National Dish Austria: Plum Jam Strudel (Recipe)
In this article
Discover Plum Jam Strudel, one of Austria’s most comforting sweet treats! This rolled pastry hides a generous filling of powidl — a thick, intensely fruity plum jam cooked down without any added sugar. Wrapped in a delicate, paper-thin dough and warmed through with cinnamon, it is the kind of bake that fills the whole kitchen with the scent of an Alpine afternoon. Equally at home as a pudding or a light main course, it brings a slice of genuine Austrian tradition to your table.
About Plum Jam Strudel
Plum Jam Strudel is a traditional Austrian dish with a long and well-loved history. What sets this pastry apart is its filling of powidl, a thick plum jam that lends it an incomparable depth of flavour. The dough is tender and flaky, making the strudel especially delicate. In Austria it is enjoyed both as a dessert and as a satisfying main course, a versatility that has kept it on family tables for generations.
Ingredients (serves 1–2)
- 250 g plain flour
- 100 ml water
- 1 egg
- 1 pinch of salt
- 50 g butter, melted
- 200 g powidl (thick plum jam)
- 50 g breadcrumbs
- 30 g sugar
- 1 tsp cinnamon
Shopping for the ingredients
When shopping for the ingredients for plum jam strudel, it is worth seeking out fresh, good-quality products. The plum jam in particular should be free from added preservatives and sugar to keep the flavour authentic. The breadcrumbs can either be bought ready-made or prepared at home from stale bread rolls, which is an easy way to use up leftovers and add a homemade touch.
Preparing the dish
Before making plum jam strudel, bring all the ingredients to room temperature. This makes the dough far easier to work with and helps stop it from tearing as you roll it out. The dough should be kneaded thoroughly and then rolled out as thinly as possible. Lightly toast the breadcrumbs beforehand to give them a golden colour and a richer, nuttier taste.
Step-by-step instructions
- Knead the flour, water, egg and salt into a smooth dough and leave to rest for 30 minutes.
- Roll the dough out thinly on a floured cloth and brush it with the melted butter.
- Mix the breadcrumbs, sugar and cinnamon, then scatter the mixture evenly over the dough.
- Spread the plum jam evenly over the breadcrumbs.
- Carefully roll up the dough and place it on a baking tray lined with baking paper.
- Bake the plum jam strudel at 180°C for around 30–40 minutes, until golden brown.
Gluten-free / lactose-free version
For a gluten-free version of plum jam strudel you can use gluten-free flour. When kneading and rolling the dough, add a little more water to reach the right consistency, as gluten-free blends tend to be drier. A lactose-free version is easily achieved by replacing the butter with lactose-free butter or a plant-based fat, so everyone can share in the treat.
Tips for vegans and vegetarians
Plum jam strudel is easy to make vegan: simply replace the egg in the dough with a mixture of 1 tablespoon of ground flaxseed or chia seeds and 3 tablespoons of water. The butter can be swapped for plant-based margarine. The result is a thoroughly plant-based delight that loses nothing of the original in flavour, much like the meat-free version of Plum Dumplings.
More tips and tricks
When baking plum jam strudel, take care to roll the dough out evenly and thinly for a consistent bake. If you like it especially crisp, brush the strudel with a little melted butter just before the end of the baking time. The strudel tastes wonderful both warm and cold, which makes it ideal for preparing ahead.
Adapting the recipe to your taste
Depending on your taste, the powidl can be enlivened with extra spices such as cloves or cardamom. If you have a sweet tooth, increase the sugar a little or stir some raisins into the filling. Chopped nuts or almonds also work beautifully, adding a satisfying crunch to each slice.
Ingredient substitutions
If you find yourself without powidl, another thick fruit purée such as apple sauce or apricot jam makes a fine stand-in — the same trick that works for Viennese Plum Jam Pockets. The breadcrumbs can be replaced with ground nuts for a distinctive note, and if cinnamon is not to your liking, vanilla or lemon zest make excellent alternatives.
Drink pairing ideas
A freshly baked plum jam strudel pairs happily with a range of drinks. A strong black coffee or a cappuccino complements the sweet filling perfectly. For festive occasions, a glass of sparkling wine or prosecco makes a lovely match. If you prefer something non-alcoholic, reach for a glass of freshly pressed apple juice or a fragrant tea.
Serving and presentation ideas
Plum jam strudel is best cut into even slices and arranged on a large plate. A dusting of icing sugar and a spoonful of whipped cream or a scoop of vanilla ice cream round off the presentation. For special occasions, edible flowers or fresh mint leaves make a charming garnish, lifting this homely classic of Austrian cuisine into something rather elegant.
A bit of history
Plum jam strudel has its roots in Bohemian cooking and found its way to Austria over the centuries. In earlier times it was made above all in rural regions, as a clever way to use up abundant plum harvests. Today it is a firm fixture of Austrian baking and enjoys an enthusiastic following well beyond the country’s borders.
More recipe ideas
Summary: Plum Jam Strudel
Plum jam strudel is a classic Austrian pastry that is simple to make and wonderfully adaptable. With its luscious plum jam filling and tender dough, it delights time and time again. Adjustments for special diets are easy to manage, and with a few tips and tricks it is sure to succeed. Give it a try and enjoy a slice of Austrian tradition.
