Warm, delicious fall treat
This is perfect if you have some friends over for coffee in the afternoon. The warm flavors from the plums, cinnamon and orange-vanilla sauce work together very nicely. As always, it’s best to use ripe fruit in order to get the most flavor out of it. Best serve the strudel when it’s still warm with the fresh orange-vanilla sauce – delicious.
Since strudel dough is something mostly used in Austria and Germany (as far as I know), you can use a sheet of puff pastry instead. In step 5, just place the puff pastry on top of the wet dish towel and brush with melted butter and sugar, then move on to step 6.
For the strudel
1 packet strudel dough
750g plums, halfed, destoned and finely sliced
50g ground hazelnuts
1 heaped teaspoon cinnamon
1 pinch ground clove
6 tbsp brown sugar
zest of one orange
juice of half a lemon
50g raisins, soaked in rum
1 handful walnuts, crushed
80g butter, melted
For the orange-vanilla sauce
40g icing sugar
4 egg yolks
1 vanilla pod, deseeded
juice of half an orange
zest of one orange
4cl dark rum
1. Preheat your oven to 190°C. Place baking paper on a bang tray. Remove the strudel dough from the fridge.
2. Place the sliced plums in a bowl and mix with cinnamon, clove, cointreau, lemon juice, orange zest, hazelnuts, walnuts, rum raisins and four tablespoons of sugar.
3. Heat a pan with butter, add the breadcrumbs and roast until they reach a dark caramel kind of color (be careful not to let them burn though).
4. Rinse a fresh dish towel under cold water, wring out as well as you can. Spread the towel out evenly.
5. Place the first sheet of strudel dough on the towel. Carefully brush with melted butter and evenly dispense one tablespoon of sugar on the sheet. Place the second sheet on top, and repeat.
6. First, spread the breadcrumbs over approximately one third of the dough, then spread the plum-mix over the whole dough leaving approximately 3 cm on each side.
7. Fold the sides of the dough in over the filling. Lift one side of the kitchen towel and roll the strudel in tightly.
8. Place the strudel on the baking tray and gently brush with melted butter. Make sure the ends are closed. Place the baking tray in the oven and bake for around 30-40 minuted until golden.
9. While the strudel is in the oven, prepare the orange-vanilla sauce. Put the egg yolks and icing sugar in a bowl and beat until fluffy. Mix in the orange juice.
10. Heat milk, cream, orange zest and vanilla seeds until boiling, remove from the heat and quickly mix the hot milk-mixture with the egg yolks.
11. Put the whole mix back on the stove and heat carefully until the sauce thickens.
12. Once the strudel is done, take it out of the oven and leave to cool off for a little bit. Serve while still warm with the orange-vanilla sauce.
Hope you enjoy this! If you have any comments or suggestions, please let me know!