Summer Plum Rolled Pastry

The very best of summer fruits wrapped into a single, irresistible pastry… 🍑🍒💜

While this recipe works wonderfully with sour cherries or ripe peaches, our absolute favorite is the plum version with its delicate sweet-tart aroma. With its paper-thin rolled dough, juicy fruit filling, and dusting of powdered sugar, it is the ultimate teatime companion.

Ingredients (Serves 6–8)

For the Dough:

• 3.5 cups all-purpose flour (add gradually)

• 1 cup granulated sugar

• 2 eggs

• 1 cup olive oil

• 2 heaping tbsp yogurt

• 1.5 packs baking powder (approx. 15 g / 3.5 tsp)

• 1 pack vanilla sugar (or 1 tsp vanilla extract)

For the Filling:

• 400 g fresh plums (pitted and sliced)

• 2–3 tbsp granulated sugar

For Dusting:

• Powdered sugar

Chef's Tip

💡 If the plums release too much juice while resting with sugar, lightly drain them before spreading over the dough to keep it from tearing. Roll each dough ball as thinly as possible for a light, layered finish.

Instructions

1. Macerate the Plums: Pit and slice the plums. Toss them with 2-3 tablespoons of sugar and set aside for 10 minutes to draw out their juices and flavor.

2. Knead the Dough: In a mixing bowl, combine the sugar, eggs, olive oil, yogurt, baking powder, and vanilla. Gradually add the flour, kneading until a very soft, smooth, non-sticky dough forms.

3. Roll and Fill: Divide the dough into equal portions. On a lightly floured surface, roll each piece out as thinly as possible. Spread the macerated plums evenly over the dough sheets and roll them up into logs.

4. Arrange on Tray: Transfer the fruit logs onto a baking sheet lined with parchment paper.

5. Bake: Bake in a preheated oven at 180°C (350°F) for about 25 to 30 minutes, until the top is beautifully golden brown.

6. Dust and Serve: Allow the pastry to cool completely to room temperature. Dust generously with powdered sugar, slice, and enjoy!