This Plum Cardamom Marzipan Strudel. has it all. Ok. Well, maybe not chocolate. Regardless, bear with me. This recipe combines the lusciousness of ripe plums, exotic cardamom, richness of marzipan, and fragrant toasted almonds. Additionally, golden raisins are thrown in just to be extra.
Indulge your taste buds in this delightful Plum Cardamom Marzipan Strudel.
Firstly: Plum Perfection: This strudel features ripe plums as the star, cooked in a brown sugar and cardamom infusion, also, with a bit of cinnamon and nutmeg.
Secondly: Nutty Crunch: Toasted almonds add a nice crunch to each bite, complementing the juicy plums.
Thirdly: Sweet Surprise: Golden raisins bring fruity sweetness.
Fourthly: Marzipan Magic: Enjoy the creamy richness and almond flavor of marzipan woven into the filling.
Fifthly: Time-Saving Puff Pastry: Convenience meets taste. Use good-quality store-bought puff pastry, making it a time-saver without compromising on flavor.
Sixthly: Glazed Goodness: A cardamom-scented glaze drizzled over the strudel enhances the overall taste experience, adding a subtle aromatic note.
Seventhly: Crunchy Elegance: A scatter of toasted almonds on top provides a satisfying crunch. Also, it elevates the strudel’s visual appeal.
The Plum Cardamom Marzipan Strudel Filling:
At the heart of this flavor festival of a strudel is its sumptuous filling. Fresh, succulent plums are cooked in cardamom-infused brown sugar. A touch of cinnamon and nutmeg adds to the flavor profile. As a result, a sweet and slightly spicy mixture perfectly balances the natural tartness of the plums. Golden raisins add a touch of fruity sweetness to the filling. Toasted almonds provide a delightful contrast and add depth and crunch to every bite. However, it is the inclusion of marzipan, with its smooth, almond-based decadence, that truly elevates this strudel.
Delicate, golden-brown puff pastry, with its thin, flaky layers provides the perfect envelope for the rich filling. The buttery, melt-in-your-mouth goodness perfectly contrasts the sweet spiced plums.
The Plum Cardamom Marzipan Strudel Glaze:
A dessert of this caliber deserves a special finishing touch. A cardamom-scented glaze covers the top of the strudel. Finally, a scatter of toasted almonds on top. This adds a pretty garnish as well as a crunchy flavor.
Plum Cardamom Marzipan Strudel is perfect for your Fall or Thanksgiving table. It’s a lovely marriage of fresh plums, cardamom-infused sweetness, marzipan indulgence, and flaky pastry. A dessert that is both elegant and cozy.
Plum Cardamom Marzipan Strudel
Ingredients
Strudel:
- 3/4 cup raw almond leaves
- 1 sheet puff pastry sheet
- 1 tablespoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg.
- 1/2 teaspoon salt
- 1/4 cup brown Sugar
- 2 tablespoons unsalted butter
- 6 ripe plums
- 1/3 cup golden raisins
- 8 oz marzipan
- 2 tablespoons bread crumbs
- 1 egg
Glaze:
- 1 cup Powdered sugar
- 2-3 tablespoons Milk cream, or water
- 1 teaspoon ground cardamom
- 1/4 cup raw almond leaves tooted or raw
Instructions
Make the Strudel:
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Toast the almond leaves in a naked pan. Set aside.
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Whisk together the sugar, cardamom, cinnamon, nutmeg, and salt. Set aside.
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Slice the plums into thin wedges. Discard the pits.
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Dice the marzipan
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Heat the butter in a large skillet.
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Add the plum slices and toss to coat.
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Mix in the raisins.
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Sprinkle the sugar/cardamom mixture over the top over the top and mix to coat.
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Cook for 5 minutes, stirring occasionally.
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Remove from heat. Fold in the marzipan pieces and 1/2 cup of the toasted almonds. Let cool.
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Preheat the oven to 350F. Line a baking sheet with parchment paper.
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Roll out the puff pastry sheet. Not too much. You don’t want it too thin.
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Transfer it to the backing sheet & spread the breadcrumbs over the top.
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Spoon the plum mixture down one half of the puff pastry sheet leaving a 3/4 inch edge.
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Fold the other half of the puff pastry sheet over and seal the edge with your fingers.
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At this point I lift up the parchment paper to gently roll the strudel so the seam is on the bottom.
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Beat the egg and brush it over the strudel.
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Bake for 30 minutes until the top is crispy.
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When the strudel is cool enough to handle, transfer it to a baking rack & place it over the parchment-lined baking sheet.
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Let cool completely.
Glaze the strudel:
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Whisk together the powdered sugar and liquid.
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Whisk in the ground cardamom.
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Pour the glaze over the strudel.
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Sprinkle with the remaining 1/4 cup of toasted almond leaves.
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When the glaze has hardened, cut and serve.
Like this Plum Cardamom Marzipan Strudel? Also, Check out these other delicious recipes:
CHERRY ALMOND MARZIPAN STRUDEL
Red, White & Blue Strudel
Apple Cardamom Cake With Caramelized Almonds
Rhubarb Pistachio Cream Strudel
Orange Cardamom Hazelnut Kipferl
