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Plum Strudel

Yield 8 servings
This Austrian favorite reaches across international waters to provide a great setting for peak-season California plums.


  • 1 tablespoon vegetable oil
  • 1 tablespoon butter or stick margarine, melted
  • 3 tablespoons dark brown sugar
  • 3 tablespoons dry breadcrumbs
  • 1 teaspoon ground cinnamon
  • 4 cups thinly sliced plums (about 1 pound)
  • 1/4 cup packed dark brown sugar
  • 1/4 cup diced pitted prunes
  • 1/2 teaspoon grated lemon rind
  • 8 sheets frozen phyllo pastry, thawed
  • Cooking spray
  • 1/2 teaspoon cinnamon-sugar or granulated sugar

Nutrition Information

  • calories 184
  • caloriesfromfat 25 %
  • fat 5.1 g
  • satfat 1.5 g
  • monofat 1.6 g
  • polyfat 1.8 g
  • protein 2.3 g
  • carbohydrate 33.6 g
  • fiber 1.8 g
  • cholesterol 4 mg
  • iron 1.3 mg
  • sodium 133 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine vegetable oil and butter in a custard cup or small bowls.

  3. Combine 3 tablespoons brown sugar, breadcrumbs, and ground cinnamon in a small bowl.

  4. Toss the plums, 1/4 cup brown sugar, prunes, and rind in a large bowl.

  5. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying), and lightly brush with oil mixture. Sprinkle with 2 tablespoons breadcrumb mixture. Repeat the layers with the remaining phyllo, oil mixture, and breadcrumb mixture, ending with phyllo. Lightly coat the top phyllo sheet with cooking spray. Ar-range plum mixture over phyllo, leaving a 2-inch border. Starting at short edge, roll up phyllo jelly-roll fashion. (Do not roll tightly, or the strudel may split.) Place the strudel, seam side down, on a baking sheet coated with cooking spray. Lightly spray strudel with cooking spray; sprinkle with cinnamon-sugar.

  6. Bake at 350° for 30 minutes or until golden. Cool for 10 minutes, and remove from pan. Cut with a serrated knife.