Sukkot Recipe: Plum Strudel

Recipe by Center for Kosher Culinary Arts originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.


(SERVES 8–12)

INGREDIENTS
2 cups flour
½ cup sugar
4 tbsp. unsalted margarine, cut into ½″ cubes and chilled
1½ tsp. baking powder
½ tsp. kosher salt
3 eggs, lightly beaten
1 cup walnuts
1 12-oz. jar plum preserves

INSTRUCTIONS
1. Process flour, ¼ cup sugar, margarine, baking powder, and salt in a food processor until pea-size crumbles form. Add 2 eggs and ¼ cup ice-cold water; pulse until dough forms. Form into a disk; wrap; chill for 1 hour. Finely chop remaining sugar and walnuts in a food processor; Set aside. Puree preserves in processor.

2. Heat oven to 375°. Cut dough into thirds; roll each into an 11″ × 7″ rectangle; line an 11″ × 7″ baking dish with a rectangle. Spread over half the preserves; sprinkle with one-third walnuts. Top with second rectangle; spread over remaining preserves and half remaining walnuts. Top with last rectangle, and prick with tines of a fork. Brush with remaining egg; sprinkle with remaining walnuts. Bake until golden, 25–30 minutes.