can fold them in before rolling everything up. Once the fruit is in place, sprinkle sugar over the top – a little if you prefer a less sweet strudel, or the full amount if you like it on the sweeter side.
STEP 6: Sprinkle the plums generously with cinnamon, then fold the pastry over at the short edges. This little step keeps the fruit tucked in neatly and helps stop those sweet plum juices from leaking out of the ends while the strudel bakes.
STEP 7: Repeat the same process with the remaining phyllo sheets to make four more strudel rolls. Line a baking sheet with parchment paper, brush it lightly with butter, and arrange the rolls on top. Finally, use the rest of the melted butter to generously brush over each roll. This will give the strudels their golden, flaky crust.
STEP 8: Bake at 356°F/180°C for 50 minutes with the fan on.
STEP 9: When the strudels are baked, they will be shiny and golden, and the crust will turn really crisp. Take them out of the oven and, while still hot, sprinkle a little water over the top. This small trick keeps the pastry light and crunchy at the same time.
STEP 10: For the finishing touch, dust the warm strudels with powdered sugar before serving. And that’s it – your delicious homemade plum strudel is ready to enjoy.
It tastes best when served warm, and if you want to make it extra special, add a spoonful of whipped cream or a scoop of ice cream on the side.
Quick, simple, and absolutely delicious – wasn’t that easier than you thought? Bon appétit!
What makes plum strudel even better
Add cottage cheese. Plum strudel with cottage cheese turns out rich, aromatic, and wonderfully memorable. The filling is simple to prepare – mix the cottage cheese with two eggs and a little sugar, then spread it evenly over the breadcrumbs before adding the plums. It bakes into a creamy layer that balances the juicy fruit and crisp pastry perfectly.
Use raisins instead of sugar. Toss a handful of raisins into the filling and let them soak up the juices as the strudel bakes. They’ll plump up, turn soft and jammy, and sweeten the strudel naturally without much added sugar. Raisins pair beautifully with plums, and even more so if you’ve added cottage cheese.
Add walnuts. Crush some walnuts by placing them in a paper bag and rolling over them a few times with a rolling pin. Sprinkle the pieces over the plums before rolling the pastry. The nuts toast as the strudel bakes, adding a crunch that makes plum strudel even more delicious.
Some tips to remember
Keep the dough covered. Phyllo pastry dries out quickly once the package is open. Keep the stack under a clean, slightly damp kitchen towel while you work, and pull out one sheet at a time so it stays soft and easy to handle.
Use enough breadcrumbs. Breadcrumbs are the secret to a proper strudel. They soak up the extra plum juice as it bakes and add just the right amount of richness, helping the phyllo sheets crisp up beautifully instead of turning soggy.
Don’t overload the filling. Too much filling makes it hard to roll and can cause tearing. Spread a thin, even layer, leaving a 2–3 cm border on all sides so you can fold the pastry neatly.
Tuck the edges. Fold the side edges of the pastry in before rolling to keep the filling from leaking out. Use a kitchen towel to help with the rolling.
Sprinkle when baked. Right after baking, a strudel with premade pastry can be too crisp. so fragile that it crumbles when sliced. Sprinkling the top lightly with water creates a little steam, making it easier to cut neatly while still retaining that lovely flaky texture inside.
Storage
Plum strudel keeps well in the fridge for a few days if you wrap it in foil or store it in a covered container. Just let it cool completely before storing; otherwise, the steam will soften the crust, and you’ll lose that lovely crunch.
It also freezes beautifully for up to two months. Slice it into larger pieces, wrap each one separately, and you can pull out only as much as you need. Warm it in the oven before serving, and it will taste almost freshly baked.
If you’re freezing plums instead of the finished strudel, thaw just enough before baking so they’re easy to slice and arrange in the pastry.
More plum recipes
Plum strudel FAQs
That’s easy, just swap the butter for a good plant-based alternative and use phyllo pastry that’s labeled vegan. Most store-bought versions are naturally vegan already, so you’re halfway there.
Yes, you can. Look for gluten-free phyllo pastry and breadcrumbs, which some stores now carry. If you can’t find it, you can also try wrapping the filling in thin gluten-free pie sheets and skip the breadcrumbs. It won’t be quite the same, but it will still be delicious.
Breadcrumbs are the trick. Toast them in butter and sprinkle between the pastry and the fruit. They soak up the extra plum juice while baking, keeping the pastry crisp. Also, don’t overload the filling – a generous layer is good, but too much fruit will weigh the pastry down.
Easy Plum Strudel
EQUIPMENT
- 1 baking sheet
INGREDIENTS
- 1200 g plums
- 10 phyllo pastry sheets
- 150 g sugar
- 150 g breadcrumbs
- 150 g butter
- 3 tbsp cinnamon
INSTRUCTIONS
- Preheat oven to 356°F / 180°C. Wash the plums, remove the pits, and slice them into smaller pieces so they’re easy to layer on the pastry sheets.
- Melt half the butter in a frying pan. Add the breadcrumbs and stir until golden and fragrant. In a separate pot, melt the remaining butter gently over low heat for brushing the pastry.
- Spread out a clean kitchen towel on the counter and place the first sheet of phyllo on top. Brush lightly with melted butter, then cover with a second sheet. This creates a sturdier base that bakes up extra crisp.
- Brush the second sheet with more butter and sprinkle over about one-fifth of the toasted breadcrumbs, keeping the rest for the other strudel rolls.
- Scatter some of the sliced plums (1/5) on top of the breadcrumbs, leaving space at the shorter ends of the pastry so you can fold them in. Sprinkle sugar over the plums, adjusting the amount to your preferred sweetness.
- Dust the plums with cinnamon, then fold the short edges of the pastry over the filling to keep the juices inside as it bakes. Roll the strudel up from the long side, tucking the filling in as you go. The kitchen towel is helpful to roll it easier.
- Repeat the process with the rest of the sheets, plums, and breadcrumbs to make four more rolls. Line a baking tray with parchment paper, brush with a little butter, and arrange the strudels on top. Use the last of the melted butter to coat the rolls generously.
- Bake for about 50 minutes with the fan on, until the strudels are golden brown and crisp.
- Remove from the oven and sprinkle the tops lightly with water while they’re still hot. This keeps the pastry delicate and crunchy.
- Dust with powdered sugar before serving. Plum strudel tastes best warm, especially with a scoop of ice cream or a dollop of whipped cream on the side. Enjoy!
NOTES
NUTRITION
If you make this recipe, let us know! Drop a comment below – we’d love to hear how yours turns out!
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