Originally an Austrian specialty, strudel is a deliciously sweet and tart dessert comprised of fresh fruit (usually apples) and spices. It’s a labor of love that’s a little time consuming, but the result is something far better than what you might find in a grocery store, and we find the whole process to be relaxingespecially knowing the yummy treat we’ll be able to reward ourselves with at the end!
While we love the traditional apple strudel, it’s nice to switch things up occasionally and take advantage of other seasonal fruits and flavors; in this case, we decided to try our hand at a cherry plum fusion strudelwe don’t mean to brag, but the final product knocked it out of the park and was gobbled up in a matter of minutes! If you want to try something new in the kitchen, or just take a new approach on a tried-and-true favorite, this sweet is for you. We love it for breakfast or as a midnight snack and we have a feeling that once you try it, you’ll love it just as much as we do!
- 1 1/2 pounds ripe plums, pits removed, sliced into thin wedges
- 1/2 pound Bing cherries, optional, pits removed, roughly chopped
- 1 1/2 cups fresh breadcrumbs
- 1 cup, plus 1 tablespoon white sugar
- 1/2 cup (1 stick) unsalted butter, divided, plus extra for brushing
- 1/4 cup brown sugar
- 1/2 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest, grated
- 1/2 teaspoon cinnamon
- 1 1/3 cups all-purpose flour
- 1/2 cup water, may not use all of it
- 2 tablespoons vegetable oil, plus extra for coating
- 1/2 teaspoon apple cider vinegar
- 1 pinch kosher salt
- powdered sugar, garnish
- Pulse together cherries and plums until coarsely chopped, then drain and set aside.
- Heat 3 tablespoons butter in a medium pan over medium heat and, once melted, add breadcrumbs.
- Stir constantly and toast breadcrumbs until golden brown. Remove from heat.
- In a small bowl, combine cinnamon and sugars and set aside.
- Mix together plums, cherries, lemon juice and zest in a large bowl. Pour cinnamon sugar mixture over the fruit and toss to coat thoroughly. Set aside.
- To make the dough: sift flour and salt together in a large bowl, then add water, oil and vinegar. Stir with a wooden spoon until mixture begins to come together into a ball.
- Knead dough with your hands until smooth and elastic, about 10 minutes. If needed, add more flour, 1 teaspoon at a time, until dough ball forms.
- Transfer dough to a lightly oiled bowl, cover with a dishtowel and place in a warm, draft-free place for 1-1 1/2 hours, or until doubled in size.
- Preheat oven to 400º F and set oven rack in top 1/3 part of oven.
- Roll dough out on a large, clean, floured surface to roughly a 9×13-inch rectangle.
- Cover dough with a clean towel/tablecloth, then grab the edges of both the towel and the dough and flip over so dough is resting on the towel.
- Gently stretch the dough out on the sides, working your way around the entire rectangle. It should be semi-translucent in some places, but be very careful not to tear it.
Note: if dough does tear, just press it back together and continue.
- Use your hands to brush dough with another 3 tablespoons melted butter, then sprinkle toasted breadcrumbs evenly over the dough and gently pat them down so they adhere.
- Spread cherry and plum mixture out in a vertical strip near the short edge of the rectangle. (Make sure to leave 2-3 inches for a border.) Filling should look like a column along the short edge of the dough.
- Take the edges of the towel that are at the top and bottom corners of the filling and gently fold it over the filling.
- Brush exposed ends with melted butter, carefully fold in sides of dough, then gently continue rolling (using towel to maneuver) dough, until seam is on the bottom.
- Use towel to transfer strudel to a parchment paper-lined baking tray, forming a horseshoe so entire strudel fits.
- Brush all of remaining butter over the strudel. Optional, sprinkle some white sugar over the top.
- Place in oven and bake for 30-40 minutes, or until golden brown.
- Remove from oven, brush more melted butter over the top and dust generously with powdered sugar.
- Use a bread knife to cut 1-1 1/2-inch slices and serve with whipped cream, vanilla sauce or vanilla ice cream.
Recipe adapted from 12 Tomatoes