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Plum strudel from ready-made puff pastry. Plum strudel

This is delicious. But if you want something more fragrant and refined, grab the strudel! And don’t let the complexity of the recipe scare you, there is nothing unusual about it.

Once try to cook strudel with plums or apples, and the recipe will become your signature. Believe me, it is not a shame to serve such a dessert at the most solemn evenings and receptions.

We offer real recipe strudel, where the stretched dough is made. Of course, you can buy a puff pastry in the store, defrost it, put a plum in it and bake it.

But it’s much more pleasant to go through all the cooking from start to finish and proudly show your home cooking masterpiece. So, what you need in a strudel with plums:

For dough and filling:

250 gr. good wheat flour (and for dusting);
125 ml of warm water;
1 chicken egg;
1 pinch of salt;
2 tbsp. l. odorless vegetable oils;

Spices: cardamom, vanillin, lemon peel - to taste.

1 kg of ripe plums.

For caramel:

5 st. l. granulated sugar;
1 st. l. butter.

You can decorate the strudel with confectionery crumbs, powdered sugar and you will need a couple of tablespoons of butter to coat baking.

How to cook:

1. Sift flour, add butter, water with egg and salt, mix with a fork;

2. Lightly dust the table with flour and lay out the dough, continuing to knead the mass until it begins to fall behind the fingers;

3. Leave the dough to rest for half an hour, after wrapping it with a film or placing it under a bowl;

4. Rinse the plums, dry, peel and cut into slices;

5. In a thick-walled pan, heat the oil (for caramel) and add all the sugar. Cook with constant stirring until brown;

6. Place plums in sugar and simmer for 5-7 minutes;

7. Put the caramel plums in a sieve to drain. Do not pour out the sauce, but use it to serve the strudel;

8. The dough, if it has become very soft, mix with flour again and divide into two halves;

9. Roll out one part to a thickness of 1.5 mm and gently stretch on the table with your hands until completely transparent. It is simple, with gentle movements, slightly stroking, stretch the juice and try not to tear;

10. It remains to grease with a very spoonful of oil, sprinkle with crumbs confectionery cookies and lay out exactly half of the plum;

11. Turn on the oven at 200°;

12. Swaddle the filling with a roll, and again coat the wrapped dough with oil, leaving only a small strip at the edge to pinch the dough;

13. Put the plum strudel on a baking sheet, put it in the oven and cook for 40 minutes.

Two strudels are obtained from these products. After baking, sprinkle the dessert with powdered sugar and serve chilled with plum sauce left over from the caramelization of fruits. If the sauce is thin, it can be boiled to the desired density. Enjoy your meal and happy baking!

- this is an excellent combination of the thinnest dough and fragrant plum filling, walnuts and raisins with cinnamon. AT this recipe I suggest using dietary dough, without the use of butter, it is a little tougher than usual, but it does not harm your figure. The result is a very low-calorie dessert. For those who do not particularly follow calories, the test recipe used is also suitable. Both options are easy to prepare and will not take much time.

Compound:

For test:

Flour - 1.5 cups
Water (boiling water) - ¾ cup
Olive / sunflower oil - 1 tbsp. a spoon
Salt - ¾ teaspoon

For filling:

Plums (fresh or frozen) - 300 g (pitted weight)
Raisins - ½ cup
Walnuts - ½ cup
Sugar - 5-6 tbsp. spoons
Cinnamon - 1 teaspoon

For lubrication:

Butter - 50 g
Egg - 1 pc.

Cooking:

Prepare the dough as indicated in the recipe for.

Prepare the filling. Wash the raisins and soak in boiling water for 15 minutes so that they swell a little.

Cut plums into strips. If you use frozen plums, then you will need to defrost them first, and if you are using fresh ones, then you need to remove the pits.

Grind the walnuts to medium crumbs and add to the plums.

Add raisins. Drain the water from the raisins, and dry the raisins with a napkin.

Add sugar and cinnamon.

Stir the filling and taste it, if necessary, add more sugar.

Take the dough out of the refrigerator. Sprinkle the table with flour, form a cake from the dough with your hands, and then use a rolling pin to roll it into a thin-thin layer.

Melt the butter and brush the pastry layer with it.

Put the filling on top in an even layer, retreating from the edges by 2-3 cm.

Roll the dough into a roll, initially wrapping it on the sides so that the filling does not leak out.

Line a baking sheet with baking paper and lay out the roll, smearing it with a pre-beaten egg using a culinary brush. Sprinkle sugar and cinnamon on top for decoration. Prick the top of the roll with a fork or slit with a knife to release steam.

Send the strudel to the oven preheated to 180 degrees for 40 minutes. If necessary, turn on the top heat at the end of cooking for better browning.

Strudel with plums is ready, cool it and serve with tea.

Enjoy your meal!

Step 1: prepare the dough.

In a bowl, mix warm (but not hot) water with vegetable oil, salt and vinegar. Then gradually add the sifted wheat flour and knead an elastic and rather steep dough. First with a spatula or spoon, and only then with your hands.
After kneading, let the dough rest for 15 minutes.

Step 2: Stew plums.

Rinse the plums thoroughly, divide into several parts and remove the pits. Put the prepared fruit in a bowl.
Pour wine into the plums and add sugar, and then send to medium heat. Simmer the fruit, stirring, until all the sugar has dissolved.

Drain the plums in a colander to get rid of excess liquid and wait until everything has cooled to room temperature.

Step 3: prepare the filling.

When the plums have cooled, transfer them to a plate, add semolina and ground cinnamon. Mix everything together well.

Step 4: form a strudel with plums.

Divide the rested dough into 3 parts, since we will have everything 3 plum strudel.
Take one part and stretch, roll it thinly into a rectangular layer on a floured countertop.
Lay out on the test 1/3 plums prepared for the filling, and wrap in a roll, tucking the edges.
Prepare each strudel one at a time.

Carefully, since the dough is very thin, transfer the prepared strudel to a baking tray, greased with oil or covered with special parchment.
Brush the top of the dough with butter.

Step 5: bake strudel with plums.

Bake strudel with plums in preheated until 180 degrees oven for 45 minutes. A little liquid from the filling may leak out, it's okay.
After baking, remove the strudel from the oven and let it cool. Sprinkle the cooled pastries with powdered sugar, divide into portions and serve with tea.

Step 6: serve strudel with plums.

The beauty of strudel is that the dough is thin and there is very little of it, but sweet stuffing full full. This is delicious. Try it for sure!
Enjoy your meal!

You can use phyllo dough or store-bought dough to make plum strudel. puff pastry without yeast.

The name Strudel comes from the German word Strudel, which means whirlpool or whirlpool. This is a traditional Austrian flour dish in the form of a rolled dough sheet with various fillings. Dessert options are the most popular, but there are also potato strudel, and cabbage, and even meat. Dessert strudel is most often served warm with a scoop of ice cream or syrup.

The dough for strudel is prepared in the exhaust way and is an almost transparent film. How thinner dough for strudel, the tastier it will be. In the game "What? Where? When?" there was a question about how to determine whether the dough for strudel is the right thickness, and so the answer was simple - the dough should be so thin that a newspaper can be read through it.

Ingredients:

250 gr flour;

125 ml of water;

2 tablespoons of water;

300 gr plums;

butter.

For the dough, mix water, flour, egg and vegetable oil. It is good to knead it with your hands for about 10 minutes, grease with vegetable oil. Place the dough in a warm bowl and cover with another warm bowl. Leave it to rest for 30 minutes.

Peel apples from skins and seeds, cut into thin slices. Remove pits from plums and cut into small pieces.

Sprinkle a clean towel with flour and roll out the dough on it as thin as possible. Lift the sheet in your arms and stretch it as thin as possible. It is more convenient to do this on the back of the palms. The pattern of the towel should be clearly visible through the stretched dough.

Distribute apples and plums over the dough, not reaching the edges of 1.5 cm. Leave the dough on one side so that it is possible to wrap the roll and the filling does not fall out. Sprinkle with sugar to taste.

Branded strudel dough should be rolled out so thin that you can read through it. Therefore, it is important to make the batch correctly, pour in so much flour and add just enough butter so that the dough is elastic and easily stretched by hand. To make things easier, I knead the dough with a small amount of melted butter, and then layer it with an additional portion of fat. As a result, the draft dough is very obedient, the layer is large and thin, solid and without breaks. The strudel is flaky and crispy.

As for the filling, plums play the main role here - ripe, elastic and fragrant. They will be accompanied by nuts, walnuts or roasted peanuts. You can’t do without crackers (partially you can replace it with biscuit crumbs), which will absorb some of the moisture that forms during baking, thereby preventing the thin layers of dough from tearing. Strudel with plums needs to be baked for 40-45 minutes and must be served warm, with fragrant tea, butter cream or with a scoop of ice cream.

Total cooking time: 80 minutes
Cooking time: 40 minutes
Yield: 6 servings

Ingredients

for the test

wheat flour - 200 g
salt - 1 chip.
chicken egg - 1 pc.
butter - 2 tbsp. l.
water - 50 ml
9% vinegar - 1 tsp

For filling

plums - 300 g (weight without pit)
sugar - 5-6 tbsp. l.
raisins - 1/2 tbsp.
walnuts or peanuts - 1/2 tbsp.
ground cinnamon - 0.5 tsp.
ground crackers - 3 tbsp. l.
biscuit crumb - 3 tbsp. l.

for lubrication and decoration

butter - 50 g
cinnamon with sugar - 2 tsp

Cooking

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Preparing the dough for the strudel. Sift flour into a bowl, add a pinch of salt. Make a well in the center, pour warm water, a forked egg, vinegar, and 2 tablespoons of melted butter.

kneading soft dough. We divide it into 4 parts, knead it with our hands into cakes.

Lubricate each cake with melted butter (1 tablespoon). And stacked on top of each other in the form of a turret. Cover the bowl with a towel and put in the refrigerator for 30-40 minutes.

We are preparing the stuffing. Toast the breadcrumbs in a dry frying pan. Add plums (cut into strips), sugar and cinnamon, raisins and nuts (grind into medium crumbs). Keep on fire for 2 minutes, remove from heat and cool.

After an hour, take the dough out of the refrigerator. Sprinkle a silicone mat or a large kitchen towel with plenty of flour, spread the dough and a rolling pin greased with oil, roll it as thin as possible so that it is transparent. You can help yourself with your hands - stick your hand under the dough and gently pull it towards you from the middle. The dough should be rolled out very thin, almost transparent.

Lubricate the rolled out dough butter. Sprinkle with biscuit crumbs (it should be dry, you can dry it in the oven or in a pan). We spread the filling on top, retreating from the edges 4-5 cm.

We turn the edges a little so that the filling does not leak out.

Helping ourselves with a silicone mat (or towel), we roll the dough into a roll - do not overdo it, do not twist too tightly, leave a little space in the curls so that the syrup from the plums has room to boil and bubble, and the dough is well baked. Each time, twisting the strudel, grease the top of the dough with a brush dipped in melted butter.

And again, with the help of a rug (towel), we transfer the product to a baking sheet lined with baking paper. Brush top and bottom with remaining butter. For decoration, sprinkle the roll with sugar mixed with cinnamon, biscuit crumbs or nuts. We make small cuts with a knife or prick with a fork to release steam.

We bake the strudel with plums in the oven, preheated to 180 degrees, for 40-45 minutes, until browned. The first half hour to open the oven door is undesirable.

Dessert is best served warm. If desired, you can sprinkle with powdered sugar or add a scoop of vanilla ice cream. Happy tea!