Easy Plum Strudel
An easy recipe for a delicious classic plum strudel with phyllo pastry sheets
EQUIPMENT
- 1 baking sheet
INGREDIENTS
- 1200 g plums
- 10 phyllo pastry sheets
- 150 g sugar
- 150 g breadcrumbs
- 150 g butter
- 3 tbsp cinnamon
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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
Phyllo pastry dries out quickly once opened, so keep the stack under a slightly damp kitchen towel and pull out one sheet at a time.
Breadcrumbs are essential not only for the best taste, but also because they soak up the plum juices and help the pastry bake crisp instead of soggy.
Avoid overfilling the strudel, since too much fruit makes rolling tricky and can tear the sheets.
Fold the short edges in before rolling to keep the filling from leaking while baking.
When the strudel comes out of the oven, sprinkle a little water on top to soften the crust just enough for neat slicing while keeping it flaky inside.
For a richer variation, mix cottage cheese with eggs and sugar and spread it over the breadcrumbs before adding the plums.
Raisins are a natural sweetener that plump up in the oven, turning soft and jammy while pairing beautifully with plums.
Crushed walnuts scattered over the plums add a toasted crunch that makes every bite more delicious.
Plum strudel keeps in the fridge for three to four days if wrapped well. Ensure it's cooled completely before storing in the fridge.
It also freezes for up to two months when sliced and wrapped individually, and it tastes almost as fresh when reheated in the oven.
Frozen plums can be used too; just thaw them enough so they can be sliced and arranged easily in the pastry.
It tastes best served warm, with a spoonful of whipped cream or a scoop of ice cream on the side.
NUTRITION
Serving: 179g | Calories: 286kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 207mg | Potassium: 232mg | Fiber: 4g | Sugar: 28g | Vitamin A: 796IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg