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Plum Cardamom Marzipan Strusel

Plum Cardamom Marzipan Strudel

Course Coffee Break, Dessert, Snack, Tea time
Cuisine Austrian, German
Keyword fall recipes, German Pastry, plum recipes, puff pastry, Strudel
Prep Time 45 minutes
Cook Time 1 hour
Servings 8
Author Lora Wiley-Lennartz

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:

  1. Toast the almond leaves in a naked pan. Set aside.

  2. Whisk together the sugar, cardamom, cinnamon, nutmeg, and salt. Set aside.

  3. Slice the plums into thin wedges. Discard the pits.

  4. Dice the marzipan

  5. Heat the butter in a large skillet.

  6. Add the plum slices and toss to coat.

  7. Mix in the raisins.

  8. Sprinkle the sugar/cardamom mixture over the top over the top and mix to coat.

  9. Cook for 5 minutes, stirring occasionally.

  10. Remove from heat. Fold in the marzipan pieces and 1/2 cup of the toasted almonds. Let cool.

  11. Preheat the oven to 350F. Line a baking sheet with parchment paper.

  12. Roll out the puff pastry sheet. Not too much. You don’t want it too thin.

  13. Transfer it to the backing sheet & spread the breadcrumbs over the top.

  14. Spoon the plum mixture down one half of the puff pastry sheet leaving a 3/4 inch edge.

  15. Fold the other half of the puff pastry sheet over and seal the edge with your fingers.

  16. At this point I lift up the parchment paper to gently roll the strudel so the seam is on the bottom.

  17. Beat the egg and brush it over the strudel.

  18. Bake for 30 minutes until the top is crispy.

  19. When the strudel is cool enough to handle, transfer it to a baking rack & place it over the parchment-lined baking sheet.

  20. Let cool completely.

Glaze the strudel:

  1. Whisk together the powdered sugar and liquid.

  2. Whisk in the ground cardamom.

  3. Pour the glaze over the strudel.

  4. Sprinkle with the remaining 1/4 cup of toasted almond leaves.

  5. When the glaze has hardened, cut and serve.