This is something I whipped up quickly today for a Yom Kippur "Break in the Fast" party we are attending tonight. I thought a strudel would be an appropriate Mad Hausfrau contribution.
The addition of the vanilla to both the preserves and the strudel dough added another layer of flavor to this rich, delicious autumn dessert. By bringing this winner strudel tonight, I am hoping to atone for my past baking sins.
Plum Strudel with Cinnamon Glaze
For the Plum Vanilla Preserves:(Barely adapted from Quick Plum Preserves at Epicurious)
- 2 pounds ripe read plums
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon vanilla bean paste
- De-pit and chop plums.
- Place plums in a medium saucepan and add sugar, water and vanilla bean paste.
- Stir together and simmer, stirring every once in a while for about 1 hour.
- When mixture has reduced and thickened, remove from heat and let cool completely.
For the Strudel:
(Barely adapted from Plum Strudel from Saveur)
- 2 cups flour
- 1/4 cup sugar
- 4 tablespoons cold unsalted butter, but into pieces.
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 eggs lightly beaten
- 1/4 cup ice cold water
- 1 1/2 tablespoons vanilla bean paste
- 1 cup walnuts
- 1/4 cup sugar
- Plum preserves
- 1 egg lightly beaten
- Place first 5 ingredients in a food processor and process until they reaches a crumb texture. If the mixture is still too powdery, break it up the butter pieces further by rubbing the mixture between your hands.
- Add 2 beaten eggs, ice water and vanilla bean paste and pulse until a dough forms.
- Wrap in plastic film and chill in the fridge for one hour.
- In the meantime grind the walnuts and remaining 1/4 cup of sugar together in the food processor and set aside.
- Process the plum preserves until smooth. Set aside.
- Preheat oven to 375 degrees F.
- Line a baking pan or sheet with parchment paper.
- Remove dough from fridge and divide evenly into three pieces.
- Roll each piece out into a 11"x7" rectangle.
- Place one of the rectangles in pan or sheet and spread half of the plum preserves over it, then sprinkle one third of the walnut sugar mixture over the preserves.
- Repeat with the second rectangle.
- Place the final rectangle on top and poke holes in it with a fork.
- Brush remaining beaten egg over the top and sprinkle the remaining walnuts over the top.
- Bake for 30 minutes until the tops is golden.
- Remove from oven and immediately make the glaze (recipe below).
For the Cinnamon Glaze:
- 1 cup confectioners’ (powdered) sugar
- 3 tablespoons heavy cream
- 1 teaspoon cinnamon
- Place sugar, cream and cinnamon in a small saucepan.
- Heat over a low setting stirring until combined and melted.
- Drizzle over the strudel.
- Slice when cooled completely.