Plum Strudel RecipeOrigin: Austria Period: Traditional |
Ingredients:
1 batch Strudel Dough 
Plum Strudel Preparation:Method:Prepare the traditional Strudel Dough according to the recipe. Now combine all the ingredients for the tamarillo filling in a bowl and set aside. When you're ready to use the dough brush the surface generously with with melted butter. Sprinkle on bread crumbs to catch excess liquid. On edge closest to you, spread about six cups of filling (700g). Using the table cloth to lever the dough up and start rolling strudel into a log. Do this until the loaf is about 8cm thick. Trim and gently lift up log onto prepared baking sheet. Brush top with melted butter then form small slits in the top for steam to escape. Repeat with remaining dough and filling. For the more adventurous cut strips along the two leading edges, put the filing into middle and plait the strips atop the filling. (This is the more usual way of preparing strudel with fillings other than apple.) Bake at 190°C on a baking sheet until golden brown in colour (about 20 mins). Dust with icing sugar and cut diagonally into individual portions. |
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