Plum Strudel

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

Yield:

8 servings

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 350°.

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

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

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

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.

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

July 2000
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