Prep
30 minsBake
35-40 minsServes
Difficulty
Medium About
Make the most of the seasonal plums with this easy strudel recipe! Sweet, gently spiced and jammy plums are wrapped in crisp, buttery and flaky pastry for a satisfying bake which can be served on its own, with cream, ice cream or with some custard.
HOW TO MAKE THIS RECIPE
Prepare the plums: remove the stones and chop/ slice the plums into smaller pieces. Place in a large bowl and add the sugar, ground cardamom and cinnamon. Mix well to combine and set aside for 20 minutes.
Preheat the oven to 175°C (160°C fan). Line the large baking sheet with baking parchment. Drain the plums from their juices (save the juices and set aside), and mix them with chopped walnuts and breadcrumbs.
Cut a piece of parchment paper larger than the filo pastry sheets and place on a clean working surface. Add the first sheet of filo pastry on top of the parchment paper. Using a pastry or silicone brush, brush the first sheet of filo with the melted butter. Lightly dust it with icing sugar, then add another sheet of pastry on top. Gently press the sheets of pastry together, then repeat the process with the remaining sheets of filo (7 sheets in total). Brush the top layer with melted butter and dust with icing sugar.
Pile the filling along the length of the pastry along one side (about 2 inches from the edges). Using the parchment paper underneath to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush the top with the reserved juices and any remaining melted butter.
Bake 35- 40 minutes until golden brown. Leave to cool for 10- 15 minutes and dust with icing sugar. Slice and serve with ice cream, cream, or custard.
Ingredients – 9 items
1
Plums
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Ground cardamom
Ground Cinnamon
Roughly chopped walnuts
Breadcrumbs
Sheets of filo pastry
Butter, melted
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Plus extra for dusting
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Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
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Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
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It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
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Though you don`t have to tell your friends and family that... recipe in bio!
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Blondies have more fun they say! And we can tell @danamatenko had fun making these...
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If you`re looking to avoid extra unwanted calories, Tate & Lyle Sweetener gives teas and coffees extra sweetness. Just swap your teaspoon for a tablet!
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Recipe in bio!
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Aspartame-free and as sweet as a sugar cube!
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