Plum Strudel Redux

I am making the plum strudel again, for no particular reason other than 1) I need to do it again so I can post it after my disastrous initial attempt, 2) a friend of mine and I are running errands and we plan to come back to the house for tea, and 3) still too many plums left.  I decided to use the same plum mixture as I did before, since it tasted good.  I used 3 cups of plums rather than 4, because it seemed to me that 4 cups was too much to fit in the dough, and I added flour to the mix, like the apples, to absorb some of the copious plum juice.  But the biggest change was that I handled the phyllo dough like the apple strudel recipe, rather than the elaborate procedure for layering that I tried before.

Plum Strudel

3 cups thinly sliced plums
¼ – ½  cup packed brown sugar (depending upon how sweet your plums are and how sweet you want your filling – mine was a bit tart)
¼ cup diced pitted prunes (I only had the orange essence prunes, but they worked fine)
½ teaspoon grated orange or lemon rind
8  sheets frozen phyllo pastry, thawed
Butter-flavored cooking spray
½ teaspoon cinnamon-sugar or granulated sugar

Preheat oven to 350°. Prepare a large baking sheet or jelly roll pan by spraying with butter-flavored cooking spray.

Toss the plums, brown sugar, prunes, and rind in a large bowl.

Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); lightly coat phyllo sheet with cooking spray. Place one phyllo sheet at a time atop the others, coating each with cooking spray as you stack the layers. Place a sheet of plastic wrap over stacked phyllo, pressing gently to seal sheets together; discard plastic wrap.

Spoon plum mixture along 1 long edge of phyllo, leaving a 2-inch border (it will actually cover most of the phyllo). Fold over the short edges of phyllo to cover 2 inches of plum mixture on each end.

Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on the prepared pan. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray and sprinkle with cinnamon sugar.

Bake 35 minutes or until golden brown. This makes 8 servings at about 1 gram of fat/serving.

plum strudel whole

Doesn’t this look better than the last one

plum strudel slice

And it tasted good, too.

Confession. This plum strudel was just determined to give me trouble. I forgot to defrost the phyllo dough last night, so I put it in a warm place on top of the stove while I ate breakfast and then made the filling. Unfortunately, the spot was too warm, and part of the dough baked while thawing.  I cut the sheets in half and only used the unbaked halves, but it was kind of a patch together job. Fortunately, phyllo is flaky, and it is hard to tell if the flakes are natural or part of the patch job.


2 Responses to “Plum Strudel Redux”

  1. 1 Veggie Belly September 27, 2009 at 3:36 pm

    That looks very yummy! I love anything with phyllo pastry!

  2. 2 perpetualfeast September 27, 2009 at 5:49 pm

    Me too. I have a great mushroom strudel recipe that I usually make for Thanksgiving, but I may be forced to make it sooner now that I’m playing with phyllo.

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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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