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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This Austrian favorite reaches across international waters to provide a great setting for peak-season California plums. Ingredients:
1 tablespoon vegetable oil |
1 tablespoon butter or stick margarine, melted |
3 tablespoons dark brown sugar |
3 tablespoons dry breadcrumbs |
1 teaspoon ground cinnamon |
4 cups thinly sliced plums (about 1 pound) |
1/4 cup packed dark brown sugar |
1/4 cup diced pitted prunes |
1/2 teaspoon grated lemon rind |
8 sheets frozen phyllo pastry, thawed |
cooking spray |
1/2 teaspoon cinnamon-sugar or granulated sugar |
Directions:
1. Preheat oven to 350°.
2. Combine vegetable oil and butter in a custard cup or small bowls.
3. Combine 3 tablespoons brown sugar, breadcrumbs, and ground cinnamon in a small bowl.
4. Toss the plums, 1/4 cup brown sugar, prunes, and rind in a large bowl.
5. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying), and lightly brush with oil mixture. Sprinkle with 2 tablespoons breadcrumb mixture. Repeat the layers with the remaining phyllo, oil mixture, and breadcrumb mixture, ending with phyllo. Lightly coat the top phyllo sheet with cooking spray. Ar-range plum mixture over phyllo, leaving a 2-inch border. Starting at short edge, roll up phyllo jelly-roll fashion. (Do not roll tightly, or the strudel may split.) Place the strudel, seam side down, on a baking sheet coated with cooking spray. Lightly spray strudel with cooking spray; sprinkle with cinnamon-sugar.
6. Bake at 350° for 30 minutes or until golden. Cool for 10 minutes, and remove from pan. Cut with a serrated knife.
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