Plum Strudel

Summer 2012
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food and drink

BY: Lucy Waverman

Use sweeter-tasting bread such as challah for the bread crumbs, if you can find it. If you don’t like cardamom, substitute with cinnamon. You can use peaches or apricots instead of plums. Sometimes a little juice will leak out, so make sure your seal is good. Serve warm or cold with whipped cream.

FILLING
½ cup (125 mL) granulated sugar
1/3 cup (80 mL) fresh bread crumbs
1 tbsp (15 mL) all-purpose flour
½ tsp (2 mL) ground cardamom
3 cups (750 mL) firm ripe plums, cut in ¾-inch (2-cm) dice

PASTRY
6 sheets phyllo pastry
1/3 cup (80 mL) melted butter
1/3 cup (80 mL) granulated sugar

TOPPING
1 cup (250 mL) whipping cream

1 Preheat oven to 400°F (200°C).

2 Combine ½ cup (125 mL) sugar, bread crumbs, flour and cardamom. Toss all but 2 tbsp (30 mL) bread-crumb mixture with plums. Set aside.

3 Lay phyllo sheets on counter and cover with a tea towel. Working with the long edge of the phyllo in front of you, place first sheet on a parchment-lined baking sheet, brush with butter and sprinkle with about 1 tbsp (15 mL) sugar. Repeat until all of phyllo and most of sugar have been used. Sprinkle reserved 2 tbsp (30 mL) bread-crumb mixture on lower third of top layer leaving about 2 inches (5 cm) from the long edge and 1 inch (2.5 cm) from short edge.

4 Place plums over bread-crumb mixture. Fold in short edges and roll pastry lengthwise into a strudel shape, sealing edges with butter and making sure the seam is underneath. Brush with butter and cut 3 slits on top. Sprinkle with remaining 1 tbsp (15 mL) sugar.

5 Bake for 20 to 30 minutes or until top is browned and plum mixture is cooked.

6 Whip cream until soft peaks form. Serve a dollop beside the strudel.

Serves 6