Plum Strudel

Plum Strudel

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups flour

  • ½

    cup sugar

  • 4

    tbsp. unsalted butter, cut into ½″ cubes and chilled

  • tsp. baking powder

  • ½

    tsp. kosher salt

  • 3

    eggs, lightly beaten

  • 1

    cup walnuts

  • 1

    12-oz. jar plum preserves


Process flour, ¼ cup sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add 2 eggs and ¼ cup ice-cold water; pulse until dough forms. Form into a disk; wrap; chill for 1 hour. Finely chop remaining sugar and walnuts in a food processor; Set aside. Puree preserves in processor. 2. Heat oven to 375°. Cut dough into thirds; roll each into an 11″ × 7″ rectangle; line an 11″ × 7″ baking dish with a rectangle. Spread over half the preserves; sprinkle with one-third walnuts. Top with second rectangle; spread over remaining preserves and half remaining walnuts. Top with last rectangle, and prick with tines of a fork. Brush with remaining egg; sprinkle with remaining walnuts. Bake until golden, 25–30 minutes.


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