Plum and Almond Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,309 cal. | (158 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 215 g | (185 %) | ||
| Carbohydrates | 277 g | (185 %) | ||
| Sugar added | 80 g | (320 %) | ||
| Roughage | 37.7 g | (126 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 75.4 mg | (628 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 3,216 mg | (80 %) | ||
| Calcium | 371 mg | (37 %) | ||
| Magnesium | 406 mg | (135 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 65.9 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 529 mg | |||
| Complete sugar | 159 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 generous pinch salt
- 1 egg yolk
- 2 tsps vegetable oil
- vegetable oil (for greasing)
- Pastry flour (for kneading)
- For the filling
- 750 grams Plum
- 75 grams butter
- 4 Tbsps ground almonds (blanched)
- 4 Tbsps sugar
- 6 Tbsps slivered almonds
- 100 grams Sour cream
Preparation steps
For the dough: Combine flour and salt, create a well in the center and pour in egg yolks and oil. Add approximately 75 ml (approximately .3 cup) water and knead into a smooth, firm dough. Continue to knead for about 10 minutes. Shape dough into a ball, brush with oil, wrap in foil and let rest for about 30 minutes.
For the filling: Rinse, halve and pit plums. Melt butter and let cool slightly.
Preheat the oven to 200°C (approximately 400°F).
Thinly roll out dough on a lightly floured kitchen towel. Gently brush with butter. Sprinkle ground almonds, leaving a 5 cm (approximately 2 inch) margin around the edges. Spread plums onto the bottom third of the dough and sprinkle with 4 tablespoons almonds and sugar. Add dollops of sour cream. Use towel to roll up dough. Place strudel, seam side down, onto a buttered baking sheet. Brush strudel with butter and sprinkle with remaining almonds. Bake for about 40 minutes. Remove and serve warm or cooled.
