Ingredients with Measurements:
- 1 lb. potatoes, peeled and diced
- 1 lb. plums, pitted and sliced
- 1/2 cup sugar
- 1/2 cup breadcrumbs
- 1/4 cup butter, melted
- 1/4 cup milk
- 1/4 cup sour cream
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1 package phyllo dough
Special Equipment Needed:
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the potatoes until they are soft. Drain and mash them.
3. In a separate bowl, mix the plums, sugar, cinnamon, nutmeg, and salt.
4. Add the plum mixture to the mashed potatoes and mix well.
5. In a small bowl, mix the breadcrumbs and melted butter.
6. Lay out a sheet of phyllo dough and brush it with the breadcrumb mixture.
7. Repeat this process with 5 more sheets of phyllo dough.
8. Spread the potato and plum mixture on top of the phyllo dough.
9. Roll the phyllo dough into a log, tucking in the ends.
10. Brush the top of the log with milk.
11. Bake the strudel for 30-35 minutes, or until golden brown.
12. Serve the strudel warm with a dollop of sour cream.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 11g
Carbohydrates: 51g
Protein: 5g
Sodium: 220mg
Sugar: 24g
Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- Apples can be used instead of plums.
- Almond flour can be used instead of breadcrumbs.
Variations:
- Add chopped walnuts or pecans to the filling.
- Use different spices, such as ginger or allspice.
- Add a layer of cream cheese to the filling.
Tips and Tricks:
- Make sure to brush each layer of phyllo dough with the breadcrumb mixture to prevent the strudel from becoming soggy.
- Don't overfill the strudel, as it may burst during baking.
- Let the strudel cool for a few minutes before slicing to prevent it from falling apart.
Storage Instructions:
The strudel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the strudel, place it in a preheated oven at 350°F for 10-15 minutes.
Presentation Ideas:
Serve the strudel on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the strudel with fresh plums or a sprig of mint.
Pairings:
Pair the strudel with a cup of coffee or tea.
Suggested Side Dishes:
Serve the strudel with a side of vanilla ice cream or whipped cream.
Troubleshooting Advice:
If the phyllo dough tears, simply patch it up with another sheet of phyllo dough.
Food Safety Advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the strudel in the refrigerator to prevent bacterial growth.
Food History:
Grumbeerupp un Quetschekuche Strudel is a traditional German dessert that originated in the Rhineland-Palatinate region.
Flavor Profiles:
The strudel is sweet and tangy, with a crispy phyllo dough crust and a soft, flavorful filling.
Serving Suggestions:
Serve the strudel as a dessert or as a sweet breakfast pastry.
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Region: Luxembourg