German Plum Rolls (Zwetschgenschnecken)

Rating: 4.4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
40 mins
cook:
50 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan.

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  • 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.

Nutrition Facts

Per Serving:
499 calories; protein 8.8g 18% DV; carbohydrates 62.7g 20% DV; fat 24.9g 38% DV; cholesterol 34.3mg 11% DV; sodium 585.7mg 23% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

shokod
Rating: 4 stars
04/08/2008
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 cheese 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! Read More
Helpful
(21)
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
shokod
Rating: 4 stars
04/08/2008
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 cheese 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! Read More
Helpful
(21)
COOKIN4MYFAMILY
Rating: 4 stars
09/27/2010
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 with 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. Read More
Helpful
(14)
Ingrid
Rating: 5 stars
11/16/2007
It's really delicious! Read More
Helpful
(7)
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PMommy
Rating: 5 stars
04/26/2010
Delicious! Didn't have plum butter so used peach butter (any complementary jam will do). 1/2'ed the recipe and only used 1/4 t baking soda. Baked them in a round cake pan. They are perfect with tea- not too sweet. Read More
Helpful
(5)
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