German Plum Strudel Recipe With Cinnamon

This German plum strudel recipe with cinnamon is a simple homemade dessert that is crisp, sweet, and full of warm spice. It has flaky pastry layers, a juicy plum filling, and a light dusting of powdered sugar on top. It is beginner-friendly and perfect for late summer and early fall baking.

Plum strudel is a classic German bake known as Pflaumenstrudel or Zwetschgenstrudel. It appears in bakeries and home kitchens every plum season. The sweet-tart fruit pairs beautifully with the buttery pastry and warm cinnamon.

This recipe uses puff pastry, so you get the same flaky texture with much less work. The filling comes together in one bowl with fresh plums, sugar, and spice. Serve it warm with whipped cream or vanilla ice cream for a cozy treat.

Recipe Card

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the plum slices with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and salt.
3. Add the flour and mix well. This helps thicken the juices. Stir in the raisins and nuts if using.
4. Roll out the puff pastry on a floured surface into a rectangle, about 12 x 16 inches.
5. Brush the pastry with melted butter, leaving a 1-inch border around the edges.
6. Spoon the plum filling along one long side of the pastry, leaving a 2-inch border at the edge.
7. Roll the pastry up over the filling from the long side. Tuck the ends in as you roll to seal the sides.
8. Place the strudel on the baking sheet with the seam side down.
9. Brush the top with the beaten egg. Cut 3 to 4 small slits in the top to let steam escape.
10. Sprinkle coarse sugar over the top.
11. Bake for 28 to 32 minutes, until the pastry is golden and the filling is bubbling.
12. Let the strudel cool on the baking sheet for 10 minutes. Then slide it onto a wire rack.
13. Dust with powdered sugar before serving. Slice and serve warm or at room temperature.

Tips Section

• Thaw the puff pastry in the fridge, not on the counter. Warm pastry becomes sticky and hard to work with.
• Use ripe but firm plums. Very soft plums turn mushy in the oven.
• Slice the plums thinly and evenly. This helps them cook at the same speed.
• Toss the plums with flour. This thickens the juices and stops the pastry from getting soggy.
• Do not overfill the pastry. Too much filling can leak out during baking.
• Roll the pastry tightly. This keeps the filling inside and gives neat slices.
• Cut slits in the top. This lets steam escape and stops the pastry from bursting.
• If the top browns too fast, cover it loosely with foil.
• Let the strudel cool before slicing. Warm filling can run and make messy slices.
• Serve with whipped cream, vanilla ice cream, or vanilla sauce for a classic taste.
• For extra flavor, add 1/2 teaspoon of almond extract to the filling.

Variations

• Apple Plum Strudel: Mix apples and plums for a sweet-tart combination.
• Cherry Plum Strudel: Add 1 cup of pitted cherries with the plums.
• Raisin Nut Plum Strudel: Use extra raisins and walnuts for a heartier filling.
• Chocolate Plum Strudel: Add 1/2 cup of chocolate chips to the plum filling.
• Mini Plum Strudels: Cut the pastry into small squares and fill each one. Bake for 18 to 20 minutes.

Storage Instructions

Store the plum strudel in the fridge in an airtight container. It stays fresh for up to 3 days. The pastry will soften over time, so it is best on the first day.

You can keep it at room temperature for up to 2 hours. After that, move it to the fridge to keep the filling safe.

To reheat, place the strudel in a 300°F (150°C) oven for 8 to 10 minutes. This warms the filling and crisps the pastry. Do not use a microwave, as it makes the pastry soggy.

To freeze, wrap the baked strudel tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature overnight. Warm in the oven before serving.

For make-ahead prep, make the plum filling one day in advance. Keep it in the fridge in a sealed container. Roll and bake the strudel the next day.

FAQ Section

What kind of plums are best for plum strudel?

Italian prune plums or Zwetschgen are the classic choice. They are firm and slightly tart, which balances the sweet filling. Any ripe but firm plum works well.

Can I use frozen plums for this recipe?

Yes. Use frozen plums without thawing them first. Add 1 extra tablespoon of flour to soak up the extra juices.

Why did my plum strudel turn out soggy?

The plums released too much juice, or the pastry was not baked long enough. Toss the plums with flour and bake until the pastry is golden and the filling is bubbling.

Can I make this German plum strudel without puff pastry?

Yes. Use phyllo dough or a simple shortcrust pastry. Phyllo gives a crisp, flaky texture, while shortcrust gives a softer, crumbly crust.

Can I make this plum strudel gluten-free?

Yes. Use a gluten-free puff pastry brand. The texture may be slightly different, but it still works well.