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home > recipes > dessert > zwetschgenkuchen
German Plum Pastry Pastry Ingredients: 2 cups all-purpose flour (sifted) pinch of salt 1 teaspoon baking powder 2-4 tablespoons sugar 3/4 cup ( 1 1/2 sticks) butter 1 medium egg (beaten) 1-2 tablespoons liquid (milk, cream, water or rum) grated lemon rind (optional) Combine the flour, salt, baking powder and sugar. Cut in the butter until it is very fine. Add the beaten egg and the liquid (and lemon rind, if desired). Work the mixture with your fingers until it is smooth, like pie dough. Press it evenly, using your fingers and the heel of your palm, over the bottom or a 9-inch round cake pan, fluting above the rim. Filling Ingredients: 2 pounds blue (Italian) or red plums, halved and pitted 3/4 cup sugar 1 teaspoon cinnamon 2 tablespoons flour 1/4 cup blanched (slivered, optional) almonds Place the pitted plum halves over the pastry on the bottom of the pan. Sprinkle 1/2 cup of the sugar over the plums. Combine the remaining sugar with the cinnamon, flour and almonds; sprinkle it over the top. Bake at 400 degrees for 40 minutes, or until the pastry is flaky, crisp and golden, and the plums are bubbling with syrup.

Zwetschgenkuchen


average rating = 4.5 stars(4.50002 comments available)
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list all German recipes (77)
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(posted February 28, 2005)

German
Plum Pastry

Pastry Ingredients:

2 cups
all-purpose flour (sifted)
pinch of salt
1 teaspoon
baking powder
2-4 tablespoons
sugar
3/4 cup ( 1 1/2 sticks)
butter
1 medium
egg (beaten)
1-2 tablespoons liquid (
milk, cream, water or rum)
grated
lemon rind (optional)

Combine the flour, salt,
baking powder and sugar. Cut in the butter until it is very fine. Add the beaten egg and the liquid (and lemon rind, if desired). Work the mixture with your fingers until it is smooth, like pie dough. Press it evenly, using your fingers and the heel of your palm, over the bottom or a 9-inch round cake pan, fluting above the rim.

Filling Ingredients:
2 pounds blue (Italian) or red plums, halved and pitted
3/4 cup
sugar
1 teaspoon
cinnamon
2 tablespoons
flour
1/4 cup blanched (slivered, optional) almonds

Place the pitted
plum halves over the pastry on the bottom of the pan. Sprinkle 1/2 cup of the sugar over the plums. Combine the remaining sugar with the cinnamon, flour and almonds; sprinkle it over the top. Bake at 400 degrees for 40 minutes, or until the pastry is flaky,
crisp and golden, and the plums are bubbling with syrup.


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+2 comments


from Leavenworth, Kansas, United States wrote:2  0

My grandson, who is in the first grade, needed a recipe for his class. The recipe was to represent his ancestorial background, which is German. This looks great! Thanks for sharing.
4 starsAugust 16, 2007


from Kansas, North Dakota, United States wrote:3  6

delish. the best desert i have ever had
in my life. It dissolves in my mouth and tastes
so good that I took some to work every
other day!!!
5 starsMay 2, 2007


 
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