Plum Strudel with Hazelnuts

Delightfully fruity and irresistibly crisp, this Plum Strudel with Hazelnuts is a show-stopping dessert that blends sweet, tangy, and nutty flavors in every bite. Juicy plums are macerated with sugar, cinnamon, and a hint of lemon juice to create a luscious filling, perfectly complemented by the crunch of toasted hazelnuts. A golden, flaky phyllo pastry encases the rich filling, with buttery breadcrumbs providing an extra layer of texture. This easy-to-follow recipe requires just 25 minutes of prep time, making it a fantastic choice for both novice and seasoned bakers. Serve this warm strudel with a dusting of powdered sugar and a scoop of vanilla ice cream for the ultimate treat. Perfect for showcasing late-summer plums, this pastry is an elegant addition to any dessert table.

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams plums
• 100 grams granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 40 grams breadcrumbs
• 60 grams unsalted butter
• 80 grams hazelnuts
• 6 sheets phyllo pastry sheets
• 20 grams powdered sugar
• 1 egg

Directions

Step 1

Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.

Step 2

Wash the plums, remove the pits, and slice them into thin wedges.

Step 3

In a bowl, combine the plums, granulated sugar, ground cinnamon, and lemon juice. Mix well and set aside for 10 minutes to macerate.

Step 4

In a dry skillet, lightly toast the hazelnuts over medium heat until fragrant. Allow them to cool, then chop them roughly and set aside.

Step 5

Melt 40 grams of butter in a small saucepan. Add the breadcrumbs and toast them until golden brown. Remove from heat and let cool.

Step 6

Lay the phyllo pastry sheets on a clean countertop. Cover with a slightly damp towel to keep them from drying out, working with one sheet at a time.

Step 7

Place one pastry sheet on the counter and brush lightly with melted butter. Add another sheet on top and repeat until all the phyllo sheets are stacked.

Step 8

Spread the toasted breadcrumbs evenly over the top sheet, leaving a 2-inch border around the edges.

Step 9

Distribute the macerated plums over the breadcrumbs, then sprinkle the chopped hazelnuts on top.

Step 10

Fold the short edges of the phyllo over the filling, and then roll the pastry from one long side to the other, creating a log shape. Place the strudel seam-side down on the prepared baking tray.

Step 11

Beat the egg and brush it over the surface of the strudel. Use a sharp knife to make a few small slits on top to allow steam to escape during baking.

Step 12

Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and crisp.

Step 13

Remove the strudel from the oven and let it cool slightly. Dust with powdered sugar before slicing and serving.

Nutrition Facts

Serving size	(969.6g)

Amount per serving	% Daily Value*
Calories	2195.0

Total Fat 110.5g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 328.9mg	0%
Sodium 1319.7mg	0%
Total Carbohydrate 292.4g	0%
Dietary Fiber 18.4g	0%
Total Sugars 175.4g
Protein 33.1g	0%

Vitamin D 48IU	0%
Calcium 227.3mg	0%
Iron 7.9mg	0%
Potassium 887.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 5.8%

Carbs: 50.9%