German Plum Rolls (Zwetschgenschnecken)4 Reviews
- Prep: 40 min
- Cook: 50 min
- Ready In: 1 hr 30 min
“In Germany, cakes made with plum are very popular. This variation can be made as either a whole cake or as individual 'tarts.' I call them 'rolls' due to their appearance. They are very delicious on a Sunday fall afternoon with a hot cup of tea! They're best when still warm and served with whipped cream!” - by Ingrid
Original recipe yields 12 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan.
- Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool.
- Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls.
- Bake in preheated oven until golden brown, 40 to 55 minutes.
Amount Per Serving (12 total)
- 499 cal
- 24.9 g
- 62.7 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Very nice - this turned out quite delicious. I think the recipe has mistake, though, since 1/4 cup of baking powder is a LOT!! I used only 1 tsp. I also accidentally used too little of the cream chees..." See moree and the dough felt like it needed more stickiness - either more cream cheese or an egg. Also, didn't have the plum butter so I used home made pear-sauce (like apple sauce). It was a lot of work - rolling it up is not easy and in the future, I would use baking paper underneath to help support it. All and all, though, lot of fun and a good recipe. Thanks!"
"We like to try German recipes and enjoyed this one. A few thoughts about it: 1) I figured that the typo for 1/4 cup baking powder probably meant 1/4 tsp. 2) Next time I would beat the cream cheese wi..." See moreth the sugar and cinnamon before adding the oil and milk to get a smoother mixture. 3) I was trying to be authentic to this German recipe and searched for plum butter, but could not find it. I used a 9 oz jar of organic plum fruit spread from Italy--next time I would use a more economical choice like a common jam or even apple jelly. The plum spread kind of disappeared among all the diced plums anyway. 4) Since I don't have much experience cooking with plums, I peel them as I would if cooking with pears or apples...I'm not sure if this is necessary. 5) Usually I don't add extra sweetness or a glaze to recipes, but I felt that a glaze made these rustic rolls much more attractive and added a tiny bit of sweetness just on the outside. 6) This needed to bake much longer...about 75 minutes total. 7) The dough was not very tender even though I did not overwork it. I would not add the full 4 cups of flour right away next time. Another reviewer thought adding an egg would help make the dough stickier and that may also help tenderize and rise the dough."
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