Plum strudel with nuts and whipped cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the butter. Mix flour and salt in a bowl. Add egg yolks and 2 tablespoons of liquid butter. Gradually add approx. 1/8 litre of lukewarm water and knead with the kneading hooks of the hand mixer (dough must come off the bottom of the bowl during kneading). Knead the dough vigorously on the work surface until it is soft and elastic. Shape into a ball, spread a thin layer of liquid butter on it and wrap in cling film. Let dough rest at room temperature for about 30 minutes

2. 2

   Clean, wash and stone plums. Dice the flesh. Halve lemon, squeeze juice. Mix plums with sugar and lemon juice. Leave to stand for about 30 minutes. Chop walnuts coarsely. Fold the walnuts into the plums

3. 3

   Roll out the dough thinly on a large, floured tea towel (at least 42 x 52 cm) in a rectangular shape (approx. 40 x 50 cm) or pull it out carefully with your hands. Spread with liquid butter and sprinkle with breadcrumbs. Spread plums on top so that a 3-4 cm wide edge remains free on the long sides and an approx. 5 cm wide edge on the short sides. Wrap the short sides inwards over the filling and roll up the strudel from the long side using the cloth.

4. 4

   Lift the strudel diagonally onto a baking tray lined with baking paper. Brush with butter and bake in a preheated oven (electric cooker: 225 ° C/ convection oven: 200 °C/ gas: see manufacturer) for 30-35 minutes. During the baking time, brush several times with remaining liquid butter. If the surface becomes too dark, cover with aluminium foil. Whipped cream tastes good with it

5. 5

   Preparation time approx. 1 hour. waiting time approx. 15 minutes

Nutrition Facts

KCAL
270 kcal

CARBS
34 g

FATS
12 g

PROTEINS
5 g