Plum pies

On rainy days, when the weather outside encourages us to seek refuge in the warmth of the kitchen, there’s nothing more delightful than being carried away by the enticing aromas of baking. Today, I invite you to discover the magic of fluffy plum pastries with a hint of cinnamon. This dessert is not only a treat but also a simple and quick recipe, perfect for making the most of the last plums of the season. So, let’s put on our aprons and get started!

Preparation time: 15 minutes
Rising time: 1 hour and 30 minutes
Baking time: 30-35 minutes
Total: Approximately 2 hours
Servings: 12 pastries

Ingredients

For the dough:
- 500 g all-purpose flour (ideal for baking)
- 1 packet of dry yeast (Dr. Oetker is an excellent choice)
- 100 g sugar
- 100 g melted butter (for a fluffy texture)
- 1 whole egg
- 1 egg yolk (for added richness)
- 200 ml lukewarm milk
- 1 packet of vanilla sugar (for a delicious flavor)
- Zest of one lemon (for a fresh, citrusy taste)

For the filling:
- 1 kg plums (choose ripe but firm plums)
- 3 tablespoons sugar (adjust according to the sweetness of the plums)
- 1/2 teaspoon cinnamon (adds an aromatic note)
- 1 tablespoon semolina or breadcrumbs (to absorb the juice from the plums)
- 1 egg yolk for brushing the pastries
- Powdered sugar for dusting the pastries at the end

A bit of history

Plum pastries have a long-standing tradition in many cultures, often prepared during the harvest season when fruits are at their freshest and most flavorful. These desserts are often associated with nostalgia and fond childhood memories when grandmothers treated us to warm delights from the oven. Whether served warm with a scoop of ice cream or dusted with sugar, these pastries remain a symbol of comfort and family warmth.

Step by step: Making fluffy plum pastries

1. Preparing the dough: Start by adding lukewarm milk, melted butter (let it cool slightly), the whole egg, egg yolk, sugar, vanilla sugar, lemon zest, and finally, the flour into the bread machine bowl. It’s essential that the yeast does not come into direct contact with the liquid ingredients, so make sure to add it on top of the flour. Set the machine to the kneading and rising program (program 8 on my machine) and let it work for 1 hour and 30 minutes.

2. Preparing the plums: While the dough is rising, wash the plums, dry them with a paper towel, and remove the pits. Cut the plums into quarters and place them in a bowl. Sprinkle the sugar, cinnamon, and semolina over the plums. The semolina will help absorb the juice released by the fruit, preventing the pastries from becoming too wet.

3. Forming the pastries: When the dough is ready, roll it out on a floured surface into a rectangular sheet about 0.5 cm thick. Cut the dough into 12 equal squares. In each square, place a tablespoon of the plum filling. Fold the corners over the filling to form the pastries.

4. Let the pastries rise: Place the pastries on a baking tray lined with parchment paper. Brush each pastry with an egg yolk mixed with a little milk to achieve a golden, shiny crust. Cover the tray with a clean towel and let them rise for another 20 minutes.

5. Baking: Meanwhile, preheat the oven to 180°C. Once the pastries have risen, place the tray in the oven and bake for 30-35 minutes until they are golden and fragrant. It’s time to enjoy the inviting aroma of cinnamon and baked plums wafting through the air!

6. Finishing touches: After the pastries are baked, let them cool slightly, then dust them with powdered sugar for an extra touch of sweetness. Serve them warm, perhaps alongside a scoop of vanilla ice cream or a cup of fragrant tea.

Practical tips

- Choosing plums: Opt for ripe but firm plums to achieve a juicy filling that won’t disintegrate during baking.
- Semolina or breadcrumbs?: Semolina is ideal for absorbing juice, but breadcrumbs can add an interesting flavor and a crunchy texture.
- Recipe variations: Try adding chopped nuts or almonds to the filling for an extra crunch. You can also experiment with other fruits, such as apples or peaches, to create delicious variations.

Frequently asked questions

- Can I use fresh yeast instead of dry yeast?
Yes, you can substitute dry yeast with fresh yeast; generally, 25 g of fresh yeast is equivalent to one packet of dry yeast.

- How can I store the pastries?
These pastries are best enjoyed fresh, but they can be stored in airtight containers at room temperature for 2-3 days. You can also freeze them to enjoy later.

- What drinks pair well with these pastries?
A cup of black tea or a herbal tea with warm flavors pairs perfectly. Additionally, a sweet dessert wine can add a touch of elegance to the table.

In conclusion, these fluffy plum pastries with cinnamon are not just a dessert but a true hug for the soul. I hope you try this recipe and enjoy delicious moments with your loved ones. Buon appetito!

 Ingredients: Ingredients for 12 pieces: - 500 g flour - 1 packet of dry yeast (Dr. Oetker) - 100 g sugar - 100 g melted butter - 1 egg - 1 yolk - 200 ml milk - 1 packet of vanilla sugar - grated zest of one lemon Filling: - 1 kg plums - 3 tablespoons sugar - 1/2 teaspoon cinnamon - 1 tablespoon semolina or breadcrumbs + - 1 yolk for brushing the pastries - powdered sugar for dusting the pastries

 Tags:  plum pastries pie recipe plum cake fruit cake fruit dessert plum recipe plum dessert dough